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The heart of the plant, which can weigh well over 100 pounds, is peeled, roasted and crushed, and its sweet juice is then fermented and distilled. (While premium tequila is made from pure agave, cheaper tequila called mixto is distilled from both agave and other sugars.) Tequila is usually distilled twice.
There are four main tequila categories: Blanco (also called silver, plata or platinum) is aged for less than two months and is clear; reposado is aged between two and 12 months and is golden-colored; añejo is aged between one and three years and is a whisky-like brown; and extra-añejo, a new category introduced by the Tequila Regulatory Council in 2006, is aged more than three years. Tequila, like most Scotches, is typically aged in used bourbon casks.
HOW TO DRINK TEQUILA:
Blanco tequila is perfect for shots and works nicely in cocktails like the Margarita, the Paloma and the Bloody Maria. Reposado, añejo and extra-añejo tequilas can be sipped like whiskies or can be used to create a decadent cocktail.
There’s a lot to love about the classic Moscow Mule. But do you love it enough to drink 10 pounds of it? Two New York City bars think you do. The Beach at Dream Downtown and PHD Terrace at Dream Midtown are now offering the Mega Mule, a 164-ounce version of the classic Moscow Mule cocktail, for […]
We can’t even talk about it.
It may not be the most expensive Margarita in the world, but it’s close. The MGM National Harbor, a new luxury resort just outside of Washington D.C., has debuted its $1,000 Dom-arita. The recipe mixes Don Julio 1942 tequila with Grand Marnier Quintessence liqueur, agave nectar, lime juice and seasonal fruits. The drink is then finished off […]
Some seriously deep mezcal training happening at one D.C. bar.
Now you can order a stunning cocktail that looks like molten metal.
The forecast is partly sunny with a chance of Margaritas.