Tuesday, October 29, 2013

Tequila Tuesday: Metexa

This week we are still celebrating recipes from the 'Cafe Royal' cocktail book, by W.J. Tarling and since it is 'Tequila Tuesday'  specifically a cocktail made with tequila. This beverage that we are making today is a wonderful 'Aperitif' styled cocktail that uses tequila as a modifier, rather than as a base. But before we go to far a quote from the preface of the book:


"In conclusion, I express my deep thanks to the many 
cocktail bartenders who have allowed me to use their own recipes which appear in this book. It is only with their co-operation that a unique book of this kind is possible."

I picked this quote not only because it is awesome, but this drink is an example of W.J. Tarling giving credit where credit was due. In the notes, under the name of the cocktail he wrote: Invented by J. E. Mouncer. Now I looked around in a lot of places and couldn't find anything out about Mr. Mouncer, but it still was great that Mr. Tarling felt it necessary to give him the credit.

The original recipe looked like this:



METEXA
Invented by J. E. Mouncer

3/4 Oz Swedish Punch.
1 1/2 Oz Lillet

Again Tarling says to shake, but I say stir with ice till very cold, strain into a chilled cocktail glass.

This is a fantastic beverage, but the tequila was a bit in the background for me. Again this makes perfect sense when you take into account that the tequila they were using was probably 'at least' 90 proof, so I adjusted the recipe to this:

Metexa
Invented by J. E. Mouncer
Oz ArteNOM 1580 Blanco3/4 Oz Kronan Swedish Punch1 1/2 Oz Lillet

Either way, both are great so enjoy them both depending on your mood. Also I couldn't find anything about the name so I am going to guess it was just a word play and Mr. Mouncer stuck with it.

A couple of points on the ingredients. . .. Swedish Punch was almost impossible to find in the US until Haus Alpenz started importing it. It can still be difficult, but with a little effort you can usually find some close by or a friendly Liquor Outlet to ship it to you. Barring that, you can make your own . . .. The problem with making it is some of the ingredients are as hard to find as Swedish Punch and then you still have to make it. Up to you.

Lillet: When you see Lillet in a recipe and there is no designation (Blanc, rouge etc.) it is referring to the Blanc (or more likely Kina Lillet which is the earlier version of Lillet).
***[Most people who have tasted Kina Lillet say the closest you can get is Cocchi Americano. I just used Lillet (though I love Cocchi...), it was handy and the drink was delicious.]