Hump Day Cocktail From ShakeStir: The Del Rio Recipe
Daily Value: 7%
Fat-Free, Low-Fat-Abs, Sugar-Conscious, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
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|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Our friends over at ShakeStir have asked the nearly 2,000 (and growing) bartenders in their community to submit signature cocktail recipes for potential coverage on The Daily Meal. Each Wednesday, the drink that snags the most five-star ratings (according to his or her ShakeStir peers) will be featured on The Daily Meal — along with a recipe, photo, and link to the selected bartender's profile — as part of the new weekly "Hump Day" Cocktail series.
This week's winner comes from the legendary San Francisco bartender Josh Harris, the man behind some of the country's best bar programs at Quince, Wayfare Tavern, and more. (He's also the co-founder behind the Bon Vivants cocktail and spirits consulting company.) His creation is just in time for National Tequila Day: The Del Rio, made with Tequila Ocho Plata.
- 1 1/2 ounces Tequila Ocho Plata
- 3/4 ounce St. Germain
- 3/4 ounce Manzanilla Sherry
- 3 dashes Angostura Orange Bitters
Combine all ingredients in a chilled beaker. Add ice and stir until well chilled and diluted. Strain into chilled coupe. Express grapefruit oil on top of the cocktail, rub the peel around the rim, and drop into the cocktail