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Recipes for National Tequila Day 2014

Sauza- Rita
Sauza- Rita
COYNE PR

National Tequila Day is July 24, and we are taking this opportunity to completely immerse ourselves in consuming the greatness that is tequila - not only in a few cocktails, but also in a palatable dessert.

While tequila is known as a Mexican spirit, Americans consume twice as much of the spirit as Mexicans with an astounding 45 million tequila drinkers.

The history of the liquor today known as Tequila began with The Aztec's, the Chichimecan's and the Otomies, who drank beverages made from the Agave plant. As we all know, the Agave plant is the foundation of each drop of tequila.

The European influence on tequila came via the Spanish who arrived in the village of Tequila in a region of Techinchan, which is now the Jalisco state of Mexico. The Village of Tequila also sat at the foot of a Volcano name Tequila. A volcano of tequila? That would be heaven on earth.

To help you enjoy National Tequila Day I am including six cocktail recipes and a tequila lime tart recipe that would make Montezuma sing a fancy tune.

Honey Ginger Sauza -Rita

  • 1 part Sauza® Blue Silver 100% Agave Tequila
  • 1 part lemonade
  • 1 part ginger beer
  • 1 part water
  • ½ teaspoon honey
  • Lemon slices

Preparation: Combine lemonade, ginger beer, tequila, water, lemon slices and ½ teaspoon of honey in a glass filled with ice. Stir well to combine.

Spicy Sauza-Rita

  • 1 part Sauza® Blue Silver 100% Agave Tequila
  • 2 parts beer
  • 1 part frozen limeade concentrate
  • 1 part water
  • A dash of hot sauce
  • Sugar (for garnish)
  • Salt (for garnish)
  • Red pepper (for garnish)
  • Chili pepper (for garnish)

Preparation: In a glass, combine all ingredients. Chill and serve in glasses rimmed with sugar, salt and red pepper. Garnish with a chili. Enjoy!

If your palate prefers a cocktail with a little less heat, try this recipe without the Scoville units.

Sauza-Rita

  • 1 part Sauza® Blue Silver 100% Agave Tequila
  • 1 ½ parts light beer
  • 1 part frozen limeade
  • 1 part water
  • Lime wedge (for garnish)

Preparation: In a glass filled with ice, combine Sauza® Blue Silver 100% Agave Tequila, limeade, beer and water. Stir gently. Garnish with a lime wedge (optional).

La Bamba

  • 2 parts Hornitos® Black Barrel®
  • ½ part lime juice
  • ½ part agave
  • ½ part Chile liqueur (or dash of hot sauce)
  • Ginger beer

Preparation: Combine all ingredients into a mixing glass (except ginger beer), add ice, and shake vigorously. Pour over ice and top with ginger beer. Serve in a coupe glass.

Cherry Valance

  • 1 ½ parts Hornitos® Black Barrel®
  • ½ part Applejack
  • ½ part fresh lemon juice
  • ⅓ part pomegranate syrup
  • Egg white

Preparation: Combine all ingredients into a mixing glass, add ice and shake extremely vigorously until egg whites are mixed well. Serve in a coupe glass.

Perfect Pear Margarita

  • 2 1/2 ounces Hornitos® Black Barrel®
  • 1/2 ounce triple sec
  • 2 ounces sour mix
  • 1/2 ounce orange juice
  • Dash of grenadine to color
  • Sugar coated lime wheel for garnish
  • Salt or sugar for rimming

Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into a chilled margarita glass with a sugar or salt rim. Garnish with a sugar coated lime wheel.

To further enjoy National Tequila Day we are going to step from behind the bar and make our way into the kitchen for a sweet and and semi-tart dessert.

Lime Tequila Tart

For crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup pine nuts
  • 2 tablespoons sugar

For filling:

  • 1 14-ounce can sweetened condensed milk
  • 5 large egg yolks
  • 1/2 cup fresh lime juice
  • 1/4 cup tequila
  • 2 egg whites
  • 1 tablespoon sugar
  • Whipped cream
  • Fresh lime slices

Make crust:

Blend all ingredients in processor until small clumps form. Press mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.

Make filling:

Preheat oven to 325°F. Stir condensed milk and next 3 ingredients in medium bowl to blend. Set the condensed milk mixture aside.

Using electric mixer, beat egg whites with sugar in large bowl until soft peaks form. Using rubber spatula, gently fold 1 1/2 cups condensed milk mixture into whites. Fold remaining milk mixture into whites until just incorporated.

Pour mixture into prepared crust. Bake until filling puffs up slightly and tester inserted into center comes out with some moist filling attached, about 40 minutes. Cool tart completely on rack. Chill until cold, at least 2 hours and up to 8 hours. Garnish tart with whipped cream and lime slices.

As always, drink responsibly and know your limit. If you are too impaired to drive have a friend drive you home, or call a cab.