Brewed Awakenings

• 1 ½ parts Hornitos® Black Barrel® Tequila
• 1 ½ parts coffee liqueur
• ¼ part vanilla syrup *
• 1 part heavy cream

*To make vanilla syrup, mix together 1 part sugar, 1 part water and 1 part vanilla extract. Bring to a boil and cool before serving (approximately 1-2 minutes)

 Preparation: Combine all ingredients in a glass and serve

 Bitters Sweet Barrel

• 1 ½ parts Hornitos® Black Barrel® Tequila
• 1 part Campari® Liqueur
• ¼ part Sweet Vermouth
• 2 parts Seltzer
• Dash of orange bitters

Preparation: Stir all ingredients in a mixing glass. Serve in an old fashioned glass. Garnish with an orange peel or slice.

A special thanks to Hornitos for working with us and sharing these amazing recipes.

The post Tequila Cocktails for the Holidays appeared first on FactoryTwoFour.

“It’s probably just a flock of wild turkeys, like that time in California,” I said, taking a swig from the bottle of Siete Leguas and handing it to Rich.

We were scrambling down the side of a volcano in the dark because I’d had a romantic notion that it would be fun to watch the sunset from the rim of the Tequila volcano while drinking tequila.

Inland Jalisco is the epicenter of Mexico’s tequila industry. Agave, or maguey, is everywhere—the spiky blue-green plants cover the rolling hillsides and grow around houses. Some farmers even take advantage of extra space and plant right up to the shoulder of the highway. Every town boasts a distillery or two hundred, and the main streets are lined with folksy liquor stores.

We were three days into an open-ended road trip through the region. Our goal was to get off the beaten path, and enjoy  Jalisco’s famous birria, tacos de barbacoa, volcanoes, lakes, and, of course, tequila. Our first stop was Atotonilco el Alto, just east of Guadalajara on Highway 90. The town was  devoid of tourists and beautiful in a distinctly Mexican way, the market pungent and bustling, the plaza hemmed by colonial buildings painted in saturated colors: sky blue, lime green, burnt orange, violent purple. More beautiful yet was the sight of the giant signs heralding the home of one of my favorite tequilas: the estimable Siete Leguas. I felt like Charlie on his way to the chocolate factory.

Siete Leguas headquarters is not a distillery, but contains a liquor store that reminded me of the duty-free shop at the airport. The woman behind the counter was impeccably made up and seemed confused by our request for a distillery tour. We’d stupidly neglected to make an appointment.

“The tour started at 11,” she said in Spanish. “It’s already over. Just one today.”

My heart sank. We’d driven 3,000 miles to get here, and Siete Leguas had been one of my major goals for our trip to Mexico. We had to be in Guadalajara that evening for a baseball game (Charros de Jalisco v Tomateros de Culiacán), so this had been our only chance to tour the distillery. We were forlornly standing  in the shiny gift shop when an elegant older woman breezed in. She wore her black hair long and loose, and a slouchy black-and-white scarf accented her silk blouse and black capris.

“You’re here for a tour?” she asked, in very good English. I suddenly realized how scruffy we looked, but she gazed upon us with absolute warmth and courtesy.

“Yes. I’m sorry we didn’t make an appointment. Siete Leguas is my favorite tequila.”

“Is it?” she smiled with genuine delight. “I think we can work something out. In fact, I’ll give you a tour myself.” I got the impression that giving tours wasn’t really part of her job description, but she was completely gracious about the interruption.

She led us to a pick-up truck and a mustachioed driver chauffeured us to one of the company’s two distilleries. Due to our negligence with reservations, we were able to see the facility that isn’t a showcase. La Vencedora, our guide explained, is the less-traditional of the two distilleries. At the show distillery, El Centenario, they grind the agave with a traditional stone wheel pulled by mules (a tahona), while La Vencedora uses a roller mill. Tequila from both distilleries is mixed to make the final product.

