Post #468463 by Doctor Z on Sun, Jul 12, 2009 1:19 PM

On 2009-07-12 13:00, KeithH wrote:
I'm glad someone else brought up Tequila. I've spent the past few years learning about Tequila and perfecting my "Margarita" (I know this is probably a curse word here) recipe. Now I'm learning about rums.

I LOVE Milagro Reposado and use that for my margatini(tm) - a far cry from your typical margaritas. Much like rum drinks have a bad reputation of being overly sweet because bartenders just don't care (and the typical drinker doesn't care either)... margaritas have been ruined more often than not.

Gold Tequila should be banned from civilized society - leave it for the frat parties.

Last night I got together with some good friends to try the Chinaco Negro (extra anejo) tequila. YUMMY! The taste is SOOOOOO warm and complex. We followed that up with a traditional chaser of Sangrita (a spicy, tangy mixture of tomato and orange juices, usually spiked with hot chiles and lime juice - homemade is so much better than that crap you buy at the liquor store).

Of course this was after we had a few rounds of Mai Tais before/with dinner. :)

We gotta get together, Keith! Now as many folks can vouch, I know my liquors and can mix drinks with the best of 'em, but for a quick & tasty, no muss, no fuss 'short hoist', nuthin' beats the simple shot of tequila. I often use sangrita when I'm sipping (any tequilaria worth its salt - el Agave in Old Town San Diego being my fave - will ALWAYS serve you sangrita), but I didn't want to have to explain what it was. :P Glad to see someone else knows!