What a donkey.

sparkle donkey i don't want it

31st century (for 4 tequila drinkers)

4 ½ oz lime juice

8 oz Sparkle Donkey double distilled Silver Tequila

6 oz Crème de Cacao

2 droppers of Thai chili tincture*

¾ oz simple syrup

Small handful of mint leaves

Muddle mint in the bottom of shaker. Add ice then rest of ingredients. Shake and strain into 4 chilled absinthe-rinsed coupe glasses.

sparkle donkey man who thinks

My girlfriend Sheena came over the other day with a couple bottles of Sparkle Donkey tequila (The World’s Best Tequila™), distributed by Black Rock Spirits, where she works, and we endeavored to determine their best qualities by finding a couple of cocktails to try from the PDT Cocktail Book. We made the East Village Athletic Club Cocktail with Reposado (golden) Sparkle Donkey tequila, lemon juice, chartreuse and Grand Marnier, which was delicious, but made us more ready to try another cocktail. We turned next to the 21st century cocktail, whose name is actually a riff on the gin-based 20th century cocktail, named after the 20th Century Limited luxury train that traveled between New York City and Chicago from 1902 to 1967. This was accomplished by shaking Sparkle Donkey silver tequila, crème de cacao and lemon juice and pouring into an absinthe-rinsed glass.

cocktail 31st century 1

We liked the second one better, but when we realized we were out of lemons, we made some modifications. You see, we were expected at a public viewing of Conan the Destroyer** at the park for Friday night fun with friends, so we located an empty bottle and increased the ratios for 5 people (which turned out to be best for 4) and mixed away, adding lime (better), chili tincture for some nice heat, simple syrup to take the edge off, and mint for some herbal complexity. The result is spicy, sour, sweet and effervescent.

cocktail 31st century

It’s always a joyous occasion when one creates a cocktail that’s so pleasantly delicious (which is why I’m sharing it here).

I’m not sure I’ve grown fond of the name or the packaging, truth be told, but I do like the wit and cleverness of SD’s marketing, particularly the vintage magazine ads above, and the absurdist history, poking fun at the idea that the only good tequila has to be one that’s been around since times ancient. The drink’s delicious, the name is silly, and it’s worth a try.

Next, I’m thinking of trying the Nouveau Carré, an agave riff on one of my very favorite cocktails, the rye-based Vieux Carré). (”You’ll Be Without a Carré in the World”? Nah.) or the Conquistador, wherein rum sidles up to the tequila and gets frothy with some egg white. Oh, yeah.

Drink well, love well.  Be well, friends.


*I realize you probably don’t have this lying around . . . this was a gift from M&D. Essentially you chop up jalapenos and soak them in vodka until the liquor’s infused with spicy goodness.

**This is the second time I’ve seen this movie this year, and let me tell you, it’s all about Grace Jones for me. Such an original.

7 comments to What a donkey.

  • War Pig

    It was said that Grace Jones was an absolute maniac on the set. A martial arts instructor was teaching her stick fighting and he said she hit him harder than any black belt had ever hit him. Knocked him out, cold.

    Sounds like an interesting drink, although I am not over fond of tequila. OBTW, what in Hades is that thing by the drink? It looks like a pterodactyl skull done in acrylic or art glass.

  • Muzhik

    @War Pig, it should obvious. It’s your brain after a night of drinking these tequila-based cocktails.

  • War Pig

    True enough, but I have a hard time getting whiffed on tequila. I usually get overfull of it and lose the taste for it first. Now, a mint julep on the other hand……

    What was the old, antebellum joke about the mint julep?

    “Massa had a stranger come by and showed him how to put grass in his whiskey, and he done sat on the front porch and drank hisself to death”.

  • Muzhik

    I’m more intrigued by the recipe where it calls for “…4 chilled absinthe-rinsed coupe glasses.” Do you pour a jigger of absinthe in each glass, swirl it a bit, then pour the absinthe back into the bottle because the stuff is so bloody expensive in America? Or do you pour a jigger of absinthe in each glass, swirl it a bit, then pour the absinthe back into the bottle and hide the bottle in your secret stash because the stuff is illegal in the US?

    Or (work with me here) do you save the stuff you swirled, set it aside, and consume it just before bed with your heart medication because (here it comes…)

    … absinthe makes the heart grow stronger?

  • War Pig

    OUCH! You’re gonna do time in purgatory for that one. :-)

  • WP: It’s some ceramic abomination that my boyfriend had to have. It’s supposed to be a skull of some sort, but it looks particularly creepy here.

    Muzhik: an absinthe rinse is merely a cap or so poured into a glass, swirled around, then back in the bottle. Seems like overkill when you write it out like that, but it actually does impart flavor. By the way, absinthe is no longer illegal in the US, and you can buy it in most fine liquor stores.

    On another note, I’m new to tequila, so this was a fun experiment for me. I find that the liquor haze comes on pretty quickly, but it’s a nice buzz. But I agree, I’d choose the mint julep first. Though I did eventually try the Nouveau Carre, and it was quite lovely. If you ever have a chance to try the rye-based Vioux Carre, do it . . . easily one of my top 5 favorites, and it can be a bit of a bear to get all the ingredients to make at home, but I do because I love it so well. :)

  • Muzhik

    I thought REEEAAALLLY hard about maybe getting some absinth for my (artist) daughter’s 21st birthday. Then I looked at some of the prices. I think I’ll get her some Sparkle Donkey instead, in two weeks after next payday. For now, she’ll have to take an IOU and a big chunk of Magic Cake.