The inspiration for this recipe was the marriage of tequila and coffee. You can see this unexpected pairing in a handful of successful Latin American cocktails (e.g. Mexican Coffee). With the help of a local barista I created a small batch of coffee bitters especially for this recipe. You can buy coffee bitters at Cocktail Kingdom. And to tie in yet another flavor of South America I topped The Gaucho off with an Argentinian red wine (Malbec) float.
- 1 1/2 oz anejo tequila
- 1/4 oz mezcal
- 3/4 oz Original Combier
- 3/4 oz Cynar
- 4 dashes of Post Prohibition Coffee Bitters
- Malbec red wine float
- 1 orange twist for garnish
Add all ingredients in a mixing glass except the orange twist and the red wine. Stir with ice. Strain into a rocks fill double old fashioned glass. Garnish with an orange twist and then float a small amount of red wine on top.