Sangrita Chaser
This is typically a spicy and refreshing non-alcoholic tequila chaser. As with any recipe, you may vary the quantities for each ingredient to suit your taste. Some people add fresh tomato juice to increase the color of the Sangrita. You can even try chile de arbol or Tabasco sauce. You may also add a bit of black ground pepper. Serves 4.
Ingredients
4 cups freshly squeezed orange juice
1/4- 1/2 cup fresh lime juice
1 tablespoon grenadine syrup
1 tablespoon salt
1 small chile piquín (optional)
Directions
Combine ingredients in a shaker with ice. Shake vigorously and pour into small chilled glasses. Add chile, if using.
Tamayopolitan
This recipe comes from Jesse Slaughter, lead bartender at Tamayo in Larimer Square.
Ingredients
2 ounces pineapple-infused tequila
1/2 ounce guava purée
1/2 cup cranberry juice
1 ounce sweet and sour mix
Lime, cut into quarters
Directions
In a cocktail shaker with ice, combine tequila, guava purée, cranberry juice and sweet and sour mix and shake ingredints to blend. Pour into a martini glass and drop a lime segment into it.
Tequila Sunrise
Pour this drink slowly, so there are recognizable layers. There should be a gradation from red to orange light orange. Pour each ingredient gently so as not to spoil the effect. Serves 2.
Ingredients
4 ounces tequila
2 ounces grenadine
Ice cubes
4 ounces tequila
Fresh-squeezed orange juice
Lime slice, cut in half
Directions:
Pour 1 ounce grenadine into a glass. Fill the glass with ice cubes. Gently pour in 2 ounces tequila (down the side of the glass if possible). Add orange juice. Garnish with a lime slice.
Salmon Reposado with Jicama Salad
Chef Sean Yontz developed this recipe for Mezcal restaurant. It's no longer on the menu but will return eventually, says Yontz. Serves 4.
Ingredients
1 cup julienned jicama
1/2 cup chopped cilantro, divided use
1 serrano chile, minced
1 tablespoon lime juice
1 tablespoon honey
Salt and pepper to taste
1 1/2 cups tequila reposado
1 tablespoon ground cumin
1 tablespoon red chile powder
1 tablespoon sugar
2 garlic cloves, minced
2 tablespoons canola oil
4 7-ounce salmon fillets
3/4 cup chicken stock
4 tomates, cut in wedges (16 segments altogether)
24 asparagus spears (cleaned, trimmed and lightly grilled)
2 tablespoon lime juice
1/4 cup chopped cilantro
Directions
To make the salad, toss together jicama, 1/4 cup cilantro, serrano, lime juice, honey, salt and pepper in a bowl. Set aside.
To make the marinade, combine 1 cup tequila, cumin, chile powder, sugar, minced garlic and remaining cilantro. Set aside.
Heat oil in a large sauté pan over medium-high, sear salmon about 3 minutes on each side, depending on the thickness of the fillet and desired temperature. Deglaze pan with remaining tequila. Add chicken stock and reduce heat to low.
Add asparagus, tomatoes and 1 tablespoon marinade and simmer 3 minutes. Season with salt and pepper.
Place salmon on a plate and spoon equal parts of tomato and asparagus on each plate. Place about 1/4 cup of the pan sauce over salmon and garnish with jicama salad.
Wine ideas: The hard-core might want to pour themselves a glass of reposado tequila with this dish; those who want to make it through dinner in full possession of their senses might opt for something a little less potent, though just as flavorful. A lightly wooded chardonnay has toasty tones similar to those found in reposado tequilas: Try variations from south of San Francisco, such as Babcock from Santa Barbara or Beauregard from Santa Cruz, both $25 to $30, or Meridian, at $10
