Joaquín Simó based this Manhattan-style drink on the Deshler Cocktail—named for lightweight Dave Deshler—from Hugo R. Ensslin’s 1917 Recipes for Mixed Drinks. So Simó looked to Mexican boxer and heavyweight champion Andy “Destroyer” Ruiz Jr., for inspiration, reworking the original rye cocktail with a tequila base, and balancing it with the spice and fruit of Dubonnet and a splash of blood orange liqueur. A dash of Bittermens Xocolatl Mole bitters and two blood orange peels and a lime peel pay homage to Ruiz’s heritage. “The spice and fruitiness of Dubonnet anchors the drink, with dancing agave notes and a flurry of citrus flavors rounding out the cocktail,” says Simó. But, he warns, “Just don’t have too many or you’re likely to end up like Ruiz’s unfortunate opponents: flat on your back and wondering what just happened.”
Joaquín Simó, Pouring Ribbons | New York
- 1 1/2 ounces tequila
- 1 ounce Dubonnet Rouge
- 1/4 ounce Solerno Blood Orange Liqueur
- 1 dash Bittermens Xocolatl Mole bitters
- 2 blood orange peels, cut with as little pith as possible (regular oranges can be substituted when blood oranges are not in season)
- 1 lime peel, cut with as little pith as possible
Garnish: trimmed blood orange peel
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a chilled cocktail glass.
- Garnish with a blood orange peel, expressed over the top of the drink, and notched onto the rim.