Tequila, a Mexican spirit distilled from fermented juices from the hearts of blue agave (ah-GAH-vay) plants grown in the Tequila region in the state of Jalisco, has been made there for more than 200 years.
Blue agave (agave azul tequilana weber) has long bluish-green spiny leaves with sharp points and a large heart (called piña or pineapple). Extractions from this heart are distilled twice. A quart of distilled tequila requires between 13 and 17 pounds of agave pulp.
Tequila is produced in two general categories- 100 percent blue agave and blends.
Tequila 100 percent agave must be made entirely with blue agave extract and bottled at the distillery in Mexico. It is classified as blanco, reposado, or añejo.
Blanco (white) is the traditional tequila that started it all. Also called “silver,” it is clear, fresh-from-the-still tequila and must be bottled immediately after distillation. It has the bouquet and flavor of blue agave and is traditionally served in a caballito, a 2-ounce glass.
Oro (gold) is tequila blanco mellowed by the addition of colorants and, usually, caramel-colored flavorings. Tequila of choice for frozen margs.
Reposado (rested) is blanco that has been kept in white oak casks or vats (pipones) for at least two months and up to one year. The oak barrels – usually from Jack Daniel’s – give reposado a mellowed taste, pleasing bouquet and pale color. Reposados hold the blue agave taste and are more gentle to the palate.
Añejo (aged) is blanco tequila aged in white oak casks for more than a year. The oak infuses the tequila with an amber color and woody flavor. Oxidation occurring through the porous wood develops añejo’s unique bouquet and taste.
Reserva describes a special añejo certain distillers keep in oak casks up to 8 years.
Source: itequila.org
– Ellen Sweets
Sangrita Chaser
This is typically a spicy and refreshing non-alcoholic tequila chaser. As with any recipe, you may vary the quantities for each ingredient to suit your taste. Some people add fresh tomato juice to increase the color of the Sangrita. You can even try chile de arbol or Tabasco sauce. You may also add a bit of black ground pepper. Serves 4.
Ingredients
4 cups freshly squeezed orange juice
1/4- 1/2 cup fresh lime juice
1 tablespoon grenadine syrup
1 tablespoon salt
1 small chile piquín (optional)
Directions
Combine ingredients in a shaker with ice. Shake vigorously and pour into small chilled glasses. Add chile, if using.
Tamayopolitan
This recipe comes from Jesse Slaughter, lead bartender at Tamayo in Larimer Square.
Ingredients
2 ounces pineapple-infused tequila
1/2 ounce guava purée
1/2 cup cranberry juice
1 ounce sweet and sour mix
Lime, cut into quarters
Directions
In a cocktail shaker with ice, combine tequila, guava purée, cranberry juice and sweet and sour mix and shake ingredints to blend. Pour into a martini glass and drop a lime segment into it.
Tequila Sunrise
Pour this drink slowly, so there are recognizable layers. There should be a gradation from red to orange light orange. Pour each ingredient gently so as not to spoil the effect. Serves 2.
Ingredients
4 ounces tequila
2 ounces grenadine
Ice cubes
4 ounces tequila
Fresh-squeezed orange juice
Lime slice, cut in half
Directions:
Pour 1 ounce grenadine into a glass. Fill the glass with ice cubes. Gently pour in 2 ounces tequila (down the side of the glass if possible). Add orange juice. Garnish with a lime slice.
Salmon Reposado with Jicama Salad
Chef Sean Yontz developed this recipe for Mezcal restaurant. It’s no longer on the menu but will return eventually, says Yontz. Serves 4.
Ingredients
1 cup julienned jicama
1/2 cup chopped cilantro, divided use
1 serrano chile, minced
1 tablespoon lime juice
1 tablespoon honey
Salt and pepper to taste
1 1/2 cups tequila reposado
1 tablespoon ground cumin
1 tablespoon red chile powder
1 tablespoon sugar
2 garlic cloves, minced
2 tablespoons canola oil
4 7-ounce salmon fillets
3/4 cup chicken stock
4 tomates, cut in wedges (16 segments altogether)
24 asparagus spears (cleaned, trimmed and lightly grilled)
2 tablespoon lime juice
1/4 cup chopped cilantro
Directions
To make the salad, toss together jicama, 1/4 cup cilantro, serrano, lime juice, honey, salt and pepper in a bowl. Set aside.
To make the marinade, combine 1 cup tequila, cumin, chile powder, sugar, minced garlic and remaining cilantro. Set aside.
Heat oil in a large sauté pan over medium-high, sear salmon about 3 minutes on each side, depending on the thickness of the fillet and desired temperature. Deglaze pan with remaining tequila. Add chicken stock and reduce heat to low.
Add asparagus, tomatoes and 1 tablespoon marinade and simmer 3 minutes. Season with salt and pepper.
Place salmon on a plate and spoon equal parts of tomato and asparagus on each plate. Place about 1/4 cup of the pan sauce over salmon and garnish with jicama salad.
Wine ideas: The hard-core might want to pour themselves a glass of reposado tequila with this dish; those who want to make it through dinner in full possession of their senses might opt for something a little less potent, though just as flavorful. A lightly wooded chardonnay has toasty tones similar to those found in reposado tequilas: Try variations from south of San Francisco, such as Babcock from Santa Barbara or Beauregard from Santa Cruz, both $25 to $30, or Meridian, at $10.
-Tara Q. Thomas
