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Tequila Cocktails


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81 replies to this topic

#61 Dezmanturner

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Posted 05 May 2013 - 12:51 PM

1 1/2 oz Hornitos Reposado Tequila
1/2 oz Monte Alban Mezcal
3/4 oz fresh lime juice
1/2 oz Luxardo Maraschino
1/2 oz house made brown sugar syrup
1/4 oz blood orange bitters
Shake and serve in a cocktail glass
Garnish with a Luxardo Maraschino Cherry and a pinch of Kosher salt over the top of the cocktail

 

This is something nice to make for Cinco de Mayo. I featured it at the bar last night for "May the 4th be with you!' and the patrons loved it. Give it a try and let me know what you think.



#62 FrogPrincesse

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Posted 07 May 2013 - 03:27 PM

Oaxaca Old Fashioned (Phil Ward): tequila reposado, mezcal, agave syrup, mole bitters. I used this recipe but I don't see why it could not be just built in the glass.

 

8715404963_50d62250d4_z.jpg
 

This one packs a punch, especially the first few sips (wow). Then it mellows and you can finally appreciate all the aromas, spice and smoke.

 

These cool little OF glasses are a find from Kerry - thanks again Kerry!

 

 

 

 



#63 Kerry Beal

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Posted 07 May 2013 - 06:45 PM

You're right - little glasses look like normal sized glasses in the pictures.



#64 Darcie B

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Posted 20 July 2013 - 06:28 PM

Posting in this forum makes me feel like the dog meme, but I'm forging ahead anyway. I really haven't done anything with tequila except for margaritas, but thought I would venture out. Given the affinity of maraschino and tequila mentioned above I muddled a strawberry, added 1 1/2 oz reposado tequila, 3/4 oz Luxardo maraschino, juice of 1/2 a lime (~3/4 oz) and 1/4 oz of simple and came up with this:

 

reposado_strawberry_lo.jpg

 

Maybe needs less acid, but I thought the flavors melded nicely.


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#65 Base_nz

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Posted 23 July 2013 - 05:50 AM

a great blanco straight up with a great sangrita ......yummmmmmm!!!

  and strange as it sounds this combo im planning on putting on my next menu "jangles" nicely

vanilla infused el jimador tequila

muddled lychee lime, lemon and ginger

agave syrup

shake

  dumped into a short top up with ice  rimmed with a sugar salt vanilla combo....

 

sounds strange but if you get that balance right its a great sweeter tequila option...the girls at my bar have been going mad for it lately and good feedback from majority who have tried it ...



#66 blue_dolphin

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Posted 24 July 2013 - 07:23 PM

The local paper informs me that today is National Tequila Day.

While the flavors seem more appropriate to cooler autumn weather, my sage is growing by leaps and bounds so the other day, I warmed up for the event with a Tequila and Sage Smash and enjoyed it very much.  The "spanked sage bouquet" garnish cracks me up but I spanked it well indeed.

 

This evening, I am enjoying the Margara version posted by tanstaafl2 subbing Bittermans Xocolatl mole bitters for Angostura orange bitters. Very nice.



#67 haresfur

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Posted 25 July 2013 - 04:37 PM

I have to say I've grown very fond of a Brave Bull as a simple drink with a fair bit going on in the flavours playing off each other.  A good winter drink that I think you could order at most bars without them screwing it up too badly (or that I can make after a hard day without screwing up).  My preferred ratio is 2:1 tequila to Tia Maria built on the rocks.


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#68 Panaderia Canadiense

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Posted 25 July 2013 - 05:19 PM

I'm quite fond of the Long Blonde Bomber, which is a shot of gold tequila dropped into a tall flute half-full of champagne.....


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#69 Plantes Vertes

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Posted 27 July 2013 - 06:42 PM

No Mientas

 

2oz Gran Centenario reposado tequila

2oz grape juice

1/2oz lime juice

7 basil leaves

2 bsp citrus bitters

3 drops Angostura bitters

Garnish - basil leaves

 

Muddle basil, shake, strain over ice

006 (480x640).jpg


Edited by Plantes Vertes, 27 July 2013 - 06:49 PM.

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#70 FrogPrincesse

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Posted 13 December 2013 - 12:13 PM

This one was crazy good. The Crafty and Elusive Elk (Daniel Warrilow from Son of a Gun, one of my favorite restaurants in LA): tequila, mezcal, maraschino, falernum, lime juice, orange bitters. Very improbable combo but the ingredients just clicked together, and it was delicious.

 

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#71 Hassouni

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Posted 30 May 2014 - 01:25 PM

Seconded. I made one last night  and it was a very pleasant surprise. Superb



#72 FrogPrincesse

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Posted 19 September 2014 - 11:23 AM

A couple of tequila cocktails in the Tiki discussion.

