Where did the idea for Two Chicks come from? Boom.Meghan Hanna and Linda Dow Cash are on a mission to help women connect… over cocktails! Canned cocktails from the duo’s company, Two Chicks, to be exact. But the tequila really shines, and is downright elegant when served in a chilled coupe every once in a while.Ĥ) Want spice? A few dashes of Cholula or Tapatio. If you’ve been using store-bought lime-juice, we feel bad for you.ģ) Try it up. Tajin, the Mexican fruit seasoning can be revelatory.Ģ) Fresh lime juice. ![]() ![]() Here’s five simple tips to make them even better:ġ) Don’t use table salt. We know you’re still going to make margaritas. Stir with ice and strain into a rocks glass with ice. While I’ve seen many folks skip the mezcal and go for a full two ounces of an aged tequila, that’s essential if you want that smokey touch. Scotch person who thinks they don’t like tequila. The Washington Post For the Whiskey Drinker Oaxacan Old Fashioned (by Phil Ward) Here’s a few favorites of ours and other tequila fans Nacho Ximenez of NYC’s Superbueno, Robert Struthers the Beverage Director of Gair in Brooklyn, and bartender Lynette Marrero who is Co-Founder of Speed Rack, MasterClass host, and partner and Chief Mixologist of Delola. But put together, all three main types of tequila offer a wide spectrum of regions and flavors to explore in cocktails and sipping, and I guess, if you must, shots. In fact, hardcore tequila fans tend to prefer the freshness and vibrancy of blancos as compared to the more subdued anejos and repos. (Extra Anejos are in the barrel for at least three years.) Age does not mean it’s better. Reposados are aged at least 2 months in oak. And in a world where so much can be deepfaked, where White Claw and macro beers seem to dominate the drinking industry like unavoidable AI-generated Muzak at a bad airport bar, tequila just might be the most visceral, analog, transportive thing you can sip these days to cut through the noise and appreciate that what you’re feeling is indeed the real thing. (The earliest references date to 1000 B.C.) Tequila tastes like it was made by the labor of many human hands and not the push of a button. The very best tequila tastes ancient because it is: Fermenting agave goes back thousands of years. ![]() A highland tequila (Los Altos) will generally be fruitier and more floral than one from the lowlands (El Valle), which tends to be brighter and peppery. It’s made from agave plants, which are particularly abundant in west-central Mexico. With tequila, terroir is evident in each sip, perhaps more than in any other spirit (and most certainly vodka). According to the Distilled Spirits Council of the United States, robust demand for more luxurious, premium tequilas-those that go for the price of single-malt Scotches- is a significant part of tequila’s boom as well. But the popularity of the quintessential party drink alone wasn’t enough to vault tequila to number one. Sure, the margarita has always been the drink of those who see Cinco de Mayo as a year-round way of life.
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