Plaza Vieja
"Hey Siri, what's the Spanish translation for Vieux Carre?"
I don't know why no one has ever thought to use a split base tequila in a Vieux Carre, but together with my friends at @mijenta tequila, we're creating the Plaza Vieja, which translates to "Old Square" in English and 'Vieux Carre' in French.
It's traditionally a New Orleans-born recipe, using a split base of rye (for the bold, spicy flavor) and cognac (for the mellow fruitiness) to balance. Today we're using Mijenta's Reposado and Gran Reserva Anejo Tequilas to achieve the same balance. This split base plays perfectly with the Benedictine and spices in vermouth. All of it is tied together with a flamed lemon twist to give it a kiss of smokiness.
Give this one a try - or heck, this would be a great one to batch too, let me know if you want to see me make that recipe.
Cheers y'all.
ingredients:
1 oz | 30 ml Mijenta Reposado
1 oz | 30 ml Mijenta Anejo
1 oz | 30 ml sweet vermouth
¼ oz | 7.5 ml Bénédictine
2 dashes Peychaud's bitters
2 dashes Angostura bitters
Lemon peel
instructions:
Stir all ingredients with ice until chilled. Strain over a large ice cube and express a lemon peel over the drink. Serve and enjoy!
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