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TEQUILA IS MADE from the BLUE AGAVE PLANT, an Aloe Vera– Like

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TEQUILA IS MADE from the BLUE AGAVE PLANT, an Aloe Vera– Like TEQUILA TEQUILA TEQUILA IS MADE FROM THE BLUE AGAVE PLANT, an aloe vera– like plant that takes between eight and ten years to mature. Then, it can only be harvested once by strip- ping away its leaves and cooking what’s left: a core that weighs on average forty to seventy pounds (and it takes fi fteen pounds of core to produce only one quart of te- quila). The cooked cores are fermented with yeast (which converts the sugar to alcohol), then distilled twice—the second time yielding what will become tequila. Like Scotch and bourbon, tequila takes its name from its place of origin, in this case the town of Tequila in Mexico’s state of Jalisco. By Mexican law, it can only be produced in this region under strict guidelines—though that doesn’t stop less scrupulous producers from making it outside those boundaries with whatever they want. There are two kinds of tequila: 100 percent blue agave and mix- to, the former made purely from agave, the latter distilled with a mixture of 60 percent blue agave plus “other sug- ars.” Just look for “100 percent agave” and you’re safe. Finally, there are four offi cial classifi cations for te- quila, though some have confusing subtitles. At the bot- tom is blanco (also called “silver” or “white”), which is clear, transparent, and bottled immediately after distilla- tion. Next comes oro (“gold” or “joven”), which is blanco blended with caramel and other additives to appear aged; then reposado, which is blanco aged in white oak barrels for up to one year. At the top there’s añejo, which is blanco aged in white oak barrels for at least one year, though of- ten much longer. 134 ALAMO SPLASH ALAMO SPLASH BIG RED HOOTER 1½ oz. Tequila 1 oz. Tequila 1 oz. Orange Juice ¾ oz. Amaretto ½ oz. Pineapple Juice Pineapple Juice 1 splash Lemon- lime Soda 1 oz. Grenadine Mix with ice and strain into Pour tequila and amaretto chilled Collins glass. into ice- fi lled Collins glass. Fill with pineapple juice and AMANTE PICANTE top with grenadine. Garnish 2 slices Cucumber with a maraschino cherry 2 sprigs Cilantro and serve with a straw. 2 oz. Blanco Tequila BLOODY MARIA 1 oz. Lime Juice 1 oz. Tequila 1 oz. Simple Syrup 2 oz. Tomato Juice 2 dashes Green Tabasco Sauce 1 dash Lemon Juice Muddle cucumber and cilan- 1 dash Tabasco Sauce tro in mixing glass. Add rest 1 dash Celery Salt of the ingredients. Shake Shake all ingredients with with ice and double-strain ice. Strain into ice- fi lled old- into chilled cocktail glass. fashioned glass. Add a slice Garnish with a cucumber of lemon. wheel. BLUE MARGARITA AÑEJO BRAVO 1½ oz. Tequila 2 oz. Añejo Tequila ½ oz. Blue Curaçao ¼ oz. Agave Nectar 1 oz. Lime Juice 2 dashes Angostura Bitters Shake ingredients with ice 1 dash Orange Bitters and strain into chilled, salt- Stir with ice and strain into rimmed cocktail glass. chilled old- fashioned glass. Garnish with a grapefruit BRAVE BULL twist. 