Ray Foley - The Tequila 1000: The Ultimate Collection of Tequila Cocktails, Recipes, Facts, and Resources

Copyright 2008 by Ray Foley
Cover and internal design 2008 by Sourcebooks, Inc.
Cover photo credit Veer Sourcebooks and the colophon are registered trademarks of Sourcebooks, Inc. All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systemsexcept in the case of brief quotations embodied in critical articles or reviewswithout permission in writing from its publisher, Sourcebooks, Inc. All brand names and product names used in this book are trademarks, registered trademarks, or trade names of their respective holders. Sourcebooks, Inc., is not associated with any product or vendor in this book. Some recipes contained herein may call for raw or undercooked eggs.

Please consult with your physician prior to consumption. The Author and Sourcebooks, Inc. shall have neither liability nor responsibility to any person or entity with respect to any loss, damage, or injury caused or alleged to be caused directly or indirectly by the information in this book. Published by Sourcebooks, Inc.
P.O. Box 4410, Naperville, Illinois 60567-4410
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www.sourcebooks.com Library of Congress Cataloging-in-Publication Data Foley, Ray.
The tequila 1000 : the ultimate collection of tequila cocktails, recipes, facts, and resources / Ray Foley. cm.
Includes index.
ISBN 978-1-4022-1180-5 (trade pbk.)
1. Cocktails. 2. Tequila. I. Title. II. II.

Title: Tequila one thousand. III. Title: Tequila thousand. TX951.F59458 2008
641.2'5dc22 2007042004 Printed and bound in the United States of America.
BG 10 9 8 7 6 5 4 3 2 1 Publisher's Note: This book and the recipes contained herein are intended for those of a legal drinking age. Please drink responsibly and ensure you and your guests have a designated driver when consuming alcoholic beverages. (www.WebWiser.com) The great folks at: Diego Jose Cuervo Sauza Tequila Import Company Tabasco The Food Group Skyy Spirits Tarantula tequila Barton Brands Agavero Cointreau Matusalem rum Coco Lopez Bacardi Brown-Forman Pernod Ricard and all the other tequila companies that assisted in the completion of Tequila 1000. To : Erin Mackey, for her assistance, being the best, and continuing her education Loretta Natiello, for being my best friend Jimmy Zazzali, for being a great bartender and friend Sara Kase, for her outstanding editing Matt Wojciak, John Cowan, Mike Cammarano, Marvin Solomon, and of course the great Peter Lynch, for all of their assistance Also, to all those who submitted recipes to www.bartender.com and the readers of Bartender Magazine And to all the great bartenders in America who have served meyou are the best! W elcome to the world of tequila. The Tequila 1000 gives you all the information you need to know about tequila, from its history to cocktail recipes, food recipes, and over 100 websites about tequila. The Tequila 1000 gives you all the information you need to know about tequila, from its history to cocktail recipes, food recipes, and over 100 websites about tequila.

Tequila is one of the most called-for cocktail ingredients. There are over 100 different tequilas on the market. We'll provide you with many ideas on how to use your personal favorite. Whether you are a home bartender or a professional bartender, you will find The Tequila 1000 a great reference for your exploration of tequila. Have fun, but remember this is tequila. Some recipes will have the same ingredients but different names.

Sorry, but I tried to give every product and bartender a fair shake. A few notes on the recipes: Sugar-free juice or diet pop can be substituted in any drink. For example, if a recipe calls for lemonade, feel free to use sugar-free lemonade; if a recipe calls for tonic, feel free to use diet tonic. For martinis containing vermouth, the less vermouth, the drier the martini. Enjoy, and please drink in moderation! For more information on bartending, visit www.bartender.com All tequila is from Mexico.

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Tequila is made from the agave plant.

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Pulque (agave), was thought to be a gift from the gods.

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An agave farmer is called a campesino.

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Agave is also known as maguey (muh-gay).

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It is harvested by a person with special skills, called the jimador.

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The jimador uses a sharp, paddle-shaped blade known as a coa.

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He slashes off the leaves and reveals the pina.

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The pinas are cooked with water.

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The resulting mixture, aquamel, is used for fermenting.

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Traditionally, a pot is used for the distillation of tequila.

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Juices ferment for thirty to forty-eight hours.

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Juices are distilled twice.

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Tequila must be at least 51 percent agave.

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Some tequilas are 100 percent agave (blue).

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Agave are harvested when they are eight to twelve years old.

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Tequila was first distilled near the city of Tequila.

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The city of Tequila is in the Mexican state of Jalisco.

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Tequila was first mass-produced in Guadalajara, Mexico.

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Most tequilas are 70 to 110 proof.

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Don Pedro Sanchez de Tagle was the first person to mass-produce tequila.

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The first person granted a distiller license was Jose Cuervo in 1795.

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In 1805, a distillery was established that would become Sauza.

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There are five types of tequila: Ora (gold), unaged tequila.

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There are five types of tequila: Ora (gold), unaged tequila.

Blanco (white), not aged, freshly distilled. Reposado (rested), aged a minimum of two months but less than a year in oak barrels. Anejo (vintage), aged minimum one year but less than three years in oak barrels. Extra anejo (extra aged), aged a minimum one to three years in oak barrels. Extra Anejo is a brand-new type of tequila established in March 2006.

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The longer the aging, the darker the color.

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Extra Anejo tends to be darker.

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Sometimes caramel is used for color.

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There are over one hundred distilleries in Mexico.

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Over 2,100 brand names have been registered.

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Tequileno is the name of a person trained in tequila production and history.

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The worm is not in tequila.

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The worm is in Mezcal.

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Con gusano means with worm.

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The reason for the worm in mezcal is to prove high proof.

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The term tequila was first printed in English in 1849.

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Tequila became popular in the United States during the sixties.

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The most popular tequila cocktail is the margarita.

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The tequila shot is the second most popular way of drinking tequila.

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The tequila shot is lemon, salt, and a shot of tequila.

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Lick the salt, drink the tequila, bite the lemon. 3RD STREET PROMENADE

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1 1/3 oz. tequila 1 oz. gin 1/3 oz. triple sec oz. cinnamon schnapps 5 oz. orange juice Put ingredients in a blender with ice. orange juice Put ingredients in a blender with ice.

Blend well and pour into a tall chilled glass.43 AMIGOS

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2 oz. Don Alvaro tequila oz. Licor 43 oz. triple sec oz. lime juice lime wedge for garnish Shake and strain into a chilled martini glass. tequila 1 oz. tequila 1 oz.

Absolut vodka 4 oz. orange juice lemon slice for garnish Shake well and serve with plenty of crushed ice. Garnish with lemon slice. ACAPULCO

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2 oz. tequila 2 oz. pineapple juice Sprite or 7UP Pour first two ingredients into a glass and fill with Sprite or 7UP. tequila 3 oz. tomato juice 3 oz. clam juice tsp. horseradish several dashes Tabasco several dashes Worcestershire sauce dash lemon juice Mix thoroughly with cracked ice in a double old fashioned glass. horseradish several dashes Tabasco several dashes Worcestershire sauce dash lemon juice Mix thoroughly with cracked ice in a double old fashioned glass.
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