Cinco de Mayo Tequila Primer

by Keith Waldbauer, Posted Apr 25th 2008 @ 3:01PM

Despite evidence to the contrary, Cinco de Mayo is not Spanish for 'another excuse to get totally faced.' What Cinco de Mayo has come to signify in this country, however, is exactly that. Just like we knock back Guinness on St. Patrick's Day and gorge ourselves on beer and brats during Oktoberfest, Cinco de Mayo has become our way of showing appreciation for our Mexican neighbors in the best way we know how; by getting slobber-faced.

This upcoming May 5, we'll be raising glasses of tequila. So let's take a minute and find out exactly what is in that glass and clear up some misconceptions.

Just as rum traces it's genesis to the fermentation of the molasses from sugar cane and whiskey begins with a mash of grain, tequila gets it's start with the juice of the agave plant. One popular misconception is that agave is a cactus. And while it is also a succulent, like cacti, it is actually considered to be closer to the lily family. In any event, tequila is made specifically from the blue agave plant, chiefly from the state of Jalisco.

I'll spare you the details of the production and distillation process and skip right to the different types of tequila being offered behind the bar. To begin with, tequila can be broken down into two types, mixto (meaning mixed, of course) and 100% agave. From there, the names on those bottles refer to how long the tequila has been aged. Blanco, which receives little (60 days in stainless steel tanks) or even no aging. Reposado (meaning rested) ages in wood for at least 2-3 months and up to 9 months. Anejo (meaning old) ages for at least a year. Another category, gold, is usually blended and colored with caramel, making it a mixto, of course.

So, now what do we do with all this tequila? Personally, I prefer sipping it as it is, but there are plenty of good cocktails you can shake up. You know all about the margarita, but I'd like to introduce to you another popular cocktail in Mexico that deserves far more attention than it receives, the Paloma. Normally, it's made simply with tequila, lime, salt and grapefruit soda. You can pick up grapefruit soda in Mexican markets (typically Jarritos), but I prefer this version with ingredients far easier to get . . .

The Paloma
2 oz reposado tequila
3/4 oz grapefruit juice
1/4 oz lime juice
dash simple syrup
healthy pinch of salt

Combine above ingredients in an ice-filled cocktail shaker and shake until cold. Strain into an ice-filled rocks glass and top with Squirt soda, or plain soda water if you prefer. Garnish with a lime wedge and enjoy.

Oh, and Cinco de Mayo? Simply marks the Battle of Puebla, a victory of Mexican forces over the French.

Filed Under: Liquor Cabinet, Raising the Bar, Drink Recipes, Holidays, Drinks
Tags: america, Cinco de, cinco de mayo, CincoDe, CincoDeMayo, cocktails, liquor cabinet, mexico, raising the bar, spirits, tequila

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Reader comments (Page 1 of 1)

4-25-2008 @4:34PM Alex said... Actually, a gold which tequila, which is coloured with caramel is not necessarily a mixto.

A mixto tequila is one in which at least 51% of the alcohol comes from the distillation of blue agave juice and the remainder comes from any other sugar distillate. Adding caramel for either colour or flavour does not affect the alcohol proportions: if you make your tequila from 100% blue agave and add some caramel ... it's still 100% blue agave tequila.
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