Renée Comet
El Pescador
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El Pescador

Owen Thompson, Michael Iglesias, and Joe Cleveland, ThinkFoodGroup / June 2012

This recipe originally appeared in Advancing Agave.

• 3/4 oz. Herradura Blanco 46
• 3/4 oz. Herradura Reposado
• 3/4 oz. Herradura Añejo
• 1/2 oz. honey syrup (see below)
• 1/2 oz. orange Curaçao
• 1/2 oz. Maraschino liqueur
• 1/2 oz. Velvet Falernum
• 1 oz. grapefruit juice
• 1/2 oz. lemon juice
• 1 grapefruit slice
• 1 lemon twist

Shake all liquid ingredients in a cocktail shaker with ice. Place the grapefruit slice into a chilled cocktail glass; strain the cocktail into the glass. Place the lemon twist on top.

Honey syrup
2 cups honey dissolved in 2 cups warm water.