Recently I got a meyer lemon in the idea of making a Sidecar kind of a cocktail… just to lose the interest in cognac based drinks soon after 😦 But the lemon was there in need to be used (they go bad quickly). I checked the eGullet cocktail board for inspiration but found a certain disdain for this citrus as an ingredient for serious drinks. This immediately rubbed me the wrong way so i googled. Found Tequila Rosé and liked everything about it except for the name. I took the liberty to rename it into the Mexican Pride.
Posts Tagged ‘tequila’
Still in a state of fascination with basil-flavored drinks.
Also a sudden urge to use some raspberry vinegar (artisanal no less!), half-empty bottle of it collecting the dust in my pantry (well, how many beet salads one can make).
The point of departure was Sangre de Fresa from the excellent Art of the Bar book. And it worked like a charm!
5 raspberries, two lemon wedges, 5 basil leaves, tsp of sugar, 1/2 oz vinegar, 1.5 oz tequila blanco, 1/2 oz Cointreau, splash of lemon juice. Over the crushed ice in a pilsner glass, topped with soda.
Wrapping up a great Sunday: a small elegant Aperol drink that miraculously matches the color of the sunset.
Audrey Saunders christened her cocktail the Aperol Sunset, a wordplay on the well-known Tequila Sunrise…
My variations on her theme became Rita Sunset
and Rosa Sunset
i can’t bring myself using vodka in cocktails; there are so many interesting base spirits out there that vodka seems like a waste… I know – empty canvas and stuff, but my palette (pun not intended) is limited…
So i worked from the classical kamikaze formula but made it with tequila. And some lemon thyme.
nice but i should stop serving everything on the rocks, this one is a definite Up – it’s a burst… like kamikaze.
Robert Hess’s Essential Bartender’s Guide is, well, essential. Tonight i tried another drink from the book: the recipe had a great list of ingredients – jalapeno, tequila and Licor 43.
Maybe a bit on a sweeter/Licor43er side but still worth for encore… I actually found another Sweet Heat formula on the web – next time i might as well try it:
1 1/2 oz tequila
3/4 oz Licor 43
1/2 jalapeno (maybe i should leave it with seeds)
1 1/2 oz lime juice
1/2 oz Agave Syrup
Yes i never met a chartreuse drink i didn’t like, especially when it involved tequila.
Add to this that Yerba Mora came with a profound quote from its creator, Joaquin Simo: “The thing about good traditional Mexican food is that you can never tell exactly what’s in it. It’s the same with cocktails…”
Well, thankfully the drink lived up to that interesting parallel.
In pursuit of elegance. What a great name for a book. And the cover to match. Balance, simplicity and symmetry.
No wonder it came to mind when i was sipping 2 If by Sweet cocktail yesterday. I was prepared not to like it expecting the drink to be brown and cloying. But the balanced ratio (6:4:3) of my favorite ingredients (reposado tequila, creme de cacao, Cynar) was too tempting to pass.
So glad i didn’t: 2 If by Sweet is an impeccable apres dinner drink…