Verde Temprano

2 oz Reposado Tequila, Lunazul Reposado (Use your fave 100% agave reposado.)
1⁄2 oz Dry vermouth, Dolin (Noilly Prat also would be good. Fresh always.)
1⁄2 oz Kiwi shrub (Homemade here using demarara, rice wine vinegar & cider vinegar.)
1⁄4 oz Orange liqueur, Citronge (More forward & spicier than Cointreau.)
1 ds Celery bitters
Instructions

Build over ice in mixing glass, shake for 15 secs or stir for 30, strain & serve straight up.

Notes

Name is Spanish for "early Spring", which pertains to the Spring green color of the drink. It's richly herbal and vegetal, for a change up sub ginger shrub for the Citronge.

History

Accidentally collated 5/7/2011.

Cocktail summary
Created by
Rob Marais, Boston MA
Year
2011
Is the
author's original creation
Curator
Not yet rated
Average
3 stars
(1 rating)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Suro-Mago — Reposado Tequila, Manzanilla sherry, Elderflower liqueur, Orange bitters, Mezcal, Grapefruit
  • Fossicker — Cognac, Lambrusco, Rum, Bärenjäger, Lemon juice
  • Two Graves — Reposado Tequila, Amontillado Sherry, Dimmi, Orange bitters, Lemon peel
  • Yama Blanca — Reposado Tequila, Bianco Vermouth, Tequila, Falernum
  • Black Mesa — Demerara Rum, Jamaican rum, Pedro Ximénez Sherry, Bitters, Orange bitters, Orange peel
  • Death from Above — Demerara Rum, Trinidad rum, Virgin Islands Rum, Sherry, Orange bitters, Bitters, Rich simple syrup 2:1, Lemon peel, Orange peel
  • Trafalgar — Rum, Brandy, Orange liqueur, Red wine, Lime juice, Simple syrup
  • Garcini Daiquiri — Demerara Rum, Bianco Vermouth, Maraschino Liqueur, Lime juice, Pineapple juice, Pineapple
  • Pompadour (Telegraph) — Pineau des Charentes, Demerara Rum, Rhum Agricole, Bitters, Lemon peel
  • Bark at the Moon — Rum, Rye, Averna, Pedro Ximénez Sherry, Bitters, Cinnamon syrup
Comments
Ritty commented on 9/15/2011:

I almost passed this one by as I didn't have kiwi shrub, then I noticed that no one does except the drink's creator!

Kiwi shrub, like any culinary shrub, is really easy to make when the fruit is in season. I encourage you to try it!