Canada's only magazine dedicated to distillers, spirits and cocktail culture.
INGREDIENTS:
1 (750 mL) bottle blanco tequila, preferably good quality but not too expensive
3 medium-sized fresh chili peppers, washed, seeded and sliced (see note)
1oz Herradura Ultra
1oz fresh lime juice
1oz fresh lemon juice
1oz grilled Pineapple Syrup
2 dashes Aromatic bitters
1 egg white (or vegan foamer)
• 1.5 oz blanco tequila (Hornitos used)
• 1 oz Homemade Chili Liqueur
• 1 oz lime juice
• Garnish: Salt for rim of glass, pepper, lime wheel
Sunny days demand thirst-quenching cocktails like Margaritas, Palomas and Ranch Water, which all just happen to be a showcase for tequila. And that might just make tequila our favourite summer spirit.
The Margarita is a splash of happiness, the quintessential summer cocktail and one of the most popular drinks in the world. Whether you like it frozen or on the rocks, in a pre-dinner coupette, a plastic cup poolside or poured from a pitcher, it’s a classic that hits all the right notes with the bitterness of tequila, the tartness of fresh lime, the sweetness of orange liqueur and the salt, which heightens all the flavours.
• 1.5 oz tequila 1800 blanco
• 1.5 oz fresh lemon juice
• 0.5 oz Cointreau or other triple sec
• 0.5 oz hibiscus syrup (see note)
• Garnish: Dried hibiscus flower
• 2 oz jalapeño-infused reposado tequila (see note)
• 1 oz lime juice
• 0.5 oz agave water (2 parts agave syrup to 3 parts water)
• Garnish: Tajín Clásico Seasoning rim
• 2 oz tequila reposado
• 0.75 oz pineapple syrup
• 1 oz coconut syrup
• 0.25 oz triple sec
• 1.5 oz fresh lime juice
• 3 mint leaves
• Garnish: Salt or Tajín Clasico seasoning for rim; slice of dried pineapple and pineapple leaf
Cacti tells the tale of the flowering succulents of Ica, a coastal desert in Peru. The flowers are pollinated by a specific type of bee that hibernates for an extended period as the flowers only bloom for a brief period of the season. The cocktail is an ode to the poetic nature of the flora and fauna waiting for one another. Subsequently, the bartenders age the entire cocktail in beeswax so it, too, “hibernates,” taking influence from the bees.
1.5 oz Clase Azul Ultra Aged tequila
1.5 oz Carpano Antica Formula vermouth
2 tsp maraschino liqueur
Garnish: orange zest