Raicilla Martini

In full disclosure, I’ve never been much of a martini drinker. That is, until this year. It’s undoubtedly the drink of the moment and I’m here for it. Bars around the world are adding their personal touch to the classic, distilling personality into every take. From the Parmesan Espresso Martini that blends sweet and savory to perfection to the MSG Martini which highlights the briny, saline notes, there's a variation for everyone. But there's one martini iteration that stands out among the rest. 

At the Food & Wine Classic in Aspen, Alba Huerta, award-winning bartender and owner of Julep in Houston, presented a seminar on the versatility of agave spirits beyond the margarita. As part of her presentation, Huerta offered a unique twist to the classic martini by forgoing gin and vodka, and instead swapping in raicilla. 

While tequila and mezcal both have worldwide fanbases, raicilla hasn’t quite captured the same interest, even with a history that goes back roughly 300 years. While an agave spirit like its more well-known cousins, raicilla stands out from the other two for a number of reasons. Like tequila, raicilla is produced in the Jalisco state but blends up to five varieties of agave — mostly lechuguilla and puta de mula — whereas tequila only uses Blue Weber Agave. And while tequila is steamed, mezcal and raicilla are both smoked in a bit, lending that smoky quality. Ultimately, raicilla being less smokey than mezcal and more fragrant than tequila, and depending on the brand, the notes can range from fruity to vegetal. 

Huerta's Punta de Agave martini blends blanc vermouth, dry vermouth, and raicilla for a perfectly balanced cocktail that highlights the savory notes of the Mexican spirit. The drink is then garnished with a blue-cheese-stuffed olive, which only accentuates the savoriness and umami characteristics of the tipple. Huerta also uses La Venenosa due to its vegetal notes and garnishes with a blue cheese-stuffed olive to highlight the savory aspects of the drink. The addition of both blanc and dry vermouth add a sweet undertone that softens the drink and lends to a perfectly blended tipple. — Sean Flynn