Dia De Los Muertos – A Mexican Celebration

Tequila is, undoubtedly, the spirit of Mexico. Tequila’s sophisticated and continuously increasing quality is the result of blending native agricultural techniques and modern technology, all held together with tradition.

Being Mexican, this traditional backbone inevitably includes one of the most spiritual celebrations in the human world: Dia De Los Muertos.

Dia De Los Muertos, or the day of the dead (DOTD), is a celebration that grips the entirety of Mexico on the 1st & 2nd of November. To pay homage to this spiritual celebration I’ve gathered three of the best 100% agave tequilas available to me here in the UK.

 

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Dia De Los Muertos is tradition across Mexico!

 

Taking one cocktail from each brands’ website, I will recreate them, aiming to not only showcase brand used but to really help you get a traditional Mexican celebration going this Dia De Los Muertos.

But, before we delve into the recipes, let’s take a little look a what Dia De Los Muertos is, and why it is so widely celebrated across the country Tequila calls home…

Whilst predominantly celebrated in the central and southern regions of Mexico, DOTD has spread to most of the northern regions as well, no small part due to the Mexican Government declaring it a national holiday.

DOTD takes place on the 1st & 2nd November every year and even though this coincides with the catholic holidays of All Souls and All Saints day, the Mexican population has managed to blend both religion and tradition together, culminating in this very spiritual event.

DOTD rests on the belief that, for the 1st of November, the spirits of deceased children will be allowed passage to Earth, from heaven. During this 24hr period, the children return to their loved ones and enjoy the festivities laid out for them by their friends and families.

On the 2nd of November, adult spirits also return down to their loved ones, enjoying the singing, dancing, and other festivities laid out especially for them.

Almost all houses will contain a homemade altar decorated with marigold flowers, candles, sugar skulls, and pictures of the deceased loved one(s) along with their favourite food and drink. This is all done by the deceased’s families and friends and can come at a great personal expense. But, as this holiday is all about celebrating the lives of their loved ones, the economic cost is not a driving factor – it just serves as an example of how important to the Mexican people this tradition is.

On the 2nd, festivities are taken to the cemeteries and there the individuals will sing, dance, and care for their loved ones’ gravestones. Stories are told of their loved ones and families, friends, and others, all gather to celebrate the lives of their deceased.

Dia De Los Muertos is an upbeat celebration that captures the spirit of joy and ultimately shows a true acceptance of death in everyday life. This tradition celebrates the life of the deceased rather than simply mourning the dead.

Dia De Los Muertos is such a celebration that tequila brands jump at the chance to share it with the world. Of course, it acts as a great selling point for their brands but, ultimately, they also share this celebration with the world.

Simply put, Tequila brands make Mexico’s most famous alcoholic beverage and they make it in the traditional way. Part of this tradition is celebrating Dia De Los Muertos. That is why most tequila brands (especially the 100% agave ones) will really kick things up a notch around the end of October…

Now for what you’ve all been waiting for, the 3 gloriously delicious Dia De Los Muertos cocktails…

Patron – Fresas En Fuego

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Recipe:

(45ml) 3 measures Patron Silver

(15ml) 1 measure Ginger Liqueur

(15ml) 1 measure Fresh Lime Juice

(15ml) 1 measure Sugar Syrup

4 x Hulled Strawberries

2 x Jalapeno coins (slices)

Garnish: Strawberry & Jalapeno Skewer.

Method:

  • In a shaker, muddle the strawberries, jalapeno coins, and sugar syrup.
  • Add the tequila, ginger liqueur, and lime juice.
  • Shake well over ice.
  • Double strain into a chilled coupe cocktail glass.
  • Garnish with the strawberry & jalapeno skewer.

Patron Tequila is as beautifully crafted as they come. It is a premium brand in that it does cost a small fortune to sample some of their high-end products but, as with all alcohol brands, you pay for what you get. All their products are handmade, from Pina to Cork, and this is evident in the high quality taste their products are renown for.

Fervent Shaker Top Tip: If you love spice in your cocktail, try infusing your Patron Silver tequila with some sliced Jalapenos.

Herradura – Agave Seco

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Recipe:

1 measure Herradura Silver Tequila

1 ¼ measure Cointreau

½ measure Campari

1 measure Fresh Orange Juice

1 measure Fresh Grapefruit Juice

Garnish: 1-2 slices Kiwi, 1-2 slices strawberries, and 1 sprig Mint.

