I’ve kicked myself many times for never participating in the brilliant Mixology Mondays that Paul over at the Cocktail Chronicles put together last year, but my lack of participation has more to do with the fact that Sunday is my one day off – the one day I never seem to have a computer in my lap. But with my sweetie working Mother’s Day brunch today, I’ve got a little time to put together something very special for my first (and hopefully not last) foray into Mixology Monday. Here we go!
Since I manage a Latin-American restaurant bar, I have a special place in my heart for tequila. However, you don’t find too many drinks in the book other than margaritas, El Diablos, Brave Bulls, Dirty Mothers and tequila gimlets. Now, considering half those drinks are nasty, half never get ordered, and the other one is a margarita, I thought I’d come up with something else.
I’ve always liked the flavors that grapefruit contributes to silver tequila, and I had recently been playing with making my own grapefruit bitters. A silver tequila collins is one of my favorite summer coolers, so this seemed like a happy little marriage to me.
I originally named this drink Santa Cruz after the city near where I grew up, but after checking the CocktailDB, I discovered that a Santa Cruz is a similar drink made with white rum. So I made like the producers of The Lost Boys and renamed it Santa Carla. Try making this one by the pitcher this summer. Sprigs of mint would make for a beautiful (and flavorful) garnish.
Thanks to the good folks over at My Bar, Your Bar for letting me participate in this, my first ever Mixology Monday!
Santa Carla Print Me
- 2 oz silver tequila (I've been using Corzo)
- 1 oz fresh lemon juice
- .75 oz simple syrup
- 3 dashes grapefruit bitters
- Build drink in a 14-ounce collins glass filled with ice. Top with sparkling water (I like to use San Pellegrino) and garnish with a lemon wheel and mint sprig (optional).
Recipe printed courtesy of jeffreymorgenthaler.com
9 Replies to “Mixology Monday: Tequila”
Thanks for sharing different kinds of mix with tequila here with us. I love this a lot, and I’ll try a few of these mixes very soon. I have invited friends over tomorrow, and that’s when I’ll try out these mixes.
One note to the above though: God help you if you try it with garbage orange juice bottled from concentrate. Tried it later. Went down alright, flavor ok, but mouthfeel afterwards? Jesus. If you must go this way, definitely would recommend a bit of champagne or something in there to dry it up a bit, though adding it might be fucking delicious all around.
Dug this. Wanted something a little bigger to take with in jars for a day by the water that didn’t require any fussing with bringing separate sparkling water, worrying about balancing dilution with carbonation, etc etc (no carbonation tricks on hand to setup with).
3 oz Gran Centenario (the kind of herbal-citrus thing really comes through killer with this one)
Juice of 1 lime (whatever that works out to is fine for me, these fuckers were drinking my masterpiece for free)
A shealthy shmidgeon of blood orange bitters
An equal amount to the total of the above in fresh OJ
Ice shaken like you mean it. Done.
Martin – Make yourself a 1:1 syrup with agave syrup and hot water, and use it as a direct substitute for 1:1 sugar simple syrup.
Living on the Emerald Coast of Florida, Tequila and Rum are staples at the level of drinking water and beer. So I am always thankful for more cocktail recipes containing either Tequila or Rum, Thank you.
If one were to want to sub the simple syrup for Agave Nectar, how much Agave nectar would you recommend?
Well, Sean, you know how much we love the DrinksTV videos around here!
Wow, some of these new ones are incredible, though. Thanks, Sean!
Hendrick’s and Pama will certainly be a challenge, but will hopefully bring out the best of the best!
Getting back to the subject of Tequila cocktails, here’s a little something I ran across, merely by accident.
I think that you and your readers will find these clips, shall I say, interesting.
I would love to hear comments regarding the cocktails that are made as well as the artisans that are preparing them.
If I were to vote, it would definately have to be for Tammie or Julian who both work at McCormick and Schmicks. You’ll notice them, they are the ones in the white jackets and bow ties as opposed to being nearly topless.
I hope everyone “enjoys” these clips as much as I did.
Sean, I’ll have to send you a sample of the next batch of bitters, I think the next one is going to be much better. Send me your address, mister!
I’m looking forward to your competition, but Hendricks and Pama sound tough to put together – sounds like a challenge!
The “Santa Carla” sounds awesome! I’ve posted a few different Tequila cocktails on my site this month. Visit http://www.ultimatebarchef.com/thecocktailmenu
There is some great recipes from some great bar chefs such as Jacques B. and Charlotte Voisey. I’ve added a few cool ones that I dug up also.
Your grapefruit bitters sounds incredible! Can’t wait to try it!
It could go really well with Hendrick’s Gin and Pama Liqueur for an upcoming online cocktail competition.(hint, hint)
Keep those two products in mind. (Yet another hint)
Really bummed that your not able to go to New Orleans, Lisa and I were really looking forward to seeing you.