Warning! This is an experiment. Warning!

What the heck, right? The premise has never changed, but here's a thought. Why is it when you see a "flavored" tequila, its been morphed into a "flavored" margarita? The obvious exception is that horrible bastardation of a cocktail, tequila rose. But, hey, whatever floats, right?

Ok, so I've been playing with infusions. The first was something I've wanted to do for a while.

I wanted to make a bloody mary-esque infusion. So, I grabbed: habanero, garlic, grape tomatoes, celery spears. Was interesting but, not so much.

Then I went back to thinking. Could I infuse enough citrus into the tequila so that I'd just need to add agave nectar to make a "margarita"? If it works, it would be a great basis for a margarita orb some serious concentrations. And, if it works for vodka, why not, right?

The trick here is don't cut the fruit, stab it! So, I grabbed 3 limes, 2 tangerines, and a lemon. I stabbed them with a skewer 30-84 times (lost track with the one lemon. long story). Then I placed them in a jar and filled with 2 bottles of platinum tequila. We're on day 3 so .... I'll let you know.

Blue Agave

hmmm..... weird

Recently I had the opportunity to sit in on a cocktail planning session for a fairly successful restaurant in Miami.  Immediately I zeroed in whenever a bottle of tequila was picked up, right?

Usually, though, it was to move the bottle out of the way of the uber-popular St. Germaine or something of the like.  But, before all my hopes were dashed, the bottle of tequila was actually used in a cocktail!

Hip Hip Horray! Right?  Well here's the snip:  the restaurant hired some fancy bartender to come over and make six drinks that he thought would be popular at the restaurant.  Why he knew more than some random other person?  Well its because he talks a great game and his drinks really do taste great.  And, thankfully, he used fresh fruit in almost all of them!

So, back to the tequila.  He made a classic margarita but in the end, added fresh rosemary.  What I liked though is that he used Agave Nectar.  Maybe he's read the blog??  Who knows for sure.  But here's what's pertinent.  He said if you work in a restaurant and buy tequila, you should always keep a bottle of partido around.  I guess if you buy a bottle, they will give you a gallon of Agave Nectar for Free!!

Nuff said...