As cocktails tend to get almost as much attention as the food at many fine restaurants, I’m finding that more and more people are starting to get into various kinds of booze that they may not have considered before. People who thought they only liked wine are starting to drink bourbon, small batch gins are all the rage (as are small batch tonics!), and more exotic spirits like cachaça and pisco are finding a place behind the bars of many North American cocktail lounges. So, it makes sense that more and more people are figuring out that tequila isn’t just for slushy margaritas and body shots any more. Taco culture is bringing higher-end tequila to the attention of many foodies (we all love a hipster taco place all the more if its staffed by a tequila-expert bartender) and while I certainly resisted it for a long time (who hasn’t had a bad experience with tequila shots in university?), I’m on the tequila train.
There are many many songs about tequila, though, every time I drink event the good stuff, this inevitably goes through my head:
Which I suppose is better than this:
The latest tequila to catch my fancy, is Roca Patron, a new line of higher-end tequilas from Patron, which are made with the old-school tahnona process, which involves the agave used to make the tequila being crushed by volcanic rocks before fermentation. The result is a tequila that’s a little bit sweeter and earthier than regular Patron. I’ve only tried the Roca Silver (Patron also makes Reposado and Anejo varieties in the Roca line), but I will say I was able to drink it simply over ice, which I can’t quite handle with standard varieties.
Now, because this is the good stuff (as are some of my other favourite tequilas like Milagro and the also very rock ‘n’ roll Cabo Wabo), you don’t want to drown out the character with a bunch of margarita mix. But if the idea of straight-up tequila is too daunting (and if you do go straight, you want to sip it, not shoot it, for the love of Pete!), I think it would work well in a simple little tequila spritz, with some Meyer lemon juice, or in a tequila/champagne cocktail.
And, because I can’t resist, one more time. Tequila!