Spaghetti Western
Stir ∙ 3 min ∙ 33.6% ABV ∙
The Spaghetti Western is a stirred, spirit-forward cocktail of tequila reposado, Amaro Nonino, and mezcal, finished with a grapefruit twist. Silky and full-bodied, with a smoky undertone giving way to bittersweet depth, the finish lingers long, brightened by a snap of citrus oil.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: Tequila reposado 30 mlAmaro Nonino Quintessentia 25 mlMezcal 15 mlOrange bitters 1 dash
- Strain into the ice-filled glass (preferably over a large cube or chunk of block ice)
- Express a grapefruit twist over the cocktail and use as garnish
Tips
- Pre-chill the glass so the large ice cube doesn't melt fast once the drink is strained over it.
- Stir for about 30 seconds — enough dilution to tame the mezcal's smoke without flattening the amaro.
- Express the grapefruit twist directly over the surface right before serving so the oils sit on top of the drink.
History
The Spaghetti Western was created in 2011 by Jessica Gonzalez, a bartender at Death & Co in New York City. It was devised as a variation on the bar's own Oaxaca Old Fashioned, swapping in Amaro Nonino in place of agave syrup to bring a bittersweet, herbal edge to the tequila-and-mezcal base.
Both drinks descend from the Old Fashioned, the whiskey-and-bitters template dating to the 19th century, adapted here by building it with agave spirits and an Italian amaro instead of the traditional sugar and whiskey.
FAQ
What is a Spaghetti Western cocktail?
It is a stirred, spirit-forward cocktail built on tequila reposado, finished with a grapefruit twist and served over a large ice cube in an old-fashioned glass. At about 33.6% ABV, it is a strong, slow-sipping drink rather than a quick mixed one.
How do you make a Spaghetti Western?
Stir tequila reposado, Amaro Nonino, mezcal, and a dash of orange bitters with ice, then strain into an old-fashioned glass over a large ice cube or block. Finish by expressing a grapefruit twist over the top and dropping it in as garnish; pre-chilling the glass beforehand helps keep the large cube from melting too fast.
