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Tequila
Where it's made: Tequila is a spirit unique to Mexico and for a spirit to be called tequila it must be produced solely in government-defined regions located principally in the province of Jalisco known as the "mountain of fire." The varieties: Blanco (white or silver) tequila is unaged and bottled just after distillation. Joven (gold) tequila is created either using unaged tequila and adding coloring and flavoring to soften the flavor or by blending white tequila with other aged or extra-aged tequilas. Resposado (aged) tequila is aged for at least two months in oak barrels or casks. The tequila takes on color and flavor from the wood. Aņejo (extra-aged) tequila is aged in barrels not larger than 600 liters for at least a year. The effect of the wood on the color, taste and aroma is more pronounced. Curados tequilas are seasoned with natural fruit flavors. What does it do? The effects of tequila are legendary. It is considered a fail-safe elixir to get a party going, a suggestive spirit that relaxes inhibitions and the source of too many hangovers. Hangovers can be avoided by drinking lots of water and mixing with 100% blue agave tequila, which must be distilled at least twice for purity. Overall tequila adds kick and bite to a cocktail. Blanco and gold tequila have the most agressive profile, with a very earthy flavor. Aged tequilas are often described as mild and peppery. How to mix it? Blanco and mixto tequila is most often enjoyed as a shooter with salt and lime. In a cocktail, it is blended with a sweet fruit liqueur or juice. Aged tequila should be sipped and served in a brandy snifter or rocks glass. When served with a meal it is often chased with the mexican Sangrita. Where
to buy it? Widely available in the United States and internationally.
Look for the "100% Blue Agave" designation. Prices range from
$8 to upward of $100 a bottle. |
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