Smuggling Nuts

Cocktail inspiration from Breckenridge.

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Brown mug in the shape of a tiki totem with ice, straw and orange peel visible.
You've gotta look hard for the nuts in this drink. / Courtesy Castaways Cove

From Justin Guadagnoli of Castaways Cove, Breckenridge

Originally envisioned as a Tiki-Mexican mash-up for a Día de Muertos event, this smooth and smoky cocktail brings together great agaves while still tipping its hat to the islands. We use Pueblo Viejo Blanco for the backbone and Los Vecinos del Campo Espadin for smokiness. Balanced with lime and orgeat, this drink puts you on a beach next to a roaring fire, while the Bittermens Winter Melon Bitters keeps things exotic and makes you wonder where the beach is. Garnish with flamed orange peel to keep the danger level just high enough.

  • 1 ounce Pueblo Viejo Blanco
  • ½ ounce Los Vecinos del Campo Espadin
  • ¾ ounce Aperol
  • ½ ounce Giffard orgeat
  • ½ ounce fresh lime juice
  • 3 dashes Bittermens Winter Melon Bitters

Combine all ingredients in a shaker tin with ice. Shake and pour into a 16-ounce tiki mug. Garnish with a flamed orange peel.

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