Method:

  • Add the tequila, Cointreau, Campari, and juices to an ice-filled shaker.
  • Shake well (10-15 seconds should do it)
  • Strain into a chilled rocks glass.
  • Garnish with the kiwi, strawberries, and mint sprig.

Herradura produce 100% agave tequila and they pride themselves on slowly aged uncompromising tequila. They barrel age their Tequila longer than the standard required and the quality of their products show through. I had the pleasure of sampling their range at Imbibe Live 2016 and believe me, they are sublime in their quality.

 

Ocho – El Diablo

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Recipe:

50ml  Ocho Blanco

25ml Fresh Lime Juice

10ml Fresh Ginger Syrup

10ml Creme De Cassis

Top Up Ginger Ale

Garnish: 2 x Lime wedges

Method:

  • Combine all ingredients over ice and shake well (again, 10-15 seconds should suffice).
  • Strain into an ice-filled Collins glass.
  • Garnish with a lime wedge. Or two.

The El Diablo Is a cocktail I’ve been excited about for a long time. It’s simple, yet tremendously satisfying to drink. Its balance of heat and sweet is sublime and it brings out the playfulness of the tequila!

Fervent Shaker Top Tip: If you want a higher hit of heat to this drink, muddle some fresh root ginger in the bottom of the glass with the lime juice. It will add a little raw heat to the overall taste!

So there you have 3 stunning cocktails, using 3 rather eloquent 100% agave tequilas, and what’s more, they’ll all help you kick off your Dia De Los Muertos celebrations with a bang!

Do you have any parties planned for this spooky weekend? Try turning them into a celebration and revel in the spiritual togetherness Dia De Los Muertos stands for!

Disclaimer: the Herradura Tequila was provided as a sample by the grace of Mangrove, a drinks distributor here in the UK. The sample was free, but that in no way biases y statements. Any comments made in this post (or any other) is strictly of my own opinion and will always be so.

Are you a celebrator of the spiritual Dia De Los Muertos? If so, what is your cocktail of choice, if you choose to drink one?

If you enjoy your tequila in other ways this time of year, why not share them in the comments?

Tequila: why 100% Agave is always better…

Tequila comes in two main types: Mixto (blended) and 100% agave. The former is the type you’re likely to find at a college party. It’s cheaper than 100% agave and can leave you with a nasty pile of regret in the morning. The latter, on the other hand, is as pure as tequila gets…

That said, here are three reasons you should always reach for 100% agave tequila…

#1: No hidden surprises:

100% agave tequila is pure agave and nothing else. Mixto, on the other hand, contains up to 49% non-agave ingredients. These usually consist of sugar cane, or other distillable products, but can include additives such as flavourings and colourings.

What makes things worse is that producers are not required to tell you what they use! So you’re never going to know, completely, what is in your bottle. If you’re the sort of person who likes to know what they’re drinking, always choose 100% agave!

#2: No hangovers:

When you drink a mixto tequila you’re literally mixing your drinks from the very first sip. With only 51% agave, mixto tequilas have a range of other ingredients, including various distillates. That means you’re consuming more than one type of alcohol at the same time, which is why mixto tequila has earned such a bad reputation.

However, if you choose 100% agave tequila, your hangovers will be a thing of the past. This is because they are made using only the Blue Weber Agave and nothing else!

Responsible drinking clearly speaks for itself; but if you were to swap your mixto tequila for 100% agave tequila, you’d notice the different immediately – especially when you have work in the morning!

#3: Better taste:

There are more premium tequilas than ever before and for good reason: It simply tastes better than its mixto counterpart.

Each brand has their unique flavour profile, which creates a vast array of great tasting tequila. Whilst the species of agave used in tequila has to be the Blue Weber by law; the location of the distillery in which it is made will drastically affect its flavour.

Whether you prefer yours fruity, spicy, or earthy, there’s a 100% agave tequila out there for everyone!

As outlined here, premium tequilas are superior in taste and quality, but that doesn’t mean mixto brands haven’t played an important part in the 100% agave boom coming out of Mexico. This boom has been made possible, in large part, thanks to the path laid down by mixto brands, with the industry rethinking its method and creating some truly stunning premium products.

