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Posts Tagged ‘Tequila’

Cocktail Hour: The Scarlet Ruse

Posted by Arctic Wolf on June 1, 2016

Scarlet Ruse SAM_2561This cocktail, The Scarlet Ruse, is part of my ongoing series of Tequila cocktails named after the Travis McGee novels of American author John D. MacDonald. This is the fourteenth novel in the series and like most of the Travis McGee stories its title is well suited to be also the name of great cocktail. In keeping with the theme of a ruse or trick, this cocktail is actually an altered version of the classic bar drink, the Tequila Sunrise. However the ruse or twist is that the mixed drink is made not with orange juice but with the juice of both the navel orange and the blood orange.

For those unfamiliar with the Tequila Sunrise, it is a simple bar drink made in an ice filled glass with just Orange Juice, Silver Tequila and Grenadine. I experimented with the juice from blood oranges in the recipe, and then I went a step further and used lightly aged Reposado Tequila instead of Silver Tequila. My new recipe, the Scarlet Ruse, tastes a little different from a typical Tequila Sunrise; it is not quite so sweet and carries that lightly earthy flavour which is typical of blood oranges.

However, it is delicious in its own right.

The Scarlet Ruse

1 3/4 oz 1800 Reserva Reposado Tequila
1 oz Fresh Squeezed Orange Juice
3/4 oz Fresh Squeezed Juice of Blood Orange
3/4 oz Grenadine
Ice

Build over ice in an Old-Fashioned Glass
Enjoy Responsibly!

If  you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

Note: My review of 1800 Reserva Reposado Tequila will publish tomorrow.

Chimo!

 

 

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Review: Cabresto Reposado Tequila

Posted by Arctic Wolf on May 30, 2016

Cabresto repo SAM_2550Tequila Cabresto, imported by Cabresto Imports Corporation, is a brand rooted as solidly in Detroit as they are in Arandas, Mexico. Tequila Cabresto is a family owned brand with duties spread across two generations of the Lopez family. Founder Silverio Lopez runs the family ranch in Arandas and cares for the agave until its reached peak yield. His son Antonio is learning the craft of growing the best agave in the world and currently handles the branding and exportation of Cabresto to the US. Daughter Sonia is the first Lopez to graduate college and is spearheading the US operations of Cabresto Imports Corporation. They do all this while maintaining the family tire shop in Southwest Detroit.

Cabresto Reposado Tequila is a pure 100% Agave tequila. The agave fields, and the distillery which produces the tequila are located in Atotonilco in the highlands of Los Altos de Jalisco, Mexico. The harvested agave is cooked in an adobe furnace that softens the plant’s fibers and transforms its starches into sugars. Once cooked and rested the agave is passed through a shredder to separate the coarse fibers, then through rollers to squeeze out its sweet juice. Once distilled, the reposado tequila is aged in charred white oak barrels for a period of over six months, and then bottled at 40 % alcohol by volume.

Here is a link to my review of the Cabresto Reposado Tequila:

Review: Cabresto Reposado Tequila

“… When I bring the spirit to my nose I notice the breezes carry a very light honeyed caramel scent into the air beside a warm punky agave fruit. There is some spicy white pepper and some mild indications of sandal wood and oak spice. The notes are not aggressive but they are firm. As the glass breathes I notice impressions of scattered tea leaves, a light herbal quality reminiscent of fall grass which has just turned dry enough to cut for hay, and bits of menthol. These impressions are slippery and vague yet they serve to give the Reposado Tequila a bit of added character …”

Please enjoy the review, Chimo!

Posted in Reposado Tequila, Tequila, Tequila Review | Tagged: , , , | Leave a Comment »

Cocktail Hour: Los Altos Finesse

Posted by Arctic Wolf on May 29, 2016

For today’s serving, I wanted to craft a cocktail which enhanced the sipping experience of a very nice Reposado (Tequila Cabresto) rather than one which would hide or diminish its wonderful nuances. The recipe I came up with is very similar to the cocktail recipes which had begun to evolve in the late 1800s (see, American and Other Drinks, 1878 Leo Engels) where only a small amount of sweetener and bitters are used to complement the spirit.