1½ oz. Tequila 1 oz. Coffee Liqueur Pour into ice- fi lled old- fashioned glass and stir. Add a twist of lemon. CHUPA CABRA 135 BUM’S RUSH CHAPALA 1½ oz. Blanco Tequila 1½ oz. Reposado Tequila ¾ oz. Triple Sec 1½ oz. Fresh Orange Juice ¾ oz. Honey Liqueur ¾ oz. Fresh Lemon Juice 1 oz. Lime Juice 1 dash Grenadine 1 oz. Apple Cider 1 dash Orange Flower Water Shake with ice and strain Shake and strain into hur- into ice- fi lled Collins glass. ricane glass. Fill glass with Garnish with a lime wedge. crushed ice. Garnish with orange blossoms. CACTUS BERRY CHINCHONA 1¼ oz. Tequila 1¼ oz. Red Wine 1½ oz. Añejo Tequila 1 oz. Triple Sec ¾ oz. Lillet Rouge 3¼ oz. Superfi ne Sugar (or ½ oz. Orange Curacao Simple Syrup) 2 dashes Orange Bitters 3¼ oz. Lemon Juice Stir with ice and strain into 1 splash Lemon- lime Soda chilled cocktail glass. Gar- 1 dash Lime Juice nish with an orange twist. Shake with ice and pour into TEQUILA large, chilled, salt- rimmed CHUPA CABRA cocktail or margarita glass. 2 oz. Blanco Tequila ½ oz. Lime Juice CATALINA MARGARITA ¾ oz. Grapefruit Juice 1½ oz. Tequila ½ oz. Campari 1 oz. Peach Schnapps ½ oz. Simple Syrup 1 oz. Blue Curaçao 1 dash Angostura Bitters 2 oz. Superfi ne Sugar Shake with ice and strain (or Simple Syrup) into chilled cocktail glass. 2 oz. Lemon Juice Garnish with a lime wheel. Shake with ice and strain into chilled cocktail or mar- garita glass. 136 COMPANY B COMPANY B EL NIÑO 1 Strawberry 6 Lime Chunks 1½ oz. Blanco Tequila 1 Strawberry ½ oz. Campari ¾ oz. Superfi ne Sugar ½ oz. Triple Sec (or Simple Syrup) ½ oz. Lemon Juice 1 cube Sugar ¼ oz. Agave Nectar 2 oz. Tequila 5 drops Rose Water Muddle strawberry in mixing glass. Add rest of the ingre- Muddle lime, strawberry, and dients. Shake with ice and sugar/syrup. Add rest over double-strain into chilled cracked ice. Shake briefl y cocktail glass. Garnish with a and strain into ice- fi lled old- slice of strawberry. fashioned glass. COUNT CAMILLOS FLOWER POWER PALOMA 2 oz. Blanco Tequila ¾ oz. Blanco Tequila 1 oz. Grapefruit Juice ¾ oz. Sweet Vermouth ½ oz. Agave Nectar ¾ oz. Campari 3 dashes Orange Flower Water 2 oz. Grapefruit Soda 1 Egg White Build in ice- fi lled Collins 2 dashes Peychaud’s Bitters glass and stir. Garnish with a sprig of rosemary. Shake without ice. Then shake with ice and strain into DIABLO chilled cocktail glass. 1½ oz. Tequila FROSTBITE ¾ oz. Crème de Cassis 1 oz. Tequila ½ oz. Lime Juice ¾ oz. Crème de Cacao Ginger Ale (White) Shake fi rst three ingredients ¾ oz. Cream with ice. Strain into chilled Shake with ice and strain Collins glass. Top with gin- into chilled cocktail glass. ger ale. Garnish with a lime Garnish with fresh- grated wheel. nutmeg on top. LA PERLA 137 GUADALAJARA THE INTERESTING COCKTAIL 2 oz. Tequila 1 oz. Dry Vermouth 2 oz. Blanco Tequila ½ oz. Bénédictine ½ oz. Aperol Stir with ice and strain ½ oz. Crème de Cacao (Dark) into chilled cocktail glass. ¾ oz. Lemon Juice Garnish with a lemon twist. Shake with ice and strain HAIRY SUNRISE into chilled cocktail glass. ¾ oz. Tequila Garnish with a grapefruit twist. ¾ oz. Vodka ½ oz. Triple Sec LA BOMBA 3 oz. Orange Juice 1¼ oz. Gold Tequila 2–3 dashes Grenadine ¾ oz. Triple Sec Shake all ingredients