Happy 4th of July!

Nothing beats a warm summer night with a Fresh Tres Agaves Margarita in hand, a stomach full of barbeque, while you watch fireworks go off in the horizon! If you’re scrambling to make plans this coming 4th of July Weekend, we have a number of things happening in both California and Arizona! Check them out by clicking the event links!

Northern California

Southern California

Arizona

Tres Agaves In SF Chronicle!

Illustration: Christopher T. Fong

Tres Agaves’ co-founder, Eric Rubin, was recently quoted in the San Francisco Chronicle this past Friday, June 25th. The article, Boom Time For Booze, written by Stacey Finz, examines the liquor industry’s resiliency during the US’s economic downturn and how Tequila is still steadily showing economic growth. Check out the link below for the full news report.

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/06/24/BUPH1K1B7A.DTL

Sweet Heat!

Looking for a way to cool off during these long hot summer days? Dave Nepove, the director of mixology for Southern Wine & Spirits of California, has created an amazing cocktail for those times where you want to stay cool, yet have a kick of spice to your day or night.

Ingredients:

– 1 ½ oz. Tres Agaves Reposado

– 1 oz. Licor 43*

– ½ oz. Tres Agaves Cocktail-Ready Agave Nectar

– 1 oz. fresh-squeezed lime juice

– ½ fresh jalapeño pepper (seeds removed)

– Lime wheel and/or thin jalapeño strips, for garnish (optional)

Preparation:

Muddle jalapeño in lime and agave nectar.  Add ice and Tequila, shake well and strain over fresh ice into a Collins glass. Garnish with lime wheel and/or thin jalapeño strips, if desired.

* Licor 43, or Cuarenta Y Tres (Spanish for “43”), is a bright yellow Spanish liqueur. It is made from citrus and fruit juices, flavored with vanilla and other aromatic herbs and spices, in total 43 different ingredients (hence the name).

ref: http://en.wikipedia.org/wiki/Licor_43

Grilling Tri-Tip for Tacos!

Calling all grill amateurs, intermediates, and master chefs!  Steve Halili’s very own rendition of Mexican tacos will have you asking why you ever bothered cooking seasoned-ground beef on the stove!

Serving Size:

3-4 People

Total Cooking and Prep Time:

45 Minutes – 1 Hour

Ingredients:

-2 lbs of Tri-Tip (Trimmed)

-2 Jalapeño Peppers

-1 White Onion

-1 Stack of Cilantro

-12 oz Queso Fresco

-Cayenne Pepper

-Garlic Powder

-Coarse Sea Salt

-Fresh Ground Pepper

-Extra Virgin Olive Oil

– 4 Limes

-Bag of Small Corn Tortillas

Directions:

Before anything, you should light the charcoals in a smoke chimney. While the coals are heating up, begin to prep the tri-tip by applying a healthy amount of coarse sea salt, fresh ground pepper, cayenne pepper, garlic powder, and finely diced up jalapeño peppers. Once you have all those ingredients on the tri-tip, begin to massage the dry rub onto the meat while applying a light coating of extra virgin olive oil. Afterwards, begin to dice up the cilantro and onion and mix them together into a bowl. Cut up the limes in order to squeeze your lime juice to top off the tacos.

Once you’re done with the prep work, the coals on the grill should be just about done and should be smoking white. Arrange the coals on one side of the grill, this will allow for the application of direct heat and indirect heat. Afterwards, you want to place the tri-tip on the portion of the grill that is directly underneath the charcoals for about 5 minutes, flipping the tri-tip over every minute within that time frame in order to give it a nice sear and grill marks. Then proceed to move the tri-tip to the other side of the grill in order for it to begin cooking under indirect heat, which will allow for a slower cooking method that doesn’t dry out the meat. The tri-tip should be flipped every 5-7 minutes for about 25-30 minutes. If you have a meat thermometer, you should shoot for an internal temperature of about 125-140 for a rare to medium rare finish.

After the tri-tip has been cooked on the grill, step away from the carving station and drop the knife because you want to give the tri-tip time to ‘rest’. By leaving the meat alone for about 10 minutes you allow the meat to cook internally while allowing all the juices to re-enter the center of the tri-tip. Once those arduous ten minutes of waiting are up, you can finally carve up the tri-tip, but be sure to cut against the grain of the meat in order to achieve maximum tenderness. For example, if the grain on the meat is running horizontally, you want to cut the meat vertically. This simple, yet very crucial moment in the cutting process can make a meal, tender and juicy or hard and fibrous. Once you’re done cutting up the meat into small cubes, you can begin the customization of your very own tri-tip taco with the diced onions, cilantro, quartered limes and queso fresco!

We here at Tres Agaves would love to hear about your successful grilling stories, pictures, or any feedback you’d like to leave! info@tresagaves.com