There are strict regulations in relation to both Mixto and 100% agave tequilas. If you’d like to know more about these, information can be found here.

Now you know which tequila to choose, why not check out these 100% Tequila Paloma cocktail recipes I made? 

Cocktails O’Clock: 5 cocktails that use Monin’s Spicy Syrup…

Monin, the coffee/cocktail syrup experts, sent me some samples way back when and using those samples I got to try some of the cocktails I’ve always wanted to try but never had the chance.

The last post based around a Monin syrup was my 6 ways to use Monin’s Falernum. It is made up with predominantly tiki style cocktails and features some of my new tiki mugs (hurrah).

This post has a slightly different feel because unlike the falernum syrup used in my last one, Monin’s Spicy Syrup is less floral and has an earthier feel to the spice. With cinnamon flavours prominent, I tried to blend this syrup into a variety of already established cocktails, simply to see if the syrup was as versatile as I hoped. Whilst some experiments inevitably fail, below you will find 5 cocktail recipes that I believe make use of this Spicy syrup in a very versatile, yet remarkably subtle way.

Although this syrup is not spicy in the traditional [hot] sense, it does have a subtle aromatic spice to it. It comes across more as an autumn/winter seasonal spicy flavour. This works perfectly for me because this syrup’s subtle flavour is easier to blend seamlessly into a flavourful cocktail recipe. I also have a low tolerance for hot spice so I’m happy I can try all these recipes personally.

Life On The Beach

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Recipe:

2 measures Vodka

1 measure pineapple juice

½ measure spicy syrup

½ measure lime juice

2 pineapple chunks

Garnish: pineapple chunk and lime wedge

Method:

  • Muddle pineapple chunks with lime juice and syrup.
  • Add crushed ice, then vodka.
  • Stir well.
  • Add pineapple juice and top with ice.
  • Stir once more and garnish before serving.

Kickback Mule

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Recipe:

2 measures rum

¾ measure lime juice

1 measure spicy syrup

Top up ginger ale

Garnish: mint and lime wedge.

Method:

  • Build the first 3 ingredients over ice.
  • Stir and top up with ginger ale.
  • Garnish and serve with a straw.

Gin and Bear it…

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Recipe:

2 measures Gin

½ measure blackcurrant liqueur

1 measure Lemon juice

¾ measure spicy syrup

Method:

  • Combine the gin, lemon juice, and spicy syrup in a shaker with ice and shake well (for around 10 seconds).
  • Strain into a well-chilled, crushed ice-filled, rocks glass.
  • Layer the blackcurrant liqueur on top and garnish with a lemon wedge.
  • Serve with a straw.

Algonquin Firehouse

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Recipe:

1 ½ measures rye whisky

¾ measure vermouth

¾ measure pineapple (or orange juice)

½ measure spicy syrup

Method:

  • Combine over ice in a shaker and shake well for about 10 seconds (until the tin ices over).
  • Strain into a martini style glass.
  • Garnish with a pineapple wedge or orange slice (match the juice used).

Fervent Shaker Top Tip:

This cocktail works well regardless of the juice used. The only difference in flavour comes through the tropical vibe of the pineapple. Using pineapple will refresh those hot, bothersome days; whereas orange juice is perfect for those cold evenings when you need a warming elixir.

Spicy Melon Balls (serves 2)

Recipe:

1 measure spicy syrup

4 measure Midori

2 measure vodka

Top up fresh pineapple juice

Garnish: Skewered melon balls

Method:

  • Combine the Midori, vodka in a cocktail glass, over ice.
  • Top up with the pineapple juice and garnish with the skewered melon balls.

So there you have 5 cocktail recipes that, I think, make good use of Monin’s Spicy Syrup. They are not original recipes; they are tweaks of cocktails that already exist. This was done to try and showcase the versatility of such a product, especially with the unconvincing stance held by many in response to the rise in popularity of spicy cocktails.

Monin has a vast array of flavoured syrups at their disposal and as a cocktail imbiber, I am always interested in trying out new and novel syrups! My favourite simply has to be this Falernum, although their Hibiscus syrup is a truly inspirational. You can purchase Monin syrups from a wide variety of outlets but click here for more information!

As always this post has been a culmination of cocktail recipes and my own opinions. Whilst the syrups were supplied by Monin themselves [as free samples], they hold no sway over my opinions.

