Tequila is delicious in so much more than margaritas, but incorporating it into the home bar can be a challenge. I prefer reposado tequila, which is aged in oak barrels from two to 12 months. Avoid tequila labeled “gold,” which can have as little as 49 percent tequila and contain additives like caramel coloring.
This cocktail combines that reposado tequila with a soft, subtly sweet vermouth and a fruity ruby port to create a perfect patio drink with depth and a bright finish. You can easily turn this cocktail into a party punch by multiplying all the ingredients by eight and adding 16 ounces dry sparking wine.
Morning in Baja 1 serving
1 oz. reposado tequila
1 oz. Dolin blanc vermouth
1 oz. ruby port
¾ oz. lemon juice
½ oz. simple syrup
3 thin strips cucumber, for garnish
• Stack the tequila, vermouth, port, lemon juice and simple syrup in a cocktail shaker filled with ice. Shake 15 to 20 seconds, then strain into a rocks glass with ice. Garnish with cucumber strips.
Justin Cardwell is a member of USBG St. Louis and general manager at BC’s Kitchen.
This article appears in April 2015.