For a distillery that wasn’t designed as a showcase, La Vencedora was surprisingly old school. We walked into a cavernous building filled with mountains of maguey. Jimadors hacked at the agave hearts with coa de jima (flat-bladed knives attached to wooden poles), and then tossed the piñas into nifty shoots that drop to the room-sized brick ovens, where the agave steams for days.

The overall impression is of a straightforward and meticulous operation. Siete Leguas isn’t cutting any corners. Instead of the speedy stainless steel autoclaves used by bigger distilleries, Siete Leguas slow cooks in brick. We sampled dark pieces of cooked maguey that reminded me of caramelized pumpkin. The distillery also practices open-vat fermentation, which  likely contributes to the flavor of the tequila.

We climbed up metal stairs to check out this step in the process: the fermentation of the baked hearts. Pond-sized vats bubbled with fibrous liquid. With delight, I breathed the sweet, yeasty air. I sniffed the spicy notes of tequila blanco emerging from the tall stills. The entire building was suffused with intoxicating smells.

The copper stills were manned by stern-looking men in work clothes. We watched tequila pour, sparkling, into a metal vat the shape of a giant tea cup. Our gracious guide filled us snifters directly from the spout. The tequila was smooth yet complex, sweet yet spicy, mellow yet vibrant. I must have looked appropriately appreciative, because she looked pleased. “It’s her favorite tequila,” she told the distillers, who actually grinned and seemed genuinely gratified, as though they were surprised to hear that some random gringos would have ever even heard of Siete Leguas.

When we left, our guide casually handed us two bottles of Siete Leguas reposado.

“Two free bottles of some of the world’s finest tequila?” I said in wonderment as we walked back to our dusty Hyundai. “That can’t be typical. Plus, the tour was free.”

“Yeah,” Rich agreed. “I don’t think we’re going to top that.”

Instead of touring more distilleries, we decided to go camping and explore the countryside. We’d do wholesome things like visit ancient ruins, swim at the local water parks, and hike. Which was how we ended up getting lost on the side of a volcano in the dark with a bottle of tequila.

On our first attempt, we’d driven from our camp in Etzatlan to the town of Tequila, which sits at the base of the verdant Tequila volcano. As we drove in circles looking for the road up the mountain, we were hit by a sudden and torrential rainstorm, the kind that turns streets into rushing brown rivers in mere minutes. Visibility was terrible, and we were forced to park the car and wade to refuge: a bar on the Tequila town square, where we drank overpriced palomas and listened to the drunken flirtations of hipster gringos and rich kids from Mexico City.

The following day we toured the ancient Guachimontones ceremonial site, sampled the local pulque, and wandered through a cemetery. In the afternoon, we headed to the volcano. It took us nearly an hour to even find the cobblestone road that ran out of  town and up the side of the  Volcán de Tequila. And then it took us an hour to drive up the  17 kilometer road, which started out bad and got worse gradually, insidiously, until I worried that our axles would snap. We traversed potholes the size of ponds and drove over rubble piles that jacked the passenger side up so far that I worried that we’d flip. But we’d persevered. Because, in addition to have romantic notions, I’m extremely stubborn.

I peered anxiously at the setting sun. “I think we can still make it,” I said. “We’re only a couple of kilometers from the top.” We rounded the corner to face an imposing gate and a number of no trespassing signs.

As we were taking this in, a gang of boys roared down on motorbikes, riding through a narrow gap in the fence. They skidded to a stop and stared at us.

Hmm…A motorcycle gang on the side of a volcano. This was the stuff of B movies. But I tried to keep things nonchalant.

“Hey, is it still possible to get up to the rim of the volcano?” I asked in passable Spanish.

He grinned. “Yeah, don’t pay any attention to the signs. It’s just a little way. You can still go up on foot. It’s not a problem!” He then issued directions in the typically Mexican rapid-fire style, and he and his buddies roared down the mountain.

The sun was sinking low, lighting up lakes like mirrors on the floor of the valley 8,000 feet below. Despite the late hour and my brand-new fashion huaraches, we squeezed past the gate and set off on foot.