If you’ve tried Monin’s Spicy syrup in a cocktail you liked (or disliked), why not share it in the comments below? Or let me know what your favourite flavour syrup is!

How Sherry Has Made a Comeback: 4 Recipes You Should Be Making

Welcome to something very new for this blog: A Guest Post!

This post is from the great folk over at Cocktail Builder. They have a great cocktail making app and they’re pretty good at it too! If you like this post, a link to their site can be found at the end. We have swapped posts, with mine due to appear on their own site very shortly, or already if you’re a late arrival! So, read on to find out a little something about Sherry…


When you think of Sherry, what comes to mind? For many, it’s likely to be a dusty old bottle sitting in their grandmother’s cupboard that hasn’t been opened in years.

Sherry — a fortified wine from the Spanish city of Jerez — often carries these low-brow connotations. Though it was considered one of the world’s greatest and most versatile wines for centuries, an influx of cheap and sickeningly sweet blends caused Sherry to become widely misunderstood.

However, thanks to a wave of interest in artisanal wines, as well as a focus on small bodegas producing tiny batches, Sherry has regained popularity. It’s been popping up on liquor menus all across the world, proving itself to be equally enjoyable when served straight or mixed into a cocktail.

There are four basic types of Sherry: Fino and Manzanilla, Amontillado, Oloroso, and Pedro Ximenez. Each has its own distinct flavour profile and must be used differently than the others.

Fino Sherry is the driest of the four, a white wine generally made with highly acidic Palomino grapes. It pairs particularly well with clear spirits such as vodka and gin, as well as aromatics like vermouth. Manzanilla is essentially Fino Sherry that’s been aged in the coastal town of Sanlúcar de Barrameda. Due to the grapes being exposed to cool ocean breezes, the Sherry that’s produced is more delicate and subtle.

Recommended Cocktail: The Tuxedo, a classic made with gin, Sherry, and orange bitters. It’s dry and slightly nutty, with a quick burst of citrus. See recipe.

Amontillado is the product of a layer of yeast (called ‘the flor’) being removed during the ageing process. This removal causes the Sherry to have more air exposure inside the barrel, resulting in a complex finish, with nutty and umami flavours. It pairs best with oaky spirits such as bourbon and rye.

Recommended Cocktail: The Up-to-Date, a concoction of whisky, Sherry, Grand Marnier, and Angostura bitters. Though the original recipe doesn’t specify the type of Sherry, Amontillado rounds it out for a spicy, Manhattan-esque feel. See recipe.

Oloroso Sherry skips the ‘the flor’ process entirely and is immediately fortified after the first fermentation. Made with Palomino grapes, this variety is typically dry, but can be slightly sweet if Moscatel grapes are added. It goes well with molasses-forward spirits like dark rum.

Recommended Cocktail: The Smooth Operator, which (as the name suggests) is remarkably easy to drink. Dark rum, Sherry, sugar, and lemon make for a complex yet refreshing sip. See recipe.

Pedro Ximenez Sherry is unlike the others in that, instead of using Palomino grapes, it’s made from the Pedro Ximenez (PX) variety. These grapes are picked at full ripeness and are sun-dried to concentrate the sugars. The grapes (or raisins, if you will) are then pressed, producing a dark, viscous liquid that’s partially fermented and fortified. This Sherry is often blended with Amontillado and Oloroso varieties to create what we know as Cream Sherry. Due to its sweetness, PX Sherry is best used in dessert cocktails.

Recommended Cocktail: An update on the Baltimore Eggnog, traditionally made with Madeira, brandy, and rum. Replace the Madeira for PX Sherry, which adds a currant flavour that pairs perfectly with the molasses of the rum. See recipe.

For more on Sherry, including its rich history and unique recipes, we recommend picking up a copy of Sherry: A Modern Guide to the Wine World’s Best-Kept Secret (USA).


Photo Credit: Some Rights Reserved by Edsel Little.

For more by the Cocktail Builder team, click here, and set up your digital online bar!

Cocktails O’clock: 6 delicious drinks that use Monin’s Falernum syrup…

Recently, Monin (the syrup company) were kind enough to send me some of their products. I received a few flavours and this post will showcase one of their latest products: Falernum syrup. Now Falernum is not a new product, it’s a Caribbean spiced syrup that is often alcoholic and almost exclusively used in Tiki Style cocktails.

