Mini Bar: Tequila: A Little Book of Big Drinks 9781452100111, 145210011X

Table of contents :
TABLE OF CONTENTS......Page 5
INTRODUCTION......Page 6
GLASSWARE, TOOLS, AND TERMINOLOGY......Page 10
Simple: Easy-to-Prepare Cocktails with Four Ingredients or Less......Page 14
Savvy: Essential Recipes for Every Bartender......Page 24
Sophisticated: A Little More Work but Definitely Worth the Effort......Page 40
Sensual: Luxurious Yumminess for your Mouth......Page 56
Stimulating: Caffeinated and Fizzy Drinks for a Fun Buzz......Page 66
M......Page 78
W......Page 79
LIQUID MEASUREMENTS......Page 80

Citation preview

Mini Bar

Mini Bar Tequila by

MITTIE HELLMICH

photographs by Frankie Frankeny

Table of Contents INTRODUCTION ............................................................................. 6 GLASSWARE, TOOLS, AND TERMINOLOGY.........................................10

EASY - TO - PREPARE COCKTAILS

with four ingredients or less 14

ESSENTIAL RECIPES

Savvy

for every bartender 24

A LITTLE MORE WORK

but

definitely worth the effort 40

LUXURIOUS YUMMINESS

for

your mouth 56

CAFFEINATED AND FIZZY DRINKS

for a fun buzz 66

Simple

Sophisticated

Sensual

Stimulating

INDEX ....................................................................................... 78 LIQUID MEASUREMENTS...............................................................80

Introduction TEQUILA HAS COME A LONG WAY FROM ITS AZTEC ORIGINS —

from a feisty firewater fueling exuberant celebrations to an increasingly sophisticated spirit. Nevertheless, it still retains the mystique it has inherited from pulque, that ancient agave brew thought to be a gift from the gods. Tequila is a distillate of the blue agave, a succulent plant that grows wild all over Mexico, and it is socially and economically Mexico’s national drink. Its precursor, pulque, made from fermented agave juice, was once imbibed in Aztec religious ceremonies. Along with the Spanish conquistadores came the distillation process, and in 1795, Don José María Guadalupe Cuervo set up a distillery in Tequila, Mexico, to produce what is now known as tequila. Technically speaking, tequila is a mezcal that by law is produced in designated regions, mainly in the state of Jalisco. Once the huge heart, or piña, of a mature agave plant is harvested, it is cooked, producing fresh agave juice for the fermentation process. The fermented juice is then distilled and refined into many distinctive styles. The best-quality tequilas proclaim their status as “100 percent blue agave” on the label, signifying that they have superior flavor, were bottled in Mexico, and are guaranteed by law to be produced with sugars that came strictly from the blue Tequilana weber agave plant. For tequila aficionados who strive for the best-quality cocktails, whether you prefer silver or a reposado, 100 percent agave tequila brings 6

a rich complexity to many mixed drinks, and is well worth the added expense. Typically, though, the tequilas most suitable for mixed drinks are moderately priced silver tequilas, gold tequilas, or the lesser-quality tequila blends, known as mixto tequilas, which are a fine choice especially when blending pitchers of frozen Margaritas. The latter are made with a blend of different sugars, including juice from sugarcane, but have a minimum of 51 percent blue agave. Unlike vodka, whose natural flavors have been filtered out, the best tequilas reflect the flavor of the agave plant and the soil in which it grew. The distillation process brings out herbaceous, earthy flavors and notes that range from vanilla to mushrooms, mint, and pepper. Tequilas have varying degrees of quality and flavor, from the harsh, rough mezcal blends to the deluxe, smooth añejos. Following is a Tequila 101 to help you decipher the labels on the many varieties on the market: BLANCO OR PLATA

Blanco (white) or plata (silver) tequilas are not aged but are freshly distilled and bottled within 60 days. Doubledistilled to produce clear white tequila, this spirit has a fiery quality that is a bit harsher than aged varieties. However, many tequila aficionados prefer its full-on agave flavor. Silver tequilas are perfect for fruity Margaritas, spicy concoctions, and tequila infusions. Both 100 percent agave and mixto versions are available.

7

JOVEN ABOCADO

(GOLD)

Tequilas labeled “joven abocado” (young and smooth) are usually termed “gold” or “dorado,” referring to their caramel color. These tequilas are not aged, merely silver tequilas containing added coloring and flavoring to mellow them slightly. They are almost always mixtos, fine for mixed drinks. REPOSADO

A reposado (rested) tequila has been mellowed and improved by being aged in oak barrels for anywhere from two months to a year. Reposados are very smooth. Their pale-gold to deep-gold hues come from aging, although sometimes coloring agents have been added as well. Known to bring traces of honey and vanilla to the nose, these tequilas not only merit straight sipping, but also add a rich, warm dimension to Margaritas. Reposados are available in 100 percent agave or mixto. AÑEJO

Añejo (pronounced ahn-YAY-ho) means “aged,” and the name says it all. These deluxe tequilas are aged in wood barrels for at least one year (but no more than five). Añejo tequilas are the sippable equivalent of a good Cognac. Typically made with 100 percent agave, they are highly regulated for quality and are label-dated. Some coloring and flavoring is permitted. The best añejos offer a perfect balance of tequila and wood, while lesser varieties tend toward a predominantly heavy wood flavor.

8

MEZCAL

(THE

ONE WITH THE WORM)

Although an agave-based spirit, mezcal does not come specifically from the designated tequila area. It is also made from a variety of agaves rather than just from blue agave. Mezcals tend to have a smokier flavor than tequilas due to the roasting of the agave heart (agave for tequila is ovenbaked). They are also distilled only once, therefore ending up decidedly harsher. There are, however, a few small-batch “single village” producers from the area of Oaxaca that put out high-quality mezcals. The infamous worm is actually the larva of an insect that lives in the agave plant. It serves as a sign of authenticity and reputedly bestows luck and strength upon the one who swallows it. The evocative, magical quality of distilled agave juice not only fuels our passion for celebration but also beckons us to explore the many distinct varieties of tequila and the creative mixology they inspire. Your own thirsts may lean toward a refreshing, tangy Margarita made with a fiery silver tequila, a fruity Acapulco warmed with a gold tequila, or a cocoa-creamy after-dinner Bird of Paradise made with an ultrasmooth reposado. Whichever way your desires sway, here’s the perfect opportunity to shake up your favorite tequila in these fabulous agave-infused concoctions! ¡Salud!

