I was approached by my new friends at ties.com who write a blog called The Gentlemanual (accessible from their website), to see if I’d be interested in sharing an article they’d posted about Tequila and Food Pairings. I checked it out immediately and was very impressed with the content, finding it to be right in line with the types of things I talk about here on the blog. I told them I’d happily share! In turn, they’ll be reposting some of what I’ve written on their site, so it’s a mutually beneficial kind of situation that has me feeling very warm and fuzzy, and truly grateful. You can click on the link to the article here, but I also suggest that you take a look at some of their other posts as well. I think you’ll find there to be an abundance of interesting and relevant information. I know I did.

One of the spirits that is discussed in the article is Herradura Reposado, which has a wonderful flavor profile of caramel, spice, earthiness (read tequila funk), and just a bit of smoke. I still wanted to give you a recipe today so I chose one from Death & Co. that calls for a reposado tequila. The drink is called Spaghetti Western because it brings together the flavors of tequila and mezcal with Amaro Nonino, an Italian digestivo. The end result is an extremely enjoyable drink that gets better with each sip. It’s smoky and sweet at the same time, the caramel and spice of the tequila playing nicely with the licorice and bittersweet orange of the Nonino. There’s smokiness everywhere, but the orange bitters help to highlight the amaro, as well as giving the drink a very clean finish.

Spaghetti Western adapted from the Death & Co recipe (Jessica Gonzalez 2011)

1 oz Herradura Reposado Tequila
½ oz Del Maguey Chichicapa Mezcal
¾ oz Amaro Nonino
1 dash Fee Brothers orange bitters

Add all ingredients to a mixing glass and add ice. Stir 30-45 seconds with a long-handled bar spoon or until cold. Strain into a chilled old-fashioned glass and garnish with a grapefruit twist. Enjoy!