 

From a couple of nights ago, Chris Bostick's La Lucha Sigue. Añejo tequila (7 Leguas), sweet vermouth (Dolin), amaro Nonino, absinthe (St George), orange bitters (Regan and Fee). Very interesting. Strong absinthe nose giving way to orange and spice. The resulting bitter orange and fennel combination is very pleasant; it reminds me of Provencal cuisine. The aged tequila adds a bass note that is not unlike amber.

 

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#73 FrogPrincesse

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Posted 20 May 2015 - 10:10 AM

Infante (Giuseppe Gonzales) with 7 Leguas blanco tequila, lime juice, homemade orgeat. This really brings out the savory/peppery character of this tequila.

 

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#74 JoNorvelleWalker

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Posted 20 May 2015 - 08:33 PM

Infante (Giuseppe Gonzales) with 7 Leguas blanco tequila, lime juice, homemade orgeat. This really brings out the savory/peppery character of this tequila.

 

And how does one learn the recipe for this?  Not that it wouldn't be fun working out proportions.



#75 Craig E

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Posted 20 May 2015 - 09:03 PM

http://kindredcockta...ocktail/infante



#76 JoNorvelleWalker

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Posted 20 May 2015 - 09:40 PM

 

Thank you!  Google was no help at all.  Now I wonder (if I can still stand) whether I should make one?



#77 Craig E

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Posted 21 May 2015 - 08:19 AM

I've made it before and enjoyed it a lot. My tasting note was "Like a more interesting, slightly nutty margarita."



#78 JoNorvelleWalker

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Posted 21 May 2015 - 10:45 AM

As it happens I could still stand last night, however I reflected that to make an infante at that hour would be imprudent.  But I intend to try tonight.  I noticed, by the way, that the KC recipe is not quite the same as the recipe published in the PDF linked in the KC comments.



#79 FrogPrincesse

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Posted 21 May 2015 - 11:01 AM

There are various versions of the drink, slightly different tequila/lime/orgeat ratios (2/0.75/0.75 in the Bartender's Choice app or 2/1/0.75 in the Lush Life book), some with orange or rose water, grated nutmeg, etc.


Edited by FrogPrincesse, 21 May 2015 - 11:06 AM.


#80 JoNorvelleWalker

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Posted 21 May 2015 - 06:57 PM

I'm having my first infante at the moment.  Very nice indeed!

 

2 oz blanco

1 oz lime juice (thanks to my new Hamilton Beach)

1/2 oz orgeat

3 drops orange flower water (with a best before date of 2013)

 

 

Garnish ground nutmeg (generous).  Yellow straw.  Accompanied, of course, by salted peanuts.  I was about to go make up an infante with anejo but the bottle is almost empty.  How, how could I be so careless?  It's not as if I wasn't just at the spirits monger this evening.


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#81 FrogPrincesse

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Posted Yesterday, 10:29 AM

The White Walker (Sky Huo via Gaz Regan) which was described as a tequila Martinez and got me scratching my head for a bit. 

 

Don Julio blanco tequila (Siete Leguas), Dolin dry vermouth, Luxardo maraschino liqueur, Fee Brothers lemon bitters (Boy Drinks World grapefruit bitters).  

 

So for it to be a Martinez riff you would need a sweet vermouth. I double checked the ingredients in the app after I had already measured everything (brief moment of panic), but it said dry vermouth. Anyway, the creator confirmed it was a typo. It's supposed to be Dolin white vermouth. Even with dry, it was delectable. Grassy and woody notes, which some richness from the maraschino. With the dry it was closer to a Tequila Martini.

 

 

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#82 sbumgarner

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Posted Today, 03:20 AM

The White Walker (Sky Huo via Gaz Regan) which was described as a tequila Martinez and got me scratching my head for a bit. 

 

Don Julio blanco tequila (Siete Leguas), Dolin dry vermouth, Luxardo maraschino liqueur, Fee Brothers lemon bitters (Boy Drinks World grapefruit bitters).  

 

So for it to be a Martinez riff you would need a sweet vermouth. I double checked the ingredients in the app after I had already measured everything (brief moment of panic), but it said dry vermouth. Anyway, the creator confirmed it was a typo. It's supposed to be Dolin white vermouth. Even with dry, it was delectable. Grassy and woody notes, which some richness from the maraschino. With the dry it was closer to a Tequila Martini.

 

I started to make this tonight (with the blanc) and as I poured the Luxardo I realized I only had a quarter ounce left and I needed to make two drinks. I swapped in Giffard Pamplemousse instead and added a dash of celery bitters to pay tribute to one of my favorite drinks, the Ephemeral (http://www.cocktailc...s-a-heap-chuck/). This obviously creates a very different drink but it was a pretty good riff in a pinch, anxious to try it as intended now.


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