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TEQUILA MYTH

 

IT BURNS!


Tequila is actually one of the smoothest spirits out there. That salt and lime stuff you used to shot at the clubs of youth, isn't real Tequila. Technically, its an incredibly cheap low-grade grain spirit that has a tiny percentage of un-aged Tequila in it. That harshness? Basically a nasty vodka. So where has real Tequila been hiding, you ask? Well... because the awful stuff is cheaper, Britain's nightlife and pub scenes don't usually stock the proper Tequila's you should be trying. 

IT HAS WORMS


A lot of people don't know the difference between Tequila and Mezcal - and usually associate Mezcal with containing a tiny worm in the bottle. Much like those scorpion vodkas... this is a gimmick. The worm makes no difference to the taste, and certainly isn't part of the Tequila & Mezcal culture. If it contains a worm, it's usually going to taste pretty bad, because marketing techniques like these don't really care for quality. 

HEADACHES


"Tequila gives me a headache!" - we know, how many times have you heard that, right? Yet adding to many other alcohol myths, people claim Tequila gives them headaches... the truth is, drinking too much of anything will give you a headache. Contrary to popular belief, it's actually more probable that those sugary mixers are giving you a headache - not necessarily the spirits.

So, put the mixer down.  

 

TEQUILA TRUTH

 

100% AGAVE


Only true Tequila's are allowed to display "100% de Agave" on their bottles. This certifies that they are made from 100% Blue Agave, in the Jalisco region of Mexico. For the most part, this is the foundation of what makes a great, proper Tequila. If you're looking for a real Tequila that you can sip until sunset and beyond, then accept nothing less. Some Tequila's will even look very authentic, such as Jose Cuervo Especial - who's bottle notes: "Made with Blue Agave". Don't be fooled by this either, however - this is called a Mixtos. Whereby proper Tequila has been sweetened and coloured.

SILVER & GOLD


Most people will know of the generic two Tequila types - Silver and Gold. But actually, there are three. Blanco (or silver) is unaged Tequila - it hasn't touched a barrel. Blanco's are sometimes great sippers, but they're usually best in cocktails. Reposado (or gold) means Rested - the Tequila takens on a golden colour, having been rested in oak barrels for a matter of months. Anejo means aged - much like fine single malt whiskies, Anejo Tequila's take on a dark brown colour and become incredibly smooth and full-flavoured from being aged in oak barrels for a number of years.

MEZCAL / AGAVA


There are two other types of Tequila. Tequila after all, is just a type of spirit made from Agave - with its own definitions (must be made in Jalisco, from Blue Agave, etc). Tequila's qualifications are similar to that of Champagne or Cognac. So what about Tequila that isn't made from just Blue Agave? Well, thats called Mezcal. Mezcal, although still made in Mexico, can be made from any variant of Agave. This mixture usually gives Mezcal a more smokey taste. Outside of Mexico, South Africa can also grow Agave. Over there, it's called Agava - lacking any and all qualification of Tequila.

 
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ESPRESSO MARTINI

STEP 1: THE LIQUOR.

 

A d d  2 5  m l

B L A C K   C O W

Due to the creamy, silk texture and slight vanilla notes of this milk-made vodka - it is the perfect choice for our base spirit.


A d d  2 5  m l

M R .   B L A C K

The best coffee liqueur we've ever tried, and they know it too! 100% natural cold press coffee, to ignite the flavour of this cocktail. 


A d d  2 5  m l

M O Z A R T

For a little extra sweetness, cream and froth - this indulgent chocolate cream liqueur by Mozart will add some mocha flavour. 

 

STEP 2: COFFEE.

A d d  5 0 m l  f r e s h  c o f f e e . . . 

Regular instant coffee simply wont suffice for an espresso martini of this standard. You deserve the best! So, you've got a few options: if you have your own barista machine, you're in luck! If you don't... why not pop into your local coffee shop? If that's too much trouble, get yourself some premium ground coffee and some filter paper. Whichever way you decide, this java needs to be top notch!


STEP 3: SERVE.

I n d u l g e  i n  y o u r  c r e a t i o n

  1. Fill a cocktail shaker with ice.
  2. Add all of your ingredients. 
  3. Shake thoroughly, with a smile!
  4. Strain into a chilled coupette glass.
  5. Garnish with 2 coffee beans.

OPTIONAL TWISTS

 

C H O C .  B I T T E R S

These cocktail bitters are heavily flavoured with deep, rich chocolate. Fancy it more chocolate-y? Add 3 dashes of these in your shaker!

O R G E A T  S Y R U P

A delicious sugar syrup with a touch of almond, for a sweeter and nuttier cocktail! Just drizzle a little bit of this into your shaker, or over the top.


 

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