9

Glassware, Tools, and Terminology GLASSWARE

Glassware plays an important role in the much-ritualized cocktail experience. A well-chilled vessel visually entices us with the promise of refreshment, with the right glass adding elegance to even the simplest drink. Glasses come in an endless variety of designs, styles, and colors, but when it comes to setting up your home bar, your repertoire of glassware doesn’t have to be extensive to be stylishly appropriate and proficiently functional. A few basic styles— cocktail glasses, highball glasses, old-fashioned and double old-fashioned glasses, champagne flutes, and wineglasses— will see you beautifully through a multitude of drinks. ESSENTIAL BAR TOOLS

Whether you have a swank bar setup in your favorite entertaining room or an area set aside in the kitchen, you don’t need all the high-tech gadgets and gizmos to put together a well-functioning home bar. All you need are the essential bar tools to see you through just about any mixological occasion. You may already have the typical kitchen tools you need: a sharp paring knife for cutting fruit and garnishes, a cutting board for cutting fruit, a bar towel, a good corkscrew and bottle opener, and measuring spoons and cups. To these you may want to add a few of the basic bar tools: a blender with a high-caliber motor, a citrus juicer, a cocktail shaker or a mixing pitcher and stirring rod, a bar spoon, a jigger, an ice bucket and tongs, and, of course, a few cocktail picks and swizzle sticks. 10

COCKTAIL TERMINOLOGY

To dash, muddle, top, or float: That is the question. When you want clarification on what exactly that all means or what it means to have a drink served up, neat, straight, or on the rocks, this miniglossary of frequently used bar terms will assist you in navigating bar talk. . Chaser . The beverage you drink immediately after you have

downed anything alcoholic, usually a shot. Typical chasers are beer, club soda, and juice. . Dash . Either a shake from a bitters bottle or the equivalent

of approximately 1⁄8 teaspoon. . Dry . A term meaning “not sweet,” used either in reference

to some wines or to describe nonsweet spirits or cocktails, such as a Dry Martini, which uses dry vermouth rather than sweet vermouth. . Float . This describes the technique of slowly pouring a

small amount of spirit (usually a liqueur or cream) over the surface of a drink so that it floats, or sits atop another liquid without mixing. The customary technique is to slowly pour the liquid over the back of a spoon. . Highball . The main characteristics of a highball drink

are that it has two ingredients—one spirit and one mixer, usually carbonated, poured into a tall, narrow glass filled with ice (the shape of the glass helps to contain the carbonation)—and that it can be mixed quickly. The tall, but narrower Collins glass is a frequent alternative to the highball glass. 11

. Lowball . A lowball is any drink served with ice in a short

glass, such as an old-fashioned glass. . Muddle . A technique that involves using a small wooden

“muddler” or spoon to mash fruits or herbs in the bottom of a glass, usually together with bitters or sugar, to release their aromatic flavors. . Neat . Describes a single spirit or liqueur served in a glass

“straight up”—enjoyed on its own, unchilled, and without ice, water, or any other ingredients. . Neutral Spirit . A spirit distilled from grain to produce a

virtually tasteless, colorless alcohol that is 95.5 percent ABV (alcohol by volume) and is used as a base for spirits such as vodka or gin or for blending with straight whiskeys or other spirits and liqueurs. . On the Rocks . A term used to describe any liquor or

mixed drink served over ice—the “rocks” being ice cubes— as opposed to a drink served “up” (without ice). . Perfect . A term used to describe specific cocktails that

contain equal parts dry and sweet vermouth, as in a Perfect Manhattan or Perfect Martini. . Pousse-café . Literally translated as the “coffee-pusher”

(and pronounced poos-caf-FAY), this after-dinner drink features colorful strata of liqueurs, syrups, spirits, and creams in a stemmed glass. The multiple layers—as many as seven—are artfully floated one on top of another so that each stratum remains separate. The heaviest liquid goes in first, the lightest is added last. 12

. Proof . A legal measurement of the alcoholic strength

of a spirit. In the United States, proof is calculated thusly: 1 degree of proof equals 0.5 percent ABV (alcohol by volume). Therefore, a spirit labeled “80 proof” is 40 percent ABV, a 100-proof spirit is 50 percent ABV, and so on. . Splash . A small amount that can fall anywhere between

a dash and about an ounce, depending on who’s doing the splashing. . Straight . This term describes a spirit served without any

other liquor or mixers, either poured into a chilled glass or over ice, occasionally with the addition of a splash of club soda or water. . Top or Top Off . A term used by bartenders to describe the

act of pouring the last ingredient into a drink, usually club soda or ginger ale, filling to the top of the glass. Also used to describe filling a beer mug from a tap. . Up . Describes a drink served without ice in a cocktail

glass. Usually the drink is shaken in a cocktail shaker and strained “up” into a chilled cocktail glass, as opposed to “on the rocks,” which means served over ice.

13

SLOE TEQUILA........................15

TEQUILA GHOST.....................20

SALTY CHIHUAHUA..................15

MEXICOLA ............................ 20

TEQUILA SOUR.......................17

PAN AM..................................23

MEZCAL BUCK........................18

SHADY LADY..........................23

MATADOR ............................. 19

. Easy-to-prepare cocktails with four ingredients or less .

Sloe Tequila WHAT DO YOU GET WHEN YOU FEEL LIKE A MARGARITA

but you’ve

run out of Cointreau? Grab that bottle of sloe gin way in the back of your liquor cabinet and whip up this little pink gem.

Combine the liquid ingredients with 1⁄2 cup crushed ice in a blender until smooth. Pour into a chilled old-fashioned glass. Garnish with the cucumber peel.

1 ounce tequila 1⁄2 ounce sloe gin 1⁄2 ounce fresh lime juice Cucumber peel strip

Salty Chihuahua A QUASI-CLASSIC, THIS TEQUILA VERSION ON THE SALTY DOG

is

a refreshingly tart highball with enough bite from the agave to leave you begging for another.

Rub the rim of a chilled highball glass with the lemon wedge and rim with salt. Fill the prepared glass with ice cubes and pour in the tequila. Top with grapefruit juice. Stir.

Lemon wedge Kosher salt 2 ounces silver tequila 5 to 6 ounces fresh grapefruit juice

15

Tequila Sour LOOKING FOR SOMETHING BEYOND THE TYPICAL WHISKEY SOUR?

Well pucker up for this south-of-the-border sour. And for a real thirst-quencher, top with 3 to 4 ounces of chilled club soda.

Shake the liquid ingredients vigorously with ice. Strain into a chilled sour glass or large wineglass. Garnish with the cherry.

11⁄2 ounces tequila 3 ⁄4 ounce fresh lemon juice 1⁄2 ounce simple syrup (recipe follows) or 1 teaspoon superfine sugar Maraschino cherry

. Basic Simple Syrup . Also known as SUGAR

SYRUP,

this is an

essential ingredient in many drinks, as it requires no dissolving or excessive stirring to incorporate, unlike granulated sugar. Makes 2 cups.

