Mumbai/Chennai, July 24 (IANS) It’s an alcoholic drink made from the blue agave plant, primarily in the area surrounding the city of Tequila in wesern Mexico. Sugars found in the plant makes tequila could lower blood glucose levels for people with type 2 diabetes, and help obese people lose weight, researchers say.
On World Tequila Day on Tuesday, bartenders and mixolgists rustle up some exotic cocktails for you
Noting that there are four types of tequila:
* Silver/Blanco/Plata that is unaged or aged for less than two months
* Gold/Oro/Joven is blend of silver and aged tequila sometimes with a touch of caramel added for colouring
* Reposado is aged in oak containers for two months and eleven months and 30 days
* Extra aged or anejo in oak barrels for at least a year.
Shobhit Shetty, head bartender at Mumbai’s Xico offers a Xico Paloma
Lime juice 15ml
Grape fruit rosemary syrup 15ml
Top up with soda.
Shake well and serve
“Tequila is one drink you can’t say no to, says bartender Romeo from Mumbai’s The Bar Stock Exchange, as he serves up a Tequila Sunset:
1 1/2 ounce tequila
4 ounce orange or grapefruit juice
1/2 ounce grenadine
2 cube ice
For garnish use slices of orange
Fill serving glass with ice, tequila and juice.
Add grenadine, garnish with slices of orange and serve.
“Drinking tequila is more about the journey than the destination,” says Binny Dhadwal, menu creator for Mumbai’s Pranzi, adding: “I have been drinking tequila for a long time and it’s not about getting drunk on it but about nourishing the moment after it.”
His cocktail is inspired by the school life of the 1990s where in one rupee one could buy happiness of eating outside food and sour jambul with salt. Holding that tequila is best enjoyed with sourness and salt, he has created this recipe:
45 ml tequila
15 ml jambul syrup
10ml tamarind water
1 egg white
A pinch of salt
Shake all the ingredients with ice strain and serve ganrish with edible flowers.
“World Tequila Day celebrates one of the most exquisite drink in the world gifted by Mexico,” said Sanjeev Ranjan, Executive Chef, Courtyard by Marriott, Chennai. “It is the inspiration for few chefs in food pairing it with Mexican delights”.
Bartender Akash Aaku has two recepies to offer:
Tequila – 45ml
Orange juice – 90ml
Orange slice (garnish)
Maraschino cherry (garnish)
Shake well and serve
Signature Rhapsody 5/5
Infused mango tequila: 60ml
Lime juice :90 ml
Angostura bitter : 10 drops
Green chilli : a pinch
Garnish: chilli, raw mango, salt rim
Gently stir and serve