National Tequila Day on July 24 – Recipes from VIVA Tequila

VIVA XXXII Tequila

Celebrate the best part of what summer has to offer with National Tequila Day on July 24, 2017. Because great tequila is for more than just margaritas, VIVA XXXII Tequila collaborated with top mixologists from NYC and LA for their signature cocktails. Bringing a premium sipping tequila to the market at an attainable price point, VIVA XXXII contains two varietals: a Joven and a Reposado. The Joven ($40) is an estate grown 100% blue agave blanco, meticulously blended with our 3-year-old extra anejo. The Reposado ($45) is estate grown and rested for 6 months in new American Oak barrels. The best part? The brand donates 10% of net proceeds to animal abuse prevention charities.

VIVA Summer Solstice by TocaMadera (8450 W 3rd St, Los Angeles, CA 90048)

• 2 oz. of VIVA XXXII Reposado Tequila
• 1 oz. of Citrus Mix (equal parts lemon and lime)
• ¾ oz. of Aperol Spiked Agave Syrup (3:1 Agave Nectar to Aperol). You could also do 1/2 normal Agave Syrup and 1/4 Aperol
• Tajin Rim

Method: Place all ingredients into a shaker, add ice, and give a long hard shake. Take a coupe glass and rim with a salt/pepper/tajin mix. Double strain the cocktail (to remover ice chips) in the coupe and garnish will a rolled Grapefruit peel “flower”.

Tasting Notes:  The balance of summer in a glass: bright, refreshing and with just a bit of heat. This cocktail hits all of the major palate areas. It is tart, sweet, earthy, and just a bit spicy. It is perfect for sipping away the long nights of summer.

VIVA Rip Tide by Seamore’s (390 Broome St, New York, NY 10013)

• 2 oz. VIVA XXXII Reposado Tequila
• 1 oz. Fresh Juiced Pineapple
• ½ oz. Fresh Lime Juice
• ½ oz. Agave Syrup (3:1 Agave to Water)

Method: Place all ingredients into a shaker and give a short “dry” shake. Then, add crushed ice to shaker. Pour ice and cocktail into a highball glass and top with a float of Angostura Bitters and Pineapple Frond.

Tasting Notes: TIKI Tequila! The freshness of the juices is what brings out the natural flavors of the tequila here. A slight bit on the sweet side, it won’t leave you with a tooth ache, but rather aching for another. The softer more rounded flavor notes of the Reposado Tequila dance in this cocktail.

VIVA Crisp made by Chris Kramer @celebratedspirits of The Larchmont (5750 Melrose Ave, Los Angeles, CA 90038)

• 2 oz. VIVA XXXII Joven Tequila
• 3 fresh slices of Cucumber
• 2-3 fresh slices of Jalapeno (deseed to control spice factor)
• ¾ oz. Agave Syrup

Method: Place all in a tin and lightly muddle. Do not crush ingredients just press to express oils and flavors. Add ice and give a short and soft shake. Pour all into a Double Old-Fashioned Glass. Garnish with some something fresh and fragrant. We use a lime peel and cucumber wheel. But a large basil sprig is also recommended.

Tasting Notes: This is a very fresh and big cocktail. The cucumber and Jalapeño serve as the stage for the bright notes of the tequila to shine through. The agave gives the cocktail balance. It’s a garden in a glass!

VIVA Tourist made by Chris Kramer @celebratedspirits of The Larchmont (5750 Melrose Ave, Los Angeles, CA 90038)

• 2 oz. VIVA XXXII Joven Tequila
• ¼ oz. Mezcal
• ¾ oz. Fresh Lime Juice
• ½ oz. Fresh Pineapple
• ¾ oz. Fresh Orgeat (Almond Syrup)
• 2-3 fresh Jalapeño Slices

Method: Place all in a tin and add ice. Give a long hard shake then double strain the cocktail into a single Old-Fashioned Glass. Garnish with a Jalapeño slice.

Tasting Notes: Like any good trip, this cocktail is an experience. It has big mouth presence and will linger in your mouth and memory like any good vacation. The lime, pineapple, and almond give a nice tropical vibe while the Joven and the Jalapeno jump in, keeping the drink from getting to sweet. The mezcal comes in right at the end for a lasting, smokey finish.

VIVA Las Peaches made by Blaine Adams of Barrel & Ashes (11801 Ventura Blvd, Studio City, CA 91604)

• 2 oz. VIVA XXXII Joven Tequila
• ¼ Fresh Ripe Yellow Peach
• 1 Rosemary Sprig
• ¾ oz. Fresh lemon juice
• ½ oz. Cinnamon Simple Syrup
• 2 oz. Soda Water

Method: Place all ingredients in a tin and muddle until the peaches have expressed a decent amount of juice. Next, add ice and give a medium strength, medium length shakes and add 2 oz. Soda Water. Double strain onto fresh ice into a Highball Glass and garnish with a fresh rosemary sprig.

Tasting notes: Peaches and tequila are quite a pair. The bright citrus notes in the Joven latch onto the fresh peach and take off running. The cinnamon and rosemary are there to help balance out the flavor profile adding some spice and bitter earthy qualities. It’s refreshing, different, and will leave you asking for another. It’s not as crazy as a Vegas shotgun wedding but it is as good of a time!

 

Maralyn D. Hill

Maralyn D. Hill, The Epicurean Explorer

Executive Editor, Luxe Beat Magazine

Editor-in-Chief, Where and What in the World

Member: International Food Wine & Travel Writers Association (IFWTWA)

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Member: Society of Professional Journalists (SPJ)

Luxury & Culinary Journalist, Speaker, Food Judge

ment’or – Inspiring culinary excellence

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