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Salt, shoot, suck. Then grit your teeth and shake your head to clear out the fire burning in your throat. This tequila ritual is familiar to many college students, but if you haven’t sipped the agave-based spirit since you were younger, it’s time for a refresher course.
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By Mexican law tequila, which is made by distilling the fermented juices of the blue agave plant, must be 51 percent agave. But that means the other 49 percent can be artificial ickiness. “Called mixto, the cheap stuff contains lots of added sugar and even caramel coloring, which mass producers use in an effort to reproduce the complex flavors in aged tequila,” says Ted Gibson, a bartender who heads up the new All Agave Project tequila tasting program at Rancho Valencia in California.
Not all tequila is alike
Different tequilas may look the same, but their flavors can be very different. Credit: Copyright Thinkstock
Any bottle worth drinking bears the label 100 percent agave. “Quality tequila is an unprocessed natural spirit with depth of flavor,” Gibson says. The best producers focus on terroir, just like with fine wines. A particular tequila’s flavor depends on the growing conditions, altitude and sunlight.
“Typically, an agave plant grown in the highlands (above 6,000 feet) is bigger and contains more stored sugar, and its tequila tends to have a floral essence,” Gibson says. “Tequila from plants grown in the lowlands are often more vegetal and spicy.”
Now, we could just take Gibson’s word for it that tequila is a versatile spirit that you should be mixing into more than margaritas. But where’s the fun in that? Find out for yourself with these 10 inventive recipes that he created. It’s a lineup of cocktails that you can serve at a slew of occasions — the perfect sip for a barbecue, a bacon-garnished beverage for brunch, a twist on an Old Fashioned that’s just right for an after-dinner delicacy and more. Move over, margarita — the tequila game just got a whole lot more interesting. Get ready for 10 surprising new ways to enjoy this spirit. Salud!
Gallagher’s Smash
When we think of fruit and tequila, lemons and limes come to mind. But there are many other varieties that pair perfectly with the spirit. In Gibson’s Gallagher’s Smash, watermelon makes a sweet counterpart to blanco tequila. Credit: Copyright 2015 Oscar E. Murden Jr.
Yield: one drink
Ingredients
2 ounces blanco tequila
1 ounce lime juice
1/2 ounce simple syrup
5 cubes watermelon
3 sage leaves
Directions
Combine ingredients in mixing glass; muddle. Add ice, then shake. Double strain over fresh ice and garnish with a watermelon cube and a sage leaf.
Raspberry Beret
Gibson’s Raspberry Beret is a cinch for a party. The recipe below serves one, but it’s easy to turn it into a big batch. Just make the raspberry-mint lemonade in advance (purée lemonade, raspberries and mint leaves, then strain), and add the booze once it’s party time. Credit: Copyright 2015 Oscar E. Murden Jr.
Yield: 1 drink
Ingredients
2 ounces blanco tequila
3 ounces lemonade
4 raspberries
5 to 6 mint leaves
Directions
Combine ingredients in mixing glass; gently muddle. Add ice, then shake. Double strain over fresh ice. Garnish with a raspberry and a sprig of fresh mint.
Juan-y Appleseed
“Herbs go well with blanco tequila, due to the spirit’s vegetal and floral flavors,” Gibson says. This recipe calls for licorice-scented tarragon, but mint, thyme, sage and cilantro all complement tequila. Credit: Copyright 2015 Oscar E. Murden Jr.
Yield: 1 drink
Ingredients
1 1/2 ounces blanco tequila
3/4 ounce St. Germain
1 ounce granny smith apple juice
3/4 ounce lemon juice
1/2 ounce agave syrup
1 sprig tarragon
Directions
Combine ingredients in mixing glass; gently muddle. Add ice, then shake. Double strain over fresh ice and garnish with an apple slice and a sprig of tarragon.
El Jardin
The Pimm’s Cup, a classic gin-based English cocktail, is Pimm’s No. 1, cucumber and lemonade, lemon-lime soda or ginger ale. Mix things up by swapping the gin for tequila for a clean, refreshing beverage. Credit: Copyright 2015 Oscar E. Murden Jr.
