This is how everyone should drink.

 

That's pretty much all we drink, Don Julio Blanco or Anejo.

Sorry if I was vague in the previous posts, but we found this is the new best entry level sippin' tequila.

Patron used to be really good, but they changed something up about 2 yrs ago. You can still find older bottles in Mexico (we still had a few in the house), but we've moved on, and Don Julio is our current standby.

The nice thing about Don Julio is it's a comparative Ferrari of Tequilas. The $50 bottles are their entry tequila...not their "top shelf over the $30 stuff" tequila.

The really high end Don Julios like Real and Reservo are AMAZING, and this quality is present even in the $50 bottles you'll find next to the run of the mill stuff at your local brown bag.

We've tried LOTS of others, and you're right, Don Julio is hard to beat, especially for such a decent price.

 

Hmm, I've never used orange juice in mine, just fresh lime juice, triple sec and tequila. Might give the OJ a try. One thing I might suggest is that instead of using regular sugar or simple syrup, try agave nectar if you want to sweeten it up. Careful not to add too much because it's extremely sweet, but it keeps the drink agave-y.

I prefer rocks almost exclusively now, but there was one place that we used to frequent for happy hour when I was in grad school (Mesa Grill on West Gray in Houston, don't know if they're still around) that had killer frozens. Mostly because they were strong, but they were tasty as well. They were $2 or $3 during happy hour, served in pint glasses filled to the brim. Two of them would have me in a good state, three and I was pretty damn drunk, and I wasn't a lightweight back then. Happy hour also included their homemade sweet potato chips and this great smoky salsa, and a free quesadilla bar (I'd tip the cook though). I could get dinner and drunk for $10-12, man, those were the days.

 

How long will Tequila stay good in a corked bottle? I bought a bottle of Camino Real when I was in Mexico on a recommendation (don't know if it is even a good bottle). I tried the whole sipping thing but found that I didn't like it and could only handle tequila straight when done as a body shot. So I have more than 3/4 of a bottle that's been stored in the cupboard for about 5 years.

 

It will stay good darn near indefinitely. Nothing funky is going to grow in it. Most spirits have long shelf lives. I have a bottle of Ardbeg 10 (scotch) that's been open since probably '01-02-ish. It's wonderful but I only sip off it occasionally. I have several bottles of various liquors that have been open for 4-5 years and they're all fine. Some lower-alcohol liquers will go bad, like Bailey's, but it will be pretty obvious when that happens.

 

Top shelf tequila is for drinking neat. I use the cheapest tequila I can find for my margaritas. The Granma makes up for any amount of cheap tequila.

 

If the booze you have on hand has to be mixed, it's not good enough. If it doesn't have to be mixed to diguise it, don't!

(Exceptions allowed for Cuba Libre and Long Island Iced Teas...)

- L

 

I used this recipe last night. Excellent y8s. It's a tasty way to sleep until noon the next day.

The only thing I say different about this recipe in my opinion is once it's mixed the quality of the tequila doesn't matter much but silver is a must.



Anyone up for a roadtrip to Tequila Mexico?
<-reposado fan

 

Man, I really want a Margarita right now... Wish there was a damn ice machine in this hotel.

 

Instead of Margaritas this weekend we actually tried Don Julio Blanco with pineapple juice. Don't know where they got the idea, but it was pretty good. Tequila flavor still came through great, not too sweet (on ice), and one hell of a fast way to get three sheets to the wind.

 

i made some margs for my friends. it was roughly the 3 tequila 2 triple sec 1 lime juice + splash of water + splash of simple syrup recipe.

and they were still way too strong. is half a bottle of el jimador for 3 people too much??