Taster’s Choice – Serving up the Final Three Cocktails

Embarking on my mission to create and taste test all the featured drinks at tonight’s Fillmore Holiday Cocktail Crawl I’ve managed to make it nearly half way through quest. With the ingredients bought and two out of five drinks served we took a short break before delving into our last batch of Tres Agaves Tequila Cocktails. The evening was a hit so far. My friends were yakking -which mostly meant giving me a hard time- and enjoying the cocktails. So far, so good so on to the next set of libations.

Jalisco Blossom by Lenny Gumm.

Ingredients:

  • 1.5oz Tres Agaves Anejo Tequila
  • .25 oz Kashimiri chili agave nectar
  • .25 oz J.Witty Chamomile liqueur
  • 2 drops The Bitter Truth lemon bitters
  • Directions:

  • Stir ingredients with ice, strain into rocks glass filled with ice.
  • Twist a grapefruit peel over the drink, rub on the rim of the glass, and place into cocktail.
  • Jalisco Blossom

    Bartender notes:
    A thankfully easy drink to prepare. The ingredients were among the most exotic. Tried the Chamomile liqueur neat afterwards. Pretty dang good by itself. Would have been better and even great with a single cube of ice.

    Taster notes:
    Anne: “Ahhhhhh, a sipping cocktail. Smokey but surprisingly clean.”
    Dean: “The lighter side of Scotch. I’ll have this drink in one hand and a cigar in the other, please?”
    Yina: “I’d call it a Rusticini.”

    And then we headed to the 60’s hard-rock inspired Joplin’s Juice by Rob Albright.

    Ingredients:

  • 1.5 oz. Tres Agaves Reposado Tequila
  • Dash of bitters
  • ½ tsp. Agave Nectar
  • 3 oz. Pineapple juice
  • Garnish pineapple and cherry
  • Step-by-step directions:

  • 1. Fill shaker with ice
  • 2. Add 1 full shot of Tres Agaves Reposado Tequila
  • 3. Add a dash of bitters
  • 4. Then add the agave syrup
  • 5. Fill shaker with pineapple juice and shake
  • 6. Strain over ice
  • 7. Garnish with cherry and pineapple chunk.
  • Joplin's Juice

    Bartender notes:
    Noticed in process that I didn’t have the amount pineapple juice written anyway. My third mistake of the evening. Winged it and went with an oz. which made the drink a tad too sweet and not as fruity as it was when I remade it the following night with the ingredients above. Yet, still everybody really like this.

    Anne: “Tastes like the Carribean. Good down way too easily.”
    Dean: “A Tequila Mai-Tai with a hint of Vanilla.”
    Yina: “A sweet and sour Martini.”

    The final drink was The Zapata by Barclay Spring.

    Ingredients:

  • 1.5 oz Tres Agaves Reposado Tequila
  • 1.5 oz Pomegranate mix
  • 3 Dashes of Angostura bitters
  • 1 Fresh lime
  • Dash of simple syrup
  • 3 oz pineapple juice
  • Directions:

  • Add all ingredients.
  • Shake.
  • Pour into a martini glass with a sugar rim (if you hold simple syrup).
  • Garnish with a lemon slice, lemon twist or cherry.
  • The Zapata

    Bartender’s notes:
    Received this submission too late to include in the party but wanted to include it here since it will be featured at tonight’s crawl. Not sure what Pomegranate mix was so substituted Langer’s Pom juice. Also opted for the non-sugared rim and lemon garnish. While I was hoping for a brighter show in the glass it was still pretty dang yummy.

    Tomorrow I’ll look back at last night’s event. Share some pics and announce the audience favorite. Stay tuned.