Tequila is a distilled alcoholic beverage and a type of mezcal primarily in the area of the central western Mexican state of Jalisco and made from the blue agave plant. Tequila is served as a shot with salt and lime or as an ingredient in a cocktail an in Mexico it is commonly served neat across the rest of the world. Many people equate them to the holy trinity of drinking with the salt and lime are so frequently apart of tequila. There are more enjoyable ways, especially found in Mexican restaurants such as the Eddie’s Mexican Restaurant and these drinks include Sangrita and Spicy Matador Cocktail though this is a common way to drink it around the U.S. With this in mind, we at Eddie’s Mexican Restaurant would like to continue elaborating on Sangrita and Spicy Matador Cocktail.
A more traditional way to consume tequila is Sangrita. Sangrita, roughly translates “little blood” in Spanish, and it is a traditional spicy juice mixture that’s sipped alongside a shot of tequila. Sangria, the fruit, wine, and brandy drink popular the world over is often confused with Sangrita. Usually, to enhance the spirit’s earth-driven nuances the Sangrita is used. As it is meant to magnify, not mask, the flavors within the spirit, it is actually a beverage enhancer. Steps to Make Sangrita: This recipe can be adjusted as you see fit as it is a general guideline below. Originally, Sangrita was designed with leftover juices.
– One-part Lime Juice
– One-part Grenadine or Pomegranate Juice
– Two-parts Orange Juice
– Chile Powder and other Preferred Spices to Taste
How to Make a Spicy Matador Cocktail
Another tequila-based drink is the Spicy Matador Cocktail. This is significantly less known widely than the margarita, but its structure is similarly simple. Lime juice, pineapple juice, and silver or blanco tequila are the 3 primary ingredients. With its chief coupling of pineapple and a single spirit resembles a Jackhammer, a variant of the Screwdriver, which substitutes pineapple juice for orange juice to mix with vodka. They are often presented in either a martini glass or a champagne flute.
This cocktail combines three Mexican exports lime, pineapple, and tequila, as mentioned. Due to the general high natural sugar content in many pineapple varieties and commercially produced pineapple juice sweeteners, though other sweeteners are not typically added. Usage of a specifically branded spirit here is variable in other cocktails, though there is a commercial brand of tequila frequently used for spicy matador cocktails.
– 1oz Tequila
– ½oz Vodka
– 1oz Lime Juice
– ½ Cup Pineapple Juice
– 1tsp Agave Nectar
– Pinch of Chile Piquin (or Cayenne if you can handle the heat)
– 1 TBSP Tajin
– Vero Elote Paleta
Instructions: Rub a lime wedge around the rim of the glass then dip it into the Tajín after you rim the glass with tajin by pouring the Tajín onto a small plate. Combine vodka, tequila, California chili powder, pineapple juice, and lime juice in a cocktail shaker and shake vigorously next. With the vero elote paleta, pour in a glass of a handful of ice and garnish.