Iron Cocktail Club: Maximillian Affair

The Iron Cocktail Club challenges participants to make a riff on a cocktail based on whatever they have in their homes. I picked the Maximillian Affair because it was highlighted on PUNCH as part of their Tip Your Bartender initiative. In thanks, I tipped the Drink staff for each person in attendance.

The drink is marked by bright acidity, floral notes, and a subtle smokey bitterness. Punt e Mes is a vermouth, somewhere between Rosso Vermouth and Campari. Cazadores Blanco is a silver tequila, notable for its citrus notes, herbal aromas, and smooth finish.

Ingredients

1 ounce St-Germain
1 ounce Cazadores Blanco tequila
½ ounce Punt e Mes
½ ounce lemon juice

Combine all ingredients in a mixing tin and shake with ice. Strain into a chilled coupe.

My Recipe

1 ounce chamomile simple syrup
1 ounce Casamigos Repesado
¼ ounce Aperol
¼ ounce sweet vermouth
½ ounce lemon juice
3 dashes orange bitters

Combine all ingredients and shake with ice. Strain into a chilled mason jar.

Thoughts

I have no clue how I was going to approximate elderflower liquor, which to me is floral with some flavor qualities I also find in grape skin, grapefruit, and lychee. I settled on making a chamomile simple syrup to bring the floral and the sweetness. I thought about adding some rose water or orange blossom water, but decided against it for this case. Most participants used a Campari/vermouth mixture to replace the Punt e Mes. I’m out of Campari, so I used Aperol instead, which I generally treat as interchangeable with Campari in a pinch. I added the orange bitters to bring in some of the citrus the Cazadores Blanco claims to have.