Tequila Post #2

OK, ready for another experiment tequila drink? Me, too! This one comes from my dear friend down in Louisiana. As the story goes, there was some experimenting going on and they produced this yummy concoction. It calls for blood orange liqueur, however, Grand Marnier may be a more tasty choice.

hard apple cider

The Sophia

2 part Crispin
1 part Patron tequila
1 part Grand Marnier

This is going to be a strong experiment, so sipping is highly encouraged (y'think?!). I would also be pretty sure it would be better with chilled ingredients. Sounds like a shooter, similar to the lovely Kiwi Kamikaze I enjoyed at the Steakhouse 9 Bistro in Lynden recently. While it didn't feature tequila, it was incredibly good (vodka, Cointreau and kiwi puree served as a well-chilled shooter...yum!).

Aren't so crazy for hard cider? How 'bout grapefruit juice?

This one is listed as a Toronha Cocktail, and suggests it to be blended, but I'm gonna change it up a bit. Toronha is derived from the Spanish word for grapefruit, toronja, and the h from the word tahona wheel (instrumental in quality tequila production).



Hendel's Toronha



2 shots tequila of your choice
2 shots grapefruit juice (Ruby Red cocktail would be great)
1/2 shot orange liqueur (your choice)
1 tbsp simple syrup

Shaken with ice and served in a martini glass or highball, garnished with an orange twist.
This drink is lovely and refreshing...just remember to sip. *smile*


And, just for fun, a little tequila history lesson:

Tequila was first distilled in the 1500-1600's in the state of Jalisco, Mexico. Guadalajara is the capital of Jalisco and the city of Tequila was established in about 1656. This is where the agave plant grows best. The agave is not a cactus as rumored, but belongs to the lily family and has long spiny leaves (pincas). The specific plant that is used to make tequila is the Weber blue agave. It takes 8-12 years for the agave to reach maturity. During harvest, the leaves are cut off leaving the heart of the plant or pina which looks like a large pineapple when the jimadors are done. The harvested pina may weigh 200 pounds or more and is chopped into smaller pieces for cooking at the distillery.

Tequila was first imported into the United States in 1873 when the first load was transported to El Paso, Texas. In 1973 tequila sales in the US topped one million cases. There are two basic types of tequila, 100% blue agave (cien por ciento de agave) tequila and mixto. The 100% blue agave tequilas are distilled entirely from the fermented juice of the agave. All 100% agave tequilas have to be distilled and bottled in Mexico. If the bottle does not say 100% blue agave, the tequila is mixto and may have been distilled from as little as 60% agave juice with other sugars.

Grades of tequila

Blanco: 100% agave tequila that is unaged and untreated with additives.
Reposado: 100% agave, "rested" tequila that has been stored in oak between two months and one year. Anejo: 100% agave, aged tequila that has been stored in oak at least one year.
Mixto blanco: mixto tequila that is unaged.
Mixto reposado: mixto tequila that has been stored in oak between two months and one year.
Mixto anejo: aged mixto tequila that has been stored in oak at least one year.
Joven abocado: mixto tequila that has been treated with additives to achieve an effect similar to aging.

As the tequila is aged in wooden barrels, usually oak, it becomes smoother, with a woody taste and golden color. Aging may disguise the agave flavor and few tequilas are aged longer than three to four years. Each distillery in Mexico is assigned a NOM number that shows which company made or bottled the tequila. There is no worm in tequila, that is Mezcal which is a whole different animal.

~Tequila History

And, now we know!