Comments on: Rojo Bianco

By: Michael Dietsch

Michael Dietsch — Fri, 05 Dec 2008 20:20:10 +0000

Joaquin,

Thanks so much for setting the record straight. I’ll try the proper version and let you know what I think.

By: Joaquin

Joaquin — Fri, 05 Dec 2008 19:12:15 +0000

I’m a coworker of Phil’s at Death & Co and am saddened to report the recipe published in the F&W book was inaccurate. The correct proportions are

Rojo Bianco- Phil Ward

2 oz. El Tesoro Reposado tequila
3/4 oz. M & R bianco vermouth
1/4 oz. Campari
1/4 oz. Luxardo maraschino liqueur
dash of Angostura bitters

Stir all ingredients over ice, and strain into a chilled coupe. No garnish.

Made in this manner, you should find an elegant drink in which the vermouth emphasizes the herbaceous qualities of tequila, with the modifiers adding depth and balance. I still make this drink regularly at the bar (despite not having been on our menu for a year) and hope you enjoy the proper version at home. Cheers!

By: Alex Smith

Alex Smith — Wed, 26 Nov 2008 08:00:20 +0000

well, believe it or not, i accidentally made my “Mergers & Acquisitions” with Campari the other day while training my staff (i was distracted and took the wrong bottle from the shelf) and found it was way too bitter and not pleasant.

BTW if you like Aperol, i have to recommend my latest fave creation:

Cinderella’s Slipper

2 oz No. 209 Gin
3/4 oz Aperol
juice of 1/2 Meyer lemon
juice of 1/2 lime
3 coins of fresh cucumber
1/2 oz cane syrup (i used Depaz, but any simple syrup or gomme should do)

mix, shake hard with ice and double strain into cocktail glass.

btw, nothing wrong with not liking a so-called expert’s concoction. they are just people too and don’t always hit the ball out of the park. then again, people’s tastes differ greatly. some things work for some people, and others, well… by no fault of theirs, it just isn’t their cup of tea so to speak.

enjoy what you can while you can i say.

By: Michael Dietsch

Michael Dietsch — Tue, 25 Nov 2008 17:51:08 +0000

Yeah, Aperol makes sense for this drink, certainly. I don’t mean to give the impression that I dislike this version; I like it. It’s just that it’s not the most harmonious mixture around.

By: Alex Smith

Alex Smith — Tue, 25 Nov 2008 17:46:47 +0000

from what you write about it and in my own judgment, i would suggest either toning down the amount of Campari to a half or even quarter teaspoon since it is so bitter. better yet, simply replace the Campari with the much milder Aperol! or instead, try my “Mergers & Acquisitions”:

1 3/4 oz reposado tequila
3/4 oz Benedictine
1/2 oz Aperol
1/2 oz lime juice

mix, shake w/ ice and strain into cocktail glass… and smile. this is kinda like a margarita but much more complex and interesting IMHO.