This deep, earthy and herbaceous cocktail works at exemplifying the forest Träkál is made in. "It has a delicate, floral sweetness that’s balanced by a bright bitter spark," says creator Daryl Pryor of the clandestine cocktail den B&GC of Sage Restaurant Group in Denver.
This recipe originally appeared as part of “Bartenders Are Crazy About This New Patagonian Spirit Coming to the States.”
- 1 oz Träkál
- 1 oz Olmeca Altos añejo tequila
- 1/2 oz Sweet vermouth
- 1/4 oz Grand Poppy amaro
- 1 barspoon Maraschino liqueur
- 3 dashes
- Garnish: Lemon twist
Add all ingredients into a mixing glass with ice and stir until diluted.
Strain into a rocks glass over a large ice cube.
Garnish with a lemon twist.