As we get into the colder months of the year, you may be wanting to know how to create some more complex cocktails now that you have more time to spend inside. The winter and late fall are great times to experiment with new recipes and Don Julio has a few interesting ones to consider.
Don Julio Reposado and Blanco are two tequilas that are quite durable when it comes to utilizing them in cocktail recipes. Some spirits don’t hold up as well in cocktails, but these two spirits perform quite well. The two cocktails we’ll share today are Angela’s Arch and Indian Summer, and each was created by Angela Laino.
Angela’s Arch is quite involved, so make sure you pay close attention to its instructions. The first thing you’ll need to do is make some Dehydrated Lemon Ice, which requires two lemons that must first be sliced into thin pieces and then placed into a dehydrator. Let them sit there for eight to 12 hours at 135 degrees. When you feel the slices are crisp enough, add them into an ice tray, fill it half-full with water and then place it into the freezer. After ice has formed, add in more water for freezing in the space that remain.
Now that you have your Dehydrated Lemon Ice ready for the beverage, you’ll also need to have on hand Don Julio Reposado, Malbec Reduction, Italian Aperitif, orange zest, orange bitters, a blender, a smoking gun, mixing glass, stirrer, strainer, a large ice cube, rocks glass and snifter.
First, add in one and one fourth of an ounce of Don Julio Reposado into your blender, then put the hose of your smoking gun a couple to three inches into the blender and with the blender turned on its lowest setting, turn on the smoker. Leave the flow of smoke going for approximately three to five minutes, but just under four will work depending on how smoky you want your tequila.
Next you’ll add the smoked Don Julio Reposado with one half ounce of Malbec Reduction, one third of an ounce of Italian Aperitif, a bit of orange zest and two dashes of orange bitters all into your mixing glass that should have ice in it. Stir up the contents for a recommended 45 seconds, however, you can settle once you feel the consistency is where you want it.
Finally, you will strain the mixture into your rocks glass that should already have a large ice cube placed inside. Fill up a snifter’s worth of smoke from your smoking gun and then combine it on top of your cocktail, ensuring the smoke stays. Remove the snifter and garnish with the Dehydrated Lemon Ice from before. This is an involved, albeit flavorful cocktail that rewards those who take the time to craft it right.
Switching gears over to the Indian Summer, this beverage is a bit less complicated to serve up and requires Don Julio Blanco, ancho chili liqueur, lime juice, simple syrup, curry powder, cilantro sprigs, flaked sea salt, dried chili powder, a shaker, ice, strainer and rocks glass. While there are a few less steps to make an Indian Summer, be careful to follow measurements and steps closely.
First, you’ll need to add ice into your shaker, followed by one ounce of Don Julio Blanco, one fourth of an ounce of ancho chili liqueur, one ounce of lime juice, one ounce of simple syrup and a single bar spoon full of curry power. Shake the ingredients up well until you are happy with the blend.
Next, rim your rocks glass with flaked sea salt and dried chili powder and add fresh ice into the rocks glass. Finally, you will double-strain the liquid into your rocks glass and enjoy. There is no particular garnish for this beverage, so don’t worry about that for the Indian Summer. This cocktail has some nice dynamics that go a long way in differentiating itself from Angela’s Arch.
Don Julio has more recipes and ideas for cocktails you can create on your own. These are two delicious and viable options, however, should you wish to explore some alternatives, check out some other recipes.