Work This Trio of Spirits into Your Mixology Rotation This Season

By David Zivan | April 29, 2019 | Food & Drink

New cocktail ingredients are nothing new. But these three spirits have mostly flown solo—until now.

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DADDY, GIVE US A KISS
Sean “Diddy” Combs bought a piece of DeLeón Tequila five years ago. This winter, the makers took the popular sipper up a notch with the addition of an añejo expression. They threw a party, of course, attended by royalty—Beyoncé and LeBron James, we mean—as well as Janelle Monáe, Paris Hilton and Snoop Dogg. Begin your fall from grace with the Garden of DeLeón: 1 ½ ounces DeLeón Añejo, ½ ounce Ancho Reyes Verde, 1 ounce lime juice, ½ ounce agave nectar and 10 cilantro sprigs, vigorously shaken and then served on a rock, with a splash of sparkling wine.

BRANDY, YOU’RE A FINE POUR
You likely know Cîroc as a maker of premium vodkas, with special expertise in flavored varieties. This winter, the brand introduced Cîroc VS ($36), an intriguing entry into the fine French brandy space. Master distiller Jean-Sébastien Robicquet uses traditional alembic copper pot stills and French oak aging for a portion of the blend, then interpolates aged brandies, making for a terrific cocktail spirit. Go back to an overlooked classic with an elegant sidecar: 1 ½ ounces Cîroc VS, ½ ounce lemon juice and 1 ounce triple sec, lightly shaken and served in a sugar-rimmed coupe.

GRANDPA, THIS IS NOT YOUR NIGHTCAP
Late last year, Italian liqueur maker Disaronno partnered with Italian fashion house Trussardi—best known for leather goods—on a limited-edition bottle, a zippy fuchsia, green and blue confection that stands out on shelves. To celebrate, the pair concocted the simple yet flavorful Sparkler— sort of a Champagne cocktail in shorthand. In a fluted glass, mix one part Disaronno and three parts prosecco; garnish with a berry of your choosing.



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