Posted on February 20th, 2007 by admin
People magazine just reported one of the classiest cocktails i’ve seen in recent reporting. (Yes, i’ll be making (testing) one after 5pm). As you all know, Oscar preparations are upon us with food and drink menus transfixed on showcasing culinary glamour. Let’s get to the recipe before I lose site.
THE VELVET ROPE COCKTAIL
2½ oz. Strawberry- and Pineapple-Infused Tequila (See below)
½ oz. Patron Citronge (or substitute any orange liqueur)
½ oz. rock candy syrup (or substitute any simple syrup)
Juice of half a lime
Shake, strain and serve straight-up in a cocktail glass.
Strawberry- and Pineapple-Infused Tequila:
1 bottle of Patron Silver Tequila (1.75 liters, or substitute any tequila)
2 c. strawberries, sliced
1 c. pineapple, sliced
Mix the tequila, strawberries and pineapple pieces and let the mixture sit for five days in the refrigerator. Strain and discard the fruit.
They forgot, Enjoy!
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Posted on February 12th, 2007 by admin
Have you ever thought of touring some of the great Tequila Houses of Jalisco?
The Tequila Express train will take you on a tour of the tequila region starting in Guadalajara, Mexico.
This 1day tour will take you by train to the town of Amatitan, an hour west of Guadalajara, for a tour of the Herradura tequila factory in the historic ex-Hacienda San Jose. You will have the opportunity to see the agave harvesting process, enjoy a sumptuous Mexican buffet and drinks, and a folkloric show, including dances, mariachis, a roping exhibition, and handicrafts.
The train has 4 cars, each with a capacity of 68 people. The trains are carpeted, air conditioned, and offer private security, medical services and a bilingual staff.
This is a great opportunity for tourist in the region to experience authentic Mexican traditions and to learn the history of Tequila.
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Posted on February 6th, 2007 by admin
The Key to great tequila is a perfectly ripened Agave. Agaves take from 8-12 years for to be perfectly ripe. Agaves grow and mature at different rates, and it takes a skilled person to differentiate a ripe agave versus one that is not ready for harvest.
This individual is known, as a Jimador. A jimador is a field worker who specializes in harvesting agave plants for mezcal and tequila production.
Agaves that are overly ripe will make tequila too sweet, and an immature agave will produce a bitter or flavorless spirit. The Jimador or harvester knows when the agave heart or pina is ready for harvest.
When the pinas are harvested, the Jimador uses a machete like knife called a coa to cut the leaves away from the pina. The harvested piñas are then brought to the distillery for processing.
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Posted on February 5th, 2007 by admin
Porfidio Anejo
Rating: 5 stars
Color: Very light yellow and clear
Aroma: Full agave smell
First Taste: Smooth and easy
Body: Unremarkable
After Taste: Slight Agave taste.
Smoothness: As good as it gets
Price: $108.00/ bottle
Comments: Named for its distinctive hand blown bottle with a cactus in the bottom. When you are ready to move up to the best there is, then it is time to try this tequila. Always wins or rivals everyone’s favorites. Also a cult favorite for its hand blown bottle (collectors item). An attractive bottle to save after it is empty. Take the time to really enjoy this tequila, don’t be in a hurry and don’t skip on accessories (the right glass, lime, and sangrita). Finda comfortable chair, good company, sunset, and a good cigar. Brought to you by an independent distiller and fan of tequila (Martin Grassl).
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Posted on February 2nd, 2007 by admin
Patron Silver is a lightand fresh tequila. A similarity may be made to a young or nouvelle wine. It is known for its lite, fresh, crystal clear look and an elegant smoothness not found in other types of silver tequilas. Many prefer this smooth and soft tequila over an aged and slightly oaky flavor.
Many agree that Patron Tequila is the finest silver tequila available. It is perfect for blending or sipping - as is recommended with Patron Anejo and Patron Reposado.
Patron tequilas are exceptional for a reason. Firstly they are produced from 100% Weaber Tequilana Blue Agave which when grown in this region of Jalisco is known to produce excellent high quality “honey” or sugar levels.
The basic reason that Patron tequilas are priced as they are is due to using only the highest quality “agave pineapples”, properly selected, trimmed and thereafter allowing natures time for cooking, fermenting, distilling and aging. Excellence can not be forced. All of this time and care results in the unequaled soft, smooth and delicious Patron tequilas.
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Posted on February 1st, 2007 by admin
Cecil Adams from Straightdope.com, says it how it is…
You probably think this is some ancient Mexican tradition, right? Not unless your idea of ancient is 1950. We even know who invented the practice. Various reasons are given for it, but I say it all boils down to: Let’s see if we can get the gringos to eat worms.
First let’s get a few things straight. There’s no worm in tequila, or at least there isn’t supposed to be. Purists (hah!) say the worm belongs only in a related product, mescal. Strictly speaking, mescal is a generic term meaning any distillate of the many species of agave (or maguey) plant, tequila included. Today, however, mescal is popularly understood to mean a product bottled in the region around the city of Oaxaca. For years this stuff was basically home-brewed firewater consumed by the locals, but in 1950, Mexico City entrepreneur Jacobo Lozano Paez hit on the idea of putting a worm in each bottle as a marketing gimmick. Stroke of genius, eh? I don’t get it either, but that’s what separates us from the visionaries.
The critter in question is the agave worm, which is actually a butterfly larva. The worms bore into the agave plant’s pineapplelike heart, and quite a few get cooked up in the brew used to make mescal. Far from being grossed out, Jacobo concluded that the worm was an essential component of the liquor’s flavor and color. He may also have figured, Hey, mescal is about as palatable as paint remover, and the only people who are going to drink this stuff are macho lunatics, so why not take it to the max? In fairness, the worms were also said to have aphrodisiac properties, and worms and bugs are sometimes consumed in Mexico as a delicacy. (Supposedly this dates back to the Aztecs.) At any rate, the ploy worked and the worm in the bottle is now a firmly established tradition.
The genuine agave worm is a bright coral color, which fades to pink in the bottle. Some bottlers substitute a species of white worm that lives in the leaves of the agave plant. Connoisseurs complain that the white worm isn’t as tasty as the red one, which to me is like complaining that your soup contains the wrong species of fly. To me the whole thing seems pretty silly. I’ve had a sip or three of mescal in my day, and my feeling is, if you want to get sick, who needs a worm?
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Posted on February 1st, 2007 by admin
Tequila Ratings - Coming Soon!
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Posted on February 1st, 2007 by admin
More on Tequila Drinks - Coming Soon!
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Posted on February 1st, 2007 by admin
More About Patron Tequila - Coming Soon!
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Posted on January 31st, 2007 by admin
Move over Bloody Mary……
Acapulco Clam Digger
1.5 oz. Tequila
3 oz. Tomato juice
3 oz. Clam juice
.5 tsp. Horseradish
several dashes Tabasco sauce
several dashes Worcestershire sauce
dash of Lemon juice
Mix all ingredients thoroughly in a double old-fashioned glass with cracked ice. Garnish with lemon juice. Clamato juice may be used in place of clam and tomato juice.
Recipe from Tequila0720.com
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