La Capilla is a small bar in the town of Tequila, Mexico, where owner Don Javier Delgado Corona first mixed a legendary highball of tequila, lime, salt and cola in 1961. Bobby Heugel reinterprets that recipe with blanco tequila (“white” tequila aged for up to two months). He also adds red vermouth that he infuses with cola nuts, the bitter, caffeinated nuts used in the namesake soft drink.
2 ounces blanco tequila
3/4 ounce fresh lime juice
3/4 ounce Simple Syrup
1 1/2 ounces Cola Nut Vermouth (see Note)
1 lemon wedge, for garnish
How to Make It
In a cocktail shaker, combine the tequila, lime juice and Simple Syrup. Fill the shaker with ice and shake well. Strain into a chilled ice-filled collins glass and top with the Cola Nut Vermouth. Garnish with the lemon wedge.
Cola Nut Vermouth: In a jar, combine 1/3 cup cola nuts (available at specialty spice shops and alibaba.com) and 6 ounces sweet vermouth, preferably Dolin rouge. Cover and let stand at room temperature for 2 days. Strain the infused vermouth into a clean jar, cover and store at room temperature for up to 2 weeks. Makes 6 ounces.
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