Desperado cocktail.

Andy recently went to San Diego on a business trip, and while he was there spent several evenings at Puesto. He became enamored of a cocktail on their menu, the Desperado. Last night I did some reverse engineering in an attempt to replicate it. The result was pretty delicious.

DESPERADO

1.5 oz. Del Maguey Mezcal
.75 oz. Carpano Antica vermouth
.5 oz. Pierre Ferrand Dry Orange Curaçao
1 dash Aztec Chocolate bitters

Stir all ingredients with ice until well chilled. Strain into a chilled coupe glass. Garnish with a broad swath of orange peel.

The original at Puesto calls for walnut bitters. I didn’t have any on hand, so instead I used Aztec Chocolate bitters. They absolutely did the trick.

This entry was posted in Uncategorized and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s