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One Tequila Two Tequila Three Tequila BAR

One Tequila Two Tequila Three Tequila BAR

We started this week with a rundown of wedding-related alcohol chat, so we may as well cap the week off with it too. With the advent of every kind of food and drink imaginable suddenly available in 'bar' format, we thought we'd dig a little deeper. You can have a milk and cookies bar, a s'mores station, beer on tap, a gin bath (yes, genuinely)...but have you thought about a tequila bar? We love the idea of your wedding drinks being personalised as unique to you and your story - and if tequila plays a special part in that, then we're all for it. Whether it was backpacking around Mexico or £5 rounds on a student night that brought you together, we've delved into what tequila is, where it comes from, and where it's going (Cotton Eye Joe) to make sure that your tequila bar is top-notch on your big day.

We all know the side effects: a squeamish face and a not so pleasant after taste, but is that all that is? Tequila can be drunk in many ways, but most often than not in an average UK bar, you would probably numb your tongue with some salt and then chase it with some lemon or lime just to get it over with. What if we told you that the real pros are drinking it straight, sans salt, sans citrus, just sipping on it as if it was a tasty bourbon? However, for this you probably need to look for some real quality tequila and not our average fiver for a shot! 

Tequila is originally made from Blue Agave plants that need to be at least 7 years old, but ideally 10, before they can be harvested by hand and turned into this precious liquid with the supervision of the tequilero. Due to the long growing phase of agaves, in the beginning of the 1990’s when tequila was first started to be exported from Mexico, there wasn’t enough of these beautiful plants to produce commercial amounts. However, as capitalism always rules, producers found a way to skip the line, and they would only use a certain percentage of agave while the rest would be sugar and other fillers. Since then we have come a long way, and 100% Blue Agave tequilas are now available in most bars, you just have to ask for it!

Up until recently, I was one of the average tequila drinkers; I would usually opt for silver with salt and lemon, instead of gold with a piece of orange and cinnamon on the side. I'm trying to feel sultry and exotic here, not Christmassy. Little did I know that the list doesn’t stop there, and silver is just the tip of the tequilaberg, so here we go:

•   Silver - Blanco

•   Gold - Joven

•   Aged - Reposado

•   Extra Aged - Anejo

•   Ultra Aged - Extra Anejo

Ohhhhh yes. There are five types of different tequila, and don’t even get me started on quirky flavours like Espresso Silver tequila! Silver being the youngest and most affordable, while Extra Anejo evidently being the oldest with an almost bourbon like amber colour - liquified Mexico in a bottle. Golden tequila is normally a mixture of Silver and Reposado or Anejo, hence the light golden colour.

So, what would we suggest you have a look at stocking at your tequila bar for the big day?

The Casuals

As tequila is conquering grounds from gin on the British Isles there are more and more brands available to the wide audiences, and these include Patron, Jose Cuervo, Herradura,  Avion, Sierra, and many more. While some of these brands are excellent, and some just stay in the “college kids’ Saturday night” category, other brands exceed all expectations.

The Conscious and the Cultured

•   1 2 3 Tequila - Organic food, organic drinks, organic body care, probably the list of organic products goes on and on, and as it turns out it includes tequila too! The Blue Agaves are not treated with any synthetic pesticides as per usual with organic produce and the glass is hand-blown made from recycled glass. A truly conscious tequila!

•   Siembra Azul - Alright, so we have all heard about the positive effects of classical music on the human mind, but I can’t say I have had the pleasure of encountering a tequila listening to Mozart and Vivaldi while being fermented, well, this brand does just exactly that! This method is frequently applied in wineries across Europe and it knowingly lowers the environmental stress factors of fermenting. Can it be that tequila is not just a “let’s just get it over with” anymore, but a companion of cultured events?

Still not a fan of tequila ala nature or don’t have the urge to splurge on a full bar of the stuff? We've come up with two cocktails that you can create at home or add to your bar line up, in the comfort that they may seem slightly safer options for your wedding. And now we've come full circle from Monday's post about wedding drinks options - it's a sign...

Paloma for one

 Paloma by  BBritnell

Paloma by BBritnell

Ingredients: Salt // Ice // 1 grapefruit wedge // ¼ cup fresh grapefruit juice // 1 tablespoon fresh lime juice // 1 teaspoon sugar // 1.5 ounce tequila // ¼ cup club soda

1. Pour some salt on a plate, rub half the rim of a glass with grapefruit wedge, then dip the rim in the salt.

2. Mix grapefruit juice, lime and sugar in the glass, and stir until the sugar is completely dissolved.

3. Add tequila and ice, the finish it up with soda.

 4. Voilá!

 

Tequila Spritzer for one

Ingredients: Sugar // Ice // 1 tablespoon fresh lime juice // 1.5 ounce tequila // ¼ cup club soda // Cucumber slices // Rosemary

1. Pour sugar n a plate, rub the rim of the glass with a lime wedge, then dip the rim of the glass in the sugar.

2. Mix the lime juice and tequila together in the glass, then add a desired amount of ice.

3. Add soda and garnish with cucumber and rosemary as you like.

4. Chill!

 

Written by: Zsófia Krémer

 

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