1 1⁄2 oz Añejo tequila
1⁄2 oz Añejo rum
3⁄4 oz Sweet vermouth
1⁄4 oz Apricot liqueur
Instructions

Stir; strain; big rock.

Notes

Tools: mixing glass, barspoon, strainer
Glass: rocks

History

From Phoenix bartender.

Cocktail summary
Created by
Blaise Faber, Tratto, Phoenix, Arizona (USA)
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(5 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Blue Collar Cocktail — Rye, Sweet vermouth, Maraschino Liqueur, Orange bitters, Bitters, CioCiaro, Lemon peel
  • Heathen VC — Rye, Armagnac, Sweet vermouth, Triple sec, Bitters, Absinthe
  • Greenpoint — Rye, Sweet vermouth, Herbal liqueur, Bitters
  • Coolidge — Rye, Sweet vermouth, Eau de vie of Douglas Fir
  • Red Hook — Rye, Sweet vermouth, Maraschino Liqueur, Maraschino cherry
  • Norman Conquest — Islands Scotch, Calvados, Sweet vermouth, Bitters, Simple syrup, Orange peel
  • Rockefeller Rose — Rye, Sweet vermouth, Amaro, Syrup of roses, Grapefruit peel
  • The Front Street — Rye, Ramazzotti, Sweet vermouth, Maraschino Liqueur, Maraschino cherry
  • The Lorelei — Rye, Sweet vermouth, Cinnamon Schnapps liqueur, Orange bitters
  • "How High the Moon" Manhattan — Rye, Sweet vermouth, Cherry shrub
Comments

Curated: paraphrased instructions to avoid copyright infringement. 

Suggested brands from the creator: Azuñia, Cana Brava 7, Carpano Antica, Giffard apricot.


Odd flavor profile... strangely miny... Not bad, but I'm guessing this would taste very different depending on the specific spirits. I used Espolon anejo whiskey barrel aged tequila, Clement select barrel rhum, punt e mes, and Rothman & Winter apricot. I'm sure that a "real" vermouth would make it less bitter and more enjoyable. Also the tequila I used is kinda specific.