Issue link: http://digital.copcomm.com/i/376390
september 2014 / the tasting panel / 87 Miami Meets Mexico . . . Meets France At La Gloutonnerie, a classic French Restaurant, an amazing tequila cocktail program might come as a surprise; but this is in the heart of Miami Beach, where agave spirits are hotter than ever. "Tequila is very trendy in Miami," says Bar Manager Jorge Meruvia. "And tequila cocktails—anything with spices, fresh ingredients and herbs—are really popular." With the category in hot demand and a range of Tequila REVOLUCION to play with, sky's the limit for Meruvia. "It is my tequila of choice," he says simply, "and I am always looking for new cocktails to present to my guests." To prove Tequila REVOLUCION's versatility, Meruvia whipped up three cocktails for us, one made with Tequila REVOLUCION Silver, another with Tequila REVOLUCION 100 Proof and a third with Tequila REVOLUCION Extra Añejo, which was made with a smoky chipotle reduction. "I loved the extra añejo with the chipotle reduc- tion—the smokiness and the heat is just an amazing combination." Revo-licious IN SAN FRANCISCO With a name like Tacolicious, one might expect a roadside foil- wrapped snack served with a side of cerveza, but this small Bay Area chain is offering up farm-fresh Mexican fare and an interest- ing cocktail program that inspires consumers to think outside of the Margarita. "We are 100 percent agave spirits," says Bar Manager Danny Louie, "and we're proud to develop interesting cocktails that will keep a San Francisco crowd happy." At sister restaurant Mosto, also overseen by Louie, tequila cocktails run the gamut from stirred and strong, to fresh and friendly. "We keep it simple and approachable," continues Louie, who points out that there's no Margarita variation offered on the Mosto menu because "it's also fun to bring people a little out of their comfort zone to explore the nuances of tequila." And the Tequila REVOLUCION portfolio certainly inspires Louie to explore: "I think having a range of high-quality tequilas really sets the tone for an endless opportunity," says Louie. "The things I can do with Tequila REVOLUCION Silver are completely different than what I can do with Tequila REVOLUCION 100 Proof; having so many options makes it easy for me to fine-tune cocktails as we try to perfect cocktails before they go on the menu." So how is the brand reclaiming tequila for Mexico? For start- ers, it's a completely Mexican-owned and -operated company. Further, the juice is intended to be enjoyed by a Mexican pal- ate: "It is not uncommon for a tequila company to modify their tequila for an international palate. But Tequila REVOLUCION is made in a traditional Mexican style and designed to appeal to the Mexican consumer—and the Mexican consumer is not drinking Margaritas," quips Thompson. With a lineup that includes the traditional silver, reposado and añejo expressions, as well as an unexpected extra añejo and the only 100-proof tequila to market, Tequila REVOLUCION gives bartenders plenty of ammo. "Bartenders love this tequila," com- ments Thompson, "because each expression is versatile in a variety of drinks." "Almost nobody has an extra añejo, and Tequila REVOLUCION 100 Proof is really unique, so I have a lot of fun experimenting with the tequilas," agrees Meruvia. Chimes in Danny Louie, Bar Manager at San Francisco's Tacolicious and Mosto, "The range of expressions in Tequila REVOLUCION gives me a lot of room to experiment and introduce my customers to a whole new level of tequila cocktails." THE TASTING PANEL hits both coasts with Tequila REVOLUCION to see the tequila cocktail revolution in action . . . Margaritas need not apply. Jorge Meruvia pours his Chipotle Revolucion at La Gloutonnerie in Miami Beach. PHOTO: VANESSA ROGERS Chipotle REVOLUCION ◗ 2 oz. Tequila REVOLUCION Extra Añejo ◗ 1 oz. honey ◗ 1 lemon wedges ◗ 2 spoons of chipotle reduction ◗ Muddle last three ingre- dients together, then add REVOLUCION. Shake and pour. Garnish with a lemon wheel and a sprinkle of chipotle. Flor de Jamaica ◗ 2 oz. Tequilia Revolucion Silver ◗ 1 oz. Spirit Works Sloe Gin ◗ 1 oz. lime juice ◗ Shake and fine strain into an Old Fashioned glass. Pour over ice and garnish with cilantro sprig. PHOTO: HARDY WILSON