Tequila Finese SAM_2555For my sweetener, I chose to add a touch of Pierre Ferrand Dry Orange Curacao to an equal amount of simple sugar syrup. I felt too much orange liqueur would take more than it would give to the spirit, and too little would not provide the enhancement I was looking for. Fees Cocktail Bitters were chosen for their overt cinnamon flavour which I felt worked well with the main flavours within the tequila as well as with the orange accent of sweetener and garnish.

The results speak for themselves; I chose to call this particular libation Los Altos Finesse.

Los Altos Finesse

2 oz  Cabresto Reposado Tequila
1/8 oz Pierre Ferrand Dry Orange Curacao (review here)
1/8 oz Agave Syrup
2 drops Fees Cocktail Bitters
Ice
Orange peel

Place the Tequila, Orange Curacao, and Agave syrup into a metal shaker with the bitters
Shake until the outside of the shaker begins to frost
Strain into a small rocks glass
Garnish with a strip of Orange Peel
Enjoy!

Please enjoy the spirits and cocktails I recommend responsibly

If  you are interested in more of my cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

Note my review for the Cabresto Reposado Tequila will publish tomorrow, Chimo!

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Review: Corralejo Reposado Tequila

Posted by Arctic Wolf on May 27, 2016

Corralejo Repo SAM_2537Hacienda Corralejo was established in 1775 by Don Pedro Sanchez de Tagle in the Mexican State of Guanajuato. The distillery (Nom 1368 CRT) uses traditional methods of fermentation and distillation with clay ovens used to cook the agave and copper pot stills used for the distillation.

According to the Corralejo website their Reposado Tequila is an aged in America Oak barrels. As a reposado spirit, the tequila must be aged a minimum of two months, but less than a year in oak barrels of any size. I could find no information on the company website indicating the exact aging time for this brand; it could be that the time of aging varies depending upon when the master blender feels the spirit is ready to be bottled. The website indicates the Corralejo Reposado is bottled at 38 % alcohol by volume which is probably true for the domestic market; however, my sample bottle ( available in Canada) is labelled, 40 % alcohol by volume which is also the bottling proof of the spirit in the USA.

Here is a link to my full review:

Review: Corralejo Reposado Tequila

“… The nose of the glass carries a mixture of caramel/ butterscotch, light fruity agave and mild white pepper. Both the aroma of agave and spicy pepper were muted which gives me the impression that this reposado tequila promises to be very approachable. After waiting for a few minutes I nosed the glass again hoping to find a more assertive agave aroma, but the glass remains dominated by light caramel and vanilla …”

Please enjoy my review, Chimo!

 

Posted in Reposado Tequila, Tequila, Tequila Review | Tagged: , , , | Leave a Comment »

Review: Espolon Blanco Tequila

Posted by Arctic Wolf on May 18, 2016

Espolon BlancoEspolon is a tequila brand created by Master Distiller Cirilo Oropeza. This is an premium tequila made in a small batch process from ‘hand-selected 100% Blue Weber agave, grown in the rich red clay and cool climate of the Highlands of Jalisco, Mexico. The Espolon website tells us that the company likes to play rock music at their facilities to ‘inspire’ the agave.

At that facility piñas of the hand selected agave are cooked for 18 to 20 hours prior to their fermentation. They apparently use a slower distillation technique than is in use at most other facilities, and when the spirit is finished, their Espolon Blanco tequila is rested, filtered and then bottled at 40 % alcohol by volume.

Here is a link to the full review:

Review: Espolon Blanco Tequila 

“… The initial aroma somewhat earthy as a firm agave scent rises into the air. The punky agave gives me impressions of both baked squash and lightly sweet grilled pineapple. A light citrus zest is apparent as is some spicy white pepper. Taking my time with the glass, I seem to notice some softer notes of vanilla and menthol in the breezes which perhaps hints an underlying softness which may become apparent upon tasting …”

Please enjoy my review. In the next few days I will be taking a detour to try the new Pusser’s Spiced Rum, Chimo!

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Cocktail Hour: Tequila Punch

Posted by Arctic Wolf on May 17, 2016

Spiced Rum Punch

Punch Anyone?

