{"id":121706,"date":"2025-03-09T07:48:53","date_gmt":"2025-03-09T07:48:53","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/the-parkeroo-a-bastard-martini-made-with-tequila-is-back\/"},"modified":"2025-03-09T07:48:53","modified_gmt":"2025-03-09T07:48:53","slug":"the-parkeroo-a-bastard-martini-made-with-tequila-is-back","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=121706","title":{"rendered":"The Parkeroo, a \u201cBastard Martini\u201d Made With Tequila, Is Back"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div id=\"\">\n<p><span style=\"font-weight: 400;\">Alejandro Medina first encountered the Parkeroo 15 years ago while working at <\/span><a href=\"https:\/\/punchdrink.com\/venues\/anvil-bar-refuge\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Anvil in Houston<\/span><\/a><span style=\"font-weight: 400;\">, where the bar program famously emphasizes the classics, both well-known and obscure. Medina, like Anvil owner Bobby Heugel, was a great advocate for agave spirits. There, early examples of tequila-based cocktails were of particular interest, especially if the drink was less expected, and had no relation to the Margarita.<\/span><\/p>\n<p>&#13;<\/p>\n<p><span style=\"font-weight: 400;\">The <\/span><a href=\"https:\/\/punchdrink.com\/recipes\/parkeroo\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Parkeroo<\/span><\/a><span style=\"font-weight: 400;\">, with its mixture of dry sherry and tequila, fit the bill. In fact, it\u2019s the only tequila-based cocktail in its original source, <\/span><i><span style=\"font-weight: 400;\">The Stork Club Bar Book<\/span><\/i><span style=\"font-weight: 400;\">, which was published in 1946 and collected recipes from the famous New York bar. In the book, the recipe\u2019s brief headnote reads: \u201cAmong the more exotic of the restorative category is a sort of bastard Martini evolved by Willard Parker with all the ingredients cockeyed as well as the consumer.\u201d The \u201cexotic\u201d bit, we can assume, refers to the tequila, which had not yet become ubiquitous in the U.S. The recipe instructs the reader to use two parts sherry to one part tequila plus a \u201ctwist of lemon peel,\u201d to be chilled over shaved ice and then poured into a chilled coupe.<\/span><\/p>\n<p>&#13;<br \/>\n&#13;<\/p>\n<p><span style=\"font-weight: 400;\">The first recipe Medina worked with was Heugel\u2019s, which called for a more spirit-forward ratio (two parts reposado tequila to one part amontillado sherry) plus turbinado syrup and Angostura bitters. Though the Anvil version was delicious, Medina, who was working at Heugel\u2019s Tongue-Cut Sparrow at the time, had dreams of tackling the drink himself. \u201cI felt like there was a way to make it more closely resemble the traditional version,\u201d he recalls thinking, \u201cbut still be an interesting drink.\u201d<\/span><\/p>\n<p>&#13;<br \/>\n&#13;<\/p>\n<p><span style=\"font-weight: 400;\">The Parkeroo long simmered on the back burner for Medina until he was developing the menu for Bar Bludorn, a bar in Memorial Villages, an older, well-to-do neighborhood of Houston. He was creating a small reserve cocktails program and thought the Parkeroo could be a great showcase for an excellent tequila. Medina reached for Plata 48, a 96-proof expression from Cascahu\u00edn in Jalisco, one of his favorite producers. The tequila hits the palate with an intense cooked-agave flavor that almost reads as sweet potato-like; it finishes with notes of citrus, poblano and bell pepper.<\/span><\/p>\n<\/p><\/div>\n<div id=\"\">\n<p><span style=\"font-weight: 400;\">One of the big changes Medina made that shifts his Parkeroo in a new direction is his use of a sherry-based vermouth in place of traditional sherry. The choice brings the drink from a dry Martini variation into <\/span><a href=\"https:\/\/punchdrink.com\/recipes\/martinez\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Martinez<\/span><\/a><span style=\"font-weight: 400;\"> territory. \u201cI feel like the Martinez was one of the first \u2018let\u2019s go a little deeper\u2019 cocktails,\u201d he says. \u201cBut rather than being piney and bright, the Parkeroo is more vegetal and roasted.\u201d For the vermouth, Medina brought in Lustau Rojo, which he likes for the nuttiness and slightly yeasty flavor.<\/span><\/p>\n<p>&#13;<\/p>\n<p><span style=\"font-weight: 400;\">Another change is in the garnish. \u201cI think some of the bitterness that comes out of cooked agave relates a little bit more toward pomelo and grapefruits [than lemon],\u201d he says. He adds a dash of grapefruit bitters as well as a grapefruit peel, artfully studded with a clove, for garnish.<\/span><\/p>\n<p>&#13;<\/p>\n<p><span style=\"font-weight: 400;\">True to early Martinez recipes, Medina adds just a touch of additional sweetener\u2014in the form of a 3:1 agave syrup\u2014which contributes to the body of the drink and subtly props up the tequila. And he replicates the vermouth-heavy ratio of early Martinez specs as well, calling for slightly more vermouth than tequila.<\/span><\/p>\n<p>&#13;<\/p>\n<p><span style=\"font-weight: 400;\">This gentler ratio, Medina says, is in line with his desire to create more sessionable drinks\u2014and ones that can act as a gateway into the world of agave spirits. \u201cI\u2019ve had a lot of positive experiences with this drink,\u201d he says. \u201cEspecially in getting people to \u2018meet\u2019 agave, which is the whole point for me.\u201d<\/span><\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Alejandro Medina first encountered the Parkeroo 15 years ago while working at Anvil in Houston, where the bar program famously emphasizes the classics, both well-known and obscure. Medina, like Anvil owner Bobby Heugel, was a great advocate for agave spirits. There, early examples of tequila-based cocktails were of particular interest, especially if the drink was [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":121707,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12029],"tags":[49181,53682,18340,53683,16339],"dealstore":[],"offerexpiration":[],"class_list":["post-121706","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alcohol","tag-bastard","tag-deep-cuts","tag-martini","tag-parkeroo","tag-tequila"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Parkeroo, a \u201cBastard Martini\u201d Made With Tequila, Is Back - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=121706\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Parkeroo, a \u201cBastard Martini\u201d Made With Tequila, Is Back - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Alejandro Medina first encountered the Parkeroo 15 years ago while working at Anvil in Houston, where the bar program famously emphasizes the classics, both well-known and obscure. Medina, like Anvil owner Bobby Heugel, was a great advocate for agave spirits. 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