El Matador cocktail is an aromatic, velvety, and very titillating drink played on a delicate balance between the fleshy taste of plums, the balsamic touch of basil, and the warmth of grappa. Chambord helps to add sweetness, while grapefruit and celery bitters bring fresh, sharp tones.
The cocktail is straightforward to make. It is a classic summer crush, similar to caipirinha or caipiroska in preparation, only that instead of lime and sugar, you will have to crush plum pulp and basil.
The alcohol content is relatively light, and therefore you can drink it as a light summer aperitif before dinner.
Its charm comes from the aromatic ingredients, grappa helps to give thickness, but it must not be overbearing, so use a fruity and not too spicy distillate.
Ingredients and doses to make El Matador cocktail
- 2 plums
- 2 basil leaves
- 3 cl of grapefruit juice
- 4 cl of Grappa
- 2 cl of Chambord or Abruzzese ratafia
- 2 dashes of celery bitters
How to make El Matador cocktail
Wash the plums, cut them into pieces, remove the stone, and put them in the shaker with grapefruit juice and grappa. Pound with the pestle until the plum pulp dissolves.
Add the Chambord, celery bitter, and basil leaves, pound for a few more seconds, then add the ice, shake quickly and pour into a glass full of ice.
If you want a clean and particle-free cocktail, double strain.
Decorate as you like and serve an irresistible summer cocktail.
Other great aperitif cocktails that deserve your attention
Negroni, Mojito, Moscow Mule, Gin & Tonic, Dark and Stormy, Daiquiri, Margarita, Spritz, Hugo, Old Fashioned, Manhattan.
Paella, chicken curry, puttanesca, amatriciana, and carbonara.