1 cup water

2 cups sugar

In a small saucepan, bring the water to a boil. Remove the pan from the heat and add the sugar. Stir until the sugar is completely dissolved. Cool completely before using or refrigerating. Pour into a clean glass jar, cap tightly, and store (indefinitely) in the refrigerator until needed. 17

Mezcal Buck INSTEAD OF DOING SHOTS WITH THAT BOTTLE OF MEZCAL,

why

not shake up this effervescent agave take on the classic buck— a much more tasty and refreshing way to enjoy the worm. For lighter ginger flavor, you may substitute ginger ale for the ginger beer.

2 ounces mezcal 1 ounce fresh lime juice 1⁄2 ounce simple syrup (page 17) or 1 teaspoon superfine sugar 3 to 4 ounces chilled ginger beer

18

Shake all ingredients but the ginger beer vigorously with ice. Strain into an ice-filled highball glass and top with ginger beer.

Matador THERE ARE TWO WAYS TO ENJOY THE MATADOR.

One is a straight-

forward version served on the rocks, and the other is a lush frozen elaboration with the additional perk of orange liqueur. Both are pleasantly charged with tanginess. If you prefer lemon juice over lime, try a Mexicana, which is shaken with silver tequila instead of gold and adds a dash of grenadine.

ON THE ROCKS:

Shake the ingredients vigorously with ice. Strain into an ice-filled old-fashioned glass.

Combine all ingredients in a blender with 1⁄2 cup crushed ice, and blend until smooth. Pour into a chilled highball glass.

11⁄2 ounces gold tequila 3 ounces pineapple juice 1⁄2 ounce fresh lime juice

FROZEN:

2 ounces gold tequila 1⁄4 ounce triple sec 1⁄4 cup fresh pineapple chunks 1⁄2 ounce fresh lime juice

19

Tequila Ghost A STYLISH COCKTAIL WITH A SHIMMERING SILVER TRANSLUCENCY

and the cool, refreshing flavors of anise and lemon. Serve either over ice, or strain into a chilled cocktail glass.

2 ounces silver tequila 1 ounce Pernod 1⁄2 ounce fresh lemon juice Star anise (optional)

Shake the ingredients vigorously with ice. Strain into an ice-filled old-fashioned glass or into a cocktail glass. Garnish with a star anise, if desired.

Mexicola FOR THOSE WHO LOVE TEQUILA AND COLA,

move over rum. This is

a great Cuba Libre–style drink with a feisty kick of agave.

2 ounces tequila 1⁄2 ounce fresh lime juice 2 to 3 ounces chilled cola Lime wedge

20

Pour the tequila and lime juice into an ice-filled collins glass. Top with cola and stir. Squeeze the lime wedge into the drink, and drop it in.

TEQUILA GHOST

Pan Am COME FLY AWAY WITH THIS HIGH-OCTANE DRINK,

a traditional

approach with nontraditional spirits. Call it Mexican firewater meets Kentucky hooch—it’s guaranteed to see you through any jet lag.

Pour the ingredients into an icefilled old-fashioned glass, and stir.

1 ounce mezcal 1 ounce bourbon Dash of Angostura bitters Dash of simple syrup (page 17) or pinch of superfine sugar

Shady Lady THIS SALTLESS CHIHUAHUA HAS BEEN TAMED

by the mellowing

effects of sweet melon liqueur to take the edge off the tart grapefruit juice.

Pour ingredients into an ice-filled highball glass. Stir.

SHADY LADY

1 ounce tequila 1 ounce melon liqueur 4 ounces fresh grapefruit juice

23

EL DIABLO.............................25

STRAWBERRY MARGARITA ......33

RUDE COSMOPOLITAN.............25

CADILLAC MARGARITA............34

TEQUILA SUNRISE..................26

BLUE MARGARITA...................35

BLOODY MARIA......................28

CLASSIC TEQUILA SHOT..........36

TEQUINI ................................ 29

FREDDY FUDPUCKER..............37

MARGARITA .......................... 30

ACAPULCO ........................... 38

CLASSIC MARGARITA..............31

. Essential recipes for every bartender .

El Diablo THERE IS INDEED A BIT OF THE FIERY DEVIL LURKING

within this

easily quaffable drink, made quite delectable with tart lime, sweet black currant liqueur, and bubbly ginger ale.

Squeeze the lime half into an icefilled old-fashioned glass. Pour in the tequila and crème de cassis, top with ginger ale, and stir.

⁄ lime 11⁄2 ounces tequila 1⁄2 ounce crème de cassis 3 to 4 ounces chilled ginger ale 12

Rude Cosmopolitan SEX AND THE CITY GOES SOUTH OF THE BORDER

in this new classic

that substitutes tequila for the traditional vodka.

Shake all the ingredients vigorously with ice. Strain into a chilled cocktail glass.

2 ounces gold tequila 11⁄2 ounces cranberry juice 1 ounce triple sec or Cointreau 1⁄2 ounce fresh lime juice

25

Tequila Sunrise THIS CONCOCTION BECAME WILDLY POPULAR IN THE

1970S

and still has its fans. There are two ways to enjoy this drink— in its traditional form, served over ice in a highball glass, or modernistically shaken and served up in a cocktail glass. Either method will achieve the sunrise effect. Grenadine may be the original source of the auroral blush, but I prefer using black-raspberry-flavored Chambord to punch up the flavor.

11⁄2 ounces silver tequila 6 ounces fresh orange juice 1⁄2 ounce grenadine (or Chambord) 2 to 3 ounces chilled club soda (optional)

STIRRED OVER ICE: Pour the tequila and orange juice into an ice-filled highball glass, and stir. Float the grenadine or Chambord on top, and let it slowly descend through the drink. Top with club soda, if desired. SHAKEN:

Pour the grenadine or Chambord in the bottom of a chilled cocktail glass. Shake the tequila and orange juice with ice, and strain into the glass.

26

Bloody Maria THIS SPICY , TEQUILA - SPIKED BLOODY MARY ,

also known as

a Tequila Maria, brings together the natural compadres of tequila, tomato juice, and hot sauce with zingy lime and cooling cucumber for a perfectly balanced medley of fresh and fiery flavors.

2 ounces silver tequila 11⁄2 ounces fresh lime juice 1 clove garlic, finely minced 1⁄4 cup chopped cucumber 2 to 3 dashes Worcestershire sauce 2 to 3 dashes Tabasco sauce or other hot sauce 4 to 5 ounces tomato or V8 juice Lime wedge Celery stalk

. Variations . For a TEQUILA

Combine the tequila, lime juice, garlic, cucumber, Worcestershire, and Tabasco in a blender, and blend until smooth. Pour into an ice-filled highball glass and top with the tomato juice. Stir well. Squeeze the lime wedge into the drink, and drop it in. Garnish with the celery stalk.

