The Mexico City

Serves 1

Served at San Franciscos Tres Agaves, this answer to the classic

Manhattan is maple-colored luxury in a glass that would be perfectly
at home in a gentlemens club. Reeking of old money and the sweet
life, this drink is all grown upand rich to boot!
2 ounces aejo tequila
1 ounce Heering Cherry Liqueur
1 ounce sweet vermouth

3 pitted French maraschino

cherries in kirsch, drained,
for garnish

Combine the tequila, cherry liqueur, and vermouth in a cocktail

shaker. Fill with ice, stir for 15 seconds, and strain into a chilled
cocktail glass. Skewer the cherries on a toothpick to garnish.
Enrique Sanchez, Tres Agaves
San Francisco, CA

Cocktails

69

The Mexico City

Serves 1

Served at San Franciscos Tres Agaves, this answer to the classic

Manhattan is maple-colored luxury in a glass that would be perfectly
at home in a gentlemens club. Reeking of old money and the sweet
life, this drink is all grown upand rich to boot!
2 ounces aejo tequila
1 ounce Heering Cherry Liqueur
1 ounce sweet vermouth

3 pitted French maraschino

cherries in kirsch, drained,
for garnish

Combine the tequila, cherry liqueur, and vermouth in a cocktail

shaker. Fill with ice, stir for 15 seconds, and strain into a chilled
cocktail glass. Skewer the cherries on a toothpick to garnish.
Enrique Sanchez, Tres Agaves
San Francisco, CA

Cocktails

69

Phoenix Rising

Serves 1

Fresh cherries lend a fiery red hue to this bold twist on a tequila sunrise,
which boasts a name that symbolizes dramatic rebirth. So mix it up
awaken your inner phoenix, and soar to new heights!
5 or 6 fresh cherries, pitted
2 ounces blanco tequila
4 ounces freshly squeezed
orange juice
1 ounce agave nectar

In a mixing glass, muddle the cherries. Set aside. In a cocktail shaker,

combine the tequila, orange juice, agave nectar, and ice and shake
vigorously for 5 seconds. Strain the mixture into a Collins glass filled
with fresh ice. Place the muddled cherries on the top of the drink.
Liz Baron, Blue Mesa Grill
Dallas and Fort Worth, TX

30

Tequila

Cocktails

31

Phoenix Rising

Serves 1

Fresh cherries lend a fiery red hue to this bold twist on a tequila sunrise,
which boasts a name that symbolizes dramatic rebirth. So mix it up
awaken your inner phoenix, and soar to new heights!
5 or 6 fresh cherries, pitted
2 ounces blanco tequila
4 ounces freshly squeezed
orange juice
1 ounce agave nectar

In a mixing glass, muddle the cherries. Set aside. In a cocktail shaker,

combine the tequila, orange juice, agave nectar, and ice and shake
vigorously for 5 seconds. Strain the mixture into a Collins glass filled
with fresh ice. Place the muddled cherries on the top of the drink.
Liz Baron, Blue Mesa Grill
Dallas and Fort Worth, TX

30

Tequila

Cocktails

31

Chaparrita Dorada

Serves 1

Thyme, vanilla, and blanco tequila are in perfect synergy here, dancing
in tranquil harmony. The thyme and vanilla have that kind of smooth
earthiness that makes you just want to kick back and relax. Garnish this
sleeping beauty with a floating piece of lemon zest and a sprig of fresh
thyme.
6 fresh thyme sprigs
1/2 ounce freshly squeezed
lemon juice
1/4 ounce agave nectar

3/4 ounce

vanilla liqueur
13/4 ounces blanco tequila
1 lemon zest strip, for
garnish

In a cocktail shaker, muddle 5 of the thyme sprigs with the lemon

juice. Add the agave nectar, vanilla liqueur, tequila, and ice and shake
for 5 seconds. Double strain (page 120) into a chilled cocktail glass
and garnish with the lemon zest strip and the remaining thyme sprig.
Ronaldo Colli, Bar Americano
San Francisco, CA

60

Tequila

Cocktails

61

Chaparrita Dorada

Serves 1

Thyme, vanilla, and blanco tequila are in perfect synergy here, dancing
in tranquil harmony. The thyme and vanilla have that kind of smooth
earthiness that makes you just want to kick back and relax. Garnish this
sleeping beauty with a floating piece of lemon zest and a sprig of fresh
thyme.
6 fresh thyme sprigs
1/2 ounce freshly squeezed
lemon juice
1/4 ounce agave nectar

3/4 ounce

vanilla liqueur
13/4 ounces blanco tequila
1 lemon zest strip, for
garnish

In a cocktail shaker, muddle 5 of the thyme sprigs with the lemon

juice. Add the agave nectar, vanilla liqueur, tequila, and ice and shake
for 5 seconds. Double strain (page 120) into a chilled cocktail glass
and garnish with the lemon zest strip and the remaining thyme sprig.
Ronaldo Colli, Bar Americano
San Francisco, CA

60

Tequila

Cocktails

61

Food

85

Pineapple Carpaccio with Prawn and

Pepper Salad Serves 6
In this recipe, thin slices of golden pineapple are drizzled with fruity
extra-virgin olive oil and coarse salt. All of this is topped off with
tequila-poached prawns and crisp strips of colorful bell peppers tossed in
a delicious tequila vinaigrette. Simple to prepare, this dish has a great
wow factor when presented at the table.
11/4 pounds extra-large prawns,
peeled and deveined
Kosher salt and freshly
ground black pepper
1 cup plus 1 tablespoon blanco
tequila
1 ripe pineapple, peeled, cored,
and cut into 1/4-inch-thick
slices
6 tablespoons extra-virgin
olive oil
1 teaspoon finely grated
lime zest

