It kind of feels, well, a little strange to be sitting here again, typing away at another post. It’s not like we haven’t done this sort of thing before and yet in a really odd way, it feels like we are starting anew. Such is the feeling that comes with a new year, that of being, well, reborn (okay, I admit my degree in Philosophy is taking hold of me).
So we begin by kicking off this our very first (recipe) post of 2012 with an all-time favorite drink of mine and it couldn’t come at a better time – both the New Year and our series on 10 drinks featuring tequila (and its kissing cousin). As noted in our lead off post, Tequila in 10 will be our attempt to pay homage to this (these) fine spirit(s) by using them in a few meaningful ways and showcasing for the imbiber just what wonders are found in the base spirit. Well, today’s recipe is or should be a classic for a variety of reasons.
Note: before we delve further into our first recipe, we should lay out a few of the ground rules used in this series. First, while certain recipes note a specific kind of spirit or “version” of spirit to be used we have largely used the same type in our offerings herein … e.g. we have used, except in a few noted examples, Sauza Anejo Conmemorativo tequila (for recipes calling for either anejo or reposado), el Jimador tequila blanco (for recipes calling for blanco tequila) and Fidencio mezcal (when mezcal is called upon). The reason is clear: while I’m a firm believer in re-creating a drink in the exact manner as written, I wanted to see if the average imbiber, who is not a member of the Cocktail & Spirits Online Writers Group or a professional bartender and as such likely may have only a few “base” bottles to reach for, could re-create these drinks to good effect with what is lying around and still enjoy the outcome. Our view … you bet you can! Second, a matter of necessity … towards the end of last year when we began to prep for this series we found our self largely under capitalized on our tequila repertoire and as such, did what we could (see rule #1 as it worked out well) with what we had. Third, hopefully provide a balanced “menu” of recipes that best show off the versatility of this spirit(s). In the end, just give some of these (if not all) drinks a shot and see what you think.
Created by Brian Miller while at Death & Co. in NYC, the Vipera is in many ways a perfect cocktail. 
It is, relatively speaking, easy to make with only three ingredients. An infusion is used to create not only new layers of flavors but the fruits infused into the spirit work excellently with the natural vegetal, earthy qualities of the spirit. When sipped the drink makes you feel as though you are sipping on a fruit orchard — the palate is bombarded by honey, floral, botanical and of course fresh fruit flavors and are further enhanced by the earthy notes of this rough lead character. It is an extremely smooth and easy drink to consume and will make you forget those forgone days in college shooting back cheaper spirits and will instead help you remember what you love about informed drinking.
Mix this drink up and enjoy! I love this drink and I’m highly confident you will as well.
Vipera
Recipe created by Brian Miller (Death & Co. in NYC) and adapted by theSpeakista
• 2 oz pear-infused Herradura Silver tequila (Camarena Reposado was used)
• 1/2 oz Laird’s bonded applejack
• 1/2 oz yellow Chartreuse
Garnish: thin pear slice (none was used in this go)
Glass: coupe or cocktail glass
Tools: mixing glass, bar-spoon and julep strainer
Assembly: Mix all of the ingredients in a mixing glass and pour into the serving glass. Garnish, serve and enjoy!
* Pear-infused tequila (as adapted): cut two pears and one apple and place in a glass jar with one full bottle of tequila, one cinnamon stick and once clove. Shake several times over the course of five to six days. Strain the mixture, re-bottle and use as and when needed.
It is almost unfair for us to continue … yet we shall. Thank you very much Brian for once again providing much needed inspiration to theSpeakista. Tomorrow the Godfather of cocktail blogging/writing provides us with our next hit of inspiration.
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where dem negroni’s at?
sorry. sorry for the gangster speak. sincerely sorry. can’t help it. i have idiotic moments.
Gangsta Negroni’s … I dig it! They are up after we finish ten, fun filled days with tequila. I have at least 20 recipes all prepped; just need to start writing them up … prob a mid-Feb effort.
any versions you really like?
Nope, that’s the thing! I am a Negroni neophyte. I have only tried ONE variant, and that’s your bare-bones Tanqueray\Campari\Martini Rosso Negroni. At the time, I didn’t like Campari, and Martini Rosso is a HORRIBLE vermouth, so I didn’t enjoy it. I’ve only recently fallen in love with Campari (just as I finished that same bottle from spring last year..) which is why I’m curious what’s in store!
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