CLAM DIGGER,

substitute Clamato

juice for the tomato juice. For a VAMPIRO, add 1 ounce fresh orange juice, 1 teaspoon honey, 1 tablespoon diced onion, and 1 teaspoon diced jalapeño chile. 28

Tequini FOR THE OPTIMUM TEQUILA MARTINI EXPERIENCE,

the occasion

definitely calls for 100 percent agave tequila. For full-on agave flavor, a silver tequila is a great choice, and for a smoother tequini with addional richness, try an aged tequila such as a reposado or añejo.

Stir the liquid ingredients with ice in a mixing glass. Strain into a chilled cocktail glass. Run the lemon peel around the rim, twist it over the drink, and drop it in.

2 ounces premium silver tequila 2 to 3 dashes dry vermouth Dash of Angostura bitters Lemon twist

. Variation . For a TEQUILATINI, (a signature drink from the Four Seasons Martini Bar in New York), omit the vermouth and add 1⁄2 ounce each of Cointreau and Grand Marnier. Garnish with an orange slice. 29

Margarita THE CREATION OF THIS BASIC AND BEAUTIFUL TRIANGULATION

of tequila, lime, and orange liqueur first showed up in a 1930s cocktail book from London. But it wasn’t until the 1940s that America was properly introduced to tequila. As norteamericanos became enthralled with all things Latin, one brilliant bartender in California switched out the brandy and lemon juice from a classic Sidecar in favor of tequila and lime juice—turning the cocktail into the now-classic Margarita. Another story that keeps resurfacing gives an American socialite credit. At a party in Acapulco in 1948, Margaret Sames reportedly mixed up a drink containing tequila, lime juice, and her favorite orange liqueur, Cointreau. She served it in saltrimmed glasses etched with the Mexican version of her name—and the Margarita was born. The key to the best Margarita is to adhere to the basic recipe using high-quality ingredients: freshly squeezed lime juice, 100 percent agave tequila, and a premium orange liqueur. Triple sec is a popular and inexpensive orange liqueur, and may work in a pinch, but the quality of your Margarita will suffer. The classic approach involves pouring the shaken mixture into a margarita glass with a salted rim, but muddling 1 tablespoon sugar and Cointreau in the bottom of an old-fashioned glass with wedges of fresh lime and serving it on the rocks is equally wonderful. A Margarita made with lime juice concentrate or a bottled margarita mix is sub-par. (If you can’t imagine juicing all those fresh limes, substitute frozen limeade. ) 30

Classic Margarita THE BEAUTY OF THIS WELL PROPORTIONED RECIPE

is in the

balance of tequila, lime juice, and orange liqueur. Now, if you prefer your Margarita a bit sweeter, add 1 tablespoon of superfine sugar. If you like it tart, add another squeeze of lime. And we won’t tell anyone if you like yours sans salt.

Rub a wedge of lime around the rim of a chilled margarita glass, and salt the rim. Shake the liquid ingredients vigorously with ice. Strain into the prepared glass, filled with ice. Squeeze the remaining lime wedge into the drink, and drop it in.

2 lime wedges Kosher salt 11⁄2 ounces premium silver tequila 11⁄2 ounces fresh lime juice 1 ounce Cointreau

31

Strawberry Margarita MANY TEQUILA AFICIONADOS MAY POO - POO ADDING ANY FRUIT

to their sacred margarita, posturing that the fruity versions lack the integrity of the classic. But when a drink like the Strawberry Margarita is so damn delicious, one sip will have you questioning your purist dogma.

Blend all ingredients except the garnishes with 1 cup crushed ice until smooth. Pour into a chilled margarita glass. Garnish with the strawberry and lime wheel.

. Variations . For a

PEACH MARGARITA,

2 ounces tequila 1 ounce Cointreau 1⁄2 ounce strawberry liqueur 1 ounce fresh lime juice 2 to 3 sliced, hulled fresh strawberries 1 strawberry 1 lime wheel

substitute 1 peach,

peeled and diced, and peach schnapps for the strawberries and strawberry liqueur. For a MANGO

MARGARITA,

substitute 1⁄2 mango, diced, for the

strawberries, and substitute 1 ounce Tuaca for the Cointreau and strawberry liqueur. For a MELON

MARGARITA,

substitute 1⁄2 cup honeydew melon and 1⁄2

ounce melon liqueur for the strawberries and strawberry liqueur. MANGO MARGARITA

33

Cadillac Margarita THIS IS THE ÜBER-MARGARITA.

Also known as a Golden Margarita

due to the use of a gold-hued tequila in place of the silver, this cocktail must be made with a rich, warm premium (100 percent agave) reposado as well as Grand Marnier, a Cognac-based orange liqueur, to deliver the ultimate margarita experience.

2 ounces good-quality reposado tequila 1 ounce Grand Marnier 1 ounce fresh lime juice Lime peel spiral

34

Shake the liquid ingredients with ice. Strain into a chilled cocktail glass. Garnish with the lime spiral.

Blue Margarita FOR THOSE WHO INSIST ON MORE EXOTIC - LOOKING ELIXIRS .

You can have your margarita and drink it blue, too, courtesy of blue curaçao, the aquamarine-tinted orange liqueur.

Rub the rim of a chilled cocktail glass with lime and rim with salt. Shake the liquid ingredients with ice. Strain into the prepared glass.

Lime wedge Kosher salt 2 ounces tequila 1 ounce blue curaçao 1 ounce Cointreau 1 ounce fresh lime juice

35

Classic Tequila Shot OTHERWISE KNOWN AS THE TRES AMIGOS,

this combo is the

quickest way to transport your senses over the border. To make it a great trip, be sure to use 100 percent agave silver tequila.

11⁄2 ounces silver tequila Lime wedge Kosher salt

36

Pour the tequila into a chilled shot glass. Rub the area between the thumb and forefinger with the lime wedge to moisten the skin. Sprinkle salt on the moistened area. Lick the salt, then quickly gulp the tequila and bite into the lime wedge.

Freddy Fudpucker THE TEQUILA-LOVER’S HARVEY WALLBANGER,

also known as

a Tequila Wallbanger, translates from the vodka nicely. The anise-licorice flavors of Galliano complement peppery tequila smashingly in a swirl of fresh orange flavor.

Pour the tequila and orange juice into an ice-filled highball glass. Stir. Float the Galliano on top.

11⁄2 ounces silver tequila 4 to 5 ounces fresh orange juice 1⁄2 ounce Galliano

37

Acapulco THE COASTAL MEXICAN HOTSPOT,

famous for its golden beaches

as well as its tropical jungles, is reflected in this heady concoction, which melds the seductive warmth of gold spirits with balmy juices.

1 ounce gold tequila 1 ounce gold rum 2 ounces fresh grapefruit juice 3 ounces pineapple juice Nasturtium blossom (optional)

38

Shake all ingredients vigorously with ice. Strain into an ice-filled highball glass. Garnish with a nasturtium blossom, if desired.

