This gingery cocktail was an instant favorite for us. It's smooth from the Averna, spicy from ginger beer and reposado tequila, and fruity and tart from the addition of ruby port and freshly squeezed lemon juice. The original recipe from Duggan McDonnell of Cantina in San Francisco calls for a teaspoon of agave nectar, but we enjoyed it with a half-teaspoon of honey instead. McDonnell suggests you strain the cocktail with one hand while you pour the ginger beer with the other, which allows them to mingle without too much stirring, but that's pretty fancy. Feel free to strain the cocktail, top off with ginger beer, and stir very gently. We'd garnish it with a blackberry or two once they're in season.
This recipe is adapted from Joanne Weir's Tequila: A Guide to Types, Flights, Cocktails, and Bites.
- 1 1/2 ounces reposado tequila
- 1/2 ounce Averna
- 1/2 ounce ruby port (we like Noval Black)
- 1/2 teaspoon honey
- 1 ounce freshly squeezed lemon juice
- 1 to 2 ounces ginger beer (we like Fever Tree)
- For garnish: 1 paper-thin slice fresh ginger, 2 blackberries (optional)
Combine the tequila, Averna, port, honey, and lemon juice in a cocktail shaker filled with ice. Cover and shake for 15 seconds, until well chilled.
Fill a Collins glass with ice. Simultaneously strain the mixture and pour the ginger beer into the glass. (Or strain mixture into glass, top off with ginger beer, and stir gently.) Garnish with ginger slice and blackberries. Serve immediately.