This charanda cocktail combines the Mexican rum with two types of bitters, agave syrup and dry vermouth. “The kicker was the celery bitters. When mixed with the limey-ness of the charanda and the blanc vermouth it produces this almost creamy mouthfeel with vegetal notes,” says Stampede Cocktail Club bartender Paul Shanrock. “We put it into the narrative of the menu when a dastardly cowboy murders his friend and is sentenced to the gallows and called it Killer on Ice.”
2 oz. charanda blanco
½ oz. blanc vermouth (Moser uses Dolin)
¼ oz. agave syrup
2 dashes Scrappy’s celery bitters
2 dashes Angostura bitters
Tools: mixing glass, barspoon, strainer
Glass: double Old Fashioned
Garnish: lime twist
In a mixing glass, combine all the ingredients with ice, then stir to chill. Strain into a glass over a large ice cube and garnish.
Chloe Moser, Stampede Cocktail Club, Seattle
Did you enjoy this recipe? Sign up for our newsletter and get weekly recipes and articles in your inbox.