BONSAI MARGARITA................41

NECTARINE DREAM.................48

CUCUMBER MARGARITA..........42

PAPAYA MARGARITA................49

LOCO PADRE..........................43

AVOCADO MARGARITA.............50

COMPADRE ........................... 45

TIJUANA TAXI.........................52

BITE OF THE IGUANA..............46

PRICKLY AGAVE......................53

MEXICAN MADRAS..................47

MADAGASCAR MOOD SHIFTER..55

. A little more work but definitely worth the effort .

Bonsai Margarita ON MY QUEST FOR A UNIQUE ANGLE ON THE MARGARITA,

I came

upon the enchanting idea of adding Midori, the Japanese liqueur. Not only does it bring a sweet and fruity muskmelon depth to the classic tequila-lime-orange triangulation, but the vibrant chartreuse-green hue of Midori gives this drink an otherworldly appeal.

Rub the rim of a chilled margarita glass with the lime wedge and rim with salt. Shake the tequila, Midori, orange liqueur, lime juice, and sugar vigorously with ice. Strain into the prepared glass, filled with ice. Garnish with the lemon twist.

Lime wedge Salt 11⁄2 ounces silver tequila 1 ounce Midori liqueur 1⁄2 ounce Harlequin orange liqueur 1⁄2 ounce fresh lime juice 1 tablespoon superfine sugar Lemon twist

41

Cucumber Margarita THERE’S SOMETHING IN THE BOTANICAL ESSENCE OF TEQUILA—

it must be its agave origins—that pairs so naturally with fresh veggies and herbs. In this case, cooling cucumber refreshes the classic margarita. The hothouse variety of cucumber, with its virtually nonexistent seeds, is ideal. And if you want a more herbaceous drink, one of my all-time favorite margarita embellishments is to substitute a few sprigs of fresh cilantro in place of the cucumber.

1 tablespoon superfine sugar 1 ounce fresh lime juice 1⁄4 cup thinly sliced English cucumber 11⁄2 ounces silver tequila 1 ounce Cointreau

42

Put the sugar and lime juice in the bottom of an old-fashioned glass, add the cucumber, and muddle. Add the tequila and Cointreau. Fill the glass with ice and stir.

Loco Padre BURSTING WITH ENOUGH DECADENT FLAVOR

to corrupt even

the most pious, this fruity concoction melds Frangelico, the Italian liqueur with the assertive hazelnut flavor and subtle tones of berries and flowers, with citrus juice and fruity maraschino, a sour-cherry liqueur that is more dry than sweet.

Shake the liquid ingredients vigorously with ice. Strain into an ice-filled old-fashioned glass. Garnish with the orange slice.

2 ounces reposado tequila 11⁄2 ounces fresh orange juice 1⁄2 ounce maraschino liqueur 1⁄4 ounce Frangelico Orange slice

43

Compadre I’M ESPECIALLY PARTIAL TO GREAT REPOSADO TEQUILAS,

with

their warm, honeyed vanilla tones. In this case, a reposado brings a mellow, rich dimension to my other two favorite cocktail components, tart grapefruit juice and bitter Campari, creating a refreshing and bubbly summer highball.

Shake the tequila, grapefruit juice, and Campari vigorously with ice. Strain into an ice-filled highball glass. Top with club soda and stir gently. Twist the orange peel over the drink, and drop it in.

2 ounces reposado tequila 2 ounces fresh grapefruit juice 1⁄2 ounce Campari 2 to 3 ounces chilled club soda Orange twist

45

Bite of the Iguana I CAME UP WITH THIS BLOODY MARY–ESQUE MARGARITA

for my

many compadres who love everthing super spicy: fueled with pepper-infused tequila, as much hot sauce as you can stand, and sweetened with orange liqueur and sweet cherry tomatoes.

2 lime wedges Salt 11⁄2 ounces pepper-infused tequila (see note) 3 ⁄4 ounce triple sec or other orange liqueur 11⁄2 ounces sweet-and-sour (recipe follows) 1⁄2 cup washed, stemmed halved orange cherry tomatoes 1 clove garlic, finely minced 1 chopped green onion 2 to 3 dashes Worcestershire sauce 1 to 3 dashes Tabasco or other hot sauce 2 orange cherry tomatoes

46

Rub the rim of a chilled margarita glass with a lime wedge and rim with salt. Blend all the ingredients except the garnish with 3 to 4 ice cubes until pureed and smooth. Pour the blended mixture into the prepared glass. Garnish with the remaining lime wedge, skewered between the two tomatoes. NOTE:

Pepper-infused tequila is easy to make. Simply place a few of your favorite chile peppers (serranos, jalapeños, habaneros, or dried red chiles) in a bottle of silver tequila, and let stand for 2 days, or up to a week, depending on the amount of flavor and heat you prefer.

. Sweet-and-Sour . Citrus is an essential ingredient in many drinks, and recipes frequently call for the classic sweet-and-sour mixture that cuts to the chase and covers both your sweet and citrus flavor needs. Makes 21⁄2 cups.

⁄ cup cooled simple syrup (page 17) 3 ⁄4 cup fresh lime juice 12

⁄ cup fresh lemon juice ⁄ cup water

34 14

Pour all the ingredients into a clean glass jar, with a tight-fitting lid. Close the lid tightly, and shake the contents together until well mixed. Refrigerate until needed or for up to 10 days.

Mexican Madras THIS CLASSIC COOLER

gets a feisty kick of gold tequila and zing

of fresh lime juice for that ¡Ay, caramba! effect.

Shake the liquid ingredients vigorously with ice. Strain into an ice-filled old-fashioned glass. Garnish with the orange slice.

1 ounce gold tequila 3 ounces cranberry juice 1⁄2 ounce fresh orange juice 1⁄4 ounce fresh lime juice Orange slice

47

Nectarine Dream WHEN SUMMER OFFERS UP SWEET NECTARINES,

they naturally

find their way into my blender—together with the rich warmth of reposado tequila, Mandarine Napoléon liqueur, and tangy citrus. It’s a fabulous way to enjoy this summer fruit.

1 ripe nectarine, pitted and sliced 2 ounces reposado tequila 1 ounce Mandarine Napoléon liqueur 11⁄2 ounces fresh lime juice 1⁄2 ounce fresh orange juice 1 tablespoon superfine sugar Nectarine slice

48

Combine all ingredients but the garnish in a blender with 1 cup cracked ice. Blend until smooth. Pour into a chilled wineglass. Garnish with the nectarine slice.

Papaya Margarita THIS LUSH PITCHER OF PARADISE

will send you and your beach-

mates into hammockacious bliss, so be sure to set aside some serious leisure time to enjoy it. This margarita is made with ripe papaya (sweet strawberry papaya from Hawaii is my favorite) and Damiana liqueur, a legendary herbal aphrodisiac from Baja. This recipe makes enough for 4 servings.

