Okay, those of you with any bartending experience: I need your help. In short: does anyone put tequila in the freezer? If not, why not? I'm an amateur but so far successful bartender (just for parties and a couple of weddings... no real work or training). This weekend, Mrs. B-Bob's work folks (a bunch of biologists, and I do mean a bunch) are descending on our pad for a cocktail party. In addition to a few standards, I'm offering a few fancier cocktails. One is a tequila-based cosmopolitan. While I typically keep vodka in the freezer, I never keep tequila in the freezer. But now I don't know why not? For the purposes of needing this shaken, icy drink, can I keep a big old bottle of Hornitos in the freezer?
For the purposes of needing this shaken, icy drink, can I keep a big old bottle of Hornitos in the freezer? Yes.
Um, okay, in the interest of not adding to my "worst thread starter ever" status, how about people post their favorite holiday cocktails. Mmmmm. Personal winter faves: hot toddie cape cod white russian (I know that last one doesn't make sense as a seasonal thing, but whatever)
I put my Tequila and Vodka in the freezer...I've been doing this since I've been drinking...For me, its just to not use too much ice as its already cold... My Fav. Drinks are: 1) Rita on the Rox 2) Gin and Tonic 3) Vodka and 7-up Although, I don't put my Gin in the freezer, but I guess I will
When I first started drinking Tequila was right after my divorce. The woman I started going out with put it in there, and all we used it for was shots, it goes down pretty easy cold.
tequila belongs in the freezer. ever had a shot of patron straight outta the freezer? i'm not a huge tequila fan, but that goes down smoooooooth.
Irish coffee, Eggnog. KBF: 1 shot each Kahlua, Bailey's, Frangelico + coffee & foamed milk Canadian Grog: 1.5 oz Canadian whiskey, 1 tbsp maple syrup, juice of 1/2 lemon. Mix together in a glass & add 3 oz hot water. Rum Punch (8 servings): heat 1.75 cups dark rum, 1.5 cups red wine, 1.25 cups sugar (adjust for taste) & the juice of 3 lemons until the sugar dissolves, do not boil. Stir in 1 bottle of medium-dry white wine before serving. I second the white russian, anytime of the year.
(Well this is more of a shot) Three Wise Men Ingredients: 1.5 cl. Jagermeister 1.5 cl. Rumple Minze 1.5 cl. Bacardi Dark Rum Instructions: Layer in a shot glass. All ingredients must be stored in the freezer to accomplish the full effect of this drink. The drink goes right along with the Biblical story of the Three Wise Men as one was Asian, one was African and one was European.
Okay, so what I'm hearing is that it's just me who thought you kept tequila at room temp before mixing. Nothing that's 40% alcohol should freeze anyway, so I don't know where I got this idea. D'oh! Typically, I've only used tequila to make margaritas, on the rocks with the salt-lined rim. But somehow, that doesn't say "Christmas" to most people. The tequila cosmo is sneaky, tasty, and deadly. Heh heh.
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1004&search=true&resultNo=1 Here's Martha Stewart's egg nog...Yes, those are the correct amounts on the alcohol... Serves 26 This eggnog's rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving. 12 eggs, separated 1 1/2 cups superfine sugar 1 quart whole milk 1 1/2 quarts heavy cream 3 cups bourbon 1/2 cup dark rum 2 cups cognac Freshly grated nutmeg 1. In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly. 2. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
A 100% Agave tequila (which is what I use in margaritas and what everyone should be drinking if doing shots) should not be put in the freezer. A Mexican Controy (or the French version) Hornitos margarita is hard to beat. Don Eduardo Anejo makes one smooth shot. I don't know how to make the Margarita Martini (quality Tequila, Controy and slash of lime juice? vermooth?)--but I have some good ones.
Desert Scar, By Controy do you maybe mean Cointreau? I love that stuff; it's definitely in my 'ritas and in this tequila cosmo drink. "I wanted to combine crystal clear purity with the subtlety of tastes obtained from the perfect harmony of sweet and bitter orange peels." --Edouard Cointreau
Controy is the Mexican version of Cointreau. Grand Marinier works good too, anything but cheap triple-sec.
Ted says, "Of course!" NEED A TIP ON THE GO? Call 1-866-LUV FAB 5 (1-866-588-3225) toll free for exclusive Queer Eye hints & tips anytime day or night.
There's something vaguely unsettling to me about having that guy appear under the word "Hornitos." Anyway, my thanks to Trader_Jorge for making that phone call for me. I'm sure he had... other questions to ask, but I appreciate it just the same.
I am not saying it hurts it, but you want to taste and feel good Tequila and freezing it gets in the way. No problem I use both the French and Mexican version--I think the Mexican version is a touch sweeter and less strong orange flavor. The Mexican stuff is really a bargain at the border, not sure if you can get it in the US. B-bob can you spill your Tequila Cosmo combination, that sounds like the Margatini or something I have had a resteruant I like.
