La Cayetana Recipe
Make La Cayetana 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
Optional rim
Method
Cocktail
- 1
Prepare glass (optional)
If using a salted rim, rub the edge of a chilled rocks or coupe glass with an orange peel or a small piece of fresh orange to moisten. Combine the smoked sea salt and chile powder on a small plate and lightly press the glass rim into the salt mixture to coat. Set the glass aside in the freezer or refrigerator to chill while you assemble the cocktail.
- 2
Build and stir
Fill a mixing glass or shaker (without shaking) with large ice cubes. Add 2 oz añejo rum, 1 oz sweet vermouth, 0.5 oz amontillado sherry, 0.25 oz ancho chili liqueur, 0.25 oz orange curaçao, and 2 dashes Angostura bitters. Stir the mixture gently with a bar spoon for 30–45 seconds until well-chilled and slightly diluted (about 20–25% dilution depending on ice).
- 3
Strain and finish
Double-strain the cocktail into the prepared chilled glass over a single large ice cube (or neat into a chilled coupe if preferred). Express the oils of an orange peel over the surface by holding the peel skin-side down over the drink and giving it a sharp twist, then run the peel around the rim and drop it into the drink as garnish.
- 4
Serve
Present immediately. The balance of aged rum, fortified wine, and amontillado adds depth and nutty dryness while the ancho liqueur gives gentle chili warmth and the curaçao adds bright orange lift.