Crocodile Tail: A Tequila Martini

Name: Crocodile Tail: A Tequila Martini
Yield: 10
Cuisine: American

Recipe: Matty Eggleston , Stokes Adobe , Monterey, California

Photo: Kory James/WDS Visuals

August 23, 2023

where to drink in Monterey Stokes Adobe Crocodile Tail

Matty Eggleston, beverage director at Monterey’s Stokes Adobe (one of our favorite places to drink in the Central Coast California town), recommends batching this cocktail to enjoy as a freezer martini (see below). With a base of tequila, a couple of dashes of mezcal, two types of vermouth, and a bit of amaro, Eggleston says “all the flavors and botanicals sort of roll over the palate in waves.”

Ingredients

2 oz. blanco tequila
1/2 oz. extra dry vermouth
1/2 oz. blanc vermouth
2 dashes mezcal (see Note)
2 dashes Amaro Brucato Chaparral
lime peel

Tools:mixing glass, barspoon, strainer
Glass:frozen coupe or martini
Garnish:nasturtium leaf

Preparation

Add all of the ingredients to a mixing glass filled with lots of ice. Strain into a frozen glass. Garnish with a floating nasturtium leaf. Squeeze a lime peel (peel side out) over the drink, dripping some juice both on the leaf and in the drink. Discard the lime peel.

NoteFor the mezcal, Eggleston says any single-varietal that isn’t espadin will work.

Freezer MartiniCombine 375ml dry vermouth, 375ml blanco vermouth, 64 oz. tequila, and 18 oz. filtered water in a bottle and store in the freezer. Add dashes of amaro and mezcal to order.