Rio Grande (1937)

one of the earliest tequila cocktails in print
1 oz Reposado Tequila, Espolon
1 oz Old Tom Gin, Hayman's
1 oz Sweet vermouth, Cinzano
3 ds Chocolate bitters
1   Orange peel
Stir with ice for 30 seconds, strain into chilled coupe or Nick & Nora glass, garnish with orange peel
The chocolate bitters and orange peel are additions by Frank Caiafa. He uses a housemade cocoa bitters (2 parts housemade citrus bitters or Regan's Orange Bitters to 1 part cacao nibs, infused for 3 weeks) and recommends Fee Bros. Aztec Chocolate Bitters as a substitute. I used 2 dashes Scrappy's Chocolate Bitters and 1 dash Regan's Orange Bitters.
Originally published in "Café Royal Cocktail Book", William J. Tarling, United Kingdom Bartenders Guild, 1937
From other users
  • Nice combo of the reposado and bitters. I like it. Perhaps it could be improved a bit by adjusting the Old Tom? — ☆☆☆☆
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