Tequini
This weekend I rented a car and went to the warehouse liquor store and then I was $3o0 poorer. But on the plus side, I have a lot more drink ingredients with which to experiment.
Tired from all the heavy lifting, I decided to try a cocktail with only ingredients found in the box on the top of the pile. I ended up choosing the Tequini, also known as the tequila martini.
It's made with tequila, a half-ounce of dry vermouth, and a dash of Angostura bitters. On its own, it's not so great. The finish is interesting due to the bitters (I'm changing my mind about the not liking bitters thing), but the initial taste is all ice-cooled tequila. Ack.
My recipe suggested either an olive or a lemon peel as a garnish, and it turned out the garnish makes all the difference. The lemon peel (okay, drop of lemon juice. It works in a pinch) made the drink much better. The tequila start was cut significantly and it added the tiniest burst of citrus in the drink. The olive was even better. The initial tequila taste was gone and the rest of the drink was interesting- but maybe a little too salty.
When I'm mixing drinks at home I'm trying to appreciate different aspects and combinations of liquors, so every drink that teaches me something is a successful one. But the real meter of a great drink is whether I would order it out at a bar. The tequini I would not.
My drink recipe book said garnish with either an olive Or a lemon twist, and I just noticed that several online recipes call for an olive And a lemon twist. So maybe I'll have to give it another chance later. But I have so very, very many other drinks to try first.
Tired from all the heavy lifting, I decided to try a cocktail with only ingredients found in the box on the top of the pile. I ended up choosing the Tequini, also known as the tequila martini.
It's made with tequila, a half-ounce of dry vermouth, and a dash of Angostura bitters. On its own, it's not so great. The finish is interesting due to the bitters (I'm changing my mind about the not liking bitters thing), but the initial taste is all ice-cooled tequila. Ack.
My recipe suggested either an olive or a lemon peel as a garnish, and it turned out the garnish makes all the difference. The lemon peel (okay, drop of lemon juice. It works in a pinch) made the drink much better. The tequila start was cut significantly and it added the tiniest burst of citrus in the drink. The olive was even better. The initial tequila taste was gone and the rest of the drink was interesting- but maybe a little too salty.
When I'm mixing drinks at home I'm trying to appreciate different aspects and combinations of liquors, so every drink that teaches me something is a successful one. But the real meter of a great drink is whether I would order it out at a bar. The tequini I would not.
My drink recipe book said garnish with either an olive Or a lemon twist, and I just noticed that several online recipes call for an olive And a lemon twist. So maybe I'll have to give it another chance later. But I have so very, very many other drinks to try first.
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