Piedra — Tequila, Mexican fernet and anise in equal parts, swirled in a brandy glass

Piedra

Tequila, Mexican fernet and anise in equal parts, swirled in a brandy glass

Number of people

Ingredients

  • 1 ozFernet-Vallet
    The Mexican fernet the drink was built on
    Substitute: Another Mexican fernet
  • 1 ozBlanco Tequila
    A straightforward blanco; the drink is already crowded
    Substitute: Mezcal, for more smoke
  • 1 ozAnise Liqueur
    Anis or anisette, sweet rather than dry
    Substitute: Sambuca

Instructions

  1. Pour 1 oz tequila, 1 oz Fernet-Vallet and 1 oz anise liqueur into a brandy glass
  2. Swirl the glass until the three are one colour

    No ice in the glass; the drink is served at room temperature

  3. Serve with a glass of ice water alongside

    The water is the back, and it is where the dilution lives

Technique Notes

Swirled, not shaken and not stirred over ice. There is no water in this drink by design, and the ice is in the glass beside it: the cantina serves a Piedra with a tumbler of cold water as a back, which is where the dilution lives.

Why the Piedra Works

Three strong flavours at the same volume, none of them yielding. The anise is what makes it work: fernet and tequila share a vegetal, mineral streak that would clash on its own, and sweet anise sits between them and joins them up.