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mescal

Tequila and mezcal — messing with the Negroni

The Negroni has inspired many cocktails, but few (most famously, the whiskey-based Boulevardier) have used its equal parts model literally.

So I was intrigued when I came across the Agavoni, a tequila-based version of the drink in Robert Hess’s Essential Bartender’s Guide. Continue reading “Tequila and mezcal — messing with the Negroni”

Margarita — the Tequila Daisy

I remember the first time I made a Margarita. It was shockingly good, completely different from anything I had been served in a restaurant or bar. It wasn’t the tequila—I’m certain I was using a famous cheap gold blend, or mixto; no, it was the fresh lime juice, bright and sassy, and it raised the drink to an eye-opening new level. There’s no two ways about it: tequila and fresh lime go perfectly together; tequila and industrial sweet/sour or Margarita mix, not so much. Continue reading “Margarita — the Tequila Daisy”

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