Dance Like PeeWee Herman

That’s right folks: time to get the giant high heel white shoes on and Dance Like PeeWee Herman on the bar top. It’s national Tequila day. While most of us hear tequila and automatically think of margaritas, there is a lot more to tequila than that. Let’s not forget tequila sunrise (tequila, Orange, and grenadine), Texas Ranch water (tequila, Club soda, and Lime), or a paloma (grapefruit and Tequila). And, there’s more than that. You can also cook with tequila. Think Shrimp marinated in tequila and salsa or Tequila lime glazed Chicken breast. The Earthy flavor of Tequila lends itself well to sauces, glazes, Dips, and Marinades. But, like most people, we prefer to drink it.

So, what approach should we take today? How about a bit of both? Let’s cook and Drink all at once, kind of like Julia Child. For a primer on the different types of tequila and difference between tequila and mezcal, Check out our Margarita day article here. Suffice to say, use a better tequila for drinking and a lesser quality one for cooking.

You can’t Dance Like PeeWee Herman without tequila

So, you think you can dance without tequila? Not likely. The song we all know and love was actually an afterthought. In December 1957, Gene Autry’s record label tasked a man named Dave Burgess with recording a hit song. He pulled together a band featuring the Flores Brothers. They recorded several songs, including “Train to nowhere”. Tequila was the last song they recorded that day. Train to Nowhere was released as a single. Tequila was the B side. The record didn’t do very well until a Cleveland DJ decided to play the B side. And, it took off, all the way to number 1 on the Billboard charts. Shortly after the release of the song, the band actually adopted the name “The Champs”. And, now the song is synonymous with good times and dancing.

But, the song Tequila isn’t the only way to dance Mexican Style. Although, drinking tequila really helps, especially if you are doing the Mexican Sombrero dance. Just don’t wear an urban sombrero or, worse yet, dance like Elaine Benes.

Don’t forget to drink

All that bad dancing works up a thirst. And, we all know that it’s important to stay hydrated. Well, tequila may not help with keeping hydrated. But, it will slake your thirst for adventure and fleeting, yet, exhilarating happiness. And, unless you’re a cartoon mouse, think twice before over indulging. Tequila shots sounds like a fun time. But, don’t forget, one shot has as much alcohol as a beer or a glass of wine. And, you suck that down in seconds. If you don’t want your Blood alcohol level to resemble the wine that represents Jesus blood, watch how many shots you drink. The best bet is to use it in cocktails. You can make them simple to highlight tequila’s flavor or heavily mixed to blend it in with the other flavors.

And, don’t forget to drink water in between and after drinks. Your body will thank you. And, you may just avoid that tequila hangover.

But, what is tequila

As referenced in our margarita day article, tequila comes from agave. The plants are stripped of their outer leaves and the inner core is toasted and processed to create a liquid that is fermented and distilled. Think of it as Rum’s Mexican cousin. Rum comes from sugar cane. Both agave and sugar cane are also used as sweeteners. And, sugar is highly ferment-able. It’s what yeast eats. The byproduct of yeast eating any kind of sugar is alcohol and carbonation. Tequila and other “hard” alcohol spirits are then distilled (alcohol is intensified by evaporating extra liquid). While sugar cane tastes like candy because it is sweet, agave produces an earthier, fruity, astringent flavor that stands on its own. Some tequilas are roasted. Others are only kissed with flames. And, they age for differing amounts of time.

It is easy to confuse mescal with tequila since they are both from the same plant. The difference is just like champagne to sparkling wine. Tequila comes from one region of Mexico, and has to adhere to a number of criteria. Mescal can come from pretty much anywhere. Traditionally, a worm from inside the agave plant floats in the bottle. People say it has psychotropic properties. In reality, it is just a booze soaked worm. Tequila must derive from blue agave. While mezcal can use any of 30 varieties of agave. So, tequila is more consistent, with the difference in the aging, roasting, and handling.

Types of tequila:

There are a handful of tequila varieties, designated according to age.

1. Blanco: white/clear tequila is either unaged or aged on oak for up to 60 days. It is clear and crisp with little character development. It works well for mixed drinks or for those who find the aged flavors too intense.
2. Gold or Joven: These are tequilas that are either blended with aged tequilas or lightly aged on wood themselves. They develop a golden hue and distinct flavor.
3. Reposado: aged from 2 months to 1 year. They develop a smooth flavor that is not overwhelming.
4. Anejo: Aged 1 to 3 years. These are highly sought, and quite flavorful.
5. Extra Anejo: Aged over 3 years. Like fine wines. The flavor and price tag will be reflective of the process.
6. Cristalino: Aged tequilas that are filtered out to create a clear liquid that still has the characteristics of an aged tequila.

As mentioned above, try using the lesser aged tequilas for cocktails, and the anejos, etc for sipping with minimal extra ingredients.

What about the salt and lime?

Everybody thinks you have to chew a lime and lick salt for a tequila shot. This is a myth. The tradition started when producers started selling cheap, inferior tequila. You needed something to cut the bitterness. If you have a quality tequila, though, this is unnecessary. Although, citrus and salt do make good adjuncts to tequila cocktails. But, the reality is, they aren’t required.

So, let’s dance like Peewee Herman to some great tequila concoctions.

Now, the part you’ve all been waiting for: the recipes. Of course, we will have the obligatory margarita. But, we also want to provide some alternatives. Traditionally, tequila ends up in sweet tropical feeling drinks. But, the flavor of tequila has a bit of a savory effect. So, our first recipe is bound to be a brunch favorite:

Jalapeno Spiced Maria sangrienta

This is a version of a bloody Mary using tequila. We add a little South American Spice to bring a little zip to your brunch (see some of our brunch ideas here). This Version is frozen. Or you can add the ice after blending. The addition of fresh tomato to the drink gives it a more vibrant feel. So, here’s your recipe:

Frozen Jalapeno Spiced Maria sangrienta

cheffd

Print Recipe

Prep Time 20 minutes mins

Course brunch, Drinks

Cuisine Cocktails, Mexican

Servings 4 Cocktails

Ingredients

  

• 8 Oz Tequila (Gold or Jovan works best)
• 1 Pint Tomato Juice
• 2 Oz Fresh Squeezed Lime Juice
• 1 tsp Horseradish
• 1 tsp Chopped Fresh Jalapeno
• 1 Tbsp Chopped Fresh Cilantro
• 1/2 Tsp Ground Cumin
• 1/2 tsp Celery Salt
• 1/2 tsp Worcestershire sauce (optional)
• Ice
• 1/2 Cup Heirloom Grape Tomatoes (plus extra for garnish
• Limes and Celery for garnish
• Kosher or sea salt flakes mixed with chili powder and turbinado sugar to rim the glass

Instructions

 

• place all ingredients except garnishes in a blender. Blend until smooth.
• Dip glasses in water and rim the edges with a mixture of Salt, Sugar, and Chili powder.
• Pour the drink into the glasses. Garnish with celery sticks topped with lime and Grape tomato.

Notes

We serve this as a frozen drink by blending the ice right in with the other ingredients. You can just pour it over ice if you prefer.

Freshly ground peppercorns grated on top make a nice touch as well.

If you are feeling adventurous, try torching the chili, sugar, salt rim for a sweet and spicy glaze like effect.

Keyword Bloody mary, cocktail, Jalapeno, Maria Sangrienta, Spiced, Tequila, tomato

Minted Apricot Margarita

Margaritas are a pretty versatile drink. The basic drink is Lime juice, simple syrup, tequila, and triple sec. Variations occur when you add whatever fruit or vegetable you have handy. Right nor, summer stone fruits are abundant and tasty. So, we incorporate them into a fruity refreshing cocktail that is perfect beach or poolside. This particular version is kind of a hybrid margarita/mojito.

Minted Apricot Margarita

cheffd

Print Recipe

Prep Time 15 minutes mins

Course Drinks

Cuisine California, Cocktails, Mexican

Servings 4 Cocktails

Ingredients

  

• 8 Oz Tequila (Blanco or gold)
• 2 Cups Fresh Apricots, pits removed and roughly cut into large chunks (plus extra for garnish)
• 8 Oz Lime Juice
• 4 Oz Grand Marnier, triple sec, or Curacao
• 8 Oz Simple Syrup (4 oz sugar boiled in water, then cooled)
• 1/4 Cup Fresh Mint Leaves
• Ice to finish
• Lime wedges to garnish
• Flaked or large crystal salt mixed with turbinado sugar and fresh lime zest to rim the glasses

Instructions

 

• Dip Glasses in water and rim the edges with a mixture of salt, sugar, and lime zest.
• Cut Lime and apricot wedges and place on a skewer or slit to hang on the edge of the glass. Also set aside some mint leaves for garnish
• Place apricots, tequila, simple syrup, lime juice, and orange liqueur in blender. Blend on high speed until smooth. You could also add in ice if you want a frozen drink or add it later.
• Pulse the mint into the drink when smooth, or muddle it in the glass with a little simple syrup or sugar. Add ice and pour into pre-rimmed glasses. Garnish with fruit and mint leaves.

Keyword Apricot, cocktail, margarita, Minted, Summer fruit