No long screeds about anything today. I was sent this cocktail from Catoctin Creek Distilling Company, located in Purcellville, VA, and they had me from Tajín. (Well, they had me before that, because I’m a fan of the distillery’s whiskeys, but the Tajín sealed it.)
Tajín, the spicy, citrusy Mexican spice blend that graces the rims of many, many Micheladas and other drinks (both sweet and savory), was invented in 1985, according to Kat Thompson, writing for Thrillist. It’s infinitely useful and I always have some in my house. Here the piquancy is heightened by the citric acid, which then bring out the lemon peel flavors in the whiskey. Pair these notes with the sweet orange flavors and the vanilla in the whiskey and you get a nice, incredibly bright (without being too tart) cocktail. It’s a reminder that summer is just over the horizon and we’ll soon be sweating our asses off (at least here in South Carolina). This one would work well, too, as a batched cocktail for Taco Tuesday or any other excuse you might have to drink with friends.
Take The Wheel
(Cocktail recipe courtesy Denise Petty, tasting room manager at Catoctin Creek Distilling Co., Purcellville, VA)
- 1.5 oz Catoctin Creek 92 Proof Roundstone Rye Whiskey
- .25 oz Dry Curaçao
- 1 oz Bitter orange syrup
- 1 oz Fresh squeezed orange juice
- 1 oz Tajin infused sour water (citric acid)
Method: Stir, fine strain, and pour over fresh ice. Garnish with Tajin dusted orange rose.