Tequila – Fire or Ice?
Call it firewater, call it cool or call it a tradition. Whatever you call it, Tequila is a classic. And who hasn’t heard of it?
by
Kelly
Tokarski
Call it firewater, call it cool or call it a tradition. Whatever you call it, Tequila is a classic. And who hasn't heard of it? Tequila is an old favorite that's all the rage today.
Tequila is everywhere. It's in margaritas, served blended or over rocks; it's served in rim-salted shot glasses with sides of lime; and it's served in tall glasses, accompanied by fruit juices and ice. It's seen in ads, on television, in food and there was even a song written, in part, about it - remember "Margarita Ville?" Everyone's cashing in on the tequila craze from bars to chefs to ad execs to rock stars.
But what's the deal with tequila? Why is it so popular now? Tequila was once a feared and rebellious spirit that only the strong, adventurous and self-torturing types would seek. And most of the time it didn't matter what brand the tequila was -- as long as it was tequila. Millions of margaritas have been downed without even a thought to the cheap tequila prowling amidst the triple sec and limejuice. And the lime-sucking, salt-licking tequila-shooting ritual owes its fame more to the stage than to savoring quality spirits.
But that's all changed. What was once synonymous to worshipping porcelain gods and hangovers is now a respectable, trendy and even elegant spirit. According to an article in Restaurant Hospitality, tequila is the fastest growing category of spirits in the country. "We offer a special menu with more than 85 tequila drinks to choose from," said Tim Porras, general manager of Left At Albuquerque in Irvine, Calif. "We wanted to be part of the trend-setting tequila wave, and our customers really love it." The restaurant -- Left At Albuquerque -- is part of a growing movement boasting refined and flavorful brands that have been fermented and distilled entirely from blue agave, the cactus-like plant with jagged leaves, which gives tequila its sharp, herbaceous character.
According to Restaurant Hospitality, the first sip of 100 percent blue agave tequila will quickly reveal why it's the current craze. The extraordinary character, taste and aroma of the agave are remarkably appealing. And according to an article in Restaurant Business, tequila's new independence can be credited to advances on both sides of the border. In Mexico, producers are making the spirit smoother and more refined. Many have increased the content of blue agave from the legal minimum of 51 percent to 100 percent. American marketers have also done their part by creating trendy marketing campaigns and upscale packaging.
"Today people order tequila as if it's an elegant cocktail, in place of champagne or cognac," said Nick Ruggles, bartender at Cedar Creek Inn in Laguna Beach, Calif. "It's amazing to see the demand for good tequila." So for now, it seems tequila's newfound status will continue to flourish as society embraces a spirit that is so much more than just a shot. To get into the tequila frenzy, try the following recipes (the first two come from rocker Sammy Hagar):
Waborita 1 oz fresh lime juice 1 oz cointreau 2 oz tequila (Sammy's Reposado tequila is a good choice.) Put in a shaker over ice with a salt-rimmed glass.
Waborita Mixer 1 oz fresh lime juice 1 part tequila (Reposado) 3 parts favorite mixer - 7up, Mountain Dew, Sprite, etc. Put in a shaker over ice with a salt-rimmed glass.
Chicken Tequila 1 cup strong chicken stock 9 oz whole tomatoes (undrained) 3 cloves garlic; mashed 2 boneless chicken breasts ˝ cup tequila 1 juice from two limes 1 pinch of cayenne pepper 1 tsp Chili powder ˝ tsp Coriander Salt to taste 1 tbsp Olive oil Simmer the chicken breasts in the stock, until tender. Remove and cube. Set aside, reserving stock. Sauté the garlic in olive oil. Add tomatoes (breaking up) and the remaining ingredients; simmer, covered for a half-hour. Add chicken and re-heat. Toss with cooked noodles. If sauce becomes too thick, add the chicken stock. Sprinkle with Parmesan cheese and garnish with fresh basil or parsley leaves. From: Sheryl House
Tequila – Fire or Ice?