Ojo Del Tigre [Cocktail Recipe]
March 12, 2018 –––––– Whisky Advocate
There are times when whisky overpowers the full experience of liqueurs or mixers. That's why mezcal works perfectly in the Ojo Del Tigre, created by Garrett Borgeson, bartender at Leyenda, in Brooklyn, New York. “Whisky notes might drown out the charm and cinnamon notes of the cachaça,” he explains. “In this drink, the smoke and herbaceous notes of Ilegal Joven mezcal really complement all the other flavors. The baking spice notes give a warm feeling, while using Latin American influences to takes it to the next level.”
- ½ oz. Ilegal Joven Mezcal (or other joven mezcal)
- ¾ oz. Avuá Amburana Cachaça (or other aged cachaça)
- ½ oz. Laird’s Apple Brandy
- 1 teaspoon Giffard Crème de Banane liqueur
- ½ teaspoon vanilla syrup (recipe below)
- 6 dashes St. Elizabeth Allspice Dram
- Garnish: flamed orange twist
Stir all ingredients together in a mixing glass with ice. Strain over a large ice cube in a rocks glass. Garnish with a flamed orange twist.
How to Flame an Orange Twist
Holding the twist, take a match and lightly toast its oily outer peel. Then pinch the twist together over the flame to create a quick burst from the oils hitting the flame.
How to Make Vanilla Syrup
- 1 cup water
- 1 cup sugar
- 1 vanilla bean, split
Combine all ingredients in a saucepan over medium heat and bring to boil. Stir until sugar is completely dissolved. Remove from heat and let cool. Strain into a clean plastic quart container or glass bottle with a tight seal. Keeps in the refrigerator for up to two weeks.