Metexa

Jamie Boudreau | Seattle

photo: Amber Fouts
Metexa Cocktail Recipe

The recipe for the Metexa first appeared in the Café Royal Cocktail Book, which was published in 1930s London. Here, Jamie Boudreau of Seattle’s Canon updates the drink for the modern palate. Its unusual combination of Lillet (here, swapped out for Cocchi Americano), tequila and Swedish punsch makes for an uncommonly light and pleasant stirred drink, especially with Boudreau’s addition of grapefruit oil.

Ingredients

Serving: 1

  • 1 1/2 ounces Cocchi Americano
  • 1 1/2 ounces Cocchi Americano
  • 1/2 ounce blanco tequila, preferably Fortaleza
  • 1/2 ounce blanco tequila, preferably Fortaleza
  • 1/2 ounce Swedish punsch, preferably Kronan
  • 1/2 ounce Swedish punsch, preferably Kronan
  • 1 piece grapefruit peel, for stirring
  • 1 piece grapefruit peel, for stirring

Garnish: grapefruit twist

Directions
  1. Combine all ingredients in a mixing glass.
  2. Stir with ice.
  3. Strain into a chilled coupe.
  4. Garnish with a grapefruit twist.

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