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

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an mix- TEQUILA aged; appear cations for te- TEQUILA cial classifi like plant that takes between eight and ten years like plant that takes between vera– , the former made purely from agave, the latter distilled agave, the latter , the former from made purely fteen pounds of core to produce only one quart of te- only one to produce fteen pounds of core TEQUILA IS MADE FROM THE BLUE PLANT, AGAVE with a mixture of 60 percent blue agave plus “other sug- of 60 percent with a mixture safe. agave” and you’re ars.” Just look for “100 percent four offi are there Finally, to then reposado, which is blanco aged in white oak barrels which is blanco aged in white oak barrels then reposado, añejo, which is blanco At the top there’s for up to one year. though of- for at least one year, aged in white oak barrels ten much longer. to mature. Then, it can only be harvested once by strip- Then, it can only be harvested once to mature. that left: a core and cooking what’s ping away its leaves to seventy pounds (and it takes weighs on average forty fi fermented with yeast (which are quila). The cooked cores alcohol), then distilled twice—the converts the sugar to what will become tequila. second time yielding in of origin, in this case the town of Tequila its place from its name Like Scotch and bourbon, tequila takes it can only be Mexican law, state of Jalisco. By Mexico’s under strict guidelines—though in this region produced making it from stop less scrupulous producers that doesn’t want. There outside those boundaries with whatever they blue agave and two kinds of tequila: 100 percent are aloe quila, though some have confusing subtitles. At the bot- quila, though some have confusing subtitles. which is tom is blanco (also called “silver” or “white”), and bottled immediately after distilla- transparent, clear, “joven”), which is blanco (“gold” or tion. Next comes oro to blended with caramel and other additives 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 margarita 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 garnish 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 grenadine 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. Lemon Juice 1½ oz. Blanco Tequila ½ oz. Triple Sec 1 oz. Pineapple Juice ¼ oz. Simple Syrup ¾ oz. Lemon Juice 1 dash Angostura Bitters ½ oz. Agave Nectar Lemon- lime Soda Shake with ice and strain into chilled cocktail glass. Muddle cucumber in mix- Garnish with a fl amed lemon ing glass. Add the next four zest. ingredients. Shake with ice and strain into chilled cocktail glass. Top with soda and garnish with a slice of cucumber. 140 THE PONCHO

THE PONCHO THE REFUGE 2 oz. Reposado Tequila 1½ oz. Blanco Tequila ½ oz. Dry Vermouth ½ oz. Aperol ½ oz. Maraschino Liqueur ¼ oz. Agave Nectar 2 dashes Peychaud’s Bitters ¼ oz. Fresh Lime Juice Stir with ice and strain ¼ oz. Fresh Grapefruit Juice into chilled cocktail glass. Shake with ice and strain Garnish with a cherry. into chilled cocktail glass.

PURPLE GECKO ROSITA 1½ oz. Tequila 1½ oz. Tequila ½ oz. Blue Curaçao ½ oz. Sweet Vermouth ½ oz. Red Curaçao ½ oz. Dry Vermouth 1 oz. Cranberry Juice ½ oz. Campari ½ oz. Superfi ne Sugar 1 dash Bitters (or Simple Syrup) Stir with ice and strain into ½ oz. Lemon Juice ice- fi lled old- fashioned ½ oz. Lime Juice glass. Garnish with lemon Shake with ice and pour into twist. chilled, salt- rimmed cocktail or margarita glass. Garnish SANTANA SLING with a lime wedge. 1½ oz. Reposado Tequila ½ oz. Cherry Heering PURPLE PANCHO ¼ oz. Batavia Arak 1 oz. Tequila (or Rum) ½ oz. Blue Curaçao ½ oz. Lime Juice ½ oz. Sloe Gin 3 oz. Ginger Beer 2 oz. Lime Juice Build in ice-fi lled Collins 1 oz. Superfi ne Sugar glass and stir. (or Simple Syrup) 1 oz. Lemon Juice SATIN SHEETS Shake with ice and pour into 1½ oz. Blanco Tequila chilled, salt- rimmed cocktail ½ oz. Falernum or margarita glass. Garnish ½ oz. Simple Syrup with a lime wheel. ¾ oz. Lime Juice Shake with ice and strain into chilled cocktail glass. Garnish with a lime wheel. SUNDAY CONFESSION 141

