Viva Tequila!

If you follow this column and have read previous entries, you know I’m not going to turn down an offer of free booze for a trial. Or Food, Beverages and Food Prep instruments of any kind for that matter. In fact, the only thing I’ve said is that IF I get these items, I will try them, review them – and let the chips fall where they may.

So, imagine my delight when upon opening a FedEx package last night, I find a bottle of 1800 Select Silver Tequila. To be exact, a bottle of the 1800 Silver.. 100 proof, 100% Agave and practically begging to be cracked open.

I’ll admit outright – I haven’t been a big fan of tequila since a particularly fun night in my early 20s, that I to this day can’t remember clearly.  And, not too long ago, I happened to have my first shot of tequila since that night – Patron Silver it was. I usually stick to Margaritas when it comes to this liquor, but that Patron shot convinced me I had been letting my past cloud my judgment. I found that, as any tequila drinker can attest, when it’s not cheap tequila it can be quite good straight.  So I’d actually been looking forward to receiving and cracking the 1800 Select Silver.

Since I’ve developed bit of a taste for straight-up Single malt, I thought starting with some shots straight out of the freezer would be good, rather than just make a Margarita. The first shot was quite smooth, so much so that I had to try it again to refresh my tequila taste buds. After 2 of these, much as I enjoyed the flavor (hints of Pepper and banana – strange combination, but it works), I was beginning to have images of my youthful indiscretion dance through my mind.

So what was I to do? I looked around the kitchen at my instruments of culinary destruction, and upon eying my trusty blender (it goes to 11) began to search for the appropriate ingredients to make a Margarita. Yep, I had limes, Sugar, Water & Cointreau – many prefer Triple Sec or Grand Marnier, so feel free to use your favorite. All systems were go.

As I prepared the needed elements, I placed a quick shout-out to some friends, and had them come over for drinks. We all enjoyed the resulting concoction that emerged from my blender, so all in all a success. In the long run though, I say keep the 1800 for sipping or shots, and use a house brand to make a Margarita.

My Margarita Recipe:

• Salt for rimming the glass (optional, but fun)
• Ice
• 1/2 ounce simple syrup (Directions follow)
• 1 1/2 ounces tequila
• 1 ounce freshly squeezed lime juice
• 1/2 ounce Cointreau

Directions:

1. If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.
2. If mixed, Fill the glass with ice; add tequila, simple syrup, lime juice, and Cointreau; and stir a few times until chilled.
3. If blended, Fill Blender with ice; add tequila, simple syrup, lime juice, and Cointreau; blend until smooth.
4. Serve immediately.

You’ll note I give two different instructions here, 1 for Blending and 1 for Mixing. This is due to the ever argued notion of which is superior – let your taste declare which you prefer, and enjoy as you will. Additionally, you’ll note I use a simple syrup for some sweetness, as I feel it makes for a more balanced beverage full of sweet & sour notes. Feel free to eliminate the syrup.

Speaking of which, for those who are unfamiliar with how to make simple syrup:

Ingredients:

• 2 parts sugar
• 1 part water

Preparation:

1. Bring the water to a boil.
2. Dissolve the sugar into the boiling water.
3. Once the sugar is dissolved completely, remove the pan from the heat.
4. Allow to cool completely and bottle.