Restaurants›Tamasha: Bar + Indian Kitchen›Eight Reserve Anejo Recipe

Eight Reserve Anejo Recipe

Name: Tamasha: Bar + Indian Kitchens EIGHT RESERVE ANEJO Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 2 oz Añejo tequila (8–12 year or 'reserve' style); 0.5 oz Orange liqueur (e.g., Cointreau or Grand Marnier); 0.25 oz Demerara or dark brown simple syrup (1:1); 0.5 oz Fresh lime juice; 2 dashes Angostura bitters; 1 piece Orange peel (for garnish); 1 piece Large ice cube(s); 1 piece Orange peel (for flaming or expressing over glass); 0.25 tsp Small pinch of smoked sea salt (optional)

Inspired by Tamasha: Bar + Indian Kitchen

Time10m

Serves1

Make Eight Reserve Anejo Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

2 oz Añejo tequila (8–12 year or 'reserve' style)1/2 oz Orange liqueur (e.g., Cointreau or Grand Marnier)1/4 oz Demerara or dark brown simple syrup (1:1)1/2 oz Fresh lime juice2 dashes Angostura bitters1 piece Orange peel (for garnish)1 piece Large ice cube(s)

Optional Smoky Finish

1 piece Orange peel (for flaming or expressing over glass)1/4 tsp Small pinch of smoked sea salt (optional)

Method

Cocktail

Chill glass and prepare ice

Place an old-fashioned or rocks glass in the freezer for 5–10 minutes, or fill it with ice water while you mix the drink to cool the glass. Prepare a large clear ice cube or a few large cubes.

Combine ingredients

In a mixing glass or shaker filled with ice, add 2 oz añejo tequila, 0.5 oz orange liqueur, 0.25 oz demerara (or dark brown) simple syrup, 0.5 oz fresh lime juice, and 2 dashes Angostura bitters.

Stir

Stir the mixture briskly with a bar spoon for 20–30 seconds until well chilled and slightly diluted (about 10–15% dilution). Stirring rather than shaking preserves the spirit-forward clarity.

Prepare glass

Discard the ice or water from the chilled rocks glass. Place one large ice cube in the glass.

Strain

Double-strain or fine-strain the stirred cocktail into the prepared glass over the large ice cube to remove any small ice shards and achieve a silky texture.

Garnish

Express the oils from an orange peel over the drink by holding the peel skin-side down about an inch above the glass and giving it a firm snap so the oil sprays across the surface. Rub the peel around the rim and drop it into the glass.

Optional Smoky Finish

Flame or smoke (optional)

For a smoky aromatic finish, quickly hold the expressed orange peel over a small flame so the oils ignite briefly, then immediately cover the glass for 2–3 seconds to trap the smoke before uncovering and dropping the peel into the drink. Alternatively, sprinkle a very small pinch (about 1/4 tsp) of smoked sea salt onto the top of the ice for a subtle smoked-saline note.