Tequila, made from blue agave plants grown in Mexico, is distilled there too, but Texans have long enjoyed the potent elixir, both in myriad cocktail concoctions (margaritas, anyone?) and, for the no-nonsense crowd, as a straight-up shot.
Tequila is the star of the classic margarita. For too many, the standards of one of our most beloved mixed drinks have been so “eroded by bars and restaurants offering insipid, wishy-washy drinks, that no one remembers what a real margarita tastes like.” Forget the sweeteners and adulterating additions: according to a 1979 piece by executive editor Mimi Swartz, “margaritas are supposed to be strong; you’re supposed to taste the tequila.” In fact, in our recommended “classic margarita” recipe, taken from Diana Kennedy’s cookbook The Cuisines of Mexico, the perfect ratio is 1 part tequila to 1 part mixings (which should only be triple sec and fresh-squeezed limes).
Q: If I go to a fiesta and take a twelve-pack of Lone Star with me and only drink eight, can I take the remaining brews home with me? John ValdezAustinApril 2008A: Experience tells the Texanist that even when one arrives at a party empty-handed, drinks
On the rocks or frozen? Salt or no salt? And what tequila is best? So many questions, but these four recipes make it easy for you to shake up the best margaritas around.
How it’s made, the secret of cooking with it, the truth about the worm, and everything else you ever wanted to know about Mexico’s favorite drink—and ours.
Not that you’re looking for an excuse, but these five original cocktails concocted by Texas bartenders using local liquors are a thoroughly acceptable reason to pour yourself a drink. Or three.
Hot ShotsGive these splashy spring cocktails a spin.Why not observe the Mexican holiday of Cinco de Mayo by brushing up on your tequila basics at these tastings and dinners?In Austin, Santa Rita Tex Mex Cantina hosts Tequila Tuesdays the first Tuesday of each month from 6 to 8. On May
Larry Peterman is a revisionist where suckers are concerned. His new tequila lollipop con gusano (complete with the worm) is his take on making hard liquor palatable: “We tried using mescal,” he says, “but it tasted so bad—kind of like burned dirt with rubbing alcohol—that nobody would eat it.”
