Toasted Reuben - Chef Recipe by Darren Purchese
with Emmental cheese, pastrami, sauerkraut, thousand island dressing, dill pickled + potato chips.
"An adaptation on the classic bourbon old fashioned, we have used the raw power of tequila, complemented by the earthy notes of agave, the spices of cinnamon and a touch of chocolate. The cocktail was designed to break the misconception that tequila is a spirit that can only be drunk as a shot. Lemon and salt are for fish and chips." – Lorenzo Focarile, Molly Director.
60 ml Herradura double barrel tequila*
15 ml cinnamon-infused sugar syrup
1 dash aromatic bitters
1 dash chocolate bitters
1 dash orange bitters
Charred cinnamon quill, to garnish
*Note: the Herradura Double Barrel Reposado used in this cocktail is made from a single barrel of fully-matured Herradura Reposado tequila, aged in a toasted and charred Jack Daniel's barrel, then aged again for one month in a brand new toasted American Oak barrel.
Place all the ingredients into a mixing glass. Stir for 20 seconds, then pour over ice in a rocks glass. Garnish with the charred cinnamon quill.
Recipe provided by Molly
Photo Credits: Tess Godkin for The Capital Cookbook 3