Wednesday, 5 May 2010

For Cinco de Mayo: Tequila .. and Absinthe!

May 5th was not always connected with Tequila. It was originally a voluntary holiday that commemorated the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862.

148 years later, it has become a big Tequila day, especially in the USA. I'm fortunate enough to have done some work on Tequilas earlier in my career, and have worked a little on Don Julio (UK and South Asia), Jose Cuervo and 1800 (S.E. Asia and Korea), and Cabo Wabo (UK, Russia, and Australia). Interesting brands indeed. Like absinthe, Tequila has had a "bad boy" image, so it's fascinating to see how the development of ultra-premium tequilas has helped it to become a much more sophisticated drink over the last 10 years.

I am especially delighted, therefore, that while working on absinthe, mixologists have proposed cocktails combining tequila and absinthe. Here are two of them:

The Green Devil (created by Ben Foote, The Bitter Bar)

1.5 oz. Chamucos Reposado Tequila
0.75 oz. Luxardo Limoncello Liqueur
0.25 oz. La Clandestine Absinthe
3-4 leaves of Fresh Thai Basil

*Muddle basil in a mixing glass first, then add all other ingredients with ice... shake for 5-10 seconds, double strain into a chilled cocktail glass.
**Garnish with a lemon wheel and a sprig of thai basil.

Clandestine Luna (created by George Delgado of Promixology)

1 oz. La Clandestine Absinthe
1 oz. 100% Cabo Wabo Blanco Tequila
1 oz. Combier
Splash of orange juice
Splash of simple syrup
Garnish = Orange Wheel

Glassware = Martini Glass
Finished with a dash of Blue Curacao into finished drink

In an ice-filled mixing glass or shaker, add La Clandestine Absinthe, the Tequila, and the Combier with the splash of orange juice and the splash of simple syrup. Shake vigorously until shaker gets ice cold. Strain into the Martini glass. NOW add the drop or two of Blue Curacao - it will sink to the bottom to form a “layer”. Put an orange wheel on the rim, or a very thinly sliced orange wheel floating in the drink.

If anyone has any other cocktails that combine tequila and absinthe, I'd love to see them. In the meantime, enjoy the Cinco de Mayo, but not too much. Salud!


Tyee Bridge said...
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Tyee Bridge said...

Hi there,
Thanks for all the info on your blog, very helpful. I'm a writer from Canada heading to Paris in August 2010, putting together sources for an article on absinthe I'll be researching while there. My French is terrible, and I'm wondering if you can recommend someone who would take me to a bar in Paris and walk me through a sampling of some good absinthes. (Piece will be in a Canadian travel magazine, likely Westworld or En Route.) Think Ted Breaux is too far away, but if you had contact info for him-- or any other absinthe aficionado in Paris who would be willing to spend an evening with me-- I'd be grateful. My email is tbridge at shaw dot ca.
Thanks much.