“A little way,” turned out to be two or three kilometers straight up. We weren’t even in sight of the top when the sun set, but we paused to stare at the tangerine ball of fire sinking into skeins of clouds over fields so far away that they’d faded to blue. Against the bright sky, the oak and pine trees were sharp black silhouettes. We passed the bottle of Siete Leguas and contemplated the land from whence it came.

We never did see the spine of hardened lava at the center of the volcano. We got lost and we got blisters. When we finally found the car again, it was well into the night. We jolted back down the mountain and drove through the warm Jalisco night. Off the beaten path indeed.

The post Off the Beaten Path: Adventures in Tequila Country appeared first on FactoryTwoFour.

For the Atlanta Falcons, I had to concoct something that represented the inner ethos of a team that is the underdog by default and striving to defeat the looming colossus before them. They are feisty and hungry yet never cocky or overbearing like the Patriots; they have no superstars other than Julio Jones yet their line up of average yet driven players have been propelled by superb coaching and a ravenous fan base. At their core the Falcons are a long shot and a risky bet yet everyone seems to be rooting for the spunky and engaging little guy.

Just like the Falcon’s coaching strategy and their season as a whole this Grilled Grapefruit Paloma takes a bit of effort but you will be rewarded with a top-tier cocktail in the end. You will need: 2 parts Hornitos Plata Tequila, 1 part fresh lime juice, ¾ part ginger sage syrup, 2 dashes Angostura bitters, grapefruit beer to top the drink plus Grapefruit Sage sprigs.

Combine equal parts sugar and water with 1 ginger slice and 4 sage sprigs and bring to a boil to create ginger sage syrup. Allow the mixture to cool, combine all ingredients except grapefruit beer in a shaker with ice and shake vigorously. Strain the mixture into a highball glass filled with ice and top with grapefruit beer. Garnish with a grilled grapefruit slice.

For the Patriots I decided to not focus on the team as a whole for the inspiration of my cocktail but instead use the enigmatic leader Bill Belichick for the source of this creative endeavor. How do you create a crafted cocktail for a man who cuts off the sleeves of his hoodies AND wears it in front of a national audience? How do you fashion a custom creation after a leader who is not on “Instachat” or “Snapface”?

The answer is simple: A plain ole rum and coke. Belichick is a simple man with simple taste, yet he demands nothing short of excellence. Since Belichick accepts only the best of everything around him delivered in simple elegance I used the superb Cannon Beach Distillery Rum as the base of this simple yet brilliant cocktail. Cannon Beach Rum is amazing and if you want to try something a bit different make sure you give their un-aged and award winning White Rum a chance. If you are not near the distillery go to Crafted Life to get it delivered to your door.

For this Super Bowl game go for the unorthodox and create a custom cocktail for your favorite team, and if you need help serve up one of my hand crafted options.

The post Super Bowl Cocktails Representing Your Favorite Team appeared first on FactoryTwoFour.

To create the Juan Collins start with 1.5 oz of top shelf tequila in an ice filled tumbler; I recommend Sauza 901 tequila because of it’s over all smooth quality due to the triple distillation process. Add 1 fresh lemon juice and a teaspoon or so of organic agave nectar, if you do not have nectar agave syrup works as well. Stir well in the tumbler with a bar spoon, being sure to mix the agave throughout the entire drink and top with club soda. The result is an extremely refreshing and multidimensional cocktail that is sweet, tart, and invigorating with every sip.

Discovering new takes on the tried and true cocktail greats is a passion of mine and the Juan Collins, a south of the border take on the Tom Collins, has to be one of my favorites. Be sure to start with a great tequila, add fresh lemon juice and agave nectar and you have yourself an amazingly tart and sweet creation that works any month of the year.  

The post The Juan Collins: A Fresh Take on an Old Favorite appeared first on FactoryTwoFour.

Hornitos La Man-Za

• 1 part Hornitos Spiced Honey Tequila
• 1 part apple cider
• ½ part lemon juice
• 4 parts Mexican lager

Preparation: Combine all ingredients except Mexican lager in a shaker, shake vigorously, strain over fresh ice and add Mexican lager.

