Our top recommendations for 100%-agave tequila that you can buy for $25 and under.
'@tequila' on Serious Eats
A cocktail in a pitcher means more time outside relaxing and less time inside making drinks. Hibiscus gives this drink a tart and floral flavor and a gorgeous color.
You needn't give up tequila for the weekend just because limes are crazy-expensive. Here are 5 ideas for tequila drinks to make at home that don't call for limes at all.
The Los Altos highlands of Jalisco are known for their iron-rich red soil and high altitude: we're talking about 7,000 feet above sea level. (Take that, Mile High City!) This is where Olmeca Altos tequila is produced. Join us on a tour behind the scenes...
Chicago might be a whiskey city, but there's a new crop of great bars celebrating the virtues of other spirits. Here are some of the best spots for whiskey, gin, tequila, rum, vodka, and more.
These 14 drink recipes don't need Cointreau or Campari, St. Germain, or Green Chartreuse: just one bottle of tequila and a quick trip to the market for fresh supplies like citrus and herbs.
If you haven't tried high-proof tequilas yet, seek these out.
Join us for a virtual tour of Herradura's operation in action—from the agave nursery to the harvest, the giant clay ovens to the fermentation tanks, the stills to the barrels, and everything in between.
Is this better than a bottle of good tequila and a squeeze of real lime? No. Definitely not. However, it's head and shoulders above any other pre-bottled product I've ever tried.
Tequila is a tremendously versatile spirit, some suited to sipping, some great for cocktails—even if most drinkers have to get past hazy college memories to appreciate it. We asked 18 bartenders about their favorite tequilas, whether high-end or low, for mixing or to drink straight. Here's what they had to say.
A stunning and original sipping tequila that is one of the best spirits I've tasted in some time. All of the previous tequila experiments I've tried have been interesting, intriguing, or mysterious. But this one is delicious.
The latest project from the Sazerac Company uses resources that would be almost impossible to come by if they didn't own them already. Corazón, one of their tequila brands, acquired bourbon and rye barrels from some of the Sazerac Company's star products to experiment with: barrels from George T. Stagg, Sazerac Rye, Old Rip Van Winkle, and Buffalo Trace bourbon. The results, known as Expresiones del Corazón, are intriguing.
Margaritas are undoubtedly already on your Cinco de Mayo menu, so we thought we would offer up a few other refreshing tequila-based drinks to try. All of these cocktails can be easily mixed in a big batch.
We had a swell happy hour recently when Rick Bayless stopped by the Serious Eats office to demonstrate a few recipes from his book Frontera: Margaritas, Guacamoles, and Snacks. In this video, Rick Bayless and Ed Levine shake up an excellent batch of sparkling ginger margaritas, and Rick gives us a quick education about agave syrup and kaffir lime leaves.
At Raines Law Room in New York, Meaghan Dorman layers in spice and earth to the Paloma—a Mexican standby made with grapefruit, soda (or grapefruit soda) and tequila—by way of jalapeño agave syrup and celery bitters, which pick up the vegetal flavors in good tequila.
The Surfer on Acid is most often consumed in a shot and conjures up hilarious images of a surfer trying to stand up on his surfer board while tripping on drugs. The original concoction is an equal-parts mix of coconut flavored rum, Jagermeister, and pineapple juice—a simple mix of alcohol that trends toward the intense-and-sweet side. But what would this drink look like as a long drink? My revamped Surfer on Acid moves away from the shot format with a light and refreshing—but still remarkably flavorful—result.
I have recently married a good woman, which I may have mentioned in this space once or twice or constantly. I am very glad to be married, because when I was single my life was fine but not fair. Do you know how many times a sexy ballerina-chemist said unto single me, "Damn baby, how do you get your soup so simultaneously silky and chunky? And how do you find time to count out individual grains of cumin, as you surely must to achieve such perfect balance? I am sexily disappointed that you can't give me the recipes on account of each soup is a non-replicable batch of sui generis genius." Zero times. (No one says sui generis in real life, you see.) You know how many times my car was towed in those dark days? Once, possibly twice. Either way, in an infinitely unfavorable ratio to the ballerina-chemist-cumanist interaction.
The Long Island Iced Tea is the perfect delivery system for a large volume of booze, a Trojan Horse, if ever there was one. Four ounces of spirits are delivered under a veil of secrecy by chemical sour mix and a splash of Coke. Despite being sweet and seductive, she is a fickle beast that will turn on you in an instant—every time you order a LIIT, you are one sip away from a bad decision. Could this potent punch be tamed and yet still retain its delicious bite?
"We wanted to introduce people to mezcal who haven't had it before," says 1534 bartender James Lombardino. "It's like bourbon and scotch. A lot of people like bourbon, but they're not accustomed to a smoky scotch; going from tequila to mezcal is kind of the same thing."
Taste mezcal's softer side in the Allsorts Inc. For a change it's stone fruit spice, not chili smoke, that warms you in this agave-based cocktail.