Upholding my week-long commitment to exploring the far reaches of Alexandria, today I find myself a bit of a stranger in a strange land -- that land being Tequilaville.
I have never cottoned to tequila, and I’ve never felt like I’ve missed out on much as a consequence, except perhaps further burdening my trove of already-embarrassing-enough drunken tales/tally of inexplicable scars (two; one just south of my lower lip, the other craggy across the top of one foot). If bourbon tastes like adult fun, then tequila tastes like legal troubles. It’s antagonistic-tasting. It’s too in-my-face, and even when I’m doing nothing more innocent than enjoying a margarita, I often believe that tequila’s devilish essence is asseverating itself from beneath its blanket of lime, sugar and salt, rather than just commingling nicey-nice in the glass like a base liquor is supposed to.
But when I started thinking about how to retrofit the basic Alexander recipe (liquor, creme de cacao, cream) around tequila, a few choices became clear. One was that the creme de cacao should be swapped out for Patron XO Cafe. A “coffee liqueur made with tequila,” as it’s described on the bottle (“Coffee Patron,” as I often call it), it was a big hit at The Royale when I worked there -- as a shot, a sipper or as one half of an admittedly puerile shooter I devised one night with a jovial, half-sauced regular that we dubbed the Irish Taco: Patron XO and Bailey’s. Since then, I’ve insisted of having it as a member of the at-home bar and have aimed to devise more subtle and clever uses for it.
A recurring challenge with Patron XO is that it’s quite syrupy in texture and trenchant in taste -- it's got an appealing warmth and a nice linger as a standalone digestif, but can be tricky for mixing -- so for this cocktail I reduced my Alexanders’ usual creme de cacao measurement by a quarter-ounce. The next part of the equation was to decide upon a cream variation, for which nothing sounded as right as chocolate. Actually, since chocolate is a taste I usually don’t enjoy in an alcoholic context, I had a hunch this would be a case of two wrongs making a right.
Tequila and chocolate are geographically/agriculturally simpatico, and both revel in an added kick of heat. Upon that realization, the rest of the recipe fell together in an instant. We had the bitters just sitting there on the shelf (hello -- Aztec!) and the dark chocolate-chili bar was a Christmas gift from Sean’s Aunt Meggie, who had actually given it to me as an in-joke, based on a Facebook comment she’d left me suggesting a spicy grace note for a previously blogged-about cocktail.
The Tequila Alejandro
1 ¼ ounces Sauza Anejo Conmemorativo Tequila
½ ounce Patron XO Cafe
¼ ounce Grand Marnier
3 dashes Fee Brothers Aztec Chocolate Bitters
1 ¼ ounces Baskin-Robbins or homemade* chocolate ice cream, plus a little more for the float
Lindt Excellence Chili Dark Chocolate bar and cayenne pepper, for garnish
Grate chocolate bar (with Microplane?) until you've got just a pinch or two of shavings. Mix shavings with a few shakes of cayenne pepper to taste. Set aside.
Combine Sauza, Patron XO, Grand Marnier and bitters in an ice-filled cocktail shaker. Add 1 1/4 ounces of chocolate ice cream. Cap and shake vigorously until ice cream has melted.
Strain into chilled cocktail glass. Add a small float of chocolate ice cream. Garnish with chocolate-cayenne mix.
*OK, about the Baskin-Robbins: Me battling a recent cold + needing but a couple small scoops of ice cream + Sean getting a Dunkin' Donuts gift card for Xmas + a Baskin-Robbins located inside the Dunkin' Donuts that's located three doors down from our apartment building = yes, I used Baskin Robbins chocolate ice cream. (How's that for honesty?) However, I am a HUGE advocate for homemade ice cream. Even when I cheat (which is all the time) by using evaporated or condensed milk or by using raw eggs without cooking the mixture first, it's 1000 times better than store-bought.
The Sauza Anejo Conmemorativo is one of two tequilas we have in the house, the other being a blanco. This Sauza is aged in used bourbon barrels, so I think we lucked out as far as using a tequila with choco-friendly notes.