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Entries in Tequila (3)

Tuesday
Nov272012

Broken Saddle

I have long been a big fan of Pizzaiolo over in Oakland.  As I wrote about here, they were a big part of the reason that I got into cocktails back in the day.  They serve amazing food and drink at both their original location and at their sister spot, Boot & Shoe Service.  

Mrs. The Ace and I were at Pizzaiolo a few weeks back and we were both delighted with this little ditty from their current menu.  The fresh bite of the lemon is offset nicely by the smoky essence of the tequila and the bittersweet quality of the aperol & carpano.  And as usual the server was kind enough to jot down the proportions for me to dabble with at The Ace!

The Broken Saddle
Pizzaiolo Restaurant, Oakland, CA

1 oz. tequila blanco (or subsitute reposado if you like a little smokier flavor)
1/2 oz. aperol
1/2 oz. carpano d'antica
3/4 oz. fresh-squeezed lemon juice 
tonic (use Jack Rudy tonic syrup + sparkling water if at all possible - see below)

Mix all ingredients except tonic in cocktail shaker with ice.  Shake and strain into a tall collins glass over ice.  Top off glass with the tonic water and serve.  

Please, PLEASE try looking online or around your neighborhood to see if you can score a bottle of Jack Rudy tonic syrup for this (or any other) cocktail in the place of traditional tonic water.  You just pre-mix a simple ratio of syrup to sparkling water in advance so that you have a mixture to top off your drink when complete.  The Jack Rudy syrup combines the slightly bitter quality of quinine alongside a little bit of sugar and lemongrass and orange peel.  This stuff blows away your Mom and Dad's Schweppes tonic, folks...  

There you have it.  A complex little cocktail.  I recently served this drink at a party and it was a definite crowd-pleaser.    

A special thanks to the folks at Pizzaiolo for their willingness to talk cocktail shop with their patrons.  If you're in their neighborhood, stop by and check them out for yourself.  

Tuesday
Feb012011

Super Bowl Drinks - Round 2

So as I wrote about here, The Ace is giving you some Super Bowl-themed cocktail recipe ideass that you might want to try at your big game party this coming weekend. Given that Green Bay and Pittsburgh are both beer towns, this can be a little tough. My last post focused on Pousse Cafes for the two teams - which are basically colorful shooters for the event. Not exactly the most impressive drinks from a mixology perspective, however. This post attempts to give you some more interesting and tasty options for your soiree. Here goes...

Packer Paloma
Adapted from Boozehound (2010) by Jason Wilson 

3 oz. fresh-squeezed grapefruit juice
2 oz. blanco (silver) tequila
1/2 oz. fresh-squeezed lime juice
1/2 to 3/4 oz. agave nectar (to taste)

Fill a cocktail shaker 1/2 full of ice. Add the grapefruit and lime juices, tequila and agave nectar to the shaker. Shake well and pour directly into a tall collins glass. Garnish with a slice of lime and a slice of grapefruit.

George Baker was a Packer fanThis an alliterative take on the classic Paloma cocktail - which is kind of a grapefruit margarita.  Grapefruit is a very good mixer with tequila, and this drink is very bright and refreshing. In fact, the Paloma is much more common in Mexico than is the veritable Margarita. It is also comprised of ingredients that you can squeeze and prepare in advance - allowing you to prepare this drink quickly at your party. 

I like to use white grapefruit in this drink (in fact I used fresh local oro blancos) - and I think the 3/4 oz. of agave nectar just offsets the bitter qualities of the white grapefruit. If you use ruby grapefruits then stick closer to the 1/2 oz. I also sometimes like to mix a little Cointreau or Combier into this drink.  

Oh yeah - and drinks on the house to patrons singing Una Paloma Blanca

Corn n' Steel
Adapted from recipe on back of John D. Taylor's Velvet Falernum bottle

2 oz. Cruzan Blackstrap rum
1/2 oz. velvet falernum
Dash of Fee Brothers' aromatic bitters (recommended for its heavy cinnamon flavor)
1/2 lime
pineapple for garnish 

Combine the rum, falernum, bitters and the juice from the lime in a shaker with lots of ice and shake for at least 20 seconds to chill. Pour (including the ice) into a highball glass and garnish with a slice of pineapple on the rim of the glass.