I’ve been trying to lay my hands on Falernum, in one form or another, for years and always failed at the last hurdle. However, thanks to the lovely PR team over at Monin (specifically Emma White – Thank you) I’ve finally got some. And boy oh boy it was worth the wait!

Monin’s falernum Syrup is everything I thought it would be. It’s sweet, fragrant, and yet it contains a gentle heat that completes the flavour profile you’d expect from a Caribbean spiced syrup. I can safely say, that I now know why it’s used so copiously across the wide variety of Tiki cocktails.

Below I try to take 6 tiki style cocktails and, with very little tweaking, create them in such a way that you’ll be making them for yourself by the end of the post…

Golden Gate

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Recipe:

2m Plantation 3-star platinum [white] Rum

1m Fresh Lemon Juice

Splash of Monin Falernum syrup

Garnish: 1 orange Peel

 

Method:

  • Combine all ingredients in a cocktail shaker and shake well with ice (around 10 seconds should be enough).
  • Strain into a chilled Coupe glass and garnish with an orange peel.

Top Tip: Although this drink is made short, you can use a rocks glass and crushed ice to make it a longer, more palatable drink – especially if you’re not one for shorter, stronger drinks.

 

Corn & Oil

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Recipe:

2 measure El Ron Prohibido Solera Rum

1 measure Monin Falernum Syrup

¾ measure Fresh Lime Juice

Dash Bitter Truth Old Time Aromatic Bitters

Garnish: Lime Wedge, Edible Flower

Method:

  • Shake the ingredients hard, over ice.
  • Strain into an ice-filled rocks glass.
  • Garnish and serve with a straw, or two.

 

The Zombie (Classic Recipe)

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Recipe:

1 ½ measures Jamaican Rum

1 ½ measures Puerto Rican Rum

1 measure 151-proof rum

½ measure Dons Mix*

½ measure Monin Falernum syrup

¾ measure Fresh Lime Juice

¼ measure Monin Grenadine syrup

2 dashes Absinthe

1 dash angostura bitters

Garnish: 2 mint sprigs

Method:

Dons Mix: combine 2 measures Grapefruit Juice with 1 measure of cinnamon simple syrup.

Cocktail:

  • Shake all of the ingredients over ice for around 10-15 seconds.
  • Strain ingredients into a Tiki Mug filled with crushed ice.
  • Top up with crushed ice and garnish with a couple of mint sprigs and serve with 2 straws.

Whilst Jamaican Rum is quite easy to come by (Appleton Estate Special is available in most supermarkets) the Puerto Rican Rum might be a little harder to come by. Sainsbury’s currently stock Flor De Cana, a rum from Nicaragua, which is a decent replacement. Equally, you can experiment like I did and go for something completely different.

I used Plantation Platinum 3 stars, and a Mexican Solera Rum I picked up a little while ago and fell in love with (El Ron Prohibido).

 

Royal Bermuda Yacht Club (Tall)

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Recipe:

1 ½ measures El Ron Prohibido Solera Rum

½ measure Monin Falernum Syrup

¼ measure Merlet Trois Citrus (Triple Sec)

¾ measure Fresh Lime Juice

Top up Ginger ale

Garnish: Lime Wheel & Mint Sprig(s)

Method:

  • Add ingredients into a cocktail shaker and shake over ice for around 10 seconds.
  • Strain into a tiki mug filled with crushed ice.
  • Top with more crushed ice, and then the Ginger ale.
  • Garnish and serve with 2 straws.

This cocktail, originally comprised of just the first 4 ingredients. However, it came up a bit short in my mug (even when doubled). So I simply topped with the ginger ale at hand (Canada Dry) and it seemed to work brilliantly. So I hope you enjoy this lengthened version of the Yacht Club – if not, try it without the ale, serving it short in a coupe/martini glass.

 

Bronx Cheer

Recipe:

2 measures Makers Mark Kentucky Bourbon

1 measure Fresh Lime Juice

¾ measure Monin Falernum Syrup

¾ measure Raspberry Simple Syrup

Garnish: Lime Wheel & Raspberry skewer.

Method:

  • Shake all the ingredients, over ice, for around 10-15 seconds.
  • Strain into a ceramic Tiki Mug filled with crushed ice.
  • Top up with more crushed ice and garnish, before serving with two straws.

