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El Guapo Old Fashioned

TODAY Show: Tory McPhail, executive chef of Commander's Palace, cooks up chicken and beignets for Mardi Gras -- February 17, 2015.
Samantha Okazaki / TODAY


  • 2 ounces Anejo Tequila
  • 1 bar spoon of agave nectar
  • 3 dashes of El Guapo Twig and Berries Bitters
  • 2 dashes of Peychaud's Bitters
  • 3 disks of lime (see below for instructions)
  • Cherry for garnish


To cut a disk of lime, slice off a corner of the lime about the size of a quarter.

Squeeze three disks into a glass of ice, then drop them in. Add the rest of the ingredients on top and stir to combine.

Garnish with a good cherry.