How To Celebrate National Tequila Day

It seems like I just recovered from the last unofficial Tequila Day being Cinco de Mayo. As the heat keeps pounding away this summer, there is no better way to beat it than with a delicious margarita. As I found out this upcoming weekend, Sunday July 24^th, is the actual National Tequila Day. Although a Margarita sounds nice, I wanted to share some new exciting recipes and a little background information on Tequila, besides the fact that it’s delicious!

What is Tequila?

The word “Tequila” has a number of meanings. It is the name of a town in the state of Jalisco in central Mexico and is also the name of the region where the spirit is made.

What is Tequila made from?

Tequila is distilled from the blue agave plant and there are approximately 136 types of agave in Mexico.  Agave is a member of the lily family, and can grow up to 15 feet tall.  Mexican law requires that all Tequilas contain at least 51% agave, Blue Nectar’s Tequilas are made with 100% Blue Agave.

How is Tequila made?

There is a five step process: Harvesting, cooking and crushing, fermentation, distillation, and barrel ageing.  There are multiple types of Tequila with different aging. Most Tequilas usually have a Blanco, sometimes called Plata or Silver, which means unaged, Reposado (aged between 2 and 11 months), and Añejo (aged for at least one year). Some companies also have an Extra Añejo Tequila (aged at least three years). Aging generally takes place in wood barrels. Celebrate the day at home with an easy recipe, the Amour de Amatitán. Made with fresh lime juice, Blue Nectar Tequila and orange bitters, it offers a refreshing respite from the hot summer weather.

Amour de Amatitán

1 1/2 oz Blue Nectar Silver 3/4 oz fresh lime juice 3/4 oz crème de cacao 2 dashes orange bitters Lime twist Shake all ingredients with ice and strain into a coupe. Garnish with a lime peel.

Bazaar Bloody Maria

(Pam Wiznitzer, Trademark & Belle Shoals)

• Red tomatoes + Pinch Piri Piri (Portugal)
• Orange tomatoes + Habanero (South America)
• Yellow tomatoes + Saffron (India)
• Green tomatoes + Zaatar (Middle East)
• Pinch Salt
• Pinch Pepper
• 2 tbsp Worcestershire Sauce (UK)
• 2 oz Water
• Blend ingredients together well and strain for seeds.
• The night before, make the Bloody Maria ice cubes and freeze each color individually.

Directions

In a highball glass: crush/smash 1-2 Bloody Maria ice cubes of each tomato color. Fill the highball with the ice, layering by colorin a desperate glass combine 2 oz Patron Reposado, .75 oz lemon juice, 3 dashes in a desperate glass combine 2 oz Patron Reposado, .75 oz lemon juice, 3 dashes bittermans hellfire bitters, 5 dashes horseradish tincture. Pour mixture into the highball glass over ice, add straw and garnish with a skewer that has multi colored tomatoes, fresh squash blossom, exotic international peppers and celery with leaf still attached Honey Mango Margarita, made with Maestro Dobel tequila, triple sec and Monin Honey Mango Sour is on the menu at Howl at the Moon (240 W. 52nd Street) and was created by Monin Beverage Innovation Director Jeff Ruth.

Ingredients

• 1 and a half oz silver dobel tequila
• 1 half oz triple sec
• 1 half oz honey mango monin
• Sour splash of oj

Directions

Shake and strain into collins glass filled with ice. Garnish with lime. If you’re in New York City you can go to Pampano (209 East 49^th St. New York, NY) and try their Chef Lucero Martine’z Margarita Popsicles, if not here is a recipe below!

Ingredients

• 3/4 cup sugar
• 3/4 cup fresh lime juice
• 1/2 cup water
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons orange juice
• 2 Tablespoons tequila
• 2 Tablespoons orange liquor
• 1/4 lime, peeled
• 6 whole popsicle mold
• 6 popsicle sticks
• Kosher salt
• Chile piquin powder

Directions

1. Combine sugar, lime juice, water, lemon juice and orange juice in a small saucepan over medium heat. Cook, stirring until sugar dissolves. Remove from heat and allow to cool.

2. Once cool transfer the juice mixture to a blender with tequila, orange liqueur and lime wedge. Process until smooth. Pour into the popsicle mold and place in the freezer until slightly firm, about one hour. Remove from the freezer and place popsicle sticks into each mold. Return to the freezer and freeze until hard, preferably overnight.
3. Remove from the freezer and run the bottom of the mold under warm water to loosen popsicles. Once removed, garnish popsicles with kosher salt and chile piquin powder, serve.

The Cruel Summer cocktail comes from The Attic Rooftop’s head mixologists Parker Boase and Gregory Lucas from Liquid Lab NYC Muddle 2 Grapefruit Slices Add: 1.0 oz. Blanco Tequila 1.0 oz. Joven Mescal 1.0 oz. Grapefruit Juice 1.0 oz. Amber Agave infused with Jalapeno 0.5 oz. Fresh Lime Juice

Directions

Shake all ingredients Vigorously, Strain over Fresh Ice into a Collins Glass and Garnish with Chili/Pepper Salt on Rim and Fresh Grapefruit Slice

*Agave Infusion : Bowl Amber Agave Syrup with 2 full jalapenos (sliced) or more to achieve desired spice level *Chili Salt: Mix Sea Salt, Black Pepper, Dash of Cayenne, Dash of Cumin, Dash of Celery Salt This unique cocktail inspired by the classic Paloma is the perfect balance between, smokey, sweet, and spicy. Super refreshing, easy to make, and even easier to drink; finishes with a surprising kick reminding us of the “Cruel Summer” heat that’s quickly headed our way. You can find the Tropical Tango at SideBAR (118 E. 15th Street) on their new summer cocktail menu for $13.  It’s made by pouring 1.5 oz of Herradura into a tin filled with ice, add .5 oz triple sec and shake until combined. Fill with 3 oz. of Tropical Red Bull and top with 1 oz. of sour mix. Served in Collins glass with freshly sliced jalapeños to garnish.