Archive for the ‘tequila’ Category


July 26, 2009

In case you missed National Tequila Day like I did (it was last Friday, the 24th), you can make up for it by mixing up one of these delicious sips I discovered on one of my many trips to the Wynn Las Vegas this year.

Fiesta Fatale (left), made with Milagro tequila, Patron Citronage, passion fruit puree, fresh lime, and organic agave nectar.

Margarita al Melograno (right): Herradura reposado tequila, Luxardo maraschino liqueur, fresh squeezed lime juice, pomegranate juice, and organic agave nectar.



April 19, 2009

Remember that Italy fix I was in desperate need of last week? I found the cure at the Hotel Gansevoort. A fine man named Vincenzo helped, but what really did the trick was this tasty elixir:
Inocente Italiano
1.5 oz. Inocente tequila
1/2 oz. Campari
1/2 oz. lemon juice
1/2 oz. simple syrup

Shake all ingredients, serve in a rocks glass over ice. Add a twist.

Molto bene

Sad, but true…

February 7, 2009

It’s official, the bad economy has trickled down to Martini Talk. So, you may have noticed that my posts have slowed down a bit. There are a few reasons for that. 1) I recently started a new job that requires me to travel – ALOT. 2) I was studying for the GMATs. and 3) When I did have time, I really wasn’t going out much. I mean, $13 cocktails in this economic climate? Yeah, no.

But then all of a sudden it seemed like the sips were going to start picking up again. The GMATs were over (don’t ask how I did), a new stimulus package was unveiled, and I was finally getting the hang of the new gig — and then it happened.

Last night, my friends and I were super excited to check out Merkato 55 (shown above). I’ve heard rave reviews, and the website had us so pumped. Think rum infusions, spice-infused cocktails, a bread bar. So we make a reservation, get there on time, and there is barely anyone in the restaurant. OK, it was early. So we ask the bartender for a cocktail menu and he says they don’t have one. Ummm…has he seen the website??? So then I asked the hostess for a dinner menu, and she hands me a 5 x 7 piece of paper with only 3 items on it. What??? When we asked about what was on the website, all they could say was “I’m sorry, we aren’t doing that anymore.” Very odd, and very disappointing. Could this be a sign of the times? My gut instinct is that Merkato 55 is not going to be around much longer. I hope the same is not true for Bar Martignetti, which is also mysteriously “closed for renovations.”

So we ended up at Ilili (right). Great Lebanese food, so-so cocktails. We sipped the Poison Sumac Margarita made with tequila, orange liqueur, fresh pomegranate juice, lime and sumac.

Tequila in the Fall

October 17, 2008

Isn’t the weather just amazing lately? I’m so ready for the gorgeous weekend that it’s store for the Northeast. So tonight, I’m kickin’ the weekend off a little early with a few more fall cocktails, courtesy of mixologist Jim Meehan from PDT.
Heavenly Horchata
1 1/2 oz. Gran Centenario Reposado
1/2 oz. Kahlua
2 oz. Horchata

Add all of the ingredients to a mixing glass; then add ice. Shake and strain into a chilled coupe. Garnish with grated cinnamon

Gran Treacle
1 1/2 oz. Gran Centenario Plata
2 oz. Apple Cider
1/4 oz. Agave Nectar
2 Dashes Bitterman’s Mole Bitters
Add all of the ingredients to a mixing glass, then add ice. Stir and strain into a chilled rocks glass. Garnish with a twist of orange

Jim’s Diablo
2 oz.Gran Centenario Plata
3/4 oz. fresh lemon juice
3/4 oz. Domain de Canton ginger liqueur
1/4 oz. Crème de Cassis
Add all of the ingredients to a mixing glass, then add ice. Shake and strain into a chilled coupe. Garnish with a thinly sliced lemon wheel.

One Tequila, Two Tequila, Three Tequila…HOME

September 7, 2008

Summer may be over but things are not slowing down. Friday night, Kira and I gathered 100 of our closest friends at Home for a Corzo tasting, courtesy of Bacardi. Corzo is a hot new tequila that is so smooth you can sip it neat. Did I mention its also made with twice the blue agave than other super-premium tequilas? And aging in small America white oak barrels guarantees an ultra-luxe sip. To keep things respectable, we whet our palates with a few cocktails made with Corzo Silver, infused with notes of citrus and vanilla:

Corzo Pineapple Martini: Corzo Silver, pineapple juice, and Cointreau
Corzo Sunrise: Corzo Silver, fresh orange juice, and Grenadine
Zen Corzo: Corzo Silver, lychee juice, and simple syrup