This cocktail is the only one I do not have a picture for. My raspberries went mouldy before their BBE and no shops were open on a Sunday night – murphy’s law, right? However, I have had this cocktail recently and can attest to its rather palatable taste (and considering I’m not a fan of whisky – that’s quite the compliment).

 

Juke Cup

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Recipe:

1 ¼ measures Monin Falernum Syrup

¾ measure Rhum Agricole (high proof)

¾ measure fresh lime juice

¼ measure Honey Simple Syrup

1 Cucumber slice

Top up – Ginger ale

Garnish: Cucumber slice & Pineapple Chunk

Method:

  • Adding the cucumber slice, lime juice and honey syrup to your glass, muddle well.
  • Then add the Falernum and Rhum Agricole and stir well.
  • Top up with ice and mix in some Ginger Ale.
  • Garnish with a cucumber slice and pineapple chunk.

Honey syrup:

Combining at a 1:1 ratio, add honey to water and simmer, mixing until the honey dissolves.

Top Tip: the original recipe called for Ginger beer, but I find it to be a tad too spicy so I stick to the gentler ginger ale. If you like your ginger soda with a kick, try using ginger beer with this cocktail!

So there you have 6 cocktails that make great use of Monin’s Falernum syrup! Monin did a fantastic job supplying me with the Falernum used in this post (you can see it in a couple of the images) and I’d like to thank them for sending me a product I’ve been desperately after for years!

Monin has a vast array of flavoured syrups at their disposal and as a cocktail imbiber, I am always interested in trying out new and novel syrups! My favourite simply has to be this Falernum, although their Hibiscus syrup is a truly inspirational. You can purchase Monin syrups from a wide variety of outlets but click here for more information!

What about you? What’s your favourite flavour Monin syrup? Do you like the cool, crisp taste of their Cucumber syrup or are you a fan of their refreshing Melon syrup? Why don’t you drop a comment below and let me know! You never know they might send me a bottle to use in future posts!

3 Paloma cocktails to restore your Faith in Tequila…

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If I had a £1/$1 for every time someone told me how much they dislike Tequila, I’d have retired and lived happily ever after in my grand-cabin the woodlands of Arizona.


As it is, I don’t get a single penny – which really does make it hard to listen too. Tequila has a bit of a bad rap and, whilst this is slowly being repaired by some of the artisan brands out there, it still needs a little helping hand to get people falling in love with it.

The biggest hurdle is that of the ‘cheap’ brands creating below-par tequila with shots and heavily mixed drinks the aim. To avoid any uneasy feelings by naming those brands, let’s just say anything less than 100% agave is considered by this blog to be ‘below par’.

The best way to get over the hurdles surrounding Tequila is to share the best ways to re-introduce yourself to this earthy and unique spirit. Tequila is, in my opinion, always a difficult spirit to simply sip. Whilst there are brands that specialise in ‘sipping’ quality tequilas, I am not a straight drinker and prefer my spirits lightly mixed into long summer-perfect drinks. Think about the Mule category for a snapshot of my preferences.

So, when it comes to tequila, what is the best way to mix it so you can really enjoy its complex flavour? Yes, there are literally hundreds of cocktails out there that contain tequila, some are classic (for good reason) and others are, at best, dreadful. All too often these ‘poorly created’ cocktails add to the stigma around the spirit.

The best way, by far, is the cocktail known as the Paloma. I’ve written a few posts that have included Paloma recipes before, and it is my favourite cocktail containing Tequila. A lot of people prefer a margarita but I find it to be a little savoury and have had far too many bad margaritas for my own liking.

All you need for a Paloma is 3 things: Tequila, Grapefruit Soda, and Lime.

There are more complex recipes out there, and the 3 recipes I want to share with you will show the differences between easy, medium, and difficult recipes.

The tequilas used are all high quality and whilst you can choose your own brands please try to make sure whatever Tequila you buy is 100% agave. Click here to find out why this is important.

Scroll down for the 3 recipes that I believe, will restore your faith in Tequila…

 

Easy – Paloma

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Recipe:

50ml Ocho Tequila

12.5m Lime Juice

125ml Grapefruit soda

Method:

  • Build the ingredients over ice in a tall Collins glass.
  • Top up with the grapefruit soda, swizzle and top with more ice.
  • Garnish with a lime wedge/wheel or some zest peelings.

