Spanish Yard Recipe

Prepare glass

Chill an old-fashioned or rocks glass by filling it with ice and set aside while you mix the cocktail.

Measure and combine

In a mixing glass add 2 oz reposado or añejo tequila, 1 oz dry vermouth, 0.75 oz freshly squeezed blood orange juice, 0.25 oz fresh lemon juice, 0.25 oz orange curaçao (or triple sec), 0.25 oz simple syrup, and 2 dashes Angostura bitters.

Add ice and stir

Fill the mixing glass with plenty of ice. Stir gently but thoroughly for 20–30 seconds (about 20–30 revolutions) until the mixture is well-chilled and slightly diluted.

Prepare serving glass

Dump the ice from the chilled old-fashioned glass. Place one large clear ice cube or several large cubes into the glass.

Strain

Using a hawthorne or julep strainer, double-strain the stirred cocktail into the prepared rocks glass over the large ice cube to ensure a clean, polished pour.

Express citrus oil

Take the orange or blood orange peel, hold it skin-side down about 6 inches above the glass, and give it a sharp squeeze to express the oils over the surface of the cocktail. Rub the rim lightly with the peel to add aroma, then discard or drop the peel into the drink as garnish.

Optional flamed peel

If using a flamed peel, hold the peel skin-side toward the flame of a lighter or match, warming briefly, then quickly squeeze the peel to project a small burst of spray through the flame onto the cocktail. This adds a short smoky caramelized orange note. Drop peel into glass.

Serve immediately and enjoy.