"Ahh, snow. The perfect time to make a drink based more on color than flavor and hopefully hit the damn mark. Creme de Violette is a contentious ingredient, but it actually works surprisingly well in this purple agave Negroni riff. Cocci and Campari are pretty sweet themselves so I compensated by upping the tequila and adding in a generous helping of Scrappy’s Lavender Bitters. Would this win a recipe-focused competition? Honestly, it was freakin’ delicious and well balanced, so more than a pretty face. But would this slay in a photo competition? You tell me 😁 Would definitely remake this one whether or not I used the infused tequila (Resposado would go better here). But presentation is important so I say go big or go home with the colors! Cheers! ",
"undefined",
"Regal Oaxacan",
"Ingredients"
Regal Oaxacan
By Mike Vander Horn,
May 8, 2009
Ahh, snow. The perfect time to make a drink based more on color than flavor and hopefully hit the damn mark. Creme de Violette is a contentious ingredient, but it actually works surprisingly well in this purple agave Negroni riff. Cocci and Campari are pretty sweet themselves so I compensated by upping the tequila and adding in a generous helping of Scrappy’s Lavender Bitters. Would this win a recipe-focused competition? Honestly, it was freakin’ delicious and well balanced, so more than a pretty face. But would this slay in a photo competition? You tell me 😁 Would definitely remake this one whether or not I used the infused tequila (Resposado would go better here). But presentation is important so I say go big or go home with the colors! Cheers!
Ingredients:
- Butterfly Pea Infused Espolòn Blanco Tequila
- Bozal Espadin Mezcal
Instructions:
Add all ingredients to a mixing glass with ice and stir until chilled. Strain into a rocks glass over a large clear cube. Garnish with a lemon twist.
Originals,Spirit Forward,Seasonal,Bitters,Campari,Lemon,Lillet Blanc,Mezcal,Signatures,Tequila