The Perfect Bloody Mary Brunch

(Hint: Start with the Perfect Bloody Mary Mix)

What to mix with tequila? Tequila cocktails, Bloody Mary, Bloody Mary mix,
The perfect Bloody Mary brunch starts with getting the perfect Bloody Mary mix

Brunch and Bloody Marys go together like…well, brunch and Bloody Marys.

But if you want to host some folks for brunch, and don’t want to spend the whole time making cocktails, why not set up a Bloody Maria bar? Here’s what you need to do:

1. Pick the mix.
Unless you want people to spend hours at your bar, start with a good Bloody Mary mix as your base. We’re biased of course, but we think Tres Agaves Bloody Mary mix has the perfect balance of spice and citrus.

2. Set out the booze.
Pick your favorite vodka(s) and, of course, put the Tres Agaves Blanco out so that people can make Bloody Marias. To keep it healthy pick and organic vodka such as Philips or Rain (Tres Agaves is already organic).

3. Bring the heat.
Everyone has a personal spice level. Some are good with mild, but others see it as a personal challenge. So lay out everything from Frank’s Red Hot or Cholula to CaJohn’s Lethal Ingestion, made with ghost peppers. Don’t forget the Worcestershire sauce, and why not try a few citrus focused bitters?

4.The Salt Station.
Add a layer of flavor by giving people different rimming options. Coarse sea salt is always good, as is celery salt, but why not try Taijin for extra spice, or black salt for a whole other level of flavor? We’ve even seen crushed Flamin’ Hot Cheetos used!

5. Garnish time.

This is where you can allow guests to truly customize their Bloody Mary. Think beyond the celery and provide olives, pepperoncini, peppers, and pickles.

There you have it – all the ingredients necessary to put together an an amazing brunch Bloody Mary bar. Now that you’ve done the hard work of selecting the Bloody Mary mix, the vodka (or Tequila!), and the accoutrements. All that’s left to do is to make your own Bloody Mary, or Bloody Maria, and enjoy. Salud!

Fall Tequila Cocktails

Fall Tequila cocktails using reposado and anejo Tequila to makr good Tequila drinks. It's what to mix with Tequila

Temperatures begin to drop, leaves turn to shades of red, and layering becomes a necessity. These telltale signs of fall mean that its time to change what you mix with Tequila. In fact, it’s time for a whole new kind of Tequila cocktail.

As the days get shorter, many people opt to darker, aged spirits, like a Reposado Tequila or an Añejo Tequila. The aged spirits adopt the flavor profiles of barrels in which they have rested. In the case of Tres Agaves, that means butterscotch, cinnamon, or caramel from our Jack Daniels and 4 Roses barrels. These flavors bring a certain warmth during the cooling months.

Secondly, it’s time for any fruit in our drinks to adapt to the season. Can you image drinking lime margaritas in November, while crunched leaves and the early autumnal rain pours? Unless you’re inviting us on your next trip to Sayulita, we’ll pass. So consider things like pomegranates as an alternative.

So, for those of us wanting Tequila cocktails that match the changing seasons, here are a few of our favorite fall Tequila cocktails.

Twisted Bocktail

0.5 oz Tres Agaves Organic Reposado Tequila
0.75 oz Lemon
0.5 oz Cointreau
0.5 oz Tres Agaves Organic Cocktail-ready Agave Nectar
Hefeweisen

How to make it:
Combine all ingredients minus the beer; shake and strain into a highball. Top with beer and garnish with lemon.

Tequila Negroni

1 oz Campari
1 oz Tres Agaves Organic Blanco Tequila
1 oz sweet vermouth (we suggest Trinchero Sweet Vermouth)
1 orange wheel, for garnishing

How to make it:
Fill a chilled rocks glass with ice. Add the Campari, Tequila, and vermouth, and stir well. Garnish with the orange wheel and serve.

Tequila Old Fashioned

3 oz Tres Agaves Organic Reposado Tequila
1 tsp Tres Agaves Organic Cocktail-ready Agave Nectar
2 slices blood orange, plus peel for garnish
1-2 dashes bitters

How to make it:
Muddle agave and orange slices in a cocktail shaker; add tequila and ice. Stir until well-chilled and strain into an old fashioned glass filled with ice. Add bitters and garnish with orange peel.

Tequila Tonic Recipe and History

The hottest new cocktail that’s simple and delicious: the Tequila Tonic

Most people are familiar with a gin & tonic, but the Tequila and tonic is now a hot low calorie, low sugar cocktail, rapidly growing in popularity.

The “G&T” as it is known in the UK actually has its origins in India. Soldiers in the British East India Company were prescribed quinine as a way to prevent malaria. Those soldiers added the quinine to tonic water as a way to take it, but it still had a very bitter taste. Since the soldiers also received a gin ration, it wasn’t long before those soldiers were combining the quinine, tonic, some lime, and the gin to help the medicine go down.