with ice 1½ oz. Pineapple Juice except grenadine. Strain into 1½ oz. Orange Juice chilled Collins glass. Float 2 dashes Grenadine grenadine on top and gar- nish with a lime slice. Combine all ingredients except grenadine with ice HIGH PLAINS DRIFTER and shake just three times. TEQUILA NO. 1 Pour into sugar- rimmed 2 oz. Blanco Tequila cocktail glass. Add grena- dine and garnish with a lime ¾ oz. Fresh Lime Juice wheel. ¾ oz. Honey Syrup 1 dash Angostura Bitters LA PERLA 1 splash Campari 1½ oz. Reposado Tequila Shake fi rst four ingredi- 1½ oz. Manzanilla Sherry ents with ice and strain into ¾ oz. Pear Liqueur chilled, Campari- rinsed cocktail glass. Stir with ice and strain into chilled cocktail glass. Gar- HOT PANTS nish with a lemon twist. 1½ oz. Tequila ½ oz. Peppermint Schnapps 1 tbsp. Grapefruit Juice 1 tsp. Superfi ne Sugar (or Simple Syrup) Shake with ice and pour into salt- rimmed old- fashioned glass. 138 LA ULTIMA PALABRA LA ULTIMA PALABRA MEXICANA ¾ oz. Blanco Tequila 1½ oz. Tequila ¾ oz. Grapefruit Juice 1 oz. Lemon Juice ¾ oz. Lime Juice 1 tbsp. Pineapple Juice ¾ oz. Yellow Chartreuse 1 tsp. Grenadine ¾ oz. Maraschino Liqueur Shake with ice and strain Shake with ice and strain into chilled cocktail glass. into chilled cocktail glass. Garnish with a grapefruit MEXICAN FIRING twist. SQUAD 2 oz. Tequila LILLYPAD 1 oz. Superfi ne Sugar 1½ oz. Blanco Tequila (or Simple Syrup) ½ oz. Lillet Blanc ¾ oz. Lime Juice ½ oz. Lillet Rouge 1 tsp. Pomegranate Molasses 1½ oz. Apple Juice 2 dashes Angostura Bitters ¼ oz. Agave Nectar ¾ oz. Lime Juice Shake and strain into ice- fi lled highball glass. Garnish Shake with ice and strain with a lime wheel. into chilled cocktail glass. Garnish with a blood orange MEXICAN MADRAS wheel. 3 oz. Cranberry Juice MARGARITA ½ oz. Orange Juice 1 oz. Gold Tequila 1½ oz. Tequila 1 dash Lime Juice ½ oz. Triple Sec 1 oz. Lemon Juice or Lime Shake with ice and strain Juice into old- fashioned glass. Shake ingredients with ice Garnish with an orange slice. and strain into chilled, salt- MEXICOLA rimmed cocktail glass. 2 oz. Tequila ½ oz. Lime Juice Cola Pour tequila and lime juice into ice- fi lled Collins glass. Fill with cola and stir. PIÑA AGAVE 139 NO. 8 PACIFIC SUNSHINE 2 oz. Reposado Tequila 1½ oz. Tequila ¾ oz. Palo Cortado Sherry 1½ oz. Blue Curaçao ½ oz. Honey Liqueur ¾ oz. Superfi ne Sugar 2 dashes Orange Bitters (or Simple Syrup) ¾ oz. Lemon Juice Stir with ice and strain into 1 dash Bitters chilled cocktail glass. Gar- nish with a lemon twist. Mix with ice and pour, with ice, into chilled, salt- rimmed THE OAXACA OLD- parfait or hurricane glass. FASHIONED Garnish with a lemon wheel. 1½ oz. Reposado Tequila PANCHO VILLA ½ oz. Mezcal ¼ oz. Agave Nectar 1 oz. Añejo Tequila 2 dashes Angostora Bitters ¾ oz. Aperol ¾ oz. Sweet Vermouth Stir with ice and strain into 1 dash Peach Bitters chilled old- fashioned glass. Garnish with a fl amed Stir with ice and strain into orange twist. chilled cocktail glass. Gar- nish with a grapefruit twist. OLDEST TEMPTATION TEQUILA PIÑA AGAVE 2 oz. Añejo Tequila 1 oz. Apple Juice 2 slices Cucumber ½ oz.
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