Tequila

— No. 152 —

Despacito

Yes, this cock­tail is named after Luis Fon­si’s song Despaci­to. After the staff at Wet City had been asked to play the song for the mil­lionth time they decid­ed to name a drink after the request. Yeah, it’s an inside joke, but it’s a great name for a great drink too. Recipe 1 1/2 oz apple & gin­ger infused vod­ka 1/2 oz Lunazul reposa­do tequi­la 1/2 oz lime 1/4 oz gin­ger syrup top with 2 oz Fever Tree Cit­rus gar­nish with edi­ble flow­ers …

— No. 122 —

A Sound & Pristine Health

It’s no secret that amaro and liqueurs like Zuc­ca have been con­sumed for their med­i­c­i­nal prop­er­ties. Zuc­ca’s fea­tured ingre­di­ent rhubarb has been known to be used in medieval pre­scrip­tions and is the inspi­ra­tion behind this cock­tail’s name. In Mac­beth (Act V. Scene III), Mac­beth says to his doc­tor: “If thou coudst, doc­tor, cast the water of my land, find her dis­ease and purge it to a sound and pris­tine health, I would applaud thee to the very echo, that should applaud again. …

— No. 111 —

The Gaucho

The inspi­ra­tion for this recipe was the mar­riage of tequi­la and cof­fee. You can see this unex­pect­ed pair­ing in a hand­ful of suc­cess­ful Latin Amer­i­can cock­tails (e.g. Mex­i­can Cof­fee). With the help of a local barista I cre­at­ed a small batch of cof­fee bit­ters espe­cial­ly for this recipe. You can buy cof­fee bit­ters at Cock­tail King­dom. And to tie in yet anoth­er fla­vor of South Amer­i­ca I topped The Gau­cho off with an Argen­tin­ian red wine (Mal­bec) float. Recipe 1 …

— No. 51 —

Beet Detox

1 ½ oz sil­ver tequi­la ½ oz mez­cal ½ oz Grand Marnier 1 oz beet juice mix­ture (beets, car­rot, lime) Splash of agave Gar­nish with a dehy­drat­ed blue­ber­ry sug­ar rim Shake with ice and dou­ble strain into a chilled cock­tail glass rimmed with blue­ber­ry sug­ar.

— No. 37 —

Black Opal

1 1/2 oz reposa­do tequi­la 1 1/2 oz Guin­ness 1/2 oz tawny port 1/4 oz agave nec­tar mixed with 1/4 oz of water Dash of Angos­tu­ra bit­ters 1 small pinch of cin­na­mon sug­ar Shake all ingre­di­ents except Guin­ness and cin­na­mon sug­ar with ice. Strain into a High­ball glass filled with ice. Top with Guin­ness and stir. Gar­nish with a pinch of cin­na­mon sug­ar. Recipe by Jacques Bezuiden­hout