July 24 is National Tequila Day. In San Antonio, it’s just another day to enjoy tequila, whether you prefer it in a margarita or to sip after dinner. But here are a few tips from Casa Herradura, along with a few recipes from Tequila Don Julio and more.
1. How to taste tequila:
– Sight: Look at the tequila you are drinking through the glass. Note the color.
The color suggests the amount of wood imparted by barreling, and hints of its complexity.
– Smell: The sense of smell is a vital part of the enjoyment of tequila.
Hold the glass an inch or so from the nose. There are three distinct places in the glass to sniff: bottom, center and top.
– Taste: is a limited sense, since it can only perceive five sensations: sweet, bitter, salty, sour and umami earthiness.
2. How to pick quality tequila:
The best tequilas are crafted using only the most mature blue agave and artisanal methods, such as slowly cooking the agave in traditional clay ovens and fermenting naturally with wild yeast.
3. How to differentiate the aging between expressions:
The flavor profiles of each expression are determined by the amount of time the liquid was aged:
– Silver or blanco: Aged less than 2 months. Best for mixing in cocktails.
– Reposado: Aged in oak for anywhere from 2 months to less than 1 year. Meant for sipping or cocktails.
– Anejo: Aged for at least one year in oak. Meant for sipping.
Here are some cocktail recipes to make your National Tequila Day more memorable:
5 ounces vegetable juice
1 cup clamato
3 limes, juiced
1 lime, sliced into wedges
1/3 cup tangerine juice
7 dashes Tabasco Chipotle Sauce
1 tablespoon Tabasco Spicy Salt
1 shot reposado, such as Tequila Don Julio Reposado
In a pitcher, combine vegetable juice, clamato, lime juice, tangerine juice, Tabasco Sauce; stir to combine. Place in refrigerator. In a shallow bowl, add Tabasco Salt. Rub a lime wedge along the rim of a shot glass and dip into salt. Fill glass with sangrita and pair with a shot of tequila.
Makes 1 pitcher.
From Tequila Don Julio/Presley’s Pantry
3 ounces reposado, such as Tequila Don Julio Reposado
3/4 teaspoon Tabasco Original Red Sauce
1/3 teaspoon Worcestershire sauce
Ground black better
2 teaspoons ground horseradish
4 teaspoons fresh lime juice
16 ounces tomato juice
Celery for garnish
Rim two highball glasses with lemon juice and dip into black pepper. Add reposado, Tabasco, Worcester sauce, celery salt, tomato juice and ground horseradish; stir with bar spoon. Garnish with thin strips of celery.
Makes 2 drinks.
From Tequila Don Julio
The Desert Rose
This drink is “definitely not for the weak of heart,” write Cindy Wagner and Sandra Marquez in “Cooking Texas Style.” “When the Tabasco is carefully added, a delicate rose-shape forms in the glass. Of course, the more of these you drink, the easier it is to see the ‘rose.’ But beware — the ‘rose’ is the only thing that is delicate about this drink.
1 jigger tequila
1 or 2 drops Tabasco sauce
Shaker of salt
Wedge of lime
Gently add Tabasco sauce to tequila; watch as it forms a rose-shape in the glass. Then moisten the V between the thumb and forefinger of one hand. Sprinkle salt on the moistened area. Take a bite of the limp pulp, lick the salt and down the jigger of tequila in one gulp. Chase with another bite of lime, if desired.
Makes 1 cocktail.
From “Cooking Texas Style” by Candy Wagner and Sandra Marquez
In “Texas Cowboy Cooking,” Tom Perini, owner of Perini Ranch Steakhouse, includes this tequila classic: “This is a two-stage drink invented by my older brother, Vee, who takes great delight in this honor. This drink goes well with good conversation int he backyard or at the kitchen counter before dinner. Obviously this is another one that really packs a punch, both from the tequila and the pepper, and it’s always a good conversation starter. Vee says that your lips should actually tingle a little if it’s made properly, and I think they probably tingle a lot if it’s not. It definitely has bite.
2 jiggers Cuervo Gold Tequila
Splash of triple sec
1-2 teaspoons brine from pickled jalapeños, to taste
1/4 fresh lime
Whole pickled jalapeño
1 bottle Mexican beer, your favorite
Fill a large martini glass with ice cubes and a little water and let chill. In a shaker, combine the tequila, triple sec and jalapeño brine, and shake vigorously with ice. Then empty the glass, rub the rim with the lime, dip in salt. Then strain the mixture over whole jalapeño in glass. Drink some of the Martinez, then start adding your favorite beer. Repeat until both are empty. (You may also try a Martinez en Los Rocos, in a Collins glass filled with ice.)
Makes 1 cocktail.
From “Texas Cowboy Cooking” by Tom Perini