Tequila, an old friend to many, and common enemy to more, has long been segregated for shots, horrible margaritas, and cooking chicken. But we think it is time to give it all another thought, to bring this agave spirit to the next level for your next evening outside.  So we researched, mixed, tried, enjoyed, and tossed some unique, tequila based recipes, and ultimately fell in love the Santa Carla.

Developed by Jeffrey Morgenthaler, the  bar manager at Clyde Common in Portland, Oregon, the drink was named after its rum-based cousin, the Santa Cruz.  A perfect drink for the hot afternoons and good food, the cocktail is perfect for early preparation in a pitcher, and made with the right portions, the lemon juice and simple syrup enhance the beautiful spicy tequila to a refreshing note. We recommend having thin lemon wheels and fresh cut sprigs of mint next to the pitcher for all to add to the drink as they poor for the added aromas.

• 2 oz silver tequila (We agree with Morgenthaler and recommend Corzo)
• 1 oz fresh lemon juice
• .75 oz simple syrup
• 3 dashes Bittermens Hopped Grapefruit Bitters
• Splash of sparkling water

For the individual drink, build in a 14-ounce Collins glass filled with crushed ice.  If making for large groups, multiple the ingredients by the number of drinks needed and fill into a pitcher with no ice, letting the ingredients work together until poured. For an added level of flavor when making in large pitchers, try grilling up the lemons before squeezing.  The smokiness that comes from the fruits and char add a depth of flavor that we love.

The post A New Classic Tequila Cocktail: The Santa Carla appeared first on FactoryTwoFour.

Ingredients

• 1 cup freshly brewed light roast hot coffee
• 1 tablespoon brown sugar
• 1 jigger (shot glass) Irish whiskey (We recommend Bushmills)
• Heavy cream, slightly whipped

Fill a footed glass (shown above) with hot water to preheat, emptying it after about 5 minutes.  This helps keep the coffee from being shocked bitter when poured into a cold cup. Next, pour fresh brewed hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Stir in Bushmills Irish whiskey, and top with a dollop of the lightly whipped heavy cream.  Enjoy immediately.

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• 2 3/4 ounces rye whiskey (We love Bulleit Rye with this drink)
• 1/2 ounce dry vermouth
• 1/2 ounce sweet vermouth
• 2 dashes Angostura bitters
• Lemon twist, brandied cherry, for garnish

Recommended glass: coupe glass

Combine the rye, dry vermouth, sweet vermouth and bitters in a cocktail shaker, add ice, and stir until chilled. Strain the mixture into a chilled coupe glass. Garnish with the lemon twist and brandied cherry and serve immediately.

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• 2 ounces horseradish infused vodka
• 4 ounces tomato juice
• 1/2 ounce fresh lemon juice
• 1/2 ounce olive juice
• 1/4 teaspoon horseradish
• 2 pinches celery salt
• 3 dashes sriracha sauce
• 2 dashes Worcestershire sauce

To infuse vodka with horseradish, add 1/4 teaspoon per 2 ounces of vodka to a jar overnight. Rim glass with celery salt.  To prepare the drink, mix all liquid ingredients in a tall glass with ice, stirring quickly.  Garnish with a lime if needed.

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