The La Man-Za is built atop a the perfectly crafted Hornito’s Spiced Honey Tequila that gives Hornito’s already superb tequila a slight honey sweet edge that creates a tremendously accessible sipping tequila. The apple cider lends slight notes of spiciness as well as natural sweetening while the Mexican Lager (I used Modelo) creates a refreshing finish that adds to the already easy drinking nature of this cocktail. Drinking the La Man-Za evokes images of cool summer afternoons wrapped in a sweater, this is one of the greatest drinks of fall.

901 New Fashioned

• 2 parts 901 Tequila
• 2 dashes Angostura bitters
• 1 part maple syrup
• Blueberries for garnish

Preparation: Stir all ingredients over ice in rocks glasses. Garnish with skewered blueberries.

The New Fashioned is once again a new and invigorating take on an old classic that I have been experimenting with a lot over the weeks; the Old Fashioned. The 901 tequila that serves as a base gives the cocktail a strong and crisp agave base that is far different from its bourbon-based counterpart while the 100% maple syrup sweetens the New Fashioned perfectly without overpowering the drink. The Angostura bitters give it a hint of rooty-ness while the fresh blueberries make a welcome sweet garnish that are best enjoyed between sips. The 901 New Fashioned is an incredibly clever take on an old favorite of my that will satisfy anyone even on the coldest of autumn nights.  
Be sure to pick up one or both of these tequilas for a fantastic chilly night in with some of the best fall cocktails I have had to date.  

The post Fall Tequila Cocktails: Move Beyond the Basic appeared first on FactoryTwoFour.

The Spanish Fashion is an inspired take on the Old Fashioned and Herradura Silver is the perfect tequila to make it come alive. To create the Spanish Fashion add 2 ounces Herradura Silver, ½ ounce sweet sweet vermouth, and a dash of bitters to an ice filled shaker. I always prefer stirring my cocktails over shaking (Bond ruined cocktails for a generation) and straining over a tumbler with a single spherical ice cube and a maraschino cherry garnish. The result is an outrageously smooth and refreshing cocktail thanks to the tequila base while the vermouth adds sweetness to the palate as the bitters opens the whole drink up with its earthy features.  

The Paloma is an awesome grapefruit based tequila cocktail that shines when made with Herradura Reposado. To make the Paloma simply fill a rocks glass with ice and add 2 ounces Herradura Reposado, ½ ounces of fresh lime juice, top with fresh Grapefruit juice, stir gently, and garnish with a lime wedge. What you find before you is a delightfully tangy and citrusy drink that is not overbearing but full of flavor and soul. The Paloma is best enjoyed on a cool summer evening before dinner.

Be sure to pick up one of Herradura’s unparalleled tequilas and try these amazing cocktails to impress your friends with your knowledge of amazing non-margarita tequila drinks.

The post Herradura Tequila Cocktails: Go Beyond the Margarita appeared first on FactoryTwoFour.

For the Old Fashioned you MUST use Hornitos Black Barrel Tequila because you really need its bourbon aspects to make the drink come alive. For this variety Hornitos takes their already superb Añejo tequila and ages it in deeply charred oak barrels where they are left for four months to acquire a deeper and darker golden amber color and the smoky flavor characteristic of American bourbon. To make the Old Fashioned stir two ounces of Black Barrel, 2 dashes Angostura Bitters, and a touch of simple syrup. I poured the cocktail over a single large spherical ice cube for even cooling, you should garnish with a cherry and orange peel but I sadly did not have those at the time of this article. The resulting cocktail pays homage to its bourbon roots while Hornitos Black Barrel Tequila gives it a whole new spiciness and refreshing drinkability.

Take a great leap and try Hornito’s Black Barrel Tequila in your Old fashioned, you will be rewarded with a new and innovative take on a tried and true classic.

The post Hornitos Black Barrel: The Old Fashioned Revisited appeared first on FactoryTwoFour.

I rarely have tequila on the rocks because their are nearly none that have complex and deep enough flavor profiles to warrant it, but Hornitos Black Barrel Tequila flips this preconceived notion on its head. I poured the Black Barrel