Check out this Threeway with Maestro Dobel Tequila

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.


																																										
																				
No Comments Yet

Comments are closed