Polamalu's secret to shiny hair... Velvet Falernum!This drink is really just a regular ol' Corn n' Oil - with pineapple garnish for flavor and to adapt the coloring in honor of the Steelers. The Corn n' Oil is also a great little drink, one that has enough sweet to make almost anyone happy.

And best of all the pineapple adds a some extra tropical flavor to help you stay warm on a chilly Super Bowl day.  

 

Mean Joe Greene's Pina Colada

1 1/2 oz. dark rum
2 oz. Coco Lopez
2 oz. pineapple juice
ice

Pour all ingredients into a blender with lots of ice and blend until smooth. Pour into a glass and serve. Garnish with a cherry soaked in the tears of a Packer fan.  

Okay, okay - so this is just a Pina Colada. But it has black rum and yellow pineapple in it - and it may be the best money drink of all time. So serve it at your party - for cryin' out loud!

The Black & Gold Flip
From Scofflaw's Den website - from Mixology Monday LIV

2 ounces Kraken spiced rum
1 ounce Strega
1 whole egg
Put the ingredients in a glass without ice. Shake for 60-90 seconds to emulsify the egg. Add ice and shake again to thoroughly chill the drink. Strain into a chilled glass, top with some fresh grated nutmeg.

An interesting take on the classic flip recipe - SeanMike uses Kraken (which is very dark to the point of being black) and Strega (which is brilliant yellow) to make this drink. Of course, the black and gold are lost in the process of shaking the flip - but nevertheless this drink was a hit at MxMo a few weeks' back. The drink itself was all right - I have never been a fan of Kraken, but honestly the Strega actually kinda works with it. The biggest barrier for most people will be the spectre of the whole egg. But maybe you can trick people into watching the game while you make this drink for them. 

So there you have it - four cocktails that you can serve to people that you LIKE at a Super Bowl party this weekend. Best of luck, and may the Steelers cover the 2.5!!!

Sunday
Dec052010

The Ace's Perfect Margarita

Perfect MargaritaMixologists don't really mess with margaritas - and with good reason.  Most of the world makes a margarita by dumping tequila into the blender with ice and some unholy pre-made margarita mix.   

This post makes the case that a margarita can be fresh AND tasty AND interesting.  I want to take the margarita back as the classic backyard party cocktail that it is.  What could be better on a warm sunny day than some lime, orange and sugar with a dollop of smoky tequila?   The margarita may never be considered a 'classic', but it can certainly help folks enjoy themselves - which is what The Ace is all about.  

 

Perfect Margarita (part of the 10-Bottle Bar)

1 1/2 oz. reposado tequila (I prefer Herradura but choose your favorite)
1 oz. orange curacao (I use Combier)
3/4 oz. fresh-squeezed lime juice
1/4 to 1/2 oz. agave nectar - to taste

Combine all ingredients in a shaker with ice and shake for 10 seconds.  Pour the entire mixture (including ice) into a double-highball glass, drop one of the spent lime halves into the glass and serve.

Beachfire MargaritaI like the aged smokiness flavoring of the reposado tequila, so the Beachfire Margarita recipe from Scott Beattie's Artisanal Cocktails book really spoke to me.  FYI - mezcal is a derivative of tequila that is made by roasting the pina of the agave over an open fire for as much as three days to give the spirit a super smoky flavoring.  

My family found Scott's original recipe a tad bit overpowering, so this version tones down the mezcal proportions and ratchets up the agave nectar a tad to offset the smoke flavoring.  

 

 

Beachfire Margarita
Adapted from Scott Beattie's Artisanal Cocktails 

1 oz. tequila blanco
1/2 oz. mezcal
1 oz. orange curacao (I still prefer Combier)
3/4 oz. fresh-squeezed lime juice
3/4 oz. agave nectar 

Combine all ingredients in a shaker with ice and shake for 10 seconds.  Pour the entire mixture (including ice) into a double-highball glass, drop one of the spent lime halves into the glass and serve.