Chill 4 margarita glasses. Set aside. In a blender, mix the papaya, sweet-and-sour, tequila, and Damiana until thoroughly pureed. Add 2 cups ice and blend until smooth. Divide evenly among the prepared glasses. Garnish each with a skewered lime wedge and orchid, if desired.

2 cups cubed ripe papaya 6 ounces fresh sweet-andsour (page 47) 6 ounces silver tequila 2 ounces Damiana liqueur 4 lime wedges 4 small pink orchids (optional)

49

Avocado Margarita THIS SMOOTH , CELADON - HUED DRINK IS SOOO LUSCIOUS —

and good for you, too! It has all the zing of a good margarita, yet ripe avocado gives the drink a rich, creamy texture. It’s a great alternative to the predictable libations for Sunday brunch affairs.

11⁄2 ounces silver tequila 1⁄2 ounce Cointreau 1 ounce fresh lime juice 1⁄2 ounce fresh lemon juice 1⁄4 cup diced ripe avocado 1 ounce half-and-half 1 teaspoon sugar Lime wedge Avocado slice

50

Combine all ingredients but the garnishes in a blender with 1⁄2 cup ice. Blend until smooth. Pour into a chilled cocktail glass. Garnish with the lime and avocado.

Tijuana Taxi PARIS BY WAY OF TIJUANA .

This is my tequila homage to the

classic Sidecar—as quintessentially citrusy as the original and equally as sophisticated when using a reposado or añejo. You’re sure to find that these rich, aged tequilas make natural replacements for the traditional brandy.

Lemon wedge Sugar 2 ounces reposado tequila 1 ounce fresh lemon juice 1 ounce fresh orange juice 1 ounce Cointreau 1⁄2 ounce simple syrup (page 17) or 1 teaspoon superfine sugar Lemon twist

52

Rub the rim of a chilled cocktail glass with the lemon wedge and rim with sugar. Shake the liquid ingredients and the superfine sugar vigorously with ice. Strain into the prepared glass. Garnish with the lemon twist.

Prickly Agave AN EXOTIC DESERT FLOWER

that takes your palate into uncharted

territory, and well worth the trip. Sweet-tart prickly pear juice is spiked with agave-sharp silver tequila and mellowed with the orange, almond, and vanilla tones of Tuaca. Look for prickly pear juice in specialty and natural-foods markets.

Rub the rim of a chilled margarita or large cocktail glass with the lime wedge and rim with sugar and salt. Shake the liquid ingredients vigorously with ice. Strain into the prepared glass, and garnish with the lime peel spiral.

Lime wedge Sugar Salt 11⁄2 ounces silver tequila 1 ounce Tuaca 1 ounce prickly pear juice 1 ounce fresh lime juice Lime peel spiral

53

Madagascar Mood Shifter HAVING A MADAGASCAR-STYLE HEAT WAVE?

I’ve got just the

remedy. Fragrant, luscious flavors whisper through this heady combination of aromatic orange and vanilla, with cooling mint to lull your senses into serenity. Vanilla-infused tequila is easy to make and great to have on hand. Simply place a few long vanilla beans in a bottle of silver or reposado tequila, and let stand for at least a week—I actually just leave the beans in the bottle indefinitely.

Shake the liquid ingredients and mint leaves vigorously with ice. Strain into a chilled cocktail glass. Garnish with the tangerine wheel and mint sprig.

11⁄2 ounces vanilla-infused tequila 3 ⁄4 ounce Citrónge (or other orange liqueur) 2 ounces fresh tangerine juice 1 ounce sweet-and-sour (page 47) 3 or 4 fresh mint leaves Tangerine wheel Mint sprig

55

BLUE MOON............................57

MULTIPLE ORGASM.................62

CHOCOLATE MARGARITA.........58

FROSTBITE ........................... 63

TOREADOR ........................... 61

BIRD OF PARADISE..................64

SILK STOCKING......................61

TEQUILA MOCKINGBIRD..........64

. Luxurious yumminess for your mouth .

Blue Moon WHEN MIDNIGHT COMES ’ ROUND ,

let this creamy, aromatic

elixir, with its blue-hued overtones of orange from Blue Curaçao and a whisper of anise from Galliano, carry you off to more languid lands.

Shake the ingredients vigorously with ice. Strain into a chilled cocktail glass.

⁄ ounce tequila ⁄ ounce blue curaçao 2 to 3 dashes Galliano 11⁄2 ounces cream 34 14

57

Chocolate Margarita IT DOESN ’ T GET ANY MORE DECADENT

than this ambrosial

margarita, which is embellished with sublimely rich Godiva liqueur and accented with fresh orange. It’s a midnight love potion from the gods.

11⁄2 ounces gold tequila 3 ⁄4 ounce Godiva liqueur 1⁄2 ounce Cointreau 1 ounce sweet-and-sour (page 47) 1⁄4 ounce fresh orange juice Chocolate shavings (optional)

58

Shake the liquid ingredients vigorously with ice. Strain into a chilled cocktail glass. Shave chocolate over the top, if desired.

Toreador THE TOREADOR IS ELEGANT IN ITS MINIMALISM :

The fiery toro

in the tequila is tamed by the sweetness of crème de cacao, and coaxed into the sublime by a float of whipped cream.

Shake the tequila and crème de cacao vigorously with ice. Strain into a chilled cocktail glass. Float a dollop of whipped cream on top, and sprinkle with cocoa powder.

11⁄2 ounces silver tequila 1⁄2 ounce white crème de cacao Whipped cream Unsweetened cocoa powder

Silk Stocking A SMOOTH-AS-SILK AFTER-DINNER COCKTAIL

that seductively

melds black-raspberry-flavored Chambord, cream, and cocoa— dessert, anyone?

Shake the liquid ingredients vigorously with ice. Strain into a chilled cocktail glass and sprinkle cinnamon over the top.

SILK STOCKING

11⁄2 ounces tequila 11⁄2 ounces white crème de cacao 1 ounce heavy cream 1⁄4 ounce Chambord Pinch of cinnamon

61

Multiple Orgasm WE CERTAINLY CAN’T GUARANTEE THE REACTION

suggested by

the name, but the multiple flavors at play—from almond-scented Amaretto and coffee-flavored Kahlúa to the chocolate and whiskey notes of Baileys and the heat of tequila—are sure to loosen a few inhibitions.

⁄ ounce amaretto ⁄ ounce Kahlúa 1⁄2 ounce Baileys Irish cream liqueur 1 ounce heavy cream 1 ounce gold tequila 12 12

62

Shake the amaretto, Kahlúa, Irish cream, and heavy cream vigorously with ice. Strain into an ice-filled highball glass. Float the tequila on top.

Frostbite THE SHIMMERING, ICE-BLUE GLOW OF THIS DRINK

reflects the cool

mint that steals through its rich chocolate and orange flavors, with fiery tequila and cream to take the chill off.

Shake all ingredients vigorously with ice. Strain into a chilled cocktail glass.

