kelly magyarics

washington, d.c.-based wine, spirits & lifestyle writer / wine educator

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Maestro Maria Verde

If you are hosting a brunch this Easter Sunday, and wish to serve a beverage that's a little different than the tried and true Bloody Mary, try the Maestro Maria Verde. The original version of this savory cocktail, created by mixologist Pablo Moix of STK in Los Angeles, combines Maestro Dobel Tequila--a blend of Reposado, Anejo and Extra-Anejo Tequilas--with other spring ingredients for a fresh--albeit potent--cocktail.

Maestro Dobel is a high end option, and if you don't wish to spring for this pricy bottle, you could mix whatever Reposado and Anejo Tequilas you happen to have on hand. (And if you only have one kind? So be it--it's still rather tasty.)

Maestro Maria Verde
Courtesy of Pablo Moix, STK, Los Angeles
3 2" slices of celery
Loose handful of cilantro
2 Oz Maestro Dobel Tequila
3/4 Oz fresh squeezed lime juice
3/4 Oz simple syrup
1 Oz ginger ale
Celery stalk for garnish

In a pint glass muddle celery and cilantro, then add all spirits and mixers. Shake vigorously for 6 seconds, add ginger ale. Strain over fresh ice in Collins glass. Garnish with a celery stalk.