Squid Mixes: Tiburon

I got my recipe for a Tiburon from The One-Bottle Cocktail by Maggie Hoffman.  She credits T. Cole Newton of Twelve Mile Limit in New Orleans.  The drink combines tequila, lime juice, honey syrup and a dash of Tobasco with a salted rim and a lime garnish.  I skipped the salt - not a fan.  Tiburón is the Spanish word for shark.

The concept of The One-Bottle Cocktail is wonderful: combine a single, staple spirit with ingredients easily found at the grocery store.  This contrasts with the purist mentality of Robert Simonson's 3-Ingredient Cocktails: spirit, bitters and sweetener.  But while the two writers spar during the imagined dinner party in my brain, I hope my own craft shall benefit.

As with Simonson, I enjoy Hoffman's approach to flavor, though hers is certainly more adventurous.  The Tobasco is the intriguing choice in the Tiburon.  It's a common bar ingredient, of course, as it's essential in a Bloody Mary, though unexpected in a Margarita-like concoction.  She's clear on the limits: no more than a dash or it gets vinegary.  The result is "pretty exciting" in my wife's words.