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    Mini Bar: Tequila: A Little Book of Big Drinks
    Mini Bar: Tequila: A Little Book of Big Drinks
    Mini Bar: Tequila: A Little Book of Big Drinks
    Ebook92 pages37 minutes

    Mini Bar: Tequila: A Little Book of Big Drinks

    By Mittie Hellmich and Frankie Frankeny

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    About this ebook

    Don't let the small size fool you—each volume in the Mini Bar series is filled with more than 50 traditional and original recipes that pack a punch. Tequila tipplers will love the agave-alicious Papaya Margarita and Tequila Sunrise. Each title in this series describes the history and distinct characteristics of its particular alcohol. Small enough to carry on a tropical vacation or stash next to the blender, these little cocktail books are a must-have for the weekend bartender.
    LanguageEnglish
    PublisherChronicle Books Digital
    Release dateJul 1, 2010
    ISBN9781452100111
    Mini Bar: Tequila: A Little Book of Big Drinks

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      Book preview

      Mini Bar - Mittie Hellmich

      Mini Bar Tequila

      by MITTIE HELLMICH

      photographs by Frankie Frankeny

      Table of Contents

      INTRODUCTION

      GLASSWARE, TOOLS, AND TERMINOLOGY

      Simple: EASY-TO-PREPARE COCKTAILS with four ingredients or less

      Savvy: ESSENTIAL RECIPES for every bartender

      Sophisticated: A LITTLE MORE WORK but definitely worth the effort

      Sensual: LUXURIOUS YUMMINESS for your mouth

      Stimulating: CAFFEINATED AND FIZZY DRINKS for a fun buzz

      INDEX

      LIQUID MEASUREMENTS

      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 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 sugar-cane, but have a minimum of 51 percent blue agave.

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