Tuesday, July 30, 2013

MxMo LXXV: Bolaños

Thanks to Frederic of the Cocktail Virgin Slut for extending the submission deadline a bit for this month's Mixology Monday.  Last minute MxMo posts are fetishized in the community; my mind recalls a defiant submission by cocktail blogger godfather Paul Clarke to my very own MxMo event with a cocktail called the "11:59", to signify the last minute on a Mixology Monday that one could possibly submit a post.


This month's theme is "Flip Flop!", which celebrates making thoughtful substitutions in drinks to change its character but to perhaps keep its spirit, if you'll pardon the pun.  Like many ingenious MxMo themes, this one provokes me to finally tackle a recipe or subject that I've been meaning to, but never did.

The project in question was simply to make a thematic swap to the Bombay cocktail. (Fun fact: As a holder of a degree in Geography, I always recall my favorite professor asserting that the city of Bombay, now called Mumbai, will be the largest city in the world before too long.)  I've always wanted to apply a latin theme to the drink for some reason, and so I submit the below for everyone's approval.  This swap in particular used Patrón Citrónge, which is a tequila-based orange liqueur.  While not exactly the most versatile ingredient out there, Citrónge is really enjoyable, especially to the purist who wants more tequila in any drink they make.

I tinkered with the original ingredients' ratios, because the recipe is simply too vermouth-heavy.  I recently found out that Doug of Cold Glass also prefers to dial down the vermouth, even when using the original Cognac.



Bolaños

1.5 oz añejo tequila
.25 oz sweet vermouth
.25 oz dry vermouth
.25 oz  Patrón Citrónge (substitute Triple Sec)
2-3 dashes absinthe

Stir with ice and strain into cocktail glass.  No garnish.


3 comments:

  1. Nice looking beverage. I have made a version of this drink without the sweet vermouth and with a reposado that I thoroughly enjoyed, so I could see this working well.

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    1. Forrest, I debated whether to use anejo or reposado. I'm glad I went with the anejo, but it's easy to say that it'd be great with reposado.

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