SEA OF CORTEZ SMOKED MARGARITA 1½ oz. Blanco Tequila 1 oz. Reposado Tequila 1 oz. Lime Juice 1 oz. Triple Sec ¾ oz. Crème de Cassis ½ oz. Lemon Juice ¼ oz. Orange Curaçao ½ oz. Lime Juice Shake with ice and strain 1 splash Whisky (Scotch, heavily peated) into chilled cocktail glass. Shake and strain over ice in SHADY LADY old- fashioned glass. Garnish 1 oz. Tequila with a lime wedge. 1 oz. Melon Liqueur SOUTH OF THE BORDER 4 oz. Grapefruit Juice 1 oz. Tequila Combine all ingredients in ¾ oz. Coffee- ﬂ avored Brandy ice- ﬁ lled highball glass and ½ oz. Lime Juice stir. Garnish with honeydew melon, lime, or a maraschino Shake with ice and strain cherry. into chilled sour glass. Add a lime slice. SILK STOCKINGS STRAWBERRY

1½ oz. Tequila TEQUILA MARGARITA 1 oz. Crème de Cacao 1½ oz. Cream 1 oz. Tequila 1 dash Grenadine ½ oz. Triple Sec ½ oz. Strawberry Schnapps Shake ingredients with ice 1 oz. Lemon Juice or Lime and strain into chilled cock- Juice tail glass. Sprinkle cinnamon 1 oz. Fresh or Frozen on top. Strawberries SLOE TEQUILA Shake with ice and strain into chilled cocktail glass 1 oz. Tequila (salt- rimmed, if desired). ½ oz. Sloe Gin 1 tbsp. Lime Juice SUNDAY CONFESSION Combine all ingredients 1 oz. Blanco Tequila with ½ cup of crushed ice in 1 oz. Limoncello blender on low speed. Pour ½ oz. Lemon Juice into old- fashioned glass. Ginger Beer Add ice cubes and a twist of cucumber peel. Build ﬁ rst three ingredients in ice-ﬁ lled Collins glass. Stir and top with ginger beer. Garnish with a lemon wedge. 142 TEQUILA CANYON

TEQUILA CANYON TEQUILA MANHATTAN 1½ oz. Tequila 2 oz. Tequila ¹⁄8 oz. Triple Sec 1 oz. Sweet Vermouth 4 oz. Cranberry Juice 1 dash Lime Juice ¼ oz. Pineapple Juice Shake with ice and strain ¼ oz. Orange Juice into ice-fi lled old- fashioned Pour fi rst three ingredi- glass. Add a maraschino ents into ice-fi lled Collins cherry and an orange slice. glass and stir gently. Top TEQUILA MATADOR with pineapple and orange juices. Garnish with a lime 1½ oz. Tequila wheel. Serve with a straw. 3 oz. Pineapple Juice ½ oz. Lime Juice TEQUILA COLLINS Shake with crushed ice and ½ oz. Lemon Juice strain into chilled cham- 1 tsp. Superfi ne Sugar pagne fl ute. (or Simple Syrup) 2 oz. Tequila TEQUILA MOCKINGBIRD Club Soda 1½ oz. Tequila Shake fi rst three ingredi- ¾ oz. Crème de Menthe ents with ice and strain into (Green) chilled Collins glass. Add 1 oz. Lime Juice several ice cubes, fi ll with Shake with ice and strain club soda, and stir. Garnish into chilled cocktail glass. with slices of lemon and Garnish with a lime slice. orange, and a maraschino cherry. Serve with a straw.

Keep Track Make a check immediately after serving a drink or a round of drinks. The bar can get away from you quickly if you’re not organized and methodical about all your tasks—especially billing. No matter how busy the bar gets, keep your tasks ordered and handle one job at a time. Keep the rest of the bar happy with your grace, conﬁ dence, and sparkling dialogue. —DALE DEGROFF (a.k.a. King Cocktail), author of The Craft of the Cocktail TEQUINI 143

TEQUILA OLD- TEQUILA SOUR FASHIONED 1 oz. Lemon Juice ½ tsp. Superfi ne Sugar 1 tsp. Superfi ne Sugar (or Simple Syrup) (or Simple Syrup) 1 dash Bitters 2 oz. Tequila 1 tsp. Water Shake with ice and strain 1½ oz. Tequila into chilled sour glass. Gar- 1 splash Club Soda nish with a half-slice of Mix sugar/syrup, bitters, and lemon and a maraschino water in old- fashioned glass. cherry. Add tequila, ice, and club TEQUILA STRAIGHT soda. Garnish with a pineapple stick. 1 pinch Salt 1½ oz. Tequila TEQUILA PINK ¼ oz. Lemon (wedge) 1½ oz. Tequila Put salt between thumb and 1 oz. Dry Vermouth index fi nger on back of left 1 dash Grenadine hand. Hold shot glass of Shake with ice and strain tequila in same hand and into chilled cocktail glass. lemon wedge in right hand. Taste salt, drink the tequila, TEQUILA TEQUILA SMASH and then suck the lemon.

