La Rubia Recipe

Prepare honey syrup

If you don't already have honey syrup, combine equal parts mild honey and warm water (for example 1/4 cup honey + 1/4 cup warm water). Stir until fully combined and let cool. Measure 0.5 oz for the cocktail.

Chill glass

Place a coupe or martini glass in the freezer for a few minutes or fill it with ice water while you mix to ensure the finished cocktail is cold.

Build and shake

In a cocktail shaker add: 2 oz blanco tequila, 0.5 oz dry vermouth, 0.5 oz yellow Chartreuse, 0.5 oz fresh lemon juice, 0.5 oz honey syrup, and 2 dashes orange bitters. Fill the shaker with ice (enough to nearly fill it).

Shake vigorously

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted. This both chills and dilutes the drink to balance the honey and herbal liqueur.

Double strain

Empty the ice or water from the chilled glass. Using a Hawthorne strainer (and a fine mesh strainer if available), strain the cocktail into the chilled coupe or martini glass to remove ice shards and ensure a silky texture.

Garnish

Express the oils of a fresh lemon twist over the surface of the cocktail by holding the twist over the drink and giving it a short squeeze, then run the peel around the rim and drop it into the glass as garnish.

Serve

Serve immediately while cold. The balance should be bright (lemon), herbaceous (Chartreuse & vermouth), and slightly sweet (honey) with tequila as the backbone.