Tequila Recipes

Mix This: The Tijuana Gigolo @ Las Perlas

July 31st, 2012 — 3:18pm


Introduced two summers ago, the “Tijuana Gigolo” is our most popular summer cocktail since the Spiced Daisy.

The Tijuana Gigolo is a simple concoction of the following ingredients:

In a tin muddle three blackberries and the add the following:

- 3/4 oz Corazon Reposado Tequila
- 1 oz Amaro Cio Ciaro(if you cant find Amaro Cia Ciaro, Cynar is a fantastic substitute)
- 1/2 oz Pierre Ferrand Dry rang Curacao
- 2 dash Regan’s #6 orange bitters
- 3/4 oz lime juice

Add ice to tin and do a quick, short, wet shake and dump into a long Collins glass. Fill glass with ice. Grab some good ginger beer and fill remaining glass with it, float a 1/4 oz of your favorite mezcal on top. Garnish with blackberry’s and an orange twist.

Enjoy.

Raul
Las Perlas- Mezcal and Tequila
General Manager

Mix This: The Mexican Phoenix

April 25th, 2012 — 4:15pm


The Mexican Phoenix
- .5 oz Tanteo Cocoa Tequila
- 1 oz Bootlegger’s Black Phoenix (chocolatey coffee chipotle stout)
- .5 oz fresh squeezed lemon
- .5 oz simple syrup
- .5 oz egg white

Shake all, serve up in a coupe.
Garnish with a sprinkling of pumpkin spice.

This drink was created for The Golden Gopher by Jonathan (owner of Tanteo) & Justin Fix (Tanteo Market Manager).

We recently had a tasting of around 30 of the Tanteo cocktails one day & noticed that none of them had beer as an ingredient. We asked them if they knew it was a super popular request these days. We know how to make all of the old school beer cocktails, but wanted something new, simple and delicious. After some trial and error, they came up with the “Mexican Phoenix,” which we all loved! It’s creamy, sweet and spicy! We love it so much that it will be one of our featured drinks on Cinco!

Lauren Wong, Golden Gopher, GM

Mix This: The Batanga

February 7th, 2012 — 1:51pm

A few blocks from the central square in the town of Tequila, Mexico, is La Capilla, a small cantina with a rich history and a steady stream of tequila tourists. This must-see tavern is owned and operated by a man in his nineties — Don Javier Delgado Corona, the creator of the popular tequila cocktail “The Batanga.”

The walls of the cantina are filled with photographs of tequila industry giants who have pulled up a bar stool, sipped on a Batanga or a shot of tequila, and listened to Don Javier talk about Tequila’s rich and colorful history.

Don Javier is no stranger to tourists. His guest book, now on its third volume, is thick, heavy, and full of the signatures and stories of his visitors.

Batanga Inventor, Don Javier, Shares His Receipe from TasteTequila.com on Vimeo.

As tequila tourists ourselves, we recently made our pilgrimage to La Capilla to meet Don Javier. We asked him to make a batch of Batangas for us (and our camera.) He told us the story of the drink, how it got its name, and the little-known “secret” to its flavor.

The Batanga: Tequila Drink Recipe

• Use a highball, or tall glass
• Use a lime wedge to coat the rim of the glass
• Dip the rim in a dish of salt to coat
• Squeeze the juice of 1/2 lime into the glass
• Add ice to fill the glass to the top (preferably with large-sized cubes)
• Add a really generous shot of blanco tequila to the glass, filling it about halfway
• Top off the remainder of the glass with Coca-Cola
• To honor Don Javier, stir with a big knife, the secret to its flavor

If you’re planning to visit the town of Tequila, make sure you carve out some time to meet Don Javier, order up a Batanga, and listen to a few stories. Even if you don’t speak Spanish, it’s still a rewarding experience.

La Capilla Cantina
Calle México and Hidalgo
Tequila, Jalisco, Mexico

Mix This: Long Island Iced Tea (L.I.T.)

January 24th, 2012 — 2:24pm


Order a Long Island Iced Tea in a higher end cocktail establishment, and you might possibly encounter a bit of eye rolling or a quiet “pffft!” under the breath. While certain obscure cocktails have definitely had a resurgence on the scene (absinthe-based ones come to mind) others have been almost vanquished to the “club” scene, considered by some “uncouth” or “unsophisticated” (Lemon drop, anyone?)

The L.I.T is credited to Robert C. “Rosebud” Butt from the 1970′s in Long Island, not surprisingly. Its main attribute is that its flavor belays the fact of its “punch-to-the-face”ness, which is why some bars limit the amount of how many you can order in one sitting. But made correctly, the LIT is a fabulous starter to get your evening started and soften your “mood”…

(One thing of Note: Due to these being a favorite of the club scene, they are usually made to be cranked out because of the high volume of customers. Most do not shake the cocktail, but just build in glass and be done with it. I think the shake makes the drink 10x better, so shake it–but don’t be surprised if you see it built but not shaken)

The Long Island Iced Tea (LIT)
Vodka (1/2)
Gin (1/2)
Tequila (1/2)
Light Rum (1/2)
Fresh Lemon (1/2)
Cointreau (1/2)
Simple (1/4)
Cola (Fill)
Lemon Wedge (Garnish)

All Contents except Cola (duh!) to Tumbler, Ice, Shake and Strain into Ice Filled Collins Glass. Add Cola to Fill, Stir gently and Garnish.

Plex Lowery, Tony’s Saloon General Manager

Mix This: Las Perlas de Guadalupe

December 20th, 2011 — 2:07pm


Las Perlas de Guadalupe (translated- Guadalupe’s pearls)

This cocktail is for the Holidays and expresses the Holidays through first the nose of the cocktail and then the flavors of the winter season.

The cocktail is a balance of:

- House infused Almond Tequila
- House made ginger syrup
- Carpano Antica
- Lemon Juice
- Egg White
- A spritz of Zirbenz Stone pine liqueur and a topping dash of Aromatic Bitters
- Lemon twist and a luxardo cherry

Raul Yrastorza, Las Perlas General Manager