Bitter Critter

We love tequila. We obsess about tequila. We would stalk tequila in the night if we couldn't just go out and buy it at any store. Tequila is very often our personal drink of choice. We suppose that there is a time and place for a margarita, and while shots of tequila are always in order, an interesting tequila cocktail always gets our attention. 

Tequila falls generally into three styles: (by the way we are referring only to 100% de agave tequila. Never ever drink or buy any tequila that doesn't clearly state this on the label. Otherwise you are drinking tequila flavored grain alcohol that will destroy both your insides and your soul) Blanco, which is unaged tequila in its purest form. Reposado tequilas have been aged for up to a year in wooden barrels, which imparts a slight amber color and delicate oak flavor. Anejo tequilas have been aged for a minimum of one year in wooden barrels, and have a deep, rich color and noticably smoky flavor. Each of these tequilas has its own merits, on their own or mixed into cocktails. For our purposes we used an Anejo in order to gain the most robust, distinct tequila flavor. As you will see, our cocktail contains other strong components, and we didn't want anything else to outshine the star of the show.

Equipment:

cocktail shaker or mixing glass
rocks glass
orange peel for garnish

Ingredients:

1.5 oz Trianon Anejo Tequila
1 oz Cocchi Americano Rosa
.5 oz Aperol
.5 oz amaro

Method:

Combine all ingredients in rocks glass filled with ice. Turn rocks glass into shaker or mixing glass. without shaking or stirring, return contents to rocks glass and garnish with orange peel. 

3rd Coast

When you see a frozen drink with an umbrella it's hard not to imagine yourself somewhere on the beach. Waves crashing...sand in your ass crack...someone's noisy kids running around and making noise while you're trying to relax...can't you just picture it?

But more often than not, these drinks are made with rum. We figured it was high time tequila got it's turn in a foo-foo umbrella drink. 

The trick to this recipe is that we're using anejo. There's basically three types of (good) tequila. Blanco (or silver) tequila is the distilled spirit that's simply bottled. Reposado translates to 'rested' and is the blanco tequila that's allowed to mellow in barrels for up to 364 days. The second you get past the one year mark, that rested reposado become Anejo. And, as you might imagine, the older the tequila, the more interesting the flavor. In this case, the oaky notes of Trianon Anejo still slides through the sweetness of the banana and coconut, but balances perfectly with the citrus and pineapple. 

equipment:

blender
large cocktail glass

ingredients:

2 oz Trianon Anejo Tequila
1 frozen banana (peeled, of course)
1 oz cream of coconut
3 oz pineapple juice
1 oz lime juice
1 cup crushed ice

method:

Combine all ingredients in a blender and process until smooth.