Agridulce Royale

Recipe from Mayahuel

Adapted by Robert Simonson

Published December 1, 2009

  • Natalie Behring for The New York Times
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Rating
5(81)
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—Robert Simonson

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Ingredients

Yield:1 drink

  • 1 ½ ounces blanco tequila

  • ¾ ounce lemon juice

  • ¾ ounce simple syrup

  • ¼ ounce Campari

  • 1 ½ ounces cava or other dry sparkling wine

  • Strip of grapefruit peel for garnish

Ingredient Substitution Guide
Nutritional analysis per serving

19 grams carbs; 213 calories; 15 milligrams sodium; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pour tequila, juice, syrup and Campari into shaker filled with ice, shake and strain into glass. Top with sparkling wine and garnish with twist of grapefruit peel.

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Ratings

5 out of 5
81 user ratings
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Comments

Erika

We made this for two, doubling the recipe. We used half tequila silver, half tequila anejo, Aperol for Campari (as it’s all we had), cut the syrup to just over a half ounce total due to the Aperol being sweeter, and two dashes of angostura bitters to add some dimension back. Also shook the zest of half a lemon in it to get some more herby aroma. So tasty. Like a combo of a margarita and an Aperol Spritz.

dan

Very good. Definitely worth trying.

Erika

We made this for two, doubling the recipe. We used half tequila silver, half tequila anejo, Aperol for Campari (as it’s all we had), cut the syrup to just over a half ounce total due to the Aperol being sweeter, and two dashes of angostura bitters to add some dimension back. Also shook the zest of half a lemon in it to get some more herby aroma. So tasty. Like a combo of a margarita and an Aperol Spritz.

dan

Very good. Definitely worth trying.

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Credits

Adapted from Mayahuel

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