11⁄2 ounces tequila 3 ⁄4 ounce blue curaçao 1⁄2 ounce white crème de cacao 1⁄4 ounce white crème de menthe 2 ounces cream

63

Bird of Paradise ALL THE ATTRIBUTES OF A DELICIOUS AFTER-DINNER DRINK

are found in this sultry, creamy dream of a drink, made more luxurious by melding heady reposado tequila with almond and chocolate decadence.

⁄ ounce reposado tequila ⁄ ounce white crème de cacao 1⁄4 ounce amaretto 11⁄2 ounces cream 34 34

Shake all ingredients vigorously with ice. Strain into a chilled cocktail glass.

Tequila Mockingbird IN THE PANTHEON OF CLASSIC AFTER - DINNER TIPPLES ,

the

Tequila Mockingbird has the stingeresque sophistication of a great digestif with the extra zing of lime juice.

2 ounces silver tequila 1⁄2 ounce white crème de menthe 1 ounce fresh lime juice Thinly sliced lime wheel

64

Shake the liquid ingredients vigorously with ice. Strain into a chilled cocktail glass. Garnish by floating the lime slice on top.

TEQUILA MOCKINGBIRD

HOT PANTS.............................67

TEQUILA COLADA....................74

BRAVE BULL...........................69

TEQUILA FIZZ.........................75

TIJUANA SPEEDBALL...............70

MEXICAN FIZZ........................77

JUMPING JELLYBEAN...............71

BLACK SOMBRERO..................77

SPANISH FLY...........................72

. Caffeinated and fizzy drinks for a fun buzz .

Hot Pants NEVER MIND THE PROVOCATIVE DISCO - ERA NAME .

This palate-

stimulating tonic, which charges up peppermint and puckery grapefruit with tequila and teases the tongue with salt, is guaranteed to send your mirrorball spinning.

Rub the rim of a chilled oldfashioned glass with the lemon wedge and rim with salt. Shake the liquid ingredients and sugar vigorously with ice. Strain into the prepared glass.

Lemon wedge Kosher salt 11⁄2 ounces tequila 3 ⁄4 ounce peppermint schnapps 3 ⁄4 ounce fresh grapefruit juice 1 teaspoon powdered sugar

67

Brave Bull WHAT COULD BE MORE PERFECT

than pairing the sweet java

tones of Kahlúa, the rich coffee liqueur made in Mexico, with the warmth of a good gold tequila? A dollop of whipped cream, of course.

Shake the tequila and Kahlúa vigorously with ice. Strain into an ice-filled old-fashioned glass. Top with whipped cream, if desired.

. Variations . For a SOUTH

11⁄2 ounces gold tequila 1 ounce Kahlúa (or Tia Maria) Whipped cream topper (optional)

OF THE BORDER,

squeeze 1⁄2 lime into

the glass and drop in, and skip the whipped cream. For a

SOUTHERN BULL,

add 1 ounce Southern Comfort. 69

Tijuana Speedball DESIGNED FOR THOSE WHO CANNOT GET ENOUGH JAVA

in the

morning, this creamy drink will meet any coffee-lover’s nighttime quota. Be forewarned—it’s completely addictive. This legal speedball was created by master mixologist Felicia Sledge, bartender at the Blue Hour, a Portland, Oregon, hot spot.

1 ounce reposado tequila 1⁄2 ounce Kahlúa 1⁄2 ounce Baileys Irish cream 11⁄2 ounces cold espresso Pinch of ground cinnamon

70

Shake the liquid ingredients vigorously with ice. Strain into a chilled cocktail glass. Sprinkle cinnamon on top.

Jumping Jellybean THIS SPARKLING CHAMPAGNE COCKTAIL

has just the eye-opening

punch your brunch guests will enjoy—a bubbly blend of zingy citrus and tequila. You may prefer a silver tequila for a light and fresh interpretation, or choose a warm reposado for a richertasting cocktail.

Shake all the ingredients but the champagne vigorously with ice. Strain into a cocktail glass, and slowly top with champagne.

1 1 1 3

ounce tequila ounce Grand Marnier ounce fresh lemon juice to 5 ounces chilled champagne

71

Spanish Fly TEQUILA’S COUSIN, MEZCAL, MAY HAVE AN INFAMOUS REPUTATION

for its rough-hewn firewater character, but when smoothed out by the brandy-based orange tones of Grand Marnier, the result is a feisty but fabulous drink. Of course, the pinch of coffee is required to simulate the “Spanish fly.”

2 ounces mezcal 1 ounce Grand Marnier Pinch of instant coffee

72

Pour the mezcal and Grand Marnier into an ice-filled old-fashioned glass. Sprinkle instant coffee on top.

Tequila Colada FOR THOSE WHO PREFER TEQUILA OVER RUM ,

here’s a chance

to enjoy a great colada. The surprisingly wonderful whisper of coffee from Kahlúa adds richness and complexity to this tropical classic.

11⁄2 ounces tequila 1⁄4 ounce Kahlúa 2 ounces pineapple juice 3 ⁄4 ounce cream 1⁄4 ounce coconut cream

74

Shake all ingredients vigorously with ice. Strain into an ice-filled highball glass.

Tequila Fizz DELIGHTFULLY FIZZ - LIKE ,

all lime and bubbles, this tequila

thirst-quencher is a refreshing alternative to the typical Gin and Tonic.

Shake the tequila, lime juice, and sugar vigorously with ice. Strain into an ice-filled highball glass and top with club soda. Stir.

2 1 1 2

ounces silver tequila ounce fresh lime juice teaspoon superfine sugar to 3 ounces chilled club soda

75

Mexican Fizz THIS PINK, EFFERVESCENT NUMBER

nicely balances the fruity,

sweet flavors of black currant with the peppery kick of tequila. A light sparkling wine adds a splash of delight.

Pour the tequila and crème de cassis into an ice-filled highball glass. Slowly add the champagne, stirring gently.

1 ounce tequila 1 ounce crème de cassis 1 ounce champagne

Black Sombrero THIS STYLISH VARIATION ON THE BLACK RUSSIAN,

with its potent

south-of-the-border kick, will have you Mexican hat dancing into the night.

Shake all ingredients vigorously with ice. Strain into a chilled cocktail glass.