Yield: 1 drink
Ingredients
1 1/2 ounces blanco tequila
3/4 ounce Pimm’s No. 1
2 ounces lemonade
3 dashes Bitter Truth Celery Bitters
3 slices cucumber
3 basil leaves
Directions
Combine ingredients in mixing glass; gently muddle. Add ice, then shake. Double strain over fresh ice and garnish with a cucumber ribbon and a basil leaf.
La Piñata
“It’s simple to make your own pepper-infused tequila,” says Gibson, who admits that La Piñata is his favorite of the tequila creations he makes, because the cilantro and the heat are a match made in mixology heaven. Just slice one serrano in half lengthwise and drop it into a bottle of tequila. Let it sit for 24 hours, then taste. Credit: Copyright 2015 Oscar E. Murden Jr.
Yield: 1 drink
Ingredients
2 ounces serrano-infused blanco tequila
1 ounce fresh pineapple juice
3/4 ounce lime juice
1/2 ounce agave syrup
2 pineapple leaves
1 lime wheel
3 sprigs cilantro, leaves torn
Directions
Shake ingredients in mixing glass with ice. Double strain over fresh ice and garnish with pineapple leaves, a lime wheel and cilantro.
La Siesta
A Paloma is a beloved cocktail made with tequila and grapefruit juice. Give it a modern twist by charring the grapefruit before you juice it so it caramelizes slightly (simply halve the grapefruit and toss it onto a hot grill until you see grill marks). For a garnish, a charred grapefruit slice adds visual interest and even more smoky flavor. Credit: Copyright 2015 Oscar E. Murden Jr.
Yield: 1 drink
Ingredients
2 ounces reposado tequila
2 ounces charred grapefruit juice
1/2 ounce lime juice
1/2 ounce cinnamon simple syrup
1 charred grapefruit segment
2 cinnamon sticks
Directions
Shake ingredients in mixing glass with ice. Double strain over fresh ice and garnish with charred grapefruit segment and cinnamon sticks.
The Palomino
Vanilla plays well with reposado tequila, bringing out its rich barrel-aged flavor. Credit: Copyright 2015 Oscar E. Murden Jr.
For this recipe, it’s simple to make your own vanilla bean syrup. Simply combine 1 cup each of sugar and water in a small saucepan, along with a vanilla bean (slice it down the middle and scrape the black seeds into the liquid mixture, along with the pod). Bring to a boil, then reduce heat and simmer for about 20 minutes or until the sugar has dissolved. If you don’t feel like making your own syrup, substitute Licor 43, a Spanish liquor with hints of vanilla and citrus, for the syrup and lime juice called for in the recipe.
Yield: 1 drink
Ingredients
2 ounces reposado tequila
1 ounce lime juice
1/2 ounce vanilla bean syrup
1/2 ounce ginger juice
1 lime wheel
1 candied ginger
Directions
Shake ingredients in mixing glass with ice. Strain over fresh ice and garnish with a lime wheel and candied ginger.
Thyme Me
The Thyme Me is a fun alternative to a Bloody Mary, featuring classic breakfast flavors like maple syrup and bacon. Keep the garnish in place as you sip, so you get the aromatics from the bacon. Then, when you’ve finished your drink, it’s snack time. Credit: Copyright 2015 Oscar E. Murden Jr.
Yield: 1 drink
Ingredients
2 ounces reposado tequila
1 ounce lemon juice
3/4 ounce maple syrup
1 bacon strip
3 sprigs thyme
Directions
Combine ingredients in mixing glass; gently muddle. Add ice, then shake. Double strain over fresh ice. Garnish with a strip of crispy bacon and a thyme sprig.
Loosen the Reins
This cocktail, deep and complex, is basically an Old Fashioned made with tequila instead of bourbon. It’s perfect for after dinner — like dessert in a glass, thanks to the addition of the chocolate bitters. Credit: Copyright 2015 Oscar E. Murden Jr.
Yield: 1 drink
Ingredients
2 1/2 ounces añejo tequila
1/2 ounce agave syrup
3 to 4 dashes Fee Brothers Aztec chocolate bitters
1 orange peel
Directions
Combine ingredients in mixing glass. Add ice, then stir. Strain over fresh ice. Express orange peel over drink and around rim.
