Recipe
adapted from a PDT recipe
- 2oz aged tequila (I used Gran Centenario añejo)
- .5oz dry vermouth (I used Dolin)
- .5oz Cynar amaro
- .25oz grapefruit liqueur (Giffard pamplemousse is maaagical)
- Tajin
Rim a glass with Tajin. Stir the other ingredients with ice and strain into the Tajin-rimmed glass with a couple fresh ice cubes. Express the oils from a fresh grapefruit or orange peel over top and discard the peel
About
I grew up very familiar with the Mexican candy “Lucas,” which usually comes as a powder that is very tangy/acidic/savory. It sort of…burns your tongue but is strangely addicting. I think at some point it was banned from the US due to findings that it contained lead, but may be available again these days, sans lead.
Anyway, Tajin is a seasoning that is reminiscent of Lucas, containing salt, chili peppers, and acidic lime flavoring. It’s used to season various Mexican desserts and food, anything from corn to fruit salads. And it MAKES this drink. Completely. The acidity and saltiness of the Tajin rim so perfectly contrasts the earthy flavors from the aged Gran Centenario tequila and vermouth. The floral grapefruit ties everything together and brings an air of familiarity with the classic tequila/citrus combo.
On rimming glasses – please don’t ever waste any money on specialized ‘equipment’ or salt-rim kits. To easily rim a glass, start with a completely DRY glass and use a citrus wedge (oftentimes you may have used some fresh juice in your drink, so just use the spent citrus) to rub across the part of the glass you want the salt/seasoning to stick to (try to keep this only on the outside of the glass, the goal is to add that lovely flavor upon the sip, you don’t want it actually falling into your drink). Pour your seasoning of choice into a shallow plate, and dip the wet part into it and there ya go. Pour your finished drink in and enjoy!