What I’m Drinking Now: Tequila

Anejo Casa NobleFriday, July 24th,  is National Tequila Day….yes, tequila has its own day….and to honor this occasion I have been drinking a lot of tequila!  So, why does tequila earn the right to  have its own day?  I had a conversation recently over a tequila pairing dinner with Jose Hermosillo of Casa Noble Tequila to learn why tequila has the right to it’s own national day. 

For Casa Noble, a tequila producer since 1776,  it is a passion for growing 100% USDA certified Organic Blue Agave plants, that is hand picked, slowly cooked for 38 hours in stone ovens.  Only the agave heart and core are used in their tequila, which is then triple distilled for the cleanest flavor.  This is classic tequila production with traditional methods that have been in place for over 200 years.  Casa Noble then ages their Reposado and Anejo in 100% new French oak barrels, imparting the flavor profiles often found in wine like vanilla, chocolate and spice.

Similar to Casa Noble in their dedication to quality, Patrón focuses on tradition in their production of tequila from 100 percent Weber Blue agave grown in the highlands of Jalisco, Mexico.  From harvest to bottle production includes the careful precision, inspection and care that is done by hand. 

Award winning Herradura has been producing handcrafted tequila since 1870.  Tradition, heart and soul go into every bottle of Herradura, which maintains the same producing style used by the founders of this smooth spirit.

With abundant tequila options to choose from, try these signature cocktails on Friday as you toast this day honoring this celebrated spirit. 

Casa Noble Nobelita:
CasaNoble’s signature cocktail, made with Casa Noble Crystal, Organic Orange Juice, and Pom Pomegranate Juice, served on the rocks.

The Fish in Dallas created their signature Casa Noble:
Casa Noble Crystal Tequila, Lychee, Strawberries, and muddled with a splash of Mango Liquor and served on the rocks.

Paloma:
2 oz Casa Noble Tequila Reposado, Fresh Grapefruit Juice, 1/2 oz Fresh Lime Juice, splash of  Fresca soda
Pour ingredients over ice

Patrón Pomegranate:
1 oz. Patrón Silver tequila, ¼ oz. Patrón Citrónge orange liqueur, pomegranate juice (I love the pom), Lime squeeze.
Pour Patrón Silver and Patrón Citróngeover ice. Fill with pineapple juice. Finish with a squeeze of lime.

Pineapple and Black Pepper Margarita:
1 1/2 oz. Patrón Silver, 1/2 oz Patrón Citrónge, 1 oz. lime juice, 1 oz. pineapple juice, Dash of agave syrup
Black pepper, pineapple wedge.
Combine all ingredients into a mixing glass before icing, mixing and double straining to a cocktail glass. Garnish with the pineapple wedge.

Herradura Watermelon Burst:
 1.5 ounces Herradura Blanco, 3 ounces watermelon puree, 1 ounce lychee syrup, ½ ounce honey syrup
* Prepare watermelon puree by scooping seedless watermelon into a blender until 2/3 full. Blend until pureed. Strain puree to remove any pulp and refrigerate until needed.
* Make honey syrup by combining two parts honey with one part water. Heat until well combined. Cool and pour into separate container and refrigerate until needed.
* For lychee syrup, simply drain can of lychee fruit into separate container and refrigerate. Reserve lychee fruit for garnish
* Shake Herradura Blanco, watermelon puree, lycheesyrup and honey syrup vigorously and pour into tall glass with ice
* Garnish with spear of watermelon ball, lychee fruit and blueberries
 
Or, if you are in the mood for a simpler flavor, try the Casa Noble Anejo straight up.  This tequila is aged 2 full years in new French oak, imparting vanilla, chocolate, butterscotch and sweet spice in this sipping tequila.  
As Jose suggested, great tequila should be served at room temperature to fully enjoy the flavors.  

Or, Patron XO Cafe blending coffee and tequila, a perfect after dinner drink. 
Espresso Martini:
3/4 oz. Patrón Silver ,  3/4 oz. Patrón XO Café,  3/4 oz. espresso shot,  fine sugar,  powdered chocolate for garnish.
Rim the serving glass with sugar.   Combine liquors with espresso in a mixing glass; add ice, shake, and strain.

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