Jaguar Cocktail
*The Creation of this cocktail has been attributed to Tom Schlesinger-GuidelliTraditionally the Jaguar has an orange peel flamed over the top, which is done by holding a lit match between the orange zest and cocktail and squeezing the orange oil through the flame, before it lands on top of the drink. I'm not convinced it does all that much (and also makes the top of the drink a little cloudy, as you can see in the photos), so you can just express a regular orange twist over the top, or drop a cocktail cherry in the glass instead. The classic Jaguar cocktail uses green Chartreuse but if you want something a little smoother, give it a go with yellow Chartreuse, which is mellower and a bit sweeter than green Chartreuse.
Servings 1 serving
- 1 1/2 ounces blanco tequila, (100% agave)
- 3/4 ounce green Chartreuse, (or yellow)
- 3/4 ounce Amer Picon, Bigallet China-China, Sepia Amer, or amaro (see headnote)
- 3 dashes orange bitters
- orange twist, for garnish
- Add the tequila, Chartreuse, and whatever amer (or amaro) you are using, and the bitters to a mixing glass.
- Fill the glass two-thirds with ice and stir briskly for 15 seconds.
- Strain into a chilled coupe glass. Point the colored side of the orange twist toward the top of the drink and squeeze to express the orange oils in the peel over the top of the drink. Drop the twist into the glass.