Ivy Mix, an owner of Leyenda, a Brooklyn bar with a focus on Latin spirits, thinks this drink requires an earthy lowland Tequila (that is, grown in the valley section of Jalisco), such at the Partida Reposado, which is aged slightly and has toasty, nutty flavors. For its tonic match, she reaches for Canada Dry or Schweppes, which have “more quinine kick” in her opinion.  We recommend our Tres Agaves Organic Reposado, aged for 8 months in Kentucky Bourbon barrels, and one of Wine Enthusiast’s Top Spirits of the Year for 2018.

 Fever Tree has a tonic made especially for Tequila. Fever Tree Citrus tonic officially started rolling out a few months ago in stores. 

Try out this recipe and let us know what you think!

Just what makes a skinny margarita?

(and how do I make one?)

Skinny Margaritas – they’re not just for Real Housewives you know. More and more people are choosing their cocktails based on the calories in the glass. These drinks aren’t new – and this combination of ingredients isn’t out-of-this-world. Well, it is incredibly delicious, but it doesn’t take a rocket scientist to make a drink that gives more to the “tum” than the “bum”. Keep reading and we’ll tell you how.

Let’s start with alcohol. Alcohol equals calories so if you want a skinny margarita you have to make sure you only use so much. So, if you are going to use less Tequila, use good tequila. Start with organic 100% de Agave Tequila, in particular, a Blanco Tequila (we suggest our own). That way, you get more of the agave flavor, which will complement the other ingredients nicely. Of course, you can substitute the Blanco for a Reposado or Añejo (take this quiz to see which Tequila is right for you), and you’ll be happy anyway you choose.

Next, select your favorite soda water. You can go with sparkling water or club soda here. At Tres Agaves, we prefer to use club soda because the added minerals really complement our Tequila’s natural terroir, rich herb and citrus notes, that comes from our home in the Tequila Valley.

Find a cold beverage soluble agave nectar. You don’t want one that will sit undissolved at the bottom of your drink – so pay careful attention to what agave nectar you buy. We, of course, suggest our own! It’s made only from the same agaves we use in our Tequila and filtered water.

Finally, pick out a fresh-looking organic lime. We prefer the real stuff, limes squeezed by hand at the bar or at home, instead of pre-squeeze lime juice – that way you are sure there is no added sugar. There’s something about cocktails made using natural, simple ingredients that gets us excited to squeeze limes.

Ok, so you have your ingredients, now what? Measure out 1.5 oz of 100% de Agave Tequila, 3 oz of your choice of soda water, 0.5 oz of agave nectar, and 1 oz of fresh-squeezed lime juice, add to a cocktail shaker, shake with ice, and pour into a Collins glass over ice. Garnish with a lime wedge as desired.

There, that’s it. A simple skinny margarita made with easy to get ingredients that will wow your friends and family. Enjoy!

What’s Your Tequila?

Our three tequila expressions: Blanco, Reposado and Anejo

As some people know, there are three different expressions of Tequila: Blanco, Reposado and Añejo. But let’s be frank (and less pretentious): expression just means age or aging.

Blanco Tequila, like a lot of white wine, is aged very little or (as is the case with Tres Agaves) not at all. Reposado is aged between 2 and 12 months and finally, Añejo is aged anywhere from 1 year to 3 years.

But the real question is which one is right for you? We’ve created this little quiz to help you figure it out.

1. The favors I like most in food are:
a. Herbal, earthy, spicy
b. Caramel, soft, cinnamon
c. Vanilla, pepper, citrus

2. The cocktails I go for are like:
a. Martinis or any spicy cocktail
b. Manhattans or Old Fashioneds
c. Palomas or Cosmopolitans

3. I mostly prefer:
a. Having my alcohol in cocktails
b. Sipping my alcohol neat
c. Somewhere in between

If your answers were:

Mostly A’s. Purer than driven snow, your answers suggest you are a Blanco person. Blanco provides the most herbal expression of tequila and so is great for mixing in a wide variety of cocktails including ones that are spicy or blend with other herbal types of liqueurs.

Mostly B’s: It seems like you like a bit of a mix because you lean towards Reposado. Because of its aging, Reposado gives you the best of both worlds – a bit of vanilla from barrels and some of the agave plant’s pepper notes. That makes it great for both fruit-focused cocktails or sipping neat.

Mostly C’s You may be someone who likes bourbon or other whiskeys because it seems you lean towards Añejos. Because they are aged the longest of the three expressions we are discussing here, Añejos pick up more flavors and color from the barrels, which makes them a bit richer and more mellow (just like whiskey). That makes Añejos great for darker cocktails or sipping on ice.

There are no wrong answers and we hope that this quiz encourages to try all sorts of Tequila. Just try and make it Tres Agaves Organic 100% de Agave Tequila ok?

Tequila Vacations: Beach Time in Sayulita

Sayulita may not make tequila, but that doesn’t find you can’t find good tequila and Margaritas there, in addition to enjoying the beach

Relaxing on a Mexican beach – fabulous. Doing so with hordes of other tourists- less fabulous. Now, there are no beaches in Tequila, but that doesn’t mean you can’t or shouldn’t spend time on one after trying out the Blancos, Reposados and Anejos of our home town. To avoid the crazy of Puerto Vallarta, try Sayulita, a charming, low-key surf town in the Pacific coast state of Nayarit, lives and breathes relaxation.  While you won’t be the only tourists, there giant tourist factory hotels are absent.

