Tropical cocktails
a bit more spice? Try Tequila!


A modern goldmine for Mexico: Tequila!!

Mexico has certainly struck gold with Tequila. This type of brandy is mass distilled from a central american plant: de blue agave.

There are specific was to drink tequila: en rapido (with tonic) or with salt and lime, but also in the margarita cocktail, which made tequila popular in the United States.

Making tequila is first and foremost a matter of patience. It can take more than 10 years before the blue agave, which, in spite of a very strong resemblance, is not a cactus, but rather a relative of the amaryllis and the narcissus, will reach her first and only bloom period. Once this bloom is over, the tequila makers can pick the fruit, la piña, which grows between the leaves of the agave plant. After the piña's have been cleaned, they are steamed for 1 or 2 days. While squashing and pressing a sweet sap will be released, known as pulque, which will naturally ferment. This light sparkling juice had been known amongst the mexican indian for some time, but it had never occurred to anyone to distil this juice in to an alcoholic beverage.

The search for new flavors and exotics are, without a doubt, the basis of the recent success of Tequila and Mescal.

The real tequila comes from a single province in Mexico, Jalisco, where you will also find the town named tequila. Other provinces also produce liquors that are distilled from de agave plant, which are grouped under the name of Mescal or Mezcal. It's not hard to taste the difference between the two: tequila has a much more refined and balanced taste, while the aromatic mescal tastes much more heavy and fat.

All over the world, tequila enthusiasts are starting to discover the ripened tequila's. After several weeks they can be labeled with 'reposado', while the label 'añejo' is reserved for tequila's that have ripened in wooden casks for a minimum of 6 months.

The great success and fame that tequila and mescal have gained over the last few decades are not only caused by their great aroma's. A fair amount of their success can be directly traced to the exotic names they hold. Tequila and mescal are best served with guacamole, dishes with tomato or pepper based sauces and, of course, with tortilla chips and Taco's.

Tequila makes an excellent base for exotic cocktails and mixes well with other ingredients.


Although this cocktail is quite suitable to enjoy after dinner, it is best not to drink it if you intend to turn in early.

Put in a shaker that is filled with 50% ice:

4/10 Tequila
3/10 Coffee Liqueur (Tia Maria)
2/10 Benedictine
1/10 Cream

Shake long and pour in small tumbler glasses. Sprinkle a bit of instant coffee on top and serve.

Tequila Sunrise

This relatively soft and refreshing cocktail has the colors of the rising sun.

Put in a large tumbler glass with ice cubes:

7/10 Orange Juice
3/10 Tequila

Stir well and add a drop of grenadine syrup, so that the red glow appears. Decorate with half a slice of orange.



Long drink: at any time

Put in a mixing bowl with crushed ice:

5 cl. Tequila
juice of 1 lime
1/2 tsp. sugar
a piece of mango

Use a blender or mixer to mix and serve in large tumbler glasses. Decorate with a slice of lime.

Bloody Bull

short drink: at any time

Put in an 'old fashioned' glass:

2/10 Tequila
Juice of 1/2 Lemon
4/10 Tomato Juice
4/10 Cold beef broth

Season to taste with celery salt, stir well and decorate with celery.


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