July the 24th might not be much of a special day to you, but for us? Well, no it’s just another day. However some wiseguy declared it National Tequila Day in the USA, and since then it’s becoming something of a thing here, too. And why not? Any excuse to drink tequila on a Monday, we say.
We tend to think that there’s nothing finer than the simple pleasure of a blanco (or plata) tequila sipped neat. That’s why for Tequila Day, we’ll be pouring out the good agave stuff.
But tequila also goes down a treat when mixed, whether it be in a Tommy’s Margarita as we have here, or in something a little different — for this take, we’ve picked up a spec from the legends at Ramblin’ Rascal Tavern in Sydney.
Tommy’s Margarita recipe
- Olmeca Altos Plata
- 30ml agave nectar (1:1 with water)
- 30ml lime juice
Shake all ingredients with ice and dump into your glass.
This is the quintessential Margarita twist — it’s like the cover version of a song which transcends the original.
The Devil Makes Three
- 60ml Jose Cuervo Tradicional Silver
- 20ml lime juice
- 15ml ginger juice
- 10ml falernum
- Soda to top
- Drizzle with Ribena cordial
Build all ingredients over ice in a tall glass, drizzling the Ribena to garnish.
This take on the Trader Vic classic tiki drink, the El Diablo, comes from Ramblin’ Rascal Tavern in Sydney. They switch in some cognac for the tequila in this twist, but that doesn’t mean a banging blanco tequila doesn’t belong in the mix.
A Trio of Tequilas
Jose Cuervo Tradicional Silver
This is 100% blue agave tequila. The agaves are cooked in an artisanal way, for between 36 and 40 hours. It has a fresh, crisp taste, with a nice white peppery bite to it, and is ideal for mixing with cocktails.
Olmeca Altos Plata
Olmeca Altos is a 100% agave tequila brand created by bartenders for bartenders in 2009 by Master Distiller Jesús Hernández in collaboration with two world-class bartenders, Henry Besant and Dre Masso.
This iconic 100% agave tequila is rested in oak for 45 days, and has lifted aromas of fruit, cooked agave, oak and vanilla on the nose, which leads through to a slightly sweet, full-bodied palate.