 

Medium – Paloma

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Recipe:

50ml Aqua Riva Reposado Tequila

25ml grapefruit juice

15ml grapefruit syrup

Top up soda water

Method:

  • Combine the juice, syrup, and tequila in an ice-filled cocktail shaker and shake well. Around 10-15 seconds should do it.
  • Strain into a tall ice-filled glass and top with the club soda.
  • Garnish with a lime wheel/wedge or a selection of zest peelings.

 

Difficult – Paloma

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Recipe:

50ml Patron Blanco Tequila

15 ml sugar syrup

15 ml fresh lime juice

25ml fresh grapefruit juice

Top up sparkling mineral water

1 lime wedge

Salt

1 lime wedge / zest peel, for garnish

 

Method:

  • Optional: Moisten the rim of a tall glass with a cut lime wedge and dip into a fine salt powder.
  • In an ice-filled shaker, combine the tequila, sugar syrup, fruit juices and shake well. For around 10-15 seconds – until the shaker tin ices over.
  • Strain into your ice-filled serving glass (the one you garnished with a salt rim earlier).
  • Top up with the mineral water and garnish with a lime wedge or zest peel.

Easy – This is a basic Paloma cocktail. Combining lime juice, tequila, and grapefruit soda; this cocktail is simple yet highly effective at giving you a new found liking for the quality tequila you use.

Medium – This is a slightly more difficult recipe in that it involves a home-made grapefruit sugar syrup (the recipe can be found here). This version of the Paloma is slightly heavier on the grapefruit’s bitterness but is counterbalanced by the sweetness of the sugar and dryness of the soda water. This cocktail brings together a rather more complicated version of a simplified cocktail and delivers a higher depth in flavour for a little extra work. This cocktail is, by far, full of more flavour than its simplified form.

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Difficult: This is where the Paloma cocktail really comes into its own. Once broken down into its many parts, this cocktail can become a thing of true magnificence. Combining a home-made sugar syrup with one of the best tequila’s on the market (not merely opinion, but fact) and by using sparkling mineral water [instead of soda water] this cocktail is elevated from simple pleasure to a true summer evening delight.

The difficult recipe is by far my favourite version of this cocktail [so far]. I love its increased flavour profile, the quality of the tequila is outstanding and to top it all off, the use of mineral water adds to the earthy feel of this long, sweet summer cocktail.

I hope this post has helped you resume your potential love affair with, tequila. Tequila truly is a stunning spirit that has so much to offer. It’s versatile and with so many high-quality brands now available, it would be blasphemous not to give it a second chance!

I trust these 3 Paloma recipes have restored your Faith in Tequila and with luck, you’ll be drinking a lot more of it in the future!

What’s your favourite Tequila cocktail? Do you have a preferred straight drinking tequila? Why not leave a comment below and help me spread the word: Tequila isn’t all bad!

The Fervent Shaker: On being published

I’m now a published writer! Congratulations to me!


This month marks a very important moment for myself and this blog. As of June 1st, 2016 I am officially a published cocktail writer. Thanks to Sainsbury’s Magazine.

In this month’s issue, I have a two-page feature on summer drinks. These include 6 drinks, 3 alcoholic & 3 non-alcoholic – all of which are my own recipes!

The recipes include a non-alcoholic Ice tea, a beachside-themed rum cocktail, and several others.

The picture below show all the colourful cocktails and their recipes. But if you want to really enjoy these drinks, you should head on down to your local Sainsbury’s and get your very own copy. The Magazine is only £2 and inside you’ll find an abundance of food and drink recipes.

 

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Left to Right: Beachside Rumba, Green Breeze, Berry-Basil Frosty, Ice & Peachy, Gin Cooler, Summer Lake Punch, Strawberry-Mint Mimosa.

 

Most importantly, though, you’ll find my recipes on pages 82-83!

I’m extremely proud of this as it shows that you can make it if you keep trying. Never give up and you’ll eventually reap the rewards of doing something you’re so very proud of!

In other news, I’m working on some spicy cocktail posts just in time for BBQ season and also working with a PR rep over at Monin to bring you all some posts that include some of their new products, as well as some of their lesser-known products… Keep your eyes peeled!

Impassioned By Cocktails