The Bloody Mary Mystery

Tres Agaves Bloody Mary mix is one of the best bloody mary mixes around
Try a Bloody Maria – just mix Tres Agaves Blanco Tequila and Tres Agaves Bloody Mary mix

Who doesn’t love a good Bloody Mary at brunch (or better yet a Bloody Maria AKA a Bloody Mary with tequila)? We think of it as a quintessential American cocktail. But is it really American?

The fact is, the earliest claim as to who invented the Bloody Mary comes from Fernand Petiot, a bartender working at Harry’s New York bar in Paris. Petiot claims to have also invented the Sidecar and the White Lady, but apparently the Bloody Mary was a spur of the moment invention. Perhaps it was to soothe the hangover of Ernest Hemingway, a frequent patron of the bar.

The comedian George Jessel also has a claim to the drink. Jessel was performing regularly at New York’s 21 club in 1939, when The New York magazine’s gossip column printed: “George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka.”

Of course, that recipe is not what we know as today’s Bloody Mary. Again, Petiot is the one who claims to have invented the modern recipe. He told The New Yorker:

“I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour.” 

Of course, we have done all that work for you with our Tres Agaves Bloody Mary mix. In fact we have taken it further with our custom blend of Mexican spices. So pick up a bottle of our Bloody Mary mix, and just add your favorite vodka or Tequila.


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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

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!

History of the Jalisco Mule

How did the classic drink find it’s way into the copper mug?

The Moscow Mule was reportedly invented when the presidents of a ginger beer company a liquor distributor and Smirnoff were sitting in a bar inventing a new drink. The iconic copper mug the drink is served in was the genius of John Martin, president of the liquor distributor, who used it as a means for the drink to stand out in bars and be asked for.

As to who the genius was who decided to replace vodka with Tequila we don’t know, but we commend them for it. Here’s our favorite recipe for a delicious Jalisco Mule!

History of the Tequila Sunrise

The Tequila Sunrise cocktail is as colorful itself as its history. The simple recipe, Tequila, orange juice, and grenadine, make a cocktail so delicious and so bright it was adopted by rock stars and found its way to the title of a famous class rock song!

In the 1930s, Gene Sulit of the Arizona Biltmore Hotel combined Tequila, soda water, lime juice, and liqueur to create the first ‘Tequila Sunrise’. Over the years, the drink found its way farther west, landing in the Bay Area. In Sausalito, a city north of San Francisco, the bartenders at The Trident, Bobby Lozoff and Billy Rice, remade the Tequila Sunrise, this time with just Tequila, orange juice, and grenadine. It just so happened The Trident was the site of a private party organized by famous San Franciscan Bill Graham, where one of rock’s greatest bands, The Rolling Stones, was kicking off their 1972 tour of America. Mick Jagger, the lead singer of The Rolling Stones, had one, ordered some for his fellow bandmates, who ordered more for their entourage. Soon the Tequila Sunrise became the Stones go-to drink while on tour, spreading the cocktail nationwide as they ordered the Tequila cocktail in every town they came across.

But the Tequila Sunrise’s love affair with classic rock didn’t end with The Rolling Stones! A year later, in 1973, the Eagles, another great rock band out of California, named one of their songs ‘Tequila Sunrise’ on their Desperado album – cementing the Tequila cocktail’s legacy in not just the annals of rock history, but the spirits and cocktail history of America.

So, are you thirsty yet? Well, grab a bottle of our Organic 100% de Agave Blanco Tequila, some fresh orange juice and grenadine, put on your classic rock (we recommend The Rolling Stones) and mix yourself a ‘Tequila Sunrise’. All there’s left to do after that is enjoy the beautiful day.

Tequila Sunrise Recipe: Click Here!

History of the Sangrita

While one typically thinks of salt and lime when imagining what should accompany Tequila, there is another authentic Mexican companion to the 100% de agave spirit.  Sangrita (“little blood” in Spanish) is a citrus-heavy mixture of orange, lime, and pomegranate juice, powdered chiles, and other spices, and was born in Jalisco, Mexico, the same state Tequila calls home. 

Sangrita is believed to the result of a mixture of leftover juices from pico de gallo, a fruit salad popular in Guadalajara.  When the salad was consumed, the leftover juices were poured into small clay cups and imbibed alongside the post-meal Tequila, a well-noted digestif. As Sangrita has made its way north in the United States, the recipe has adopted a more savory flavor profile. Americans have added tomato juice to meet the level of citrus juices. 

Sangrita isn’t meant to muffle the strong citrus and herby flavors of Tequila. It is meant to sip alongside the spirit, so its savory and citrusy flavors can amplify Tequila’s terroir.  When drinking our award-winning, organic 100% de agave Tequila, we can’t recommend Sangrita enough.  If you’re looking to cover up sting of low-quality Tequila, stick to salt and lime. 

Mexican recipe:

  • 8 ounces fresh grapefruit juice
  • 2 ounces fresh orange juice
  • 4 ounces fresh lime juice
  • 5–10 dashes hot sauce (more or less to taste)
  • Ground black pepper
  • Salt

Combine all ingredients and stir. Add salt and pepper to taste.

American recipe:

  • ¼ medium white onion
  • ½ dried ancho chili
  • 1 jalapeño, halved
  • 4 ounces tomato juice (Sacramento)
  • 4 ounces fresh orange juice
  • 3 ounces fresh lime juice
  • ½ teaspoon Maggi seasoning
  • ½ stalk of celery
  • ¼ medium cucumber
  • Salt

On a grill or in a cast iron pan, roast onion, ancho chili and half the jalapeño for 4–5 minutes, until onions begin to char. Remove from heat and place in a blender. Add remaining ingredients and blend until smooth, and salt to taste. Let sit for 10 minutes. Strain finely before serving.

Recipes from: Dylan Garret, Senior Digital Editor of WineEnthusiast (