Cindy and I are both fans of tequila. Cindy found a really nice one recently that she uses to make a delicious margarita. The recipe involves freezing Tommy’s Margarita Mix in large square ice cubes. She places the frozen ice cube(s) in a highball glass and adds a shot or more of her favorite tequila - Mandala Extra Añejo. The ice melts as you sip to become a margarita slushy!

Both of us are particular about our tequila. Those who have been out with me have witnessed my annoying Spanish Inquisition-style questions to the server: “ Do you have Lalo tequila? How about Ocho? Do you have Fortaleza? What tequilas do you have without additives?” Apparently, there is a lot of junk in some tequilas, so finding one without additives is a better option.

Several years ago, I made the switch to a skinny margarita as my drink of choice for several reasons:

My sister Karen told me that 100% agave tequila has fewer congeners (byproducts from fermentation and aging) that are linked to worse hangovers
Tequila has a lower sugar profile. Pure agave tequila has no added sugars
It’s naturally gluten-free. Made from agave, not grain, so it works for those with gluten sensitivities
Tequila has a lot of variety: tequila blanco is crisp and vegetal, reposado and añejo can have vanilla, caramel, and oak notes from barrel aging, similar to whiskey
It’s versatile and works in cocktails (margaritas, palomas) or sipped neat like a fine whiskey, especially aged varieties
Lastly, tequila has protected Denomination of Origin status tied to specific regions of Mexico, similar to Champagne, meaning quality standards are baked into how it’s made

Tequila Sunrise

2 oz tequila

4 oz fresh orange juice

½ oz grenadine (a sweet red pomegranate syrup)

Fill tall glass with ice
Pour in tequila and oj and give it a quick stir
Slowly pour the grenadine down the inside edge of the glass. It will sink to the bottom and slowly rise, giving the drink a layered sunrise effect
Garnish with an orange slice and a cherry

Margarita

⅓ Fresh lime juice

⅓ Cointreau or Triple Sec

⅓ Tequila (Lala or Ocho or the tequila of your choice)

Spread some sea salt (coarse or sea salt. You can use Tajin for a spicier rim) on a plate
Rub the rim of a lowball glass with a wedge of lime and then coat the rim with salt
Carefully fill the glass with ice, trying not to touch the rim.
Combine the three ingredients in a cocktail shaker (or pitcher, if you have a big group) and pour over ice
Garnish with a wedge of lime (or small red pepper or slice of jalapeño for more of a kick)

Paloma

2 oz blanco (silver) tequila

2 oz fresh pink grapefruit juice

1/2 oz fresh lime juice

1/4 oz agave nectar or simple syrup

2 oz club soda or sparkling water

Coarse sea salt or kosher salt (for the rim)

Rub a lime wedge along the rim of a highball or Collins glass and dip it in salt. Fill the glass with ice.
In a cocktail shaker, combine the tequila, grapefruit juice, lime juice, and agave/simple syrup. Add ice and shake vigorously for 10-15 seconds until chilled.
Strain the mixture into your prepared glass. Top with sparkling water, stir gently to combine, and garnish with a fresh grapefruit wheel.

**Caveat: Like everything, moderation matters. Please drink responsibly.