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Tequila twists.

Tequila consumption at restaurants and bars grew by nearly 10 percent last year, according to the 2008 Cheers On-Premise Handbook. Margaritas led the growth, but tequila also is increasingly used in other cocktails, as illustrated by some of the recipes below. For more on tequila, see the story "Southern Heat" on page 20.

CABO GAZPACHITO SHOT

For a south of the border special, try this recipe from former Van Hal.cn froutman Sammy Hagar's distillery, Caho Wabo.
1 oz. Cabo Wabo Bianco Tequila
1/2 oz. tomato juice
1/2 oz. Sherry
2 slices of green or red jalapeno


Cucumber spear as side garnish Add all ingredients and shake with an ice shaker. Strain into a shot glass and serve.

FROZEN GOLD KIWIFRUIT MARGARITA

As summer approaches, try this tropical creation by chef Stephen Barry.
3/4 cup cracked ice
1 Vi oz. tequila
1/2 oz. Cointreau
3 oz. fresh squeezed lime juke
1 oz. grenadine
2 gold kiwi
Course salt for garnish
Lime wedge for garnish


Wet the rim of a Margarita glass with a lime wedge and dip rim in salt. Place the ice, tequila, Cointreau, lime juice and grenadine in a blender until frothy. Cut one kiwi in half and scoop fruit into blender. Blend just until combined. Be sure not to over-blend, as crushed kiwi seeds can taste bitter. Pour into prepared glass and garnish with gold kiwi slices.

RUBYY SUNRISE

RH at the Andaz Hotel in Los Angeles and Devito's in Miami bad) menu this caffeine-infused cocktail by energy drink maker Rubyy.
2 oz. silver tequila
3 oz. Rubyy Blood Orange Energy Drink
1 oz. grenadine
Orange wedge for garnish


In a highball glass filled with ice, add ingredients, stir and serve. Garnish with an orange wedge.

SUNSET SAGE MARGARITA

This elegant version of the Margarita was developed by Seattle-based mixologist Kathy Casey, who recommends using a smoky reposado such as Gran Centenario or El Tesoro.
1 1/2 oz. 100 percent agave reposado tequila
1/2 oz. Cointreau
1/2 oz. cranberry juice
1/2 oz. simple syrup
1/2 oz. fresh lime juice
2 fresh sage leaves


Crush one sage leaf and drop into a cocktail shaker. Fill the shaker with ice, dien measure in die remaining liquid ingredients. Cap and shake vigorously until very cold. Strain into a chilled cocktail glass and float the other sage leal for garnish.

RANCHO ANCHO

This complex cocktail, was developed by H. foseph Ehrmann, mixologist and founder of Elixir in San Francisco, for the bar's cocktail club.
1 cup seedless organic watermelon, cubed
1/2 oz. organic agave nectar (adjust based on sweetness of watermelon)
3 pinches ancho chile powder (adjust to taste)
1/2 oz. fresh squeezed lime juice
1 1/2 oz. 4 Copas Organic Blanco Tequila
Slice of lime for garnish


Add the watermelon and chile powder to a tempered pint glass and muddle into juice. Add lime, tequila and agave nectar, and top with ice. Cover and shake well. Hawthorne strain over fresh ice in a pint glass and garnish with a slice of lime and a pinch of chile powder.

CALL FOR RECIPES!

Cheers is looking for innovative and original cocktail recipes that include rum, purees or whisk(e)y.

Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, 17 High Street, Norwalk, CT 06851 or email pkowaike@m2media360.com.

MONTERREY MOONRISE

Instead of triple see, mixologist Cheri Loughliu used VeeV, an Acai-based spirit, when muting this drink. Its light flavor pairs well mill the Dos Lunas Tequila.

[ILLUSTRATION OMITTED]
1 1/2 oz. Dos Lunas Anejo Tequila
1 oz. VeeV Acai Spirit
3/4 oz. fresh squeezed lime juice
1 oz. Bossa Nova Acai Juice
1/4 oz. agave syrup
Lime wheel for garnish


Combine liquid ingredients in a cocktail shaker filled with ice. Shake for 15 to 20 seconds, then strain into a salt-rimmed cocktail glass filled with ice. Garnish with a lime wheel.

Find more tequila recipes at cheersonline.com/more
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Title Annotation:DRINKS
Publication:Cheers
Date:Apr 1, 2009
Words:668
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