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? — ☆☆☆☆
Similar cocktails
  • Navy Strength Old Fashioned — Navy strength rum, Navy strength gin, Bitters, Orange peel, Rich demerara syrup 2:1, Salt Solution
  • Negroni Frappé — Gin, Sweet vermouth, Orange bitters, Orange juice, Amaro Meletti Bitter, Orange peel
  • Bitter Optimist — Sweet vermouth, Gin, Amaro Sibilla, Grapefruit liqueur, Lemon juice
  • Negroni (Aperol Variant) — Sweet vermouth, Aperol, Gin
  • Negroni Biondo — Gin, Suze, Aromatized wine, Orange peel, Bitter Bianco, Saffron Liqueur
  • The Petunia — Gin, Herbal liqueur, Cognac VSOP, Peychaud's Bitters, Absinthe, Grapefruit juice, Butterfly pea powder, Mint
  • Negroni Bianco (Peacock Alley) — Gin, Salers Gentiane, Dimmi, Orange peel, Lemon peel
  • Elysium Fizz — Gin, Aperol, Bitters, Grapefruit juice, Egg white, Simple syrup, Mint
  • Gender Diverse — Gin, Strega, Dry vermouth, Peychaud's Bitters, Contratto Aperitif, Orange juice
  • Spanish Steps — Gin, Campari, Tawny port, Coffee liqueur, Orange peel