Here Hayley Dixon mixes up three delicious cocktails that showcase the best features of Maestro Dobel Tequila
The Maestro Dobel Tequila range is born from over 250 years’ experience in Tequila creation and showcases the generational knowledge of its distillers through its innovative approach to Tequila, with two world first styles included in the range.
Maestro Dobel Diamante sets itself apart from other Cristalino tequilas in its use of single estate agave, multi-aged liquid, and its vintage release structure. It is also the world’s first multi-aged Cristalino, with its blend of Reposado, Añejo and Extra Añejo tequilas. The liquids have been aged in Eastern European oak before being filtered to remove the colour, while still maintaining their complexity.
“The Maestro Dobel Tequila range is born from over 250 years’ experience in Tequila creation and showcases the generational knowledge of its distillers through its innovative approach to Tequila, with two world first styles included in the range.”
Diamante’s slightly sweeter flavour profile, of roasted agave, toffee, and butter, is showcased here with the Milk Punch playing on those signature flavours. It’s sweet and tropically fruity with underlying sherry notes, and, to balance the sweetness and build out the palate, there is a touch of cayenne pepper.
Maestro Dobel Humito is a vegetal Tequila filled with notes of cooked peppers, olive, dried fruit, and a subtle smoky finish. It is also the world’s first smoked Tequila – a reincarnation of a 17th century taste, that combines traditional Tequila making techniques with the need to innovate and inspire.
The classic Bloody Maria serve is bolstered by its delicate smokiness and balanced with the addition of balsamic and kick of citrus to give it a zingy tartness. It’s perfect for prebatching in your venue, or just whipping up at home.
Finally, the Maestro Dobel Añejo is aged for a minimum of 12 months in heavily charred American white oak barrels. The liquid is taken from the barrels at different stages of the aging process and then blended for complexity. The caramelisation of the barrel imparts flavours of cooked pineapple, rich chocolate, and roasted nuts. It’s showcased in this riff on a Manhattan with a little nod to Australian ingredients. The blackberry filtering adds a subtle sweet, tartness to the Tequila, while the oil garnish adds pepper spice and texture. And don’t forget the final pop of orange zest to brighten your serve.
The Funky Punch 50ml Dobel Diamante 15ml pastis 20ml spiced pineapple caramel* 15ml fresh mango juice 25ml fresh yuzu/lime blend split milk Garnish: Angostura bitters float, freshly grated nutmeg, cayenne This cocktail is designed to be pre-batched. Combine all measured ingredients in shaker, minus the milk and stir. In a separate large container add 100ml full fat milk. Slowly add cocktail to the milk and gently stir. Leave to refrigerate and ‘curdle’ overnight. Slowly strain mixture through a cheese cloth to remove the larger whey particles. Strain again through oil filter to remove the smaller particles. Place mixture into freezer until ice cold. Pour over large block ice in a frozen double rocks glass. Float bitters on top and garnish with grated nutmeg and a tiny pinch of cayenne. *Juice a fresh pineapple, add ¾ cup of juice to a saucepan. Add 1.5 cups of caster sugar and bring to a boil over medium heat. Stir every 5 minutes and watch colour. As soon as it starts to turn golden (around 22 min) remove from heat. Add 60g unsalted butter, stir until smooth. Stir in 85g heavy cream, large pinch of salt, cinnamon, and a pinch of cayenne until fully combined.
El Popo 45ml Dobel Humito 100ml tomato juice 20ml lemon juice 20ml Worcestershire sauce 10ml red wine balsamic vinegar 5ml agave syrup 10ml Valentina Salsa Muy Picante 5 basil leaves salt & pepper Garnish: Tajin Classic Seasoning rim, large cucumber slice and 2 olives on cocktail pick. Add all ingredients to shaker with ice and roll slowly until ingredients are combined and slightly chilled – do not shake. Pour into frozen highball glass over ice and garnish. Serve with metal straw.
Monochrome Manhattan 50ml Blackberry-filtered Dobel Anejo 10ml white crème de cacao 10ml Amaro di Angostura 10ml white port Garnish: Orange zest, and 3 drops pepperberry, coffee and coconut oil. Add all ingredients to a tin and stir down until well chilled. Strain into a frozen coupette or Nick and Nora glass. Garnish by placing 3 drops of the oil in a circle on top of the cocktail. Zest orange oil over the top of drink and discard peel.
Maestro Dobel Tequila is available through Proximo Spirits. Please reach out to your Proximo Representative for more info.