On Wednesday I wrote about Boozehound, the recently released book from Washington Post spirits columnist Jason Wilson that covers his explorations of the world of drinks. Here's a cocktail Wilson introduces in the book that has an especially dramatic flavor: the Restraining Order.
Credited to Philadelphia bartender Colin Shearn of Franklin Mortgage & Investment Co., the Restraining Order is based on the mellow, vegetal character of reposado tequila. Agave spirits have a natural affinity for the crisp bitterness of Italian amari, and in this drink Shearn complements the tequila with a dose of Aperol, a bright, low-alcohol aperitif liqueur with a potent, complex flavor dominated by bitter oranges and rhubarb. Accented with several dashes of celery bitters and a big squeeze of orange peel atop the finished cocktail, the drink has a powerful pop of herbaceous flavor and a delicate, nuanced balance.
About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
Time for a Drink: the Restraining Order
About This Recipe
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||mixing glass, bar spoon, strainer|
- 1 1/2 ounces reposado tequila
- 3/4 ounce Aperol
- 3 or 4 dashes celery bitters
- Wide piece of orange peel, for garnish
Combine ingredients in a mixing glass and fill with ice. Stir well for 20 seconds; strain into Old Fashioned glass filled with ice. Twist orange peel over drink and use as garnish.