Hello once again, and happy Friday! Being that this week featured Cinco de Mayo, I thought it was best to involve tequila into this week’s featured beverage. The drink of choice is from the Waldorf Astoria Bar Book, and it’s the South of the Border Martinez. I’ve made a version of a Martinez before, and I was very intrigued with the tequila based version that the Waldorf invented at their bar. Plus why not mix it up from a margarita to celebrate Cinco de Mayo?

South of the Border Martinez:

2 oz. Cazadores reposado tequila

1 oz. Carpano Antica sweet vermouth

.25 oz. Luxardo Maraschino liqueur

2 dashes cocoa bitters, or Fee Brothers Aztec chocolate bitters

Add all ingredients to a mixing glass. Add ice and stir for 30 seconds. Strain into a chilled cocktail glass. Garnish with an orange peel. 

Well, it certainly smells like a classic Martinez. It has that muted sweet vermouth and Marashino liqueur aroma to it. It looks the part too. Had I not mixed it myself I would initially think this is a regular gin based Martinez. I get no indication that this is tequila based.

The sip however, tells a different story. This definitely doesn’t hide the fact this is tequila based. Almost overbearingly so if I’m being honest. It comes in heavy at the top and really doesn’t let up. The half measure of vermouth to tequila does its best to reign in the strong tequila flavors, but it’s just too much. However, I think this assessment is clouded by my own personal tolerance of tequila. I like it, but it’s not necessarily my favorite, and I rarely go out of my way to order it. By the very nature of the drink, a martinez is going to be strong and taste of it’s base spirit, and that’s no difference with the South of the Border variant. So my critiques of the strength of the tequila need to be taken with a grain of salt.

Another difference is the lack of the chocolate bitters and the garnish. I dont think the orange would make that much of a flavor difference but the bitters might. The book specifically mentions the harmonious relationship the chocolate bitters has with the tequila. Now lacking the chocolate bitters, I chose the chicory pecan bitters and I don’t really pick them up unfortunately. Perhaps the chocolate bitters add another depth that (I personally think) is missing here, but I’m not sure. It’s just two dashes of bitters after all…

The rest of the drink finishes with a tequila flavored sweetness, thanks to the marashino and the sweet vermouth. The tequila does linger a little bit on the palate afterwards as well. The marashino and the vermouth fade, but the tequila holds on for a lot longer than the other ingredients for better or for worse.

Now, would I make this again? Maybe. I’m tempted to try it again with the proper garnish and bitters, but I don’t necessarily think I’ll be in a giant rush to do so. Again, that’s more to my own personal preference towards tequila so your mileage may vary. If you really like tequila, you should absolutely give this twist on a classic drink a go.

(Banner image courtesy Matthew Tetrault Photography)