Tiny Bubbles
Who knew tequila and prosecco, champagne or cava would work so well together? Balanced, light and perfect for brunch, this cocktail shows that the spirit isn’t all muscle and fire. Credit: Copyright 2015 Oscar E. Murden Jr.
Yield: 1 drink
Ingredients
1 ounce blanco tequila
1/2 ounce grapefruit-infused St. Germain
1/2 ounce lemon juice
1 lemon peel
4 to 5 seedless red grapes
Sparkling wine
Directions
Combine ingredients (except for sparkling wine) in mixing glass; muddle. Add ice, then shake. Double strain over fresh ice, then top with sparkling wine. Garnish with a lemon peel and grapes.
Main photo: Tequila is experiencing a renaissance, with producers crafting single-estate and vintage-dated tequilas. Credit: Copyright 2015 Oscar E. Murden Jr.
You’re standing on a rooftop in Portland, Ore., Aperol spritz in hand. The bubbly orange cocktail matches the summer sky at sunset. Prosciutto-wrapped grissini — long, crispy breadsticks enveloped in buttery ham — appear as if by magic for snacking. City lights sparkle below and bridges reach across the Willamette River as you dine on a salad of juicy peaches, creamy burrata and fresh basil, followed by succulent roast pork with green garlic sauce. Dessert is zabaglione with ripe berries. When the sun goes down, all eyes turn to the crisp white sheet taped to the wall, where a projector beams Stanley Tucci’s “Big Night,” a film about two brothers from Italy who open a restaurant in New Jersey. You sigh contentedly as you munch on a bowl of Pecorino popcorn.
This may sound like a delicious culinary dream, but it was the Portland Picnic Society’s La Dolce Vita gathering last summer. This group of 20 ladies meets monthly in the spring and summer to throw fabulous fetes. With summer on the horizon, we’re anxious to steal some of their picnic pointers. But don’t fret if an Italian-themed al fresco gathering seems like too much to plan. “Picnics are so flexible: You can dress them up with involved recipes and elegant touches, or you can head to your favorite market and throw together a pop-up party in a matter of minutes,” says Jen Stevenson, a founding member of the Portland Picnic Society, co-author of “The Picnic: Recipes and Inspiration from Basket to Blanket,” and the gastronomical genius behind the food blog Under the Table With Jen. Get inspired for your own gathering with these ideas.
Rethink deviled eggs
Making deviled eggs for a picnic? Mix it up with some different fillings. Credit: Copyright Jen Stevenson
The classic recipe always pleases, but it’s fun to take a crack at a new version. Here, two that Stevenson loves:
Try a BLT: Mix minced cooked bacon into the filling; garnish with ½ cherry tomato and a piece of baby arugula.
Perk it up with pesto: Mix in a bit of store-bought pesto to the filling, then top with tiny fresh basil leaves.
Make a daring dip
Turn your usual dips into something spectacular with color. Credit: Copyright 2015 David Reamer
Crudité and dip are an easy appetizer, but it’s fun to wow your guests with a shock of color.
“Hummus doesn’t have to be boring,” says Stevenson. “Add roasted red beets to turn the dip a gorgeous shade of magenta, or blend in a handful of parsley for a fresh flavor and a pretty green hue.”
Prep individual desserts
Don’t use out-of-the-box desserts. Instead, make your own in individual containers. Credit: Copyright 2015 David Reamer
What’s cuter than a mini mason jar? A sweet treat for one inside that itty-bitty container. Serve lemon curd topped with whipped cream, chocolate pudding with fresh strawberries, or a fruit and yogurt parfait. Or bake a crumble (like the Portland Picnic Society’s drool-worthy Blueberry Cardamom Crumble, pictured here) right in the jar.
“Most crumble recipes can be baked in jars or ramekins; just be careful not to overfill since they tend to bubble up while cooking,” recommends Stevenson.
