A brief background on tequila: it hails from Tequila (big surprise), Jalisco in Mexico and is made from the blue agave plant. Most of our city’s natives have come to know tequila through two mediums: margaritas and shots. For those who want a non-traditional spin on tequila, here’s a short list of recipes, courtesy of some local bartenders.
If margarita-type beverages are you thing, you might want to try the “La Gloria Morenita,” recommended by Justin at La Gloria (100 E. Grayson at the Pearl) for its similarity to the margarita:
La Gloria Morenita
2 ounces Herradura Reposado
2 ounces orange juice
½ ounce fresh squeezed lime
1 ounce simple syrup
2 ounces tamarindo
Here's how: Pour ingredients into a cocktail shaker with ice and shake until blended. Strain mixture into a chile and tamarind rimmed glass.
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For those who prefer a subtle take on tequila-based drinks, use this recipe from Kendall at The Worm Tequila & Mezcal bar (123 Losoya St) on the Riverwalk:
1 1/2 ounce Espolon Tequila
Muddled orange slices
1 splash of bitters
1 splash orange juice
1 splash cranberry juice
Sprite (enough to taste)
Here's how: Put cherries and orange slices into the bottom of a glass and muddle with a wooden spoon. Add Espolon Tequila, bitters, orange juice, and cranberry juice and stir well. Fill with Sprite to taste.
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More adventurous tequila connoisseurs can try their hand at the "Old Zapata" from Kyle at the Esquire Tavern (155 E. Commerce):
2 ounces Tapatio Anejo Tequila
3/4 ounce Ramazzotti Amaro Liqueur
1/4 ouce Amaro Nonino Liqueur
1 splash Xocolatl Mole Bitters
1 splash Bad Dog Fire and Damnation Bitters
Here's how: Pour ingredients over ice and stir well. Garnish with a twist of lemon.
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