Wind, Water, Stone

Phoebe Esmon, Nightbell | Ashville, NC

Gin and vodka aren’t the only clear spirits that get on famously with tonic. Named after an Octavio Paz poem, Phoebe Esmon’s cocktail starts with blanco tequila, building complexity with citrus and chile liqueur. The addition of Indian tonic helps smooth out the edges.

Ingredients

Serving: 1

  • 1 1/2 ounces blanco tequila, preferably Tapatio
  • 1 1/2 ounces blanco tequila, preferably Tapatio
  • 1/2 ounce Ancho Reyes Verde
  • 1/2 ounce Ancho Reyes Verde
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 1 small pinch salt
  • 1 small pinch salt
  • tonic water, preferably Fever-Tree East India Tonic (to top)
  • tonic water, preferably Fever-Tree East India Tonic (to top)

Garnish: fresh celery leaves

Directions
  1. Combine all ingredients, except for tonic water, in a Collins glass over ice.
  2. Top with tonic water.
  3. Garnish with fresh celery leaves.

Tagged: Ancho Reyes, tequila, tonic water

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