Issue link: http://digital.copcomm.com/i/376390
In this and all of their aged tequilas, like triple-distilled Corralejo Reposado and premium Corralejo Añejo, "there's a softness and richness that is unparal- leled," Berardi explains. "Our silver is a base for all of our aged tequilas, and the beautiful agave flavors in that silver really do transpose through other expressions we have." Just ask Colin Pflugradt, Bar Manager of Sol Cocina in Newport Beach, a Baja restaurant that has featured Corralejo on their menu since opening in 2009. "I love working with Corralejo Blanco in cocktails—it's agave in its purest form, and it has a subtle peppery note while still being incredibly smooth." For a twist, Pflugradt recommends opting for a Corralejo Horchata Martini; he infuses the tequila with chai tea overnight and shakes it up with a cinnamon rice milk that he makes in-house. And how would Pflugradt himself take his tequila? "Hands down, pairing Corralejo Reposado with a house- made sangrita!" Sangrita is a tradi- tional Mexican way of serving tequila: It's a shot of a fiery house-made tomato-based drink that you're meant to interchange with sips of tequila. "I run sangrita specials all the time, in addition to our everyday house recipe. It can be basil sangrita, tomatillo sangrita. Every sipping tequila you get at my bar comes with a sangrita on the side. It was a little ahead of its time when we first opened, but it's such a great education tool and people really seem to appreciate it." Berardi agrees—and then lets out a big laugh. "We serve sangrita with tequila when we bring Corralejo all over the world! And we will improvise with nearly anything. When I was in South Africa, we sliced a cherry tomato in half, topped it with salt and Tabasco and ate it with our Blanco!" That reverence for tradition, com- bined with creativity and congeniality, exemplifies the spirit inside the Corralejo bottle. It's also the driving force behind Berardi's next project, launching in October: the development of a tonic soda specifically meant to be paired with tequila. Inspired by the gin and tonic bars of Barcelona, he's aiming to make Corralejo the pioneer of the tequila highball as the go-to for a refreshing agave cocktail. "There's no other spirit like tequila," Berardi says emphatically. "No other spirit takes at least seven years to form! There is something very special going on in that glass. Just add some tonic soda and maybe a splash of fresh juice—that is a beautiful thing." Tequila Corralejo is imported by Infinium Spirits in the U.S. Contact your local sales rep or visit www.infiniumspirits.com for more. The lineup of Corralejo cocktails at Sol Cocina in Newport Beach, CA demonstrates the tequila's versatility. Tequila Last Word ◗ ¾ oz. Corralejo Blanco ◗ ¾ oz. green Chartreuse ◗ ¾ oz. Luxardo Maraschino ◗ ¾ oz. fresh lime juice ◗ Shake with ice and strain into coupe. La Rosita ◗ 2 oz. Corralejo Reposado ◗ ½ oz. Campari ◗ ½ oz. sweet vermouth ◗ ½ oz. dry vermouth ◗ 1 dash Angostura Bitters ◗ Stir with ice, strain into coupe and garnish with orange twist. Tequila and Sangrita ◗ 2 oz. Corralejo Añejo or Reposado ◗ 2 oz. sangrita (Sol Cocina recipe: 1:1 tomato and orange juice; add lime, salt and hot sauce to taste) ◗ Serve tequila and sangrita neat in two separate shot glasses. Tequila and Tonic ◗ 2 oz. Corralejo Blanco or Reposado ◗ 5 oz. tonic soda ◗ ¼ oz. lime juice ◗ Fill a highball with ice and pour in all ingredients. Garnish with lime wedge and a cool summer breeze. Horchata Martini ◗ 2 oz. Corralejo Blanco (infused with chai tea overnight) ◗ ½ oz. 1921 Crema de Tequila ◗ 2 oz. horchata mix (rice blended with water, vanilla and cinnamon) ◗ Shake with ice, strain into Martini glass and dust with cinnamon. Corralejo lends itself to stirred cocktails as easily as shaken ones, to creamy creations as readliy as fruit-forward frappés.