2 tablespoons freshly squeezed

lime juice
1 red bell pepper, seeded and
cut into thin strips
1 green bell pepper, seeded and
cut into thin strips
1 orange or yellow bell pepper,
seeded and cut into thin strips
1 jalapeo, seeded and minced
1 tablespoon chopped fresh
Italian parsley, plus sprigs,
for garnish

Combine the prawns, 2 tablespoons salt, 1 cup of the tequila, and

1 cup water in a bowl. Let sit in the refrigerator for 10 minutes.
Meanwhile, arrange the pineapple slices in a single layer on a large
serving platter. Drizzle 3 tablespoons of the olive oil evenly over the
pineapple. Sprinkle with salt.
In a small bowl, whisk together the remaining 3 tablespoons olive
oil, the remaining 1 tablespoon tequila, and the lime zest and juice.
Season with salt and pepper. Set aside.
Drain the prawns, reserving the brine. Combine the brine and
1 cup water in a large frying pan. Bring to a boil. Add the prawns and
simmer for 20 seconds. Turn off the heat and let the prawns sit in the
continued
84

Tequila

Pineapple Carpaccio with Prawn and Pepper Salad,

continued
liquid in the pan until almost firm to the touch, 10 minutes. Drain and
discard the brine. Let the prawns cool.
Combine the bell peppers, jalapeo, prawns, vinaigrette, and
chopped parsley in a bowl and toss together. Mound the prawn salad
on top of the pineapple. Garnish with parsley sprigs and serve.

86

Tequila

Grilled Tequila Chicken with Black Bean

and Corn Salsa Serves 6
Marinating chicken breasts in tequila overnight both tenderizes them
and gives them a smoky flavor. The next day, fire up the barbecue! And
if you dont have time for the whole marinating and grilling thing, just
throw together the salsa and eat it with some tortilla chips. Dont forget
a little glass of tequila alongside.
Grilled Tequila Chicken
1/2 cup

reposado tequila
1 cup freshly squeezed
lemon juice
1/2 cup freshly squeezed
orange juice
1 teaspoon chili powder
1 tablespoon seeded and
chopped jalapeo
3 cloves garlic, minced
Large pinch of red pepper
flakes
Salt and freshly ground
black pepper
6 boneless, skinless chicken
breasts
2 tablespoons extra-virgin
olive oil

Black Bean and

Corn Salsa

2 tablespoons freshly squeezed

lime juice
3 tablespoons extra-virgin
olive oil
1 clove garlic, minced
1 teaspoon ground cumin
2 tablespoons reposado tequila
Salt and freshly ground
black pepper
Kernels from 2 ears corn
11/2 cups cooked black beans
1/2 cup finely diced red onion
1/4 cup chopped fresh cilantro
or Italian parsley, plus sprigs
for garnish
1/2 jalapeo, seeded and minced

In a shallow, nonreactive dish, combine the tequila, lemon juice,

orange juice, chile powder, jalapeo, garlic, red pepper flakes, 1 teaspoon salt, and 1 teaspoon pepper. Add the chicken breasts, turn to
coat, and refrigerate overnight.
Preheat a gas or charcoal grill. Remove the chicken from the
tequila marinade and pat dry with paper towels. Brush the chicken
with the olive oil. Set aside.
continued
Food

99

Grilled Tequila Chicken with Black Bean and

Corn Salsa, continued
To make the salsa, in a small bowl, whisk together the lime juice,
olive oil, garlic, cumin, and tequila. Season with salt and pepper.
Add the corn kernels, black beans, onion, chopped cilantro, and jalapeo and mix well.
Place the chicken on the grill and grill until golden on one side,
about 5 minutes. Turn the chicken, season with salt, and continue to
grill until the chicken is cooked through, 6 to 8 minutes. Transfer to
a serving platter. Top with the salsa and serve immediately, garnished
with cilantro sprigs.

100

Tequila

Food

101

Aejo Truffles

Makes 5 dozen truffles

Mexico is the birthplace of both chocolate and tequila, so what could be

better than the marriage of these two great treasures? These truffles,
inspired by a recipe from my friend Dorothy Kinne, are chocolaty, silky,
and smooth, with a mellow punch of smoky aejo tequila. They freeze
well, so tuck some away for a rainy day when you need a snappy, creamy
pick-me-up.
12 ounces milk chocolate,
chopped
4 egg yolks, at room temperature
1/3 cup aejo tequila

6 tablespoons unsalted butter,

at room temperature, cut into
small pieces
1 cup unsweetened cocoa powder

Place the chocolate in a heatproof bowl. Rest the bowl in the rim of a
saucepan over (but not touching) barely simmering water. Stir constantly until the chocolate melts and is smooth.
Whisk the yolks into the chocolate; this will make the chocolate
firmer and somewhat grainy. Whisk in the tequila; the mixture will
separate. Add the butter, a few pieces at a time, and whisk constantly
until the mixture is well blended and smooth, about 3 minutes.
Transfer to a 1-quart baking dish, cover with plastic wrap, and
refrigerate until set, 3 to 4 hours.
Remove from the refrigerator and let soften at room temperature
for about 15 minutes. Using a spoon, scoop the mixture into grapesized balls. Mold them with your hands into spheres. Just before
serving, place the cocoa powder in a bowl, and roll the truffles in the
powder, coating evenly.

Food

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