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"One of the prime ingredients in this cocktail is a unique red wine reduction," says Greg Best, house mixologist at the Restaurant Eugene in Atlanta, described by the New York Times as a "small and friendly restaurant . . . .(where) the menu can read like a Southern safari."

"To make this reduction you will need 9-12 ounces of a fairly fruit-driven wine such as Zinfandel, and about an ounce and a half of ground licorice root, which is available online through a number of herbal websites," Best says. "Cook down the licorice root in red wine until the liquid has reduced by three quarters leaving it more viscous and syrup like."

Ingredients:

1 1/2 oz. Blanco Tequila
1/2 oz. fresh lemon juice
1/2 oz. fresh lime juice
1/2 oz. simple syrup
1 tsp. red wine reduction.

Instructions:

1. Shake the first four ingredients with ice and strain into a cocktail glass.
2. Drizzle in the red wine reduction to leave a swirled appearance.

Recipe courtesy mixologist Greg Best and the Restaurant Eugene, Atlanta

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