Tequila in 10: Oh yeah …

by KeithP on January 21, 2012

Not a bad way to kick-off an exploration into the mysteries that are tequila than by showcasing another great Brian Miller creation.  Today our journey (Tequila in 10) has us looking back, with fond memories on yet another drink that has been in regular rotation at theSpeakista’s home base.  I have grown to love this drink because it is so very simple and yet in a few interesting ways is quite complex.  I am thankful that my first few attempts at making this drink, which were utter disasters, didn’t stop me from trying again.

Disasters you say?  How so?  Well truth be told Paul’s recipe had nothing to do with my failures but rather it was a naïve imbiber, who in his mixology “youth,” tried substitutes for key ingredients that yielded horrible results. Of course I thought that Campari could sub for Amer Picon and couldn’t believe the resulting, over powering mess that came forth.  I even recall trying a sub for the Licor 43 … disaster yet again.  When done properly, Paul’s Camerone cocktail is another fine example of simplicity working wonders.

The bold, some might say audacious flavor of tequila with its bright vegetal notes can often over power weaker ingredients.  When paired with complimentary flavors the spirit sings … the Camerone sings on the palate for just this reason.  Chocolate, orange, bitter and spice not only pair with tequila they enhance it, bringing forth more than was there before. That sharp, abrasive sole that is tequila is turned into an elixir to be consumed over and over again.

This drink works on so many levels that you won’t be disappointed by giving it a try.

Camerone 
Recipe created by Paul Clarke and adapted by theSpeakista

•    2 oz reposado tequila
•    3/4 oz Amer Picon (my homemade replica was used)
•    1/4 oz Licor 43
•    2 dashes mole bitters
Garnish: none
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.

Thanks Paul for yet again providing inspiration to this humble writer.  Next up, we turn back to the Big Apple and belly up to the amazing bar at Mayahuel for something all together fantastic.

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