March and April are always big months for seasonal change — tantalizing signs of spring begin to sprout while winter’s chill tries to cling on. So should you drink something big and boozy, in the style of a winter cocktail, or something bright and refreshing, in the hope that warmer temperatures are indeed here to stay?
Maestro Dobel Tequila has recipes for both seasons, the Lion and the Lamb. The Lamb features the tequila maker’s Diamante Tequila, a blend of reposado, añejo and extra añejo tequilas aged one, two and three years, respectively, in Hungarian white oak barrels and then diamond-filtered to become an entirely clear spirit (an unusual characteristic for any aged spirit, which will start to take on the darker colors of the barrel).
The Lion, on the other hand, features Dobel’s añejo tequila, a much darker spirit that was recently released along with a blanco and reposado.
The Lion
2 oz. Dobel Añejo Tequila
1/4 oz. apricot liqueur
1/4 oz. agave
4 dashes Angostura bitters
4 dahses chocolate bitters
Shake Dobel, apricot liqueur and agave over ice. Strain into a coupe glass. Garnish with bitters.
The Lamb
2 oz. Dobel Diamante Tequila
1/2 oz. fresh lime juice
1/2 oz. fresh yuzu juice
1/2 oz. orange liqueur
Shake all ingredients over ice. Pour into a chilled glass. Garnish with orange peel.
— Maestro Dobel Tequila
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