Alta California (Death & Co. Recipe)

 

Alta--a Spanish vision of the New World--ceases to exist except in this golden cup. Even after Spanish colonization ended in California, the indigenous control of the territory remained and continued to produce distilled spirits made from the agave plant. Cinnamon and herbs make up the rounded flavor profile of this stirred drink. It is both light and rich, herbaceous and balanced. If you are a fan of Tequila Martinis, you will fall for this one's charms.

• 2 oz. blanco tequila (El Jimador used)
• 3/4 oz. Dolin Blanc vermouth
• 1/2 oz. yellow Chartreuse (Dolin Genepy used)
• 1/4 tsp. cinnamon bark syrup (rich simple plus a splash of MurLarkey cinnamon whiskey used)

Stir all ingredients in a mixing glass with ice. Strain into a coup with no garnish. 

 

Saramago (Death & Co. Recipe)

 

Sometimes a cocktail is designed to invite the senses and is so well-balanced that it seduces you completely. That is what happens with this drink, a variation on the Tequila Martini. 

My issue with the Tequila Martini is that it is often too dry, too forceful to have as your first cocktail. Saramago gets you over that hump with St. Germain to sweeten and add floral essences. Dolin blanc and tequila makes for a rounder Martini than the extra dry vermouth. It gives more of a grape flavor that plays well with the herbal notes of tequila. Finally, there's just a hint of smoke from the mezcal rinse that signals the deeper pleasures to come.

• Del Maguey Vida Mezcal rinse
  
• 2 oz blanco tequila (Sauza 100% blue agave blanco used)
• 3/4 oz. Dolin blanc
• 1/2 oz. St-Germain
• 1 dash orange bitters (Hella used)
• grapefruit twist

Rinse a coupe with mezcal and dump. Stir the remaining ingredients on ice and strain into the coupe. Twist a grapefruit zest over the drink and drop it in.