This rich libation is a little bit Mexican and a little bit French.
Created by Charles Veitch and Erik Carlson — two renowned Bastille bartenders — the Pastry War combines the ruggedness of straight tequila with the refinement of a martini. The vermouth and Chartreuse enhance the Milagro Blanco’s flavor, yet also manage to reduce its bite. The result is a sophisticated, subtle cocktail with refreshing hints of citrus and celery.
The Not So Secret Recipe:
- 1½ ounces Milagro Blanco
- ½ ounce Dolin Dry Vermouth
- ½ ounce Yellow Chartreuse
- 2 dashes orange bitters
- 2 dashes celery bitters
- Garnish: lemon zest
Measure ingredients in mixing glass. Add ice, stir 35 times and strain mixture into a chilled cocktail glass.
The name “Pastry War” dates back to 1838, when civil unrest in Mexico led to widespread panic. Monsieur Romentel, a French pastry chef who lived in Mexico City, complained to King Louis-Philippe of France that his bakery was looted by a mob. The French throne demanded compensation but Mexico’s president, Anastasio Bustamante, refused. The conflict escalated into a French invasion of Mexico later that year. When the British intervened in March 1839, Romentel was paid for his damages and the Pastry War abruptly ended.
Bastille Cafe & Bar | 5307 Ballard Ave. NW, Seattle | (206) 453-5014