Fly into Puerto Vallarta International Airport or take the 4-hour drive from Tequila to Sayulita, and check into one of the many great inns and hotels in Sayulita.  We love Amor and Oz. Just be sure to make a reservation because the area’s busy season, November to February, can make accommodations far and few in between.  

Once you’ve settled, you can find almost every type of cuisine, from torta and taco stands to chocolate crepes and pizza.  We love Tacos El Tal and Don Pedros, a lively surf-and-turf restaurant sitting right on the beach.  Grab a table facing the sea and watch the beautiful orange and pink hues dance before you as the Mexican sun sets over the Pacific.  Fear not – there is ample Tequila for margaritas, cocktails, or drinking neat.

Take some time to take a relaxing stroll through the town with its picturesque plaza and small streets (including an alley decorated with a lot of papeles). Artwork from Mexico’s indigenous peoples is sold throughout Sayulita, including at Manyana, which ceramics, apparel, and other accessories sourced from Mexico.  

We’d be remiss to not mention the incredible beachscape in Sayulita.  The Central Sayulita beach has an incredible surf break, attracting surfers from Mexico, North America, and beyond!  Don’t worry – you don’t have to be the next Kelly Slater to enjoy a day out on the water.  When you’re done, get some fresh fruit juice and relax.  

If you have any places you love in Sayulita, let us know!

Tequila’s Miracle Plant

The Blue Agave plant is not just any shrub

This is a blue agave plant used to make blanco tequila, reposado Tequila  and anejo Tequila. Great agave makes great tequila makes great Tequila cocktails

Originally native to Mexico, the Blue Agave plant is now grown throughout the world.  But only the Blue Agave plant grown in Jalisco, Mexico (plus a few other municipalities) can be used to make 100% de Agave Tequila. In fact, it is the only ingredient for Blanco, Reposado and Anejo Tequila.  
Despite its appearance, the Blue Agave plant is NOT part of the cactus family.  The agave family have more in common with the lily, and have no relation to the cactus, despite both being prickly succulents.  Close relatives to the Blue Agave plant are onions, garlic, palm trees, pineapples, artichoke, and asparagus.  The semi-circular arrangement of their leaves, or layers, hints at a biological similarity.   


The Blue Agave’s unique characteristics are borne from the water-starved environment of Mexico, equipping the plant with a natural resilience to drought and water shortage, as well as a multitude of other, natural defenses. Perhaps it is this need to survive without a lot of water, Blue Agave plants have incredibly long maturity cycle. Most agaves are harvested after 5-7 years of growth, but some jimadores prefer to harvest the plants at 14 years of age.  The longer they mature, the more agavins (fructose) can grow in the piña (the ‘heart’) of the agave, which means more Tequila!  


If you don’t harvest the Blue Agave in time, a large, long stalk grows straight up, with yellow flowers that blossom at its end.  The flowers require much of the piña’s sugar to grow, so jimadores make sure to harvest the plant before the stalk, let alone the flower, grow.  If the plant is left to blossom, it will die off, as it is monocarpic.  


This is a lot of information – truly interesting information – but we don’t blame you if you want a drink to wash down these Blue Agave plant facts. Might we recommend our Organic 100% de Agave Blanco Tequila (but feel to try our Reposado and Anejo too)? Salud!

Mexican Independence Day

Mexican cuisine – Chiles en nogada

September 16th is Mexican Independence Day (no, it’s not Cinco de Mayo), and believe it or not Mexican and American Independence have quite a few things in common.

Both were seeking to overthrow a colonial government that had conquered the native peoples of that land – the British for the Americans, and the Spanish for the Mexicans.

In addition, both revolutions have a rallying cry “moment” that fanned the flames of freedom. The Mexican equivalent of the Boston Tea Party is “El Grito” – the day Father Miguel Hidalgo y Costilla called on Mexicans in the town of Dolores to rise up against the Spanish.

Hidalgo was already involved in the revolutionary movement and it was, in fact, José Bernardo Gutiérrez de Lara (the George Washington of Mexico) who asked Hidalgo to inspire people to revolution. On the 16th of September at 2:30 AM (having freed about 80 pro-independence inmates from jail), Hidalgo rang the church bells and gathered the populous and said (in essence): “Long live Our Lady of Guadalupe [symbol of the Indians’ faith], death to bad government, death to the gachupines [the Spaniards]!”.

Each year the President of the Mexican Republic shouts a version of “El Grito” from the balcony of the National Palace in Mexico City: “Viva México! Viva la Independencia! Vivan los héroes!” Everybody else celebrates with fireworks, bands and the odd glass of Tequila. We suggest you join them, raise a glass of Tres Agaves Tequila, and cheer, ‘Salud’!