Forget tired sandwiches
No ham and cheese sandwiches here. Instead, make a classic pan bagnat based on salade Nicoise. Credit: Copyright Andrea Slonecker
Turkey or tuna salad on whole wheat screams “school lunch,” not glam outdoor gathering. One of the most colorful and delicious sandwiches to bring is the classic pan bagnat, which is based on salade Nicoise.
It’s easy: Split a fresh baguette from your favorite bakery, then layer it with high-quality canned tuna, sliced hard-boiled eggs, anchovies, olives, sliced fresh tomatoes and lettuce. This is a seriously picnic-proof sandwich; the hardy crust protects the gourmet goods you stuff inside. It’s a cinch to transport if you wait and slice on-site (bring toothpicks to secure each individual sammy).
Get creative with props
Forget the plastic knives and forks. Glam up your picnic with jam jars and everyday kitchenware. Credit: Copyright Andrea Slonecker
Sometimes the most picturesque spots lack a picnic table, but a basket with a flat, hard top can serve as a miniature table once it’s unpacked. You can also incorporate everyday kitchenware into your spread for easier serving. Bring cutting boards and platters to set food on.
“We like to fill a Le Creuset Dutch oven with ice, then keep our wine and bottled cocktails in it,” says Stevenson. “Eight-ounce jam jars make the perfect glasses, because they’re easy to nestle into the grass.”
Another idea: Schlep goodies from the car to the picnic site in an old-school red wagon, then use the wagon as a table. If someone asks you to pass the three-bean salad, you can just give the wagon a push in her direction.
Sip in style
Skip the lemonade and try a classic Pimm’s Cup with a twist. Credit: Copyright Andrea Slonecker
With all those delicious snacks, don’t forget about drinks. The Pimm’s Cup, a classic gin-based English cocktail, is refreshing but not too sweet. With this version, from “The Picnic,” each guest gets his or her own mason-jar cocktail for easy transport.
Elderflower Pimm’s Cup
Yield: 1 serving
Excerpted from “The Picnic” by Marnie Hanel, Andrea Slonecker and Jen Stevenson (Artisan). Copyright 2015. Photographs by David Reamer.
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Ingredients
Lemon Simple Syrup:
½ cup sugar
½ cup water
1 small lemon, zested with a peeler into ½-inch strips
Pimm’s Cup:
2 ounces Pimm’s No. 1 Cup
1 ounce St. Germain liqueur
1 tablespoon fresh lemon juice
1 tablespoon Lemon Simple Syrup
1 strawberry, hulled and quartered
1 thin slice orange, quartered
3 thin slices cucumber
Club soda
1 mint sprig
1 1/2 strips lemon peel, from Lemon Simple Syrup
Mint sprigs
Paper straws
Ice
Club soda
Directions
Before the picnic:
1. Make Lemon Simple Syrup by bringing sugar and water to a gentle simmer in a small pot. Stir frequently until the sugar has dissolved and the syrup is clear. Remove from heat and add the lemon peel. Let the syrup steep for one hour. Strain the syrup into a jar. Reserve the lemon peel for garnish.
2. Combine the booze, lemon juice, and simple syrup in a Mason jar. Add the strawberry, orange, and cucumber. Replace the lid and pack in a cooler filled with ice.
At the picnic:
3. Add ice, top with club soda, garnish with a mint sprig and lemon peel strip, add a straw, and serve.
Pick a theme
Rather than just throwing food together, give your picnic a theme. Credit: Copyright Jen Stevenson
Instead of just throwing food in your basket willynilly, pick a theme to tie everything together. Make it meze madness (meze are small plates, dips and salads common throughout the Mediterranean and Middle East) with feta-topped figs, bunches of fresh grapes, hummus and pita, kalamata olives, and dolma (grape leaves stuffed with rice).
Host a Southern soiree with deviled eggs, macaroni salad, fried chicken and sweet tea. Plan a Parisian party with roast chicken; Lyonnaise potato salad; crusty baguette with brie, Camembert and chevre; rainbow-hued macarons; and plenty of rosé.
Main photo: Turn your picnic into a feast with a few simple twists. Credit: Copyright 2015 David Reamer, from “The Picnic” by Marnie Hanel, Andrea Slonecker and Jen Stevenson (Artisan).
