The Calamante
Photo by Aimee McNamee

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1 Cocktail

  • 1 ½ ounces Douglas fir Epsolon Blanco*
  • ½ ounce Dolin dry vermouth
  • ½ ounce Luxardo maraschino liquer
  • ½ ounce fresh lime

Combine ingredients with ice. Shake and double strain into a chilled coupe. No garnish.

* To make Douglas fir tequila
Steep 6 teaspoons of Douglas fir pine tips in blanco tequila at room temperature to taste, approximately 24 hours, then strain out and rebottle.

  • from Thomas “T” Leggett of The Roosevelt, Richmond, VA

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