St. Agrestis · Cocktail library
Conquistador
Two different cocktails published as the Conquistador: a stirred mezcal-and-brandy drink and a shaken rum-and-tequila egg-white sour.
Go to the recipe ↓The name Conquistador covers two unrelated builds, so first decide which drink you mean. The primary recipe is stirred and spirit-forward: mezcal and Spanish brandy in equal measure with sweet vermouth, crème de cacao, Thai chili extract and mole bitters, strained into a rocks glass. The alternative splits aged rum and blanco tequila evenly, adds lemon, lime, simple syrup and egg white, and is shaken twice into a coupe. Both rest on two base spirits in equal parts; nearly everything else differs.
Cocktail Virgin, 2011: stirred mezcal and brandy
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Combine the mezcal, brandy, sweet vermouth, crème de cacao, chili extract and mole bitters with ice.
- Stir to chill.
- Strain into a rocks glass.
Garnish None given in the source.
- The source does not say whether the crème de cacao is dark or white.
- The Thai chili extract is given as a range of 2 to 3 drops; adjust it separately rather than scaling it exactly.
- The source does not specify ice in the serving glass.
Recipe source: cocktailvirgin.blogspot.com ↗
Cocktail Virgin, 2023: rum-tequila egg-white sour
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Add the rum, tequila, simple syrup, lime juice, lemon juice, orange bitters and egg white to a shaker.
- Shake without ice.
- Add ice and shake again.
- Strain into a coupe.
Garnish None given in the source.
- The source names the categories aged Dominican rum and blanco tequila, with Bacardi 4 Year, Avión and Angostura Orange bitters as the bottles used.
- The egg white is counted as one whole white, so it does not divide cleanly when scaling.
Recipe source: cocktailvirgin.blogspot.com ↗
Stirred versus shaken
The 2011 mezcal recipe has no citrus, syrup or egg, so it is stirred and strained; its sweetness comes from vermouth and crème de cacao. The sour takes its sweetness from 3/4 oz simple syrup, balanced by 1/2 oz each of lemon and lime, and the egg white is the reason for the shake without ice before the shake with ice.
An earlier December 2011 Cocktail Virgin post gives the same sour with identical measures, naming Matusalem Gran Reserva rum (with Plantation 5 Year Barbados), Siembra Azul blanco tequila (with Avión) and Regan's orange bitters. Only the bottles differ, so it does not get a separate card.