Dave’s Lockjaw got me thinking about Drambuie and its potential to add sweet flavor to other base liquors, Tequila in particular. I played around with several combinations and a variety of bitters to offset the natural sweetness of the Tequila/Drambuie combo. I decided that an Amaro worked well – a bit heavy, but was a better contrast to the Drambuie than bitters or something light like Campari or Aperol.
- 2 oz Tequila (100% Anejo, Reposado in this case)
- 1/2 oz Drambuie
- 1/2 oz Amaro Montenegro
- Orange peel