Some of the best crowd pleasing mixed drinks are what we traditionally call ‘Punch‘ recipes. These recipes are great for large gatherings as they are easy for the home bartender to create. In fact, a useful formula for creating a flavourful punch can be remembered using this simple poem:

Two of sour (lemon or lime juice)
One of Sweet (Sugar syrup)
Three of Strong (80 proof alcohol)
Four of weak (Water, ice or non-tart juice)

This formula is not only useful for punch recipes; the first three lines are often the basis of cocktail recipes. This is because the ratios noted in the poem do a good job of balancing the flavour between the different sweet and sour ingredients found in most citrus based cocktails.

I wondered about the genesis of the poem and did a little research several years ago and found a comparable poem for Planters Punch from the New York Times in 1908.

PLANTER’S PUNCH
(from the 1908 New York Times)

This recipe I give to thee,
Dear brother in the heat.
Take two of sour (lime let it be)
To one and a half of sweet,
Of Old Jamaica pour three strong,
And add four parts of weak.
Then mix and drink. I do no wrong —
I know whereof I speak.

The difference is subtle; but the older version uses a slightly higher amount of sweet ingredient (sugar syrup). I wonder to myself if perhaps the old bartenders used a weaker ratio of sugar to water in their sugar syrup or if perhaps going back in time people just preferred a sweeter punch recipe. In my experience I prefer the older New York Times formulation which is perhaps because I also use a less sweet sugar syrup (1:1 ratio) than most bartenders do (1:2).

Tequila Punch SAM_2569

Tequila Punch

Although the recipe from the 1908 newspaper is for a Rum Punch, there is no reason Tequila cannot form the base of an equally refreshing summertime punch recipe. With this thought in mind, and with a large amount of poetic license, I created the following Tequila Punch mixing citrus juice and berry flavours and with Espolon Blanco Tequila.

It tastes absolutely delicious.

Tequila Punch

2 oz Lime Juice (two of Sour)
1 oz Raspberry Syrup (one of Sweet)
3 oz Espolon Blanco (three of strong)
1 oz Ocean Spray Cranberry Cocktail  (the other half of sweet and part of the weak)
2 oz Orange Juice  (part of the weak)
ice (with orange juice and cranberry cocktail we have four parts of weak )
Frozen Raspberries

Build in a large Tumbler with Ice
Stir to Mix
Garnish with Frozen Raspberries
Enjoy!

If  you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

Note: My review of Epsolon Blanco Tequila will publish tomorrow.

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Review: Cabresto Silver Tequila

Posted by Arctic Wolf on May 15, 2016

Cabresto Silver SAM_2528

Tequila Cabresto, imported by Cabresto Imports Corporation, is a brand rooted as solidly in Detroit as they are in Arandas, Mexico. It is a family owned brand with duties spread across two generations of the Lopez family. Founder Silverio Lopez runs the family ranch in Arandas and cares for the agave until its reached peak yield. His son Antonio is learning the craft of growing the agave and currently handles the branding and exportation of Cabresto to the United States. Silverio’s daughter, Sonia, is the first Lopez to graduate college and is spearheading the US operations of the Cabresto Imports Corporation. They do all this while maintaining the family tire shop in Southwest Detroit.

Cabresto Silver Tequila is a pure 100% Agave tequila. The agave fields, and the distillery which produces the tequila are located in Atotonilco in the highlands of Los Altos de Jalisco, Mexico. The harvested agave is cooked in an adobe furnace that softens the plant’s fibers and transforms its starches into sugars. Once cooked and rested the agave is passed through a shredder to separate the coarse fibers, then through rollers to squeeze out its sweet juice.

As a highland tequila,we can expect the Cabresto Tequila to exhibit strong fruity citrus notes and to have a little hot pepper in the delivery and in the finish. (This is as opposed to lowland tequila which has stronger earthier flavours of agave and less hot pepper.)

Cabresto Silver Tequila is bottled at 40 % alcohol by volume.

Here is a link to my full review of a blanco tequila which I have found to be ridiculously good:

Review: Cabresto Silver Tequila

“… The fruity agave seems to hint at impressions of baked garden squash, grilled pineapple and mushy banana. As I am enjoying the aroma, I notice citrus spice and herb pepper building up and breaking free from the earthy agave notes. Perhaps I am noticing a hint of cinnamon and a touch of soothing menthol in the breezes as well …”

Please enjoy my review of this outstanding silver tequila, Chimo!

