So, um, it's only Tuesday. But Red Mesa Cantina's Big South Tequila Festival last weekend, which this reporter was fortunate enough to participate in as a Distiller Throw-Down judge, prepped us for more tequila sipping.In a news release, Partida Tequila bartender ambassador Jacques Bezuidenhout said fall is one of his favorite cocktail seasons.
"Flavors like apple, pear, cider and baking spice blend so nicely with aged spirits like anejo tequila, whisky and cognac," he said.
Bezuidenhout shared a tequila cocktail recipe he crafted with CL. The formula calls for hard cider and Partida Blanco, the brand's unaged liquid. A second recipe comes from bartender Mike Ryan of Chicago's Sable Kitchen & Bar, who integrated agave nectar and a six-month-aged offering from Partida into his drink.
Salud!
Them Apples
By Jacques Bezuidenhout
1.5 oz Partida Blanco
3/4 oz St. Germain
1/2 oz lemon juice
Top with hard apple cider (i.e. Stella Artois Cidre, or cider on tap)
Build ingredients in a highball glass with ice, finish with cider. Stir and garnish with apple or lemon slices.
Autumn Woods
By Mike Ryan
2 oz Partida Reposado
1/8 oz Partida Organic Agave Nectar
3 sage leaves
3 dashes Regan's Orange Bitters
In a glass, rinse with walnut liqueur and fill with crushed ice. In a second glass, muddle sage. Add all ingredients, stir with ice.
Toss out ice in first glass and strain ingredients from second glass into it. Garnish with a sage leaf.