Tequila - Beyond the Margarita - Recipes

Last month we were treated to some fantastic tequila based cocktails by special guest Adam Centamore.  There are the recipes that Adam shared with us.  

AS ALWAYS!!! USE FRESH FRUIT!

Ranch Water
Considered the ‘unofficial drink of West Texas”, this simple cocktail is as quick to create as it is delicious to drink. Excellent with Mexican cuisine. Make sure to use only fresh lime juice!

1.5 oz Arette Artisanal Fuerto Blanco 
0.5 oz fresh lime juice, plus 1 wedge for garnish
4 oz chilled mineral water (ideally Topo Chico)

 Pour tequila and lime juice into a chilled highball glass filled with ice.  Stir well. Top with chilled mineral water.  Garnish with a lime wedge

El Diablo
Created by Tijuana bar owner Don Javier Delgado Corona (no relation) in the 1940’s, the El Diablo (The Devil) rose to fame as more and more American tourists discovered the spicy, deep flavors. 

1.5 oz Volans Tequila Reposado
.05 oz Distillerie Combier Crème de Cassis 
.05 oz Fresh Lime Juice
6 oz Fever Tree Ginger Beer  

Pour the tequila, cassis, and lime juice into a cocktail shaker filled with ice. Shake well and strain into a Collins glass filled with fresh ice. Top with ginger beer.

Añejo Old Fashioned
 Named for the cocktail that pushed back on the mixology fads of the mid-1800’s, the Old Fashioned is considered the grandaddy of all recipes, showcasing only three ingredients.


3 oz Don Abraham Añejo Organic Tequila
0.25 oz Tres Agaves Organic Agave Nectar 
1 dash Angostura bitters 
Orange peel
Luxardo Maraschino Cherries 

In a mixing glass, lightly muddle the agave nectar, bitters,  and orange peel. Add the tequila, then fill with ice and stir until well-chilled. Strain into an Old Fashioned glass over fresh ice, and garnish with a brandied cherry.

Everything Good
 Created by San Francisco bartender Gillian Fitzgerald, this smoky, rich cocktail notably skips using any fresh citrus juice, keeping the flavor profile deep and flavorful. A great choice for desserts. The recipe calls for freezing, so pouring it over ice is optional.

 Please note this recipe makes 8 cocktails.

2 tablespoons plus 1 ½ teaspoons honey
1 ½ cups Bozal Mezcal Ensamble 
1/4 cup Pierre Ferrand Dry Curaçao 
2 ½ tsp chocolate bitters
8 orange twists

Mix honey and 2 tbsp. of boiling water in a quart-size jar. Stir to dissolve honey; let cool. Stir in mezcal, orange liqueur, bitters, and 1/2 cup plus 1 Tbsp. water. Seal and freeze or refrigerate for at least 2 hours and up to 2 weeks.

To serve, turn the jar gently to mix. Place ice in a rocks glass and pour in the cocktail. Squeeze oils from the orange twist, rub the peel around the rim of the glass, then garnish the glass with the peel.

 

 

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