"The toreador made its debut in 1937, in Billy Tarling's Café Royal Bar Book - a full 16 years before the margarita first appeared in print (it appears alongside a very margarita-like recipe, though, called a picador - so the debate around the margarita's origin continues.) The bartender who brought the toreador to my attention was agave expert Deano Moncrieffe, owner of London's popular Hacha tequila bars and creator of the viral crystal-clear Mirror Margarita."
"Moncrieffe recommends using a lightly aged reposado tequila "because the apricot really brings out the tequila's notes of dried fruit and sweet spice." But a crisp blanco such as Ocho also works. My tip for the apricot brandy would be the Lune D'Abricot by Merlet, a French, family-owned company that makes fabulous cognac and liqueurs (try a splash in a cognac-based sidecar)."
The toreador dates to 1937 and predates the first printed margarita by sixteen years, indicating earlier cocktail experimentation. Lightly aged reposado tequila complements apricot brandy by accentuating dried fruit and sweet spice, while a crisp blanco also makes a suitable base. Lune D'Abricot by Merlet is recommended as an apricot brandy choice, with potential use in cognac-based cocktails. A dash of Angostura Bitters and a thyme sprig garnish add herbal, earthy aromatics. Swapping Cointreau for alternative orange or citrus liqueurs, such as Sacred triple sec, Flor de Azar, or Cointreau Noir, creates distinct flavor profiles.
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