Anejo Recipe
Make Anejo Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass and tools
Place a rocks glass in the freezer for a few minutes (optional) or fill it with a large ice cube. Assemble a mixing glass, bar spoon, jigger, and a julep strainer (or Hawthorne).
Measure and add ingredients
Into the mixing glass, pour 2 oz Añejo tequila, 0.75 oz sweet vermouth, 0.5 oz orange curaçao, and 0.25 oz demerara or simple syrup. Add 2 dashes Angostura bitters and 1 dash orange bitters.
Stir
Fill the mixing glass with large ice cubes. Using a bar spoon, stir the mixture briskly for 20–30 seconds until well-chilled and slightly diluted (about 20–25% dilution expected with large ice). The spoon should trace the inside of the glass and the outside of the mixing glass will become frosty.
Strain
Discard the ice from the chilled rocks glass if you used it earlier. Using a julep strainer or Hawthorne strainer, strain the stirred cocktail into the rocks glass over a fresh large ice cube (or served neat in a chilled coupe if preferred).
Garnish and finish
Express the oils from the orange peel over the drink by holding the peel skin-side down about an inch above the surface and giving it a firm squeeze, then wipe the rim with the peel and drop it into the glass. Add a Luxardo cherry on a pick if desired. Serve immediately.
Taste and adjust: If you prefer it slightly sweeter, add another 0.25 oz simple syrup next time. For more herbal depth, try swapping part of the sweet vermouth for amaro.