At many bars, cocktails tend to come these days in boat-size portions. But some New York City bars, like the one at Wylie Dufresne’s Alder restaurant, offer so-called short drinks that are about the half the size of a regular serving. This one, named for an Old West bandit, is made ahead of time and dispensed from a tap at Alder. At home, you can mix it yourself — and double the measurements if you want the full-size version. Infusing your own tequila requires a little forethought but not much work, and produces enough to spice up future drinks.
- 6 ounces 100 percent agave blanco tequila
- 4 to 6 bay leaves
- ¾ ounce Pimm’s No. 1
- ¾ ounce fresh-squeezed blood orange juice plus a twist of blood orange, for garnish
- ¼ ounce fresh-squeezed lime juice
- Club soda
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
285 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 1 gram protein; 2 milligrams sodium
1 short drink
- Put the tequila and bay leaves into a blender and blend at a high speed until you can’t see any big chunks of bay leaf. Strain into a jar and cover. Allow to settle overnight. The next day, carefully pour the clarified tequila into another jar and discard the settled bay leaves. (You will lose about 5 percent of the tequila with the leaves.)
- In a mixing glass three-quarters full of ice, pour 3/4 ounce of the infused tequila. (Save the remainder for future drinks.) Add the Pimm’s, orange juice and lime juice and shake until chilled, about 30 seconds. Strain into a rocks glass filled with ice. Top with club soda and the orange twist.