Federation

This is a new classic from Nick Cuarana that I found on the Serious Eats
website. I wanted to find a deeply flavored tequila cocktail, and this one
fits the bill. Ostensibly it appears to be related to a Sazerac, and there
is an absinthe component, but this one stands just fine on its own.
You can try any kind of tequila in this — a mezcal may even be tasty. The
añejo imparts a lovely color and depths, I think. I've been drinking the
Tempus Fugit creme de cacao lately, and it's terrific stuff — give it a
try, if you can find it.
Absinthe, to rinse the glass
2 ounces añejo tequila
1/2 ounce creme de cacao
2 dashes Angostura bitters
Rinse the inside of a rocks glass with the absinthe until it is well
covered. Discard the excess absinthe (really, just drink it). Add ice. Add
the tequila, creme de cacao and bitters. Give it all a gentle stir. Garnish
with an orange twist.
Photos by Lisa Denkinger
See photo (https://www.instagram.com/p/BNmyDudAI_K/?taken-by=troycocktailing)
See photo (https://www.instagram.com/p/BNmyBBOANhb/?taken-by=troycocktailing)
Serious Eats (http://www.seriouseats.com/2014/05/summer-tequila-cocktail-recipes-drink-ideas.html)
The Straight Up (https://drinkstraightup.com/)
Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541)
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

This is a new classic from Nick Cuarana that I found on the Serious Eats
website. I wanted to find a deeply flavored tequila cocktail, and this one
fits the bill. Ostensibly it appears to be related to a Sazerac, and there
is an absinthe component, but this one stands just fine on its own.

You can try any kind of tequila in this — a mezcal may even be tasty. The
añejo imparts a lovely color and depths, I think. I've been drinking the
Tempus Fugit creme de cacao lately, and it's terrific stuff — give it a
try, if you can find it.

Absinthe, to rinse the glass
2 ounces añejo tequila
1/2 ounce creme de cacao
2 dashes Angostura bitters

Rinse the inside of a rocks glass with the absinthe until it is well
covered. Discard the excess absinthe (really, just drink it). Add ice. Add
the tequila, creme de cacao and bitters. Give it all a gentle stir. Garnish
with an orange twist.

Photos by Lisa Denkinger

See photo

See photo

Serious Eats

The Straight Up

Rate Cocktailing on iTunes

Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/