Matador

The Matador is a long forgotten and often overlooked tequila-based cocktail.  Originally comprised of reposado tequila, pineapple juice, and lime juice, this libation has been revived (and rebalanced) with the addition of agave nectar and green chartreuse, which gives the Matador some much needed intrigue.  If you’ve never tasted it before, green chartreuse is an herbal liqueur made by and named after the monks of the Grande Chartreuse monastery in France.  Chartreuse also comes in a yellow variation with an entirely different flavor profile, which happens to be used in the Naked and Famous.  Historically, the Matador was a shaken cocktail served “up” in a champagne flute or martini glass, however, I prefer this modern iteration down and “on the rocks” — not only will this chill the mixture, but it allows the agave nectar to emulsify and incorporate into the cocktail.  When it comes to garnishing the Matador, I use a combination of pineapple leaves and a lime wheel, however, another sensible option is a fresh pineapple wedge.  But don’t take my word for it, make one and try it for yourself!

Matador

In your shaker, combine the agave nectar, lime juice, pineapple juice, green chartreuse, and reposado tequila.

• 0.25 oz of Agave Nectar

• 0.75 oz of Lime Juice

• 1 oz of Pineapple Juice

• 0.25 oz of Green Chartreuse

• 2 oz of Reposado Tequila

Add ice to your shaker and shake until it develops a frost.  Double-strain the contents (by pouring them from the shaker through a fine mesh strainer) into your rocks glass with ice.  Garnish with pineapple leaves and a lime wheel.