4 Blueberries TEQUILA SUNRISE 4 Cherries 2 oz. Tequila 2 oz. Blanco Tequila 4 oz. Orange Juice ½ oz. Lime Juice ¾ oz. Grenadine ½ oz. Maraschino Liqueur Stir tequila and orange juice Muddle blueberries and with ice and strain into ice- cherries in mixing glass. ﬁ lled highball glass. Pour in Add the rest of ingredients. grenadine slowly and allow Shake with ice and strain to settle. Before drinking, stir into ice-ﬁ lled old- fashioned to complete your sunrise. glass. Garnish with a lime wheel skewered with a TEQUINI cherry and a blueberry. 1½ oz. Tequila ½ oz. Dry Vermouth 1 dash Bitters (optional) Stir with ice and strain into chilled cocktail glass. Serve with a twist of lemon peel and an olive. 144 TEQUONIC

TEQUONIC TIJUANA TAXI 2 oz. Tequila 2 oz. Gold Tequila 1 oz. Lemon Juice (or ½ oz. 1 oz. Blue Curaçao Lime Juice) 1 oz. Tropical Fruit Schnapps Tonic Water Lemon- lime Soda Pour tequila into ice-fi lled Pour tequila, curaçao, and old- fashioned glass. Add schnapps into ice-fi lled fruit juice, fi ll with tonic large highball glass. Fill with water, and stir. lemon- lime soda and garnish with an orange slice and TÍA JUANATHAN a maraschino cherry. 1½ oz. Blanco Tequila ½ oz. Lime Juice T.N.T. NO. 2 ½ oz. Aperol 1 oz. Tequila ½ oz. Yellow Chartreuse Tonic Water Club Soda Mix with ice in old- fashioned Shake fi rst four ingredients glass. with ice and strain into ice- fi lled highball glass. Top with club soda and garnish with half an orange wheel.

Keep It Simple A simple drink that’s perfectly executed is far, far more satisfying than a complex, creative one that isn’t. If a patron’s drink is too warm, too sweet, too weak, or too strong (yes, such a thing is theoreti- cally possible), he or she won’t be impressed by its clever name and its innovative use of infusions. On the other hand, strain a subzero- cold mixture of gin and vermouth into a chilled glass and twist a swatch of fresh lemon peel over the top and that patron won’t care in the slightest that you’re out of shiso- infused vodka and fresh lemongrass juice. —DAVE WONDRICH, drinks correspondent, Esquire magazine VIVA VILLA 145

TOREADOR THE 21ST CENTURY 1½ oz. Tequila 1½ oz. Blanco Tequila ½ oz. Crème de Cacao ¾ oz. Lime Juice 1 tbsp. Light Cream ¾ oz. White Crème de Cacao Shake with ice and strain 1 splash Pastis into chilled cocktail glass. Top with a little whipped Shake fi rst three ingredi- cream and sprinkle lightly ents with ice and strain into with cocoa. chilled, pastis- rinsed cocktail glass. TRAFFIC LIGHT COOLER VAGABUNDO ¾ oz. Melon Liqueur 1 oz. Gold Tequila 2 oz. Reposado Tequila 1 splash Superfi ne Sugar 1½ oz. Pineapple Juice (or Simple Syrup) 1½ oz. Celery Juice 1 splash Lemon Juice ½ oz. Lime Juice 2 oz. Orange Juice Build in ice-fi lled hurricane ½ oz. Sloe Gin glass and stir. Garnish with a Into ice-fi lled pilsner glass lime wheel. fi rst pour the melon liqueur TEQUILA and then the tequila to cre- VENIAL SIN ate the green layer. Add the 1½ oz. Blanco Tequila sugar/syrup and lemon juice. ½ oz. Yellow Chartreuse Slowly pour the orange juice ¼ oz. Elderfl ower Liqueur against side of glass to cre- ¼ oz. Maraschino Liqueur ate the yellow layer. Add ½ oz. Mezcal a few more ice cubes, if needed. Carefully fl oat the Stir with ice and strain into sloe gin on top for the red chilled cocktail glass. layer. Garnish with a mara- VIVA VILLA schino cherry and lemon and lime wheels. Stir just before 1 oz. Lime Juice drinking. 1 tsp. Superfi ne Sugar (or Simple Syrup) 1½ oz. Tequila Shake with ice and strain into salt- rimmed, ice-fi lled old- fashioned glass. 146 WILD THING

WILD THING YELLOW ROSE OF TEXAS 1½ oz. Tequila 1 oz. Cranberry Juice 2 oz. Blanco Tequila 1 oz. Club Soda ¾ oz. Lemon Juice ½ oz. Lime Juice ½ oz. Simple Syrup Pour into ice- ﬁ lled old- ¼ oz. Yellow Chartreuse fashioned glass. Garnish with Shake with ice and strain a lime wheel. into chilled cocktail glass. Garnish with 3 drops of rose water.