Tequila, a spirit produced only in Mexico, is created with care, passion and tradition. There are numerous varieties available, and while it makes for a great cocktail, I think it’s even better to sip on its own.
quick facts
» In the early 1600s, tequila first was distilled in an area now known as Tequila in the state of Jalisco, where the majority of today’s production occurs. Some also takes place in the states of Guanajuato, Michoacán and Nayarit.
» There are two categories: 100% Agave, which has no unnatural sugars added, and Tequila, which is 51 percent agave and has other added sugars.
» Tequila is commonly distilled only a couple of times. Although each distillation makes the spirit smoother, it also strips away the true flavors of the agave.
» Tequila does not come with a worm in the bottle. This is found in its cousin Mezcal, a distilled beverage made from any type of agave plant native to Mexico.
paloma
2 oz. silver tequila
.5 oz. fresh lime juice
grapefruit soda
salt
lime twist to garnish
» Rim highball glass with salt. Add tequila, lime juice and ice, and top with grapefruit soda. Garnish with lime twist.
mexican flag
1 oz. silver tequila
1 oz. fresh lime juice
1 oz. sangrita
» You will need three shot glasses to make up the colors of the Mexican flag. Fill one shot class with tequila (white), one with lime juice (green) and one with sangrita (red, recipe below. Sip each one starting with tequila and finishing with sangrita.
sangrita
2 c tomato juice
1 c orange juice
1/4 c lime juice
2 t hot sauce
3 t chopped onion
2 t Worcestershire sauce
1 Habanero pepper, stemmed, seeds removed and coarsely chopped
Pinch of salt
Pinch of pepper
» Put all ingredients in blender, and blend until smooth. Cover and refrigerate for up to five days.
classic margarita
1.5 oz silver tequila
½ oz Grand Marnier
1 oz fresh lime juice
.5 oz simple syrup
Salt
Lime wedge for garnish
» Salt rim of rocks glass. Pour tequila, Grand Marnier, lime juice and simple syrup in shaker. Shake 15 seconds, and pour over ice. Garnish with lime wedge.
Justin Wolf is sommelier at the Four Seasons Hotel-St. Louis.
