Today is National Tequila Day. (Tomorrow — no lie — is National Hot Fudge Sundae Day.) Around here, we don’t care about that. But we do care about tequila. Mostly drinking it. Although we also care about mixing it into cocktails and then drinking it. There are a whole slew of posts on Professor Cocktail about … Read more
In celebration of Tequila Day, the Independent newspaper (UK) asked some experts to recommend their favorite versions of Mexico’s national drink. Here are there selections, along with my commentary.
Sangrita is a traditional Mexican accompaniment to tequila, a delicious, umami-filled chaser made from tangy fruit juices, spices, and sometimes a little tomato juice. (You can read more of the Professor’s thoughts on sangrita and see a previous recipe.) Here is another recipe that I tried, that gives it a different kick. I like the use … Read more
Coming in at 84-proof, Peligroso Silver Tequila may not exactly be “dangerous,” but it definitely has some heat to it. You can whiff the alcohol right from the glass — I’d have guessed it had an even higher octane than it does. You also get the agave aroma you’d expect from a 100% agave tequila. (And, … Read more
While we celebrate Halloween in the United States, Mexico is busy observing Día de los Muertos, the Day of the Dead. It’s a more serious holiday than Halloween, a time to remember family and those who have gone before us. But it’s also a joyous one, with celebrations featuring plenty of good food and drink. … Read more
Although mezcal is gaining in popularity in the United States, it’s still mostly unknown (or misunderstood) by the average consumer. This is a shame, as mezcal is a wonderful spirit with a great deal of potential. To the extent that most Americans have heard of mezcal at all, they think of it as “that booze … Read more
The Long Island Iced Tea has one of the worst reputations of any cocktail. For good reason, too. Served by the gallon at every TGI Fridays and Applebee’s across the land, it’s usually made with way too much bottom-shelf booze and chemical sour mix from a bar gun. But it doesn’t have to be that … Read more
This twist on the immortal Old-Fashioned was created in 2007 by Phil Ward at New York’s famed cocktail bar Death & Co. It is, in Robert Simonson’s words, “the most renowned of the twenty-first-century variations of the Old-Fashioned, and one of the modern cocktail’s gateway drinks into the pleasures of tequila and mezcal.” In order to … Read more
From the mid-1840s until after the Civil War, the smash was America’s favorite mixed drink. Called by Jerry Thomas “a julep on a small plan,” the smash is a simple-but-delicious cocktail that emphasizes fresh ingredients, minimal preparation, and bold flavors. It’s the perfect style of drink for the summertime. A smash is usually composed of … Read more
Casa Noble tequila is produced at Distillery La Cofradia (NOM 1137) in the Central Lowlands of Jalisco, Mexico. It is made from 100% Blue Agave, and is distilled three times, rather than the more typical two. It is also notable for being organic, and for the distillery being certified green. Casa Noble Crystal tequila is their … Read more
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