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Review: Camarena Silver Tequila

Posted by Arctic Wolf on May 13, 2016

Camerena SilverCamarena is a relatively new tequila brand launched in 2010 by six generation tequila producer, Familia Camarena. The spirit is produced at the Tequila Supremo Distillery (Nom 1456 CRT) and is apparently distributed throughout North America by E.& J. Gallo Winery.

The Camerena Silver Tequila is produced from 100% Blue Weber agaves, grown in the rich red clay and cool climate of the Highlands of Jalisco, Mexico. As a Highland Tequila, we can expect Camarena to exhibit strong fruity citrus notes and to have a little hot pepper in the delivery and in the finish. (This is as opposed to lowland tequila which has strong earthy flavours of agave and less hot pepper.)

Here is a link to my full review:

Review: Camarena Silver Tequila

“… I discovered a heated agave aroma with spicy white pepper scents rising into the breezes above the glass. There is a very evident vegetal earthiness apparent which warns me that this spirit is going to have a fruity agave punch to go along with its overt spiciness. Fortunately, I also notice some soothing menthol-like aromas which may salvage my tonsils …”

Please enjoy my latest tequila review as I embark on a little tequila, Chimo!

 

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Cocktail Hour: The Paloma

Posted by Arctic Wolf on May 11, 2016

Paloma SAM_2517Today’s cocktail is a serving which some claim is the most popular bar drink in Mexico, the Paloma. Because the serving has no ‘official construction’, there seems to be as many variations in the recipe as there are cocktail bloggers who write about it. Most commonly the recipe is stated to be a mixture of Grapefruit Soda (Fresca or Squirt maybe) and Blanco Tequila served in a tall glass with lots of ice. (I sometimes use Koala Brand Cooler (the grapefruit/kiwi/lime combination) and it tastes great as well.)

Nothing, however beats a Paloma made with real grapefruit juice and a dollop of fresh squeezed lime for tartness. Here is my favoured recipe which is perhaps a little heavier on the tequila side than most of the variations I see online (usually 1:3 ration tequila to grapefruit); but my stronger libation tastes great, and on a hot afternoon, it is hard to beat.

Paloma

2 oz Camarena Silver Tequila
2 oz Grapefruit Juice
1/2 oz Lime Juice
3/8 oz Sugar syrup (1:1)
Ice
Sparkling Water or Soda

Fill a tall tumbler with Ice
Mix the first four ingredients in a mixing glass
Add to the ice filled tumbler
Complete with soda
Garnish with fresh grapefruit if desired
(For best results use fresh chilled ingredients on to be honest the use of a straw is probably not recommended)

Enjoy responsibly on a hot sunny day!

If  you are interested in more of my cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

Note: My review for Camerena Silver Tequila will publish soon as my descent into Tequila madness begins.

Chimo!

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Review: Dulce Vida Organic Rocky Mountain (Añejo Tequila)

Posted by Arctic Wolf on January 31, 2016

Dulce Vida Rocky MountainDulce Vida Tequila is produced from 100% organic agave grown in the Los Altos highlands which are situated in the Tequila Region of Mexico. The company produces the only 100° proof, 100% organic tequila (also free from additives of any kind) in the world. As well as being 100% organic, their tequila is also produced in a manner which embraces the concept of sustainability.

Dulce Vida Organic Rocky Mountain Edition is produced from a special selection of barrels chosen by Dulce Vida’s Colorado State Manager which have rested in the light, crisp air of the Rocky Mountains’ high altitude and outdoor environment. The Añejo Tequila was aged in these single barrels in the Los Altos region of Jalisco at 1790 meters of altitude in the dry, crisp climate of San Ignacio Cerro Gordo near Arandas, also known as Tierra Colorada.

Here is a link to my review of this special Añejo Tequila:

Review: Dulce Vida Organic Rocky Mountain (Añejo Tequila)

“… The initial scents above the glass carry impressions of fine oak spices and sandalwood interspersed with wisps of butterscotch, honey and vanilla. As I inspected the breezes I soon noticed a very well-defined highland spiciness (white pepper and lime zest) coming forward which was accented very nicely with the light earthy aroma of agave fruit. Pineapple, pumpkin and baked squash all seem to be hinted at …”

Please enjoy my review which completes my examination of the Dulce Vida Range.

_________________________________________________________________________________

Note: Here are links to my other reviews of Dulce Vida Spirits:

 

 

 

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