BLACK SOMBRERO

1 ounce tequila 1 ounce vodka 2 ounces Kahlúa

77

Index Acapulco.............................. 38 añejos.................................... 8 Avocado Margarita...................50 Bird of Paradise.......................64 Bite of the Iguana.....................46 Black Sombrero......................77 Bloody Maria...........................28 Blue Margarita.........................35 Blue Moon..............................57 Bonsai Margarita.....................41 Brave Bull...............................69 Cadillac Margarita....................34 Chocolate Margarita.................58 Classic Margarita.....................31 Classic Tequila Shot.................36 Compadre............................ 45 Cucumber Margarita................42 El Diablo.................................25 Freddy Fudpucker....................37 Frostbite............................... 63 glassware............................. 10 Golden Margarita.....................34 gold tequilas..............................8 Hot Pants................................67 78

Jumping Jellybean...................71 Loco Padre.............................43 Madagascar Mood Shifter.........55 Mango Margarita......................33 Margarita Avocado Margarita...............50 Blue Margarita.....................35 Bonsai Margarita..................41 Cadillac Margarita................34 Chocolate Margarita.............58 Classic Margarita.................31 Cucumber Margarita............42 Golden Margarita.................34 history of.............................30 Mango Margarita..................33 Melon Margarita...................33 Papaya Margarita.................49 Peach Margarita...................33 Strawberry Margarita............33 Matador................................ 19 Melon Margarita......................33 Mexicana.............................. 19 Mexican Fizz............................77 Mexican Madras.......................47 Mexicola............................... 20 mezcal....................................9

Mezcal Buck...........................18 Multiple Orgasm......................62 Nectarine Dream.....................48 Pan Am..................................23 Papaya Margarita.....................49 Peach Margarita......................33 Prickly Agave..........................53 reposados...............................8 Rude Cosmopolitan.................25 Salty Chihuahua.......................15 Shady Lady.............................23 Silk Stocking...........................61 silver tequilas.............................7 simple syrup............................17 Sloe Tequila.............................15 South of the Border...................69 Southern Bull...........................69 Spanish Fly.............................72 Strawberry Margarita................33 sugar syrup..............................17 sweet-and-sour...................... 47

Tequila Colada.........................74 Tequila Fizz.............................75 Tequila Ghost...........................20 Tequila Maria...........................28 Tequila Mockingbird..................64 Tequila Shot, Classic.................36 Tequila Sour............................17 Tequila Sunrise........................26 Tequilatini...............................29 Tequila Wallbanger...................37 Tequini..................................29 terminology......................11–13 Tijuana Speedball....................70 Tijuana Taxi.............................52 tools......................................10 Toreador................................61 Tres Amigos............................36 Vampiro................................ 28 white tequilas............................7

tequila history of...............................6 production of.....................6–7 types of.............................7–8 Tequila Clam Digger.................28 79

Liquid Measurements BAR SPOON.........................................................................1⁄2

ounce

1 teaspoon..........................................................................1⁄6 ounce 1 tablespoon.......................................................................1⁄2 ounce 2 tablespoons (PONY)............................................................1 ounce 3 tablespoons (JIGGER)....................................................11⁄2 ounces ............................................................................................... ⁄ cup................................................................................2 ounces

14

⁄ cup................................................................................3 ounces

13

⁄ cup................................................................................4 ounces

12

⁄ cup................................................................................5 ounces

23

⁄ cup................................................................................6 ounces

34

1 cup................................................................................8 ounces 1 pint...............................................................................16 ounces 1 quart.............................................................................32 ounces 750-ml bottle...............................................................25.4 ounces 1-liter bottle..................................................................33.8 ounces ............................................................................................... 1 medium lemon...................................................3 tablespoons juice 1 medium lime......................................................2 tablespoons juice 1 medium orange.............................................................1⁄3 cup juice 80

A huge thanks to the fabulously creative project manager Mary Wruck for her savvy attention to detail, and to the meticulous copy editor Jonathan Kauffman. And a special thanks to Hudson Pierce-Rhoads, Geoffrey Rhoads, and Rick Van Oel.—MH

Text copyright ©2007 by Mittie Hellmich. Photographs copyright ©2007 by Frankie Frankeny. All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher. Library of Congress Cataloging-in-Publication Data available. ISBN: 978-1-4521-0011-1

Drink styling by Alison Richmond Designed by Hallie Overman, Brooklyn, New York From Frankie: Thanks to Pamela Geismar and Leslie Jonath.

Chronicle Books LLC 680 Second Street San Francisco, California 94107 www.chroniclebooks.com Angostura bitters is a registered trademark of Angostura International Ltd. Baileys Irish Cream is a registered trademark of R&A Bailey & Co., Ltd. Campari is a registered trademark of Davide-Campari Milano S.P.A. Chambord is a registered trademark of Chatam International, Inc. Clamato is a registered trademark of CBI Holdings, Inc. Cointreau is a registered trademark of Cointreau Corporation. Damiana Liqueur is a registered trademark of Damiana Importing, Inc. Frangelico is a registered trademark of C&C International Ltd. Galliano is a registered trademark of Remy Finance B.V. Godiva is a registered trademark of Godiva Brands, Inc. Grand Marnier is a registered trademark of Societe des Produits Marnier-Lapostolle. Harlequin is a registered trademark of Heaven Hill Distilleries, Inc. Kahlúa is a registered trademark of Heaven Hill Distilleries, Inc. Midori is a registered trademark of Suntory Ltd. Pernod is a registered trademark of Pernod Ricard. Rose’s is a registered trademark of L. Rose & Co. Ltd. Southern Comfort is a registered trademark of Southern Comfort Properties, Inc. Tabasco is a registered trademark of McIlhenny Co. Tia Maria is a registered trademark of Tia Maria Ltd. Tuaca is a registered trademark of Distillerie Tuoni & Canepa S.P.A. V8 is a registered trademark of CSC Brands LP.

SLOE TEQUILA . SALTY CHIHUAHUA . TEQ TEQUILA GHOST

.

MEXICOLA

.

PAN A

COSMOPOLITAN . TEQUILA SUNRISE . B CLASSIC MARGARITA

. STRAWBERRY

BLUE MARGARITA . CLASSIC TEQUILA SH

BONSAI MARGARITA . CUCUMBER MARGA

OF THE IGUANA . MEXICAN MADRAS . NE AVOCADO MARGARITA

. TIJUANA TAXI .

SHIFTER . BLUE MOON . CHOCOLATE MA MULTIPLE ORGASM . FROSTBITE . BIRD

HOT PANTS . BRAVE BULL . TIJUANA SPEE

FLY . TEQUILA COLADA . TEQUILA FIZZ

QUILA SOUR . MEZCAL BUCK . MATADOR

AM

.

SHADY LADY

.

EL DIABLO

. RUDE

BLOODY MARIA . TEQUINI . MARGARITA MARGARITA

. CADILLAC MARGARITA

HOT . FREDDY FUDPUCKER . ACAPULCO ARITA . LOCO PADRE

. COMPADRE . BITE

ECTARINE DREAM . PAPAYA MARGARITA PRICKLY AGAVE

. MADAGASCAR MOOD

ARGARITA . TOREADOR . SILK STOCKING OF PARADISE . TEQUILA MOCKINGBIRD

EDBALL . JUMPING JELLYBEAN . SPANISH Z . MEXICAN FIZZ . BLACK SOMBRERO