Tequila

Okay, kiddos, it’s that time of the month again! Mixology Monday! This month’s theme is a pip, Superior Twists. Our host this month is Tristan Stephenson of the Wild Drink Blog. The remit is simple:

This month’s Mixology Monday is all about twists on classic cocktails, that for one reason or another do an even better job than the drinks upon which they are based.

This could be as simple as a classic Margarita with a dash with a special touch that completes it, or maybe as complicated as a deconstructed Hemingway Daiquiri with a homemade rum foam/caviar/jus/trifle. It might be taking a classic like a Manhattan and using Tequila instead of Bourbon?

In that spirit (ho ho!), I’m offering up the Ruirita, a rhubarby twist on the Margarita. First, lemme give you fools the recipe, and then I’ll tell you how I came up with it and which unsuspecting dolts I thieved my ideas from. So!

Ruirita

• 2 oz. tequila (I used Inocente–why? because I had a free sample and the bottle’s sexy, but also because it’s a good tequila)
• ½ oz. Cynar
• ½ oz. lime juice
• ¼ oz. simple syrup
• 3 dashes Fee’s Rhubarb bitters
• 2 drops orange flower water, to rinse glass

Shake over ice. Rinse chilled glass with orange flower water. Pour the flower water into the sink, and fill glass with love.

Smile.

Now, I had been thinking about this drink over the weekend, trying to decide what I wanted to do. I remembered the rhubarb bitters Jen bought me a few months ago, and how I hadn’t really used them much. I then started thinking how I’d like to try them with tequila. Off to Google!

I didn’t find many rhubarb/tequila pairings, but the first thing I found was from Jacob Grier, who put up a drink with tequila, port, rhubarb bitters, and Benedictine. That sounded fabulous, JG, but wasn’t the way I was headed. (Jake revisited the tequila/rhubarb bitters idea in his post for this very MxMo, so be sure to check it out on Jacob’s site. Again, we’re headed in different directions, but he’s done a man’s job with his drink.)

However, Jacob did point me in another direction that I wanted to explore–Cynar artichoke bitter liqueur. Yes, artichoke and rhubarb. Jacob’s post mentions a drink that Robert Simonson discussed last year. Robert’s quaff inspired me to try Cynar and rhubarb, but it was my own warped psyche that led to the tequila, rhubarb, and artichoke delight. Jen and I love Cynar, and I don’t think I make enough opportunities to play with it.

The final element that I cribbed from another blogger was the orange flower water. A post on Kaiser Penguin has a drink with a glass rinse of the rhubarb bitters and the flower water. I wanted the orange to hint of the orange liqueur you normally find in a margarita, but orange flower water can quickly overpower a drink, so I chose the rinse. Rinses tend to engage the nose more so than the taste buds, so that seemed the way to go. However, I wanted the rhubarb bitters incorporated into the flavor of the drink, so I didn’t use them in the rinse.

So, I built the Ruirita in a mixing glass, stirring and tasting. I added the tequila, Cynar, lime, and bitters first, not wanting to deviate far from a traditional margarita. But Cynar’s more bitter than a Cointreau or another triple sec, so I needed a bit of sweetness. I didn’t want to add another liqueur–frankly, with tequila, Cynar, rhubarb, lime, and orange, there’s already enough going on with the drink’s flavor. So I added a touch of simple syrup, to provide neutral sweetening.

What resulted was a pretty damn good drink, I thought. Well balanced and complex, but not confused. The flavors melded very well. Jen was surprised, in fact, and wondered what demon had infested my soul to suggest this particular combo of ingredients. (That’s exactly the way she put it, by the way: “Man! What demon haunteth thou so that you blendeth these ingredients in yon tail of the cock! I shalt call upon the church for an exorci— Hey, this is pretty good. Wow.”)

So, try it please, and let me know what the hell you think.

(Photograph by Jennifer Hess.)

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