tequila Feed

The new mezcal bar in Houston, The Pastry War, comes from Bobby Heugel and Alba Huerta of the famous Anvil. The name is based on a French-Mexican conflict that began over a damaged bakery. I have not visited the bar but it's easy to see they're doing a lot of things differently. Here are things that stuck out to me. Ten Cool Things The Pastry War is Doing Differently 1. They use a lime blend. The house Margaritas ($7, nice) use both Persian and Key Limes. 2. They offer 17 different Mexican beers. 3. Any of which can be made... Read more →

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Here are some new spirits launching. The text is taken from these brands' press releases. Berentzen Wild Cherry Liqueur Berentzen announces the introduction of Berentzen Wild Cherry Liqueur, a light fruit liqueur with the flavor of wild cherries. Made with fresh, all-natural ingredients, Wild Cherry joins Berentzen Apple and Berentzen Pear. Berentzen, founded in Germany in 1758, has been producing high quality liqueurs for more than 250 years. The core of every Berentzen flavor comes from 100% winter wheat. All natural flavors are then added. Berentzen Wild Cherry (16% Alc./Vol.) is available nationally. Available in 750ml and 1L sizes, Wild... Read more →

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In my research on the Paloma I have come across many variations on the drink, so I thought I'd link to them here. Typically the Paloma is made with tequila (always use 100% agave!), grapefruit soda such as Squirt or Jarritos, a squeeze of a lime wedge and a pinch of salt. Esquire's standard recipe is here. A version using fresh grapefruit and soda water is here. Here are some Paloma variations from around the internet. Blood Orange and Thyme Paloma by Airda Molenkamp [recipe] Nuestra Paloma by Thad Vogler of Beretta, SF. It contains St. Germain, bitters, Cointreau, and... Read more →

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Hello from Tales of the Cocktail on Tour in Buenos Aires! I am attending three seminars today held at the lovely Intercontinental Hotel. (Then the rest of the time I'll just be in bars.) The first seminar was a talk by David Wondrich called Drinking the Americas from Punch to Prohibition Below are notes I took in the seminar, mostly unedited, but let me know if these raise any questions and I'll try to answer them. When Columbus arrived some South American and North American peoples had localized fermented beverages but not really any trade or exchange in them. When... Read more →

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Here are three new product releases. Information below comes from the press materials. Herradura Colección de la Casa, Reserva 2012, Port Cask Finish Tequila Herradura, today announced the release of the first of a series of small-batch tequilas, Colección de la Casa, Reserva 2012, Port Cask Finish. Each year, a new tequila will be released that will offer consumers a one-of-a-kind experience. The inaugural product, Colección de la Casa, Reserva 2012 is a port cask finished reposado tequila. Crafted by Master Distiller Maria Teresa Lara, Casa Herradura uses blue agave, traditional production methods and a proprietary fermentation from naturally occurring... Read more →

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Here are some new booze launches of late: Peligroso Cinnamon The world’s first 84 proof cinnamon-flavored tequila is infused with 100% pure cinnamon and a blend of secret ingredients. Peligroso Cinnamon launches March 2013, to key markets across the country including California and Nevada. The suggested retail price will be $29.99. SakéMoto, imported by SakeOne SakéMoto is brewed with rice from the Yamaguchi prefecture in Japan and created with mountain-sourced water from the Nada region. It is the result of over two years in development working with a Japanese brew master to craft the perfect Japanese style saké for the... Read more →

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Thanks to reader Urvi S. for writing to tell me that they're making agave spirits in India. She writes: Far, far away from Mexico, an Indian entrepreneur has brought agave to his country, growing it in the Indian Deccan plateau, and has recently launched his brand DesmondJi that creates and markets 51% and 100% agave spirits. The story behind this brand is fascinating and may appeal to you. Desmond Nazareth, the founder, freshly returned from the States could not find the right ingredients to make his favorite cocktail- Margarita, and decided to create his own brand that would help quench... Read more →

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On my recent trip with the Tahona Society, we visited took ATVs into the agave fields and "helped" harvest some agave. There, Olmeca Altos tequila Master Distiller Jesus Hernandez filled me in on some details about agave I didn't know, so I thought I'd share them: The quiote, the giant asparagus-shaped sprout that shoots up from a mature agave plant in order to spread its seed, only comes from the female plant. This is nearly always cut soon after sprouting so that it doesn't drain energy from the agave heart. After the quiote sprouts, you have a year and a... Read more →

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