Jalisco Disco · BISq
Maitalia · Benedetto
Persian Limelet · Juliet
The name Jalisco Disco might suggest an all-out party, but the drink’s fresh, clean flavor—coupled with a subtle savory element—turns it into something more refined: the ultimate pre-dinner tequila drink.
This cocktail from Inman Square’s BISq begins with a full two ounces of blanco tequila as its base, but veers off the Margarita path by eschewing sweet liqueur in favor of a kumquat shrub. (Don’t worry—the shrub is easy to replicate at home.) In keeping with Bisq’s wine bar focus, it also features a half-ounce of the aperitif wine Cocchi Rosa, which bar manager Elizabeth Herron describes as a middle ground between sweet and dry vermouths.
“It’s nowhere near as heavy as the Carpano, and it’s not as light as the Cocchi Americano,” Herron says. “It works really well with agave spirits.”
The play between subtly sweet blanco tequila and a dry aperitif wine isn’t the only contrast Jalisco Disco sets up. A quarter-rim garnish of dehydrated lime zest and kosher salt (the same mixture used to season Bisq’s Spanish octopus) adds an earthy, salty element that clashes in a good way with the otherwise bright cocktail.
The Jalisco Disco may be a more thoughtful alternative to the Margarita tidal wave that hits bars every Cinco de Mayo, but it’s still undeniably fun. For evidence, look no further than its edible flower garnish (and afterward, eat it).
2 ounces Lunazul Blanco Tequila
¾ ounce kumquat shrub*
½ ounce Cocchi Rosa
½ ounce lemon juice
Dehydrated lime zest and kosher salt (1-to-1 ratio), for rim garnish
Edible flower (Bisq uses pansies), for garnish
Add all ingredients to a shaker with ice and shake until chilled. Double strain into a quarter-rimmed old-fashioned glass over three large ice cubes. Garnish with edible flower and serve.
*Kumquat Shrub (yields about 1 cup)
5 kumquats, sliced in thirds
½ cup granulated sugar
1¼ ounces Champagne vinegar
Cover sliced kumquats with sugar and allow mixture to sit overnight. Squeeze juice from kumquats by hand, then strain juice through cheesecloth or fine mesh sieve. Add vinegar to strained juice, and mix to combine. Keeps in a sealed container, refrigerated, about 6 months.