Cocktail #4: Gaudalajara Sour
Finished-1

By Hairee Lee

(So, let me just preface this post by saying that we are the champions. Yes, we had our 11th Dinner Series event last night, and, yes, we drank six bottles of wine between the six of us. I was predictably hung over this morning and the prospect of having to drink alcohol in the afternoon wasn't a pretty one. But by the afternoon I was ready to go! In fact, Jonathan was so dedicated, he went home and made the simple syrup ((This essential cocktail ingredient is so easy to make that you'll probably be hard pressed to buy it in stores. We tried to buy it at Whole Foods. Zip. We tried to buy it at Cambridge Wine & Spirits. Nada. To make a batch that will last up to a month in the fridge, stir 1-1/2 cups of sugar and 1-1/2 cups of water in a saucepan over medium heat until sugar dissolves. Then raise heat and boil for 3 minutes. Cool then pour into a very clean squirt bottle or jar. It's important that the container is as particle free as possible since any particles can encourage the saturated solution to create crystals of sugar.)) for the cocktail so that we didn't have to resort to the lemon drop syrup we used in the French 75 last week. Champion high fives to Jonathan.)

Guadalajara, located in the western-pacific area of Mexico, is the capital of the Mexican state of Jalisco. Also called, “The Pearl of the West,” it is Mexico’s 2nd largest city and one of the largest urban centers in North America. It is the birthplace of Mariachi music. You can't get more Mexican than that. Or tequila for that matter, which is a base liquor for this cocktail.

But what makes this eponymous cocktail special for me is the nod it gives to its deep Spanish colonial roots with the whispering addition of rosé, a wine widely produced and enjoyed in Spain.

Two things: One, the cocktail looks fabulous. The combination of ice, tequila, lemon juice, and sugar in the shaker creates an opaque white mix. The density of the cocktail provides a liquid foundation for floating the rosé on top. The result is a dual toned cocktail of white and pink that is visually stunning and refreshingly palatable.

Two, take a cue from Gary Luongo. Gary's a real estate agent whose Coldwell Banker's office is right near Didriks. He just happened to stop by the store at the right time to settle his account for a pair of Orrefors raspberry votives ((We used the same votives in our latest dinner series coming soon!)) he purchased for a client and joined us for our cocktail hour. He gave the cocktail two thumbs up. If you happen to be in the area on Wednesdays around 4:30pm to 5pm, drop by and join us for a happy hour drink while you browse Didriks or just relax to chat with us, because we are the champions.

Gaudalajara Sour Serves 1

Ingredients

  • 1 3/4 oz blanco tequila. Use a good tequila. We used Patron Silver tequila because it's good. ((Melissa loves tequila especially the good stuff. Just the perfume from the open bottle makes her swoon. I've never met a woman who actually loves tequila like this. Probably because most of us have gotten violently ill from it in our reckless years and have forever locked into visceral memory the scent of tequila with puke.))
  • 3/4 oz lemon juice
  • 3/4 oz simple syrup
  • 3/4 oz chilled rosé

Directions

  1. Combine the tequila, lemon juice, and simple syrup in a Rosle cocktail shaker. We used the Match Pewter jigger to measure out each ingredient.
  2. Fill with ice and shake vigorously.
  3. Strain into a chilled rocks glass over fresh ice. We used the iittala Aarne old fashion glasses. ((Gary really liked the glasses because the subtle trumpet shape helps keeps the glass, sweating like a line backer on a 90 degree day, from slipping through your fingers.))
  4. Hold a spoon with its back side facing up on the surface of the drink and slowly pour the rosé over it. ((We used the Match Pewter small ball spoon.)) This is what allows the pink wine to sit on top of the tequila cocktail.

JOIN US NEXT WEEK FOR SUMMER COCKTAIL #5: BERRY ROSÉ SANGRIA.

Photographs by Nathan Brescia. Recipe adapted from New York Times article by Robert Willey (June 21, 2011) called "Summer Cocktails Made Simpler".