Jalisco

2 oz Tequila, Gran Centenario (Rosangel Hibiscus)
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz CioCiaro
1⁄4 oz Crème de mure
1 ds Bitters, Angostura
Instructions

Stir with ice, strain into a chilled coupe or an old fashioned glass with ice. Garnish with a cocktail cherry.

Notes

Alternate recipe in Stew Ellington's "1210 More Very Good Cocktails" lists 1 oz Ramazzotti instead of the Punt e Mes and Amaro CioCiaro.

Cocktail summary
Created by
Julie Reiner, Flatiron Lounge, NYC
Year
2009
Is an
authentic recipe
Reference

https://www.winemag.com/recipe/jalisco/
http://www.nytimes.com/2009/04/29/dining/29hibi.html

Curator
Not yet rated
Average
3 stars
(1 rating)
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