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...
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