Today is Día de Muertos or Day of the Dead in Mexico. When the veil between the worlds of the living and the dead are at their thinnest, many Mexicans spend the day remembering and celebrating loved ones who have died. It's a day that is traditionally spent cherishing memories of those no longer with us by visiting cemeteries and creating altars in the home with marigolds and photos and favorite foods and drink of loved ones. So it feels right to share this Mexican version of the Old Fashioned today. Mr. Don't Bruise the Booze and I enjoyed this cocktail (tremendously) at Licoreria Limantour in Mexico CIty. CDMX has a thriving cocktail culture and Licoreria Limantour consistently makes everybody's list for best cocktail bar in CDMX (or even the word according to Conde Nast).
Their recipe is a little more complex than the one below- I am skipping the fat washing of the whiskey for this particular post. The cocktail is still fantastic without this step, thanks to the unusual and subtle flavors of these classic Mexican spirits. Nixta and Abasolo whiskey are readily available at most liquor stores. Both spirits are made from corn, but unlike American bourbon, the corn profile is really forward in both so that you can really taste and smell it.
The Nixta is quite sweet and used instead of simple syrup. A sprinkle of nutmeg on the ice replaces the muddle orange. The end result is absolutely delicious with a unique flavor, and the perfect accompaniment for toasting those who are no longer with us. Here's Looking at you Greg.
Mexican Old Fashioned Recipe
2 oz. Whiskey Abasolo
1 oz. Nixta
Add the ingredients to a mixing glass with ice and stir until chilled. Pour into an old-fashioned glass with one large rock. Sprinkle ice cube with nutmeg. Garnish with an orange peel. That's it! These proportions are tailored to the Tipsy Modernist's palate- so booze forward. If you prefer a more balanced cocktail start with a 1:1 ratio of Nixta to Abasolo and add more whiskey as needed.
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