The Importance of Being Ernesto

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Recently, I did a post of recent acquisitons which included Amaro CioCiaro. In my initial few words about CioCiaro, I said that I was going to use it in Tiki. I totally still am and already have some Tiki recipes with it, but what I failed to mention was that I was going to use it with Tequila!

“Oh, sweet, beautiful Amaro CioCiaro, how Orange thou art!” -a short laudation by Home Bar Girl

When I get a new liqueur or any sort, I like to think how I can use it in lieu of something else. In the case of Tequila, I wanted to use it in lieu of Cointreau in the Tequila + Citrus + Orange Liqueur format. (Love you forever Cointreau, there will never be another!) I picked an Añejo Tequila (Corralejo is my jam!) as the richer notes would pair better with an Amaro than say, Blanco Tequila. It’s heavenly! You could probably use a good Reposado and it would work just as well.

CioCiaro & Santa Maria

Goodbye Piney, Alpiney Santa Maria, helloooooo CioCiaro!

The Importance of Being Ernesto

  • 1 3/4 oz Corralejo Añejo Tequila
  • 3/4 oz Amaro CioCiaro
  • 3/4 oz Grapefruit Juice
  • 1 dropper Brooklyn Hemispherical Sriracha Bitters or any other Chili Spiced bitters
  • Garnish: Orange peel and a Pinch of Salt

Combine ingredients over ice and shake until proper dilution and chilling have occurred. Double strain into coupe, express Orange peel and garnish. Drop a few bits of Salt into the glass.

Cheers!

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Don’t you want this right now? Like, right now/right now/right now!

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