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Thursday 28 August  
Put the shooters down!
 
tequila Winedater article Tequila has a reputation of being a bit of a bad boy when it comes to world of drinks, unlike a classy Chablis or sophisticated Whisky which are both respected and revered by the consumer. Tequila is usually only considered on a night out with the lads and lasses when someone suggests a good idea - tequila shots all round! And of course everyone wakes blaming that crazy lemon, salt and silver liquid combo rather than the copious beers for their thumping head and nappyesque mouth.
 

It is for this very reason that for years I thought I hated Tequila. It was only recently when I attended the Wine & Spirit Education Trust Spirits course that my eyes, and indeed nose and mouth, were opened to the vast range of tequilas and different ways of drinking them – straight or mixed.
 
My view of tequila is now completely changed and I often have it in cocktails substituting the more common vodka base. Unlike most vodka, tequila has flavoursome characteristics and so adds another dimension to the cocktails, not just alcohol. Equally aged tequila over ice can offer a great sipping drink, like whiskies or rums. Yes sipping not downing - it’s a revelation, a revolution! 
 
So, here are some facts about tequila followed by some easy and delicious cocktail recipes and some food matching tips which might just make you a tequila lover rather than loather.
 
1)       Tequila is a mezcal spirit which has a denominated area of production. Think Champagne and sparkling wine.
2)       Contrary to Dom Jolly’s Happy Hour, tequila is not made from a cactus but rather the blue agave plant, a succulent related to the amaryllis.
3)       Two types of tequila are allowed; 100% agave and mixto, the latter can be made up of up to 49% of ‘other’ fermentable sugars. 100% agave is considered the better.
4)       There are four grades of tequila:
a)       Silver – unaged and filtered
b)       Gold – as silver but with caramel added
c)       Reposado – rested for 3 to 6 months in oak
d)       Anejo – aged for at least 12 months in small oak barrels
5)       Agave takes 6-10 years to be ready for harvesting, premium tequilas using the more mature plants. Such a long growing period illustrates huge investment of time and money into the spirit. Something to consider before downing in one?!
6)       The spirit is made from the central core of the plant, known as the pina, a hard ball of carbohydrate which will naturally hydrolyse and produce sugars meaning no need for additional enzymes. The leaves produce too bitter a flavour.
7)       Pinas are cooked in hornos (traditional oven) or autoclave (more modern pressure cooker). Traditionalists argue the longer cook time demanded by the horno means for better flavour.
8)       Different yeasts can be used in fermentation; commercial, strains or wild. More complex flavours are produced when using the latter two.
9)       100% agave tequilas are distilled in ‘pot-stills’ whereas mixtos use ‘column-stills’. Pot-stills are associated with small batch production and therefore quality.
10)   ‘The Worm’ is neither needed, hallucinogenic nor in fact a worm rather a larva. Arguments for its inclusion include a simple marketing ploy, to demonstrate high alcoholic strength (if it has been diluted the worm will not be preserved and will start to decay) or the purity of its agave base (it's a moth larva partial to the agave).   One thing is clear, if it’s got a worm in then it’s not tequila but mescal – tequila rules prohibit it!
 
If you’re doing shots with lemon and salt at the end of a Saturday night it’s likely to be silver mescal made from young agave with commercial yeast in a pressure cooker. Maybe that’s why it tastes horrible and gives such a hangover! Why not try a reposado made in traditional ways and you might just find tequila is not just for shooting.
 
Here are some other ways to enjoy this most delicious of spirits.

winedater margarita
Margarita
 
Although this has a 70’s feel about it don’t be afraid to give it another go, the combination of sweet, sour and salt is taste sensation and it will have you going back for more. Men, don’t be put off by the usual martini glass that it is often served in, just ask the barman to pour it into a tumbler over ice to make it look manlier! 

 
The WineDater Margarita (3 units)
50ml Silver/Gold Tequila
25ml Cointreau
Juice from one lime
Juice from half a lemon
 
Place all the ingredients in a cocktail shaker with a couple of ice cubes and shake vigorously, strain and pour into a salt-rimmed margarita glass or tumbler.
 

Winedater Diablo cocktail El Diablo
 
The El Diablo’s Vodka counterpart goes by the name of a Moscow mule which you will probably have heard of, I have adapted this recipe slightly however you might like to try it both ways then make up your own mind. The cocktail should have crème de cassis in it but I find it makes the drink too sweet, without it the drink is really refreshing and would be great at on a summer’s day.


The WineDater Diablo (2 units)
50ml Silver/Gold Tequila
Juice from one lime
Ginger ale
 
Pour the tequila and lime juice into a tall glass filled with ice, top up with ginger ale, garnish with quarter lime and serve.
 
 

winedater bloody maria cocktail Bloody Maria
 
Everyone has heard of a Bloody Mary but I wonder how many of you have heard of a Bloody Maria, until recently I hadn’t. Again tequila replaces the vodka in this classic cocktail and produces a drink that has much more character and bite than the original.


The WineDater Bloody Maria (2 units)
50ml Silver/Gold Tequila
Tomato juice
Juice from half a lemon/lime
2 dashes of tobacco sauce (more if you like it stronger)
4 dashes of Worcestershire sauce
Ground black pepper
 
Place all the ingredients in a cocktail shaker with a couple of ice cubes and shake vigorously, stain into an ice-filled tall glass and garnish with a stick of celery.
 
(25ml of spirit at 40% is equal to 1 unit. If you are making these at home you can easily adapt them to use only a single measure instead or ask your friendly bar staff. For more information on how many units are in your favourite drinks visit www.drinkaware.co.uk) 
 
 
Food & Tequlia
 
The properties of the different tequilas lend themselves in different ways to foods. The sharp, clean taste of silver and gold tequilas is a perfect complement to citrus and seafood, and their peppercorn flavours can work well with the acidity of salad dressing, for example.
 
The oaky flavor of reposados goes well with poultry and pork and the rich, intricate flavors in anejo go well with rich dishes that might include crème anglais or whipping cream.
 
Of course, one of the most natural food pairings for tequila is chiles!
 
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