Tequila time
Hands up everyone who thinks tequila is made from cactus plants. Well, you are quite wrong. It is a commonly held belief but, in fact, Mexico's national drink is made from a plant called the agave. There is no known liquor obtained from the cactus.
And what about the worm associated with tequila? This is a fun legend, but not true at all. The worm is placed in some mezcal bottles as a marketing gimmick.
Tequila is a Mexican liquor distilled from the fermented juices obtained from the hearts of blue agave plants. The drink gets its name from the town of Tequila located in the state of Jalisco, where production started more than 200 years ago.
The blue agave has long bluish-green spiny leaves with sharp points and a large heart, called the piña or pineapple, from which the juices are extracted and then distilled twice.
One litre of distilled tequila requires between 6 and 8kg of agave pulp.
Tequila is famous around the world for its unique taste and bouquet and it is the great mixer used in margaritas and other cocktails.
Studies conducted by the University of Guadalajara have shown tequila to have therapeutic properties. It can be used as a relaxant: a small glass before bedtime can help sleep. It is also believed to reduce levels of cholesterol in the blood by helping to dissolve fats.
Serving tequila
Tequila is a fine and complex liquor and as such it should be sipped slowly. It should be served at room temperature, although some like it ice cold, keeping a bottle in the freezer- alcohol does not freeze. Traditionally most people serve it in a caballito, a small shot glass made exclusively for this purpose.The famous Riedel Glass Company of Austria has introduced a special tequila glass. This company claims to have been the first to recognise the effect of the shape of a glass on perception and drinking pleasure of wines and alcoholic beverages.
Riedel reports that: "This elegant slender glass has a tall stem, meant to lift fine tequila to the level it deserves, to accord it the appreciation and respect of which it is worthy."
However, the traditional caballito is still the favourite glass to enjoy blanco and reposado. Añejo is preferably served in a snifter so that its aroma is fully appreciated.
Blanco and reposado may be accompanied by sangrita made of tomato and orange juice with salt and chilli.
The tequila shots and slammers, with salt on one hand and a bite of lemon or lime, is Hollywood stuff and few people, mostly tourists, drink it that way. However, some people do put some lime juice in the tequila or bite the lime before sipping it. In many restaurants throughout Mexico they bring you a small tray with your favourite brand, a caballito with sangrita, salt and half a lime.
Whereas straight tequila may be an acquired taste, plenty of drinkers enjoy it as the base of their cocktails.
The margarita is one of the most famous of all, but you have to make it correctly.
Experts insist you should avoid using bottled lime juice since it adds an overly sweet taste. Use fresh limes hand picked at the local market or supermarket; the best ones should be a bit soft when you squeeze them since these should contain the most juice.
Classic Margarita recipe
2 ounces tequila1 ounce Triple Sec
1/2 ounce lime juice
If you want a lighter margarita:
1.5 ounces tequila
3/4 ounce Triple Sec
1/2 to 1 ounce lime juice
Combine the ingredients in a cocktail shaker with ice in cubes, coarsely chopped or finely crushed. Strain the mixture or pour it into a salt-rimmed margarita or martini glass. To get the salt to stick to the glass pour fine salt on a plate, then run a lime wedge around the lip of a margarita glass and lightly press it against the salt.
You can use Cointreau, Grand Marnier, Mandarin Napoleon or Midori instead of Triple Sec.
Tequila Sunrise
2 measures of ice-cold tequila4 measures of orange juice
1 measure of grenadine (or less if you prefer)
Pour orange juice in a highball glass and then pour the ice-cold tequila slowly tilting the glass to get a layered effect. Trickle grenadine on top. You should get a perfect sunrise. Garnish with a stirrer, straw and cherry-orange.
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