Posts Tagged ‘tequila’

1+1+1=Mezcal Negroni

December 6, 2012

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If you like your cocktails on the bitter side AND stupid easy to make, you’re going to love this one. We’ve taken the classic Negroni recipe (1 part Gin, 1 part Campari, 1 part Sweet Vermouth) thrown out the Gin and replaced it with Del Maguey Vida Mezcal. It really awakens the recipe. The only other change was a small squeeze of lime juice. The mezcal brings a smokey change that’s really nice in the drink and unlike tequila doesn’t get overpowered by the Campari. Give it a shot!

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Welcome to beantown

November 5, 2012

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A few weeks ago business brought me to Boston and the surrounding area. It was quick, in’n’out, but I managed to get a lil pseudo-Mexican cooking in at JM Curley. I was in the mood for something a little eccentric paired with a really good cocktail. Needless to say, I received 7-7-7’s.

Now I’d never been to Beantown before. So a visit to Fenway was a must. At the time the stadium was closed down while the remainder of the playoffs were still happening. The Tigers were putting the finishing touches on the Yankees and ending my postseason excitement. I took a stroll around the stadium walking past the locked up gates while the wind whipped down the streets. Many of the areas bars were open with the warm glow spilling out onto the streets. I wasn’t hungry yet so a few pints  warmed the soul.
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I decided to hit the nearby (few miles) JM Curley. The reviews online looked very promising and the menu itself was filled with eclectic items and a killer cocktail menu. This was going to be right up my alley. I started with a Manhattan and ordered a few small plates instead of a dinner. The steak frites were calling my name but a menu filled with delectable goodies such as salmon sliders, baby octopus and beef cheek gorditas, I was quickly led astray. From the pictures you cna guess I ended up with the Baby Octopus and Beef Cheek Gordita’s. They were the right perscription to cure my ails.

The baby octopus was flash fried and braised to be both tender and crispy. I believe it was dusted with onion, red pepper and celery powder and topped with a lemon crema. It was fantastic, I’d highly recommend trying it out especially if you had someone to share it with. Although it was a starter/tapas style place. There was a lot of octopus on there, almost too much.

 

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My last dish was the Beef Cheek gorditas. If the octopus was excellent, the gorditas were the cats ass. The cheek was braised in a slightly sweet, slightly savory sauce very similar to a dark beer style bbq sauce. Topped with thinly slice tomatillo and a spicy Mexican crema made from sweet potatoes. Each one also had a few toasted squash or pumpkin seeds that really melded the whole dish together. It was perfect for a cold autumn day.

I had a glass of Fidencio Classico Joven Mezcal for dessert. While not a dessert drink, I had never had this brand of mezcal before. The good things I’ve read and heard about it rang true. For $30 or so per 750ml bottle, it’s a great entry into the smokey realm of quality mezcals. I could definitely see picking a bottle up for sipping and mixing.

The verdict? Check out JM Curley, the place had a steady crowd of young professionals sipping craft cocktails and eating a wide range of eclectic quality eats. I know I’ll be back.

JM Curley

21 Temple Place
Boston, MA 02111

(617)338-5333

http://jmcurleyboston.com/

New cocktail in search of a name…EDIT: Indian Summer

September 11, 2012

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I was playing around with a bottle of Aperol in the kitchen tonight while cooking up some bbq tofu tacos (recipe to follow). I wanted to make something with some tequila similar to the Crimson Ghost recipe from last winter. I think I came about it with this take on a Negroni meets Crimson Ghost meets…whatever. It also needs a name. Everything I’ve come up with is a smash of lame cocktails and lacks inspiration (maybe I haven’t drank enough?). Anyway, it’s delightful. The flavors really work together and I could see making a few small substitutions to really brighten it up.

1 oz. Aperol (you could sub Campari but I’d lessen the amount as to not overpower the remaining ingredients)
3/4 oz. Gin
3/4 oz. Blanco Tequila (choose a fuerte’ tequila so it doesn’t get lost, I used Espolon. A repo like Espolon of Chinaco could do nice things as well.)
3/4 oz. Dolin Blanc Vermouth ( the sweet kind, NOT dry vermouth)
Twist of Lime
Dash of Angostura Bitters

It’s too bad summer is over as this is a great summer drink…Indian Summer is the name!

INC Street Food

May 15, 2012

Last weekend we took a drive into Downtown Roswell. It was a beautiful day that was calling for food and drink outside and a stroll. We saw an open table at INC Street Food and sat down without a clue as to what was on the menu. Turns out it was inspired by Mexican street food…score!

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These were our damn fresh cocktails. The margarita was good but the Pomegranate Paloma was fantastic. I can appreciate that they used Heradura Blanco and freshly made sweet and sour but it tasted a little flat especially next to the Paloma. While not an authentic Paloma, I can appreciate the new take on it. It didn’t help that it was good. They also had a stout tequila menu with some killer prices. We didn’t try any but we’ll definitely be back. The only thing that I question about the tequila menu is the abnormally low prices. This could be a 1 oz. pour instead of a 1.5-2 oz. pour that other place would normally do. We’ll find out and update you.

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INC Street Food

948 Canton St
Roswell, Ga

770.998.3114

http://www.incstreetfood.com/

Cinco de Kentucky Derby

May 4, 2012

Wait…what? This year Cinco de Mayo and the Kentucky Derby fall on the same day. So I thought about bringing together two of my favorite adult beverages that are synonymous with each of their prospective holidays, Tequila and Mint Juleps.

4 Mint Sprigs
2.5 oz Tequila Reposado
1tsp Powdered Sugar
1tsp Water

Muddle the mint, water and sugar in a Highball glass. Add crushed ice and pour tequila over top, add more ice until it forms a mound. Garnish with a spring of mint. Enjoy!

Airplane bottles aka minis

April 1, 2012

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Since we’re on a booze kick we might as well run with it for another day. Over the years I’ve been picking up these 50ml “airplane” bottles or mini’s to taste different bottles of alcohol(mostly tequila’s) and I’m always thrown by the range of tastes I get from them. Case in point, Avion, which we reviewed here. While I had posted a decent review of their juice, I had written Avion off as a bottle I keep around as I just never found it interesting. I felt it’s flavor profile was too “Americanized” like they filtered all the stuff that could have made it great, out. Recently I had a chance to taste it out of some airplane bottles and it was far different than I had remembered. When we tasted it from the mini’s, it took on a completely different profile, for the worse. All the ages had this weird salty, spiky agave vibe, especially the blanco which I had previously enjoyed. This and some previous tasting from mini’s got me thinking that they aren’t always the best way to review spirits, so I did some research.

It turns out, the internet told me that a lot of distilleries will bottle the different sized bottles at different times, say the 750ml’s first, liter’s, handles, and onto the mini’s. So it makes sense that the alcohol at the top of the vat can taste different than the bottom. Whether this is true or not remains to be seen as the distilleries aren’t exactly forthcoming about their processes, and rightfully so. Now I’ve had mini’s that I thoroughly enjoyed, both as introductions to the brand (treasure bottle Espolon) and samples of things I’ve had before (Casa Noble).

So where are we going with this? Don’t take a sampling of mini bottles as the end all be all of a brand. You owe it to your pallet to get a second taste from a different source. Now that I think about it, I’d be willing to do the same for brands I’ve had pours from at a bar. So I’m not rendering previous reviews as useless but as a reviewer I will do due diligence in having another pour before reviewing. I’d love to know your thoughts on tasting mini’s as well.

Salud!

Another Mango Margarita…

March 31, 2012

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This is quickly becoming a cocktail webpage, guess I’ve been drinking lately and not eating. Don’t worry, we’re still covering foodstuffs. This is a variation of the mango margarita recipe we posted back in October. I had a nearly full bottle of Siete Leguas Blanco ( a great sipper btw!), it was a reasonably nice day spent cleaning the house and finishing a book on the porch when I decided to put that bottle to good use. Dave Yan of Casa Noble posted this recipe years ago online, he had given me the original recipe posted here so I though why not mix things up. This one uses orange liqueur and grapefruit soda but still adheres to all the freshness and natural sweetness of the original. Dig it!

1 Tablespoon of Tajin Chili powder
1 Lime wedge
3oz. of freshly pureed Mango juice
1.5oz. Agave Nectar
2oz. Orange Liqueur
3oz. Blanco Tequila, Siete Leguas
1.5oz. Freshly squeezed lime juice
3oz. Grapefruit soda, Mexican Market Fresca
Ice

Grab a small mango, peel and remove pit. Cut into cubes and puree in a blender. Yield should be about 3 oz. Blend ingredients together and shake with ice. Using the lime wedge, rim the glass and dust with the Tajin Powder. Salud!

 

Juan los Bota’s Margarita

March 10, 2012

After picking up this Oogave Ginger Ale I decided to use it as a topper in a margarita. I have to say, this could be my go to ‘grit. The spike of sweetness and bite of the ginger really works well with this puro style margarita. Check it out

1.5oz Blanco Tequila
1oz Lime juice, freshly squeezed or GTFO
0.75oz Agave Nectar
Splash of Water
Heavy splash of Oogave Ginger Ale

Tequila and Ginger

March 3, 2012

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I was at Fresh Market a while back and saw this agave sweetened Ginger ale called Oogave. While I’ve never thought of pairing ginger ale and tequila, this seemed like a match made in heaven. I had always figured the ginger would overpower the delicate complexity of the tequila and while I’m not completely sold on this concoction maybe you could try it out and come up with something even better. Here was my recipe

3oz. Azul Reposado
0.5oz Lime, freshly squeezed
5oz Oogave Ginger Ale
Splash of water

You could spice it up by using some cilantro or lime as a garnish.

The Crimson Ghost

February 25, 2012

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No this isn’t the logo to the misfits or the 1940’s movie which inspired it but you should be jamming out to the ‘fits while drinking this. Over Christmas my wife and I went to Holeman and Finch, the serious craft cocktail bar and amazing eatery. One of their featured cocktails was the Crimson Ghost made with mezcal, vermouth, aperol and orange bitters. I couldn’t resist and ordered one. It was everything I wanted and more. Silky, smokey, sublime and any other descriptive word that begins with “S.” The next day I wanted another so I raided our liquor cabinet and started concocting.

Luckily I knew the ingredients, now it was just about proportions. I’ll cut to the chase but the first one was pretty spot on, by the third batch it was about perfect. The recipe is below, now you have an excuse to buy that mezcal you’ve been wanting.

1.5oz Sombra Mezcal
.75oz Dolin Vermouth
.75oz Aperol
2 dashes of orange bitters

Pour all the ingredients into a shaker add ice and pour into a martini glass. Don’t be lazy like me and add a twist of orange to garnish. Salud!