The Sanctimonious Kid

Recipe from Kevin Denton

Adapted by Robert Simonson

Updated July 15, 2021

  • Robert Stolarik for The New York Times
Media 1 of 1
Total Time
About 10 minutes, plus overnight "soaking"
Rating
4(21)
Comments
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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. —Robert Simonson

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Ingredients

Yield:1 short drink

  • 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

Ingredient Substitution Guide

Preparation

  1. Step 1

    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.)

  2. Step 2

    In a mixing glass three-quarters full of ice, pour ¾ 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.

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Credits

Adapted from Kevin Denton, Alder, New York

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