Where does tequila go in the winter? Most of its best-known hits are clearly warm-weather drinks. The margarita, of course, but also the tequila gimlet, the Paloma, the tequila sunrise — even the simple act of taking tequila neat, as a shot (with optional lime and salt “training wheels”) seems to recall the summer. Sure, some of the añejo tequilas we’ve written about, with their smooth, woody flavors, recall scotch, with its warming wintry appeal, but for the most part, tequila seems typecast as one of the boys of summer.
Today’s cocktail, the tequila mockingbird, helps to resolve that. A half-measure of crème de menthe helps to add a bit of holiday flavor to what would otherwise be a plain old tequila gimlet. Crème de menthe comes in two varieties, green and white (clear). The only difference is color; the flavor is the same. That can almost be said about the tequila as well; gold tequila has a bit of flavor from aging (refer to the above post on anejo tequila for more information), but it’s not that different from a silver tequila. (All the same, you should buy something half-decent whether you’re using a silver or gold; this drink doesn’t have too much in it to hide plastic-bottle rotgut.) This is a drink that can be served over ice in a rocks/lowball glass, or strained into a cocktail/martini glass.
And if you’re trying to get into the holiday spirit, it wouldn’t be too ridiculous to garnish this with a candy cane.
- 2 oz. silver or gold tequila
- 1 oz. crème de menthe (green or white)
- 1 oz. Rose’s lime juice.
- Combine all ingredients in a cocktail shaker over ice, and shake to combine.
- Serve strained into a cocktail glass, or over ice in a rocks glass.
- Garnish with a lime wedge, and, if available, a sprig of mint.
- (Garnishing with a peppermint candy cane would be nice as well, if they’re readily available.)