Tequila Cocktails (Other Than the Margarita) You Should Know
Tequila is widely known as the base spirit of the margarita. Of course, the agave-based liquor can be just as complex and versatile as rum or vodka, but many outside of Mexico—or, perhaps, mixology circles—simply haven’t given it the chance. That might be due to the fact that most people who claim to not enjoy tequila have never actually had quality tequila. Many people are only familiar with “mixto” tequila, which is that gold (colored) well liquor that is actually only 51 percent agave azul. Use 100 percent agave in one of these École du Bar de Montréal recipes, though, and you might change your mind about Mexico’s traditional liquor.
Finally, we have the Paloma. While the margarita remains the “Mexican” cocktail of choice in the United States, the most popular tequila-based cocktail in Mexico is actually the Paloma. It has become a staple in the US, too, and from its refreshing ingredients, it is easy to see why. To make the Paloma you need:
- 1 ¼ oz silver/blanco tequila
- ¼ oz Fresh grapefruit juice
- 1 Ts Fresh lime juice
- 1 ts Agave nectar
- Club Soda
- kosher salt
- grapefruit wedge (garnish)
Pour the salt on a plate (or salting tray) and wet the rim of the glass with the grapefruit. Salt [part of] the rim of the glass. Inside the glass, combine the grapefruit juice, lime juice, and agave in a glass and stir until the sugar is dissolved. Next stir in tequila and then add ice and top with club soda and garnish with the grapefruit wedge.
Another popular drink in Mexico, this is actually more of a tequila accompaniment or chaser. Still, it is growing in popularity and definitely a tequila-based drink worth knowing. In Mexico, this drink is simply a spicy shot of tomato juice paired with tequila or, more appropriately, mezcal. The drink is traditionally served before a meal (as an aperitif) but can be consumed throughout the meal. Each restaurant or bar across Mexico has a different recipe but here is one foundation to draw upon:
- ½ oz premium tequila
- 8 ½ oz cold tomato juice
- ¼ oz chile puree (if desired)
- ½ oz lemon juice
- pinch of black pepper
- pinch of salt
- worcestershire sauce (to taste)
- lemon wedge (as a garnish).