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These innovative cocktails include drinks like the Tequila Cosmo, which is a twist on the Cosmopolitan that substitutes vodka with tequila. Another is The Mesa Fresca, which is a signature cocktail served at Mesa Grill in New York City that mixes in grapefruit juice. “Tequila is just complex enough with it’s peppery spice quality to give a cocktail layers of flavor that go well beyond just being fresh,” said Laurence Kretchmer, author of The Mesa Grill Guide to Tequila and co-owner with Bobby Flay of Mesa Grill. “Blanco and Reposado tequilas, in particular, with their floral flavor profile are a perfect component for creating bright cocktails with freshly squeezed citrus juices.” Made from blue agave plants grown in Mexico, tequila has sparked a fire on this side of the border that won’t soon go out. Tequila was the fastest growing spirits category last year with an 8.7% growth spurt and mixologists around the country are taking notice. “We’re definitely seeing a renewed interest in tequila,” explains Patricio Sandoval, chef and owner of Mercadito Restaurant in New York where they serve tequila exclusively. “Our customers are excited to learn that all of our cocktails are tequila-based, including the Mojito, which is made traditionally with rum.” Customers are very sophisticated these days when ordering tequila drinks usually specifying brand and age according to Sandoval. It’s now as popular as a fine, elegant after-dinner sipping spirit as it is a mixing agent. Blanco – aged under two months, this style of tequila is the purest, and imparts the natural flavors of the blue agave plant. Reposado – aged two to twelve months, this tequila meshes the mellowing traits of wood with the herbal qualities of the blue agave juice. Añejo – aged over one year. Añejo tequilas possess vanilla flavors of the oak in which they’re aged. Click here for Tequila Cocktail Recipes. |
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