Paloma

So funny story… My parents and aunt and uncle were traipsing about with wilds of Michigan’s upper peninsula.  Apparently want to cap off the evening and being fond of margaritas, they stopped by one of the local establishments and tried ordering one.  Owing to the fact that neither tequila, nor limes, nor triple sec are particularly indigenous ingredients in those northern climes, some improvising was required on the part of their bartender (and hallelujah for ingenious bartenders… except for Manhattans… then don’t get clever).  Anyway, what they wound up with, which they affectionately referred to as a “Yupper Margarita” was[…]

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Rosita

There are few things that say summer more to me than tequila. And good tequila (not the bottle of liquid stupid that we all drank way too much of in college) needs no help. Just a warm summer evening and a glass.  It doesn’t need salt or a lime or the scantily clad body of a coed, though a lime isn’t an all together unpleasant accessory.  So, with that in mind, if I am going to make a cocktail with tequila, it has to be a good one. Something that comes together into that gestalt to magically show off the[…]

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High Noon

My father-in-law, one of the pioneers out Riding the Beer Trail in Oskosh, has a pretty hard and fast rule that a cocktail can’t have more than three ingredients.  A bit Spartan, but I catch his point.  Part of the gestalt  of a great cocktail is the way a few ingredients harmonize to become something more than the individual ingredients.  The cocktail resurgence of the last decade has been great (we can now find spirits and ingredients that were hard or impossible to find before like rye, créme Yvette or orange bitters). But there’s also been a downside, like birthday[…]

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A margarita by any other name

As anyone who’s made my acquaintance will know, I love tequila.  Not that mixto crap that frat boys pour down coeds throats, but the good stuff. The 100% agave azul stuff. Sipped neat, without the lime, without salt.  I love it all, from the young blanco’s with their intense agave flavors to the reposadas and añejos with the mellowing flavors of the barrels they’ve rested in.  For this reason, I have always resisted doing a post on the margarita.  Well, the time has come.  My Beer Trail riding in-laws have come for a visit and the drug cartels have finally[…]

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