If you've been following along you know I've gotten no shortage of imbibable inspiration from Washington Post spirits columnist Jason Wilson. I find his writing both informative and predictably thirst inducing, and I've had a blast (or gotten blasted) making different cocktails he's written up (here, here, and here among others). The latest column included two new delicious-sounding tequila based drinks. The Prado Cocktail pictured above is a riff on the margarita created by bartender Kacy Fitch at the famed Zig Zag Cafe in Seattle (where the Last Word Cocktail was resurrected from oblivion). The Prado is one of many cocktails mentioned in the new book "Tequila," by Joanne Weir. I was intrigued by the addition of maraschino liqueur and, to add a frothy touch, the egg white that gets shaken up with it. I made one the other night after another trying day at the wine shack enabling other peoples alcohol consumption...I mean, fair is fair, right?...and thought it was really delicious. The tequila blends surprisingly well with the slightly bittersweet maraschino liqueur, the egg white added an airy feel, and tequila's best friend lime juice gave this the needed citrusy backbone. It probably won't take the place of a perfectly made margarita, but for the occasional change of pace in my food-and-drink A.D.D. afflicted world, this margarita makeover was most pleasing!*** *** *** *** ***
Prado Cocktail
from "Tequila," by Joanne Weir
Jason Wilson: "This cocktail, created by Kacy Fitch of the Zig Zag Cafe in Seattle, is an inspired riff on the margarita. It essentially replaces the Cointreau or Grand Marnier with maraschino liqueur. An egg white helps create a light, foamy consistency. As always, remember that maraschino liqueur is a spirit, not the juice from maraschino cherries."
1 serving
ingredients:
Ice
2 ounces blanco tequila
1 ounce freshly squeezed lime juice
1 ounce maraschino liqueur
1 large egg white
Large twist of lime peel, for garnish
method:
Fill a cocktail shaker halfway with ice. Add the blanco tequila, lime juice, maraschino liqueur and egg white. Shake vigorously for 30 seconds, then strain into a cocktail (martini) glass.
To create foam, use a whisk or the spring utensil in a cocktail shaker set; whisk the drink just before serving. Add the lime peel for garnish.
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one year ago today@ E.D.T.: for all of my vegan friends...oh, wait, I don't have any...anyway this Cauliflower with tomatoes and pimenton is the deal!
3 comments:
Nice recipe.
Given the strong flavors and hint of sugars of the maraschino liqueur, combined with the cream of the egg white, I would recommend a reposado tequila instead of the blanco.
The repo will carry through a bit more and bring out a bit stronger of an agave note that is quite likely to be very pleasing.
Herradura Reposado is a solid product and available everywhere. However, Espolon repo or El Tesoro repo might be a better choice as they are both highlands and, thus, carry more of a vegetal spice that might be quite nice.
Then again, the smoothness of a heartlands tequila like Herradura or their neighbor's Arette, Partida or -- though almost criminal to mix the repo in anything it is so good -- Fortaleza Reposado might be quite nice, too.
Hmmm... this calls for research! To the liquor cabinet it is!
Never heard of egg white in a margarita. Very interesting!
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