Would a tequila by any other name still taste as sweet? Actually as it it turns out, yes.
Last weekend at Euphoria Greenville, I attended an event called “Don’t Tequila My Vibe” led by Juniper’s Baileigh Wilson and Tyler Forrester of Breakthru Beverage Group. The event took place at Juniper in its sunny atrium, giving guests three tequilas to try: Milagro Silver, Reposado and Cristalino.
The tequilas all differ greatly in flavor, with Milagro Silver being the brightest and most fruit-forward, and Reposado and Cristalino having more warm flavors like caramel and pepper. Cristalino is similar to Reposado but different in that its color has been filtered out so it gives the appearance of a silver with the panache of aged tequila.
Education on each of the spirits was offered along with an instructional on how to make a tequila sour.
The ingredients are:
2 oz tequila
3/4 oz lemon juice
3/4 oz simple syrup
4 dashes foaming bitters or egg white
The drink involves two shakes: one dry (no ice) and one with ice in a circular motion. Strain into a glass and garnish with bitters.
Tequila sours are not commonly thought of in the world of sours but Wilson explained one of the earliest reported recipes was in the 1939 Book of Mixed Drinks from the World Famous Cotton Club. The class showed the drink strained into a coupe as it is traditionally prepared rather than more modern-day rocks glasses.
I’ve worked in a lot of restaurants but I never did ascend to the title of bartender – and it shows. My first try, I neglected to hold onto the top lid and my cocktail spilled all over me. Luckily, it did not spill all over Wilson who was helping students as they made their cocktails.
All three tequilas. Photo by Tiare Ridgell.
Students preparing their vodka sours. Photo by Tiare Ridgell.
The first tequila sour and obviously the first try. Photo by Tiare Ridgell.
The second tequila sour, rather than the first. Photo by Tiare Ridgell
Practice makes perfect so the second cocktail was leaps and bounds better than the first.
The cocktail is vibrant and delicious with a silky mouthfeel. We tried it with both the Reposado and Cristalino and while I prefer the Reposado alone, I think I like the Cristalino better. Give it a try at home but don’t forget to shake in a circular motion.
Salut!
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Table 301’s new tasting restaurant – Enlō, led by executive chef Nico Abello – opened for reservations Sept. 10. Its first day of service was Sept. 22. The restaurant offers two selections for patrons: a five-course or eight-course meal, along with non-alcoholic and wine pairings.
Personally, I love tasting menus. I love nothing more than eating and drinking without deliberation.
Table 301 has served as a restaurant incubator, giving up-and-coming restaurateurs a chance to launch their own concept with the goal of spinning off from the group into independent ownership. Enlō is located at 180 Riverplace in above The Lazy Goat.
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Bite-sized bit:
Wine House on Haywood Road held its last toast Sept. 26, but Wine House Hartness (3000 Society St.) opened Sept. 1 and Coffee by Wine House opened in the Daniel Building (301 N. Main St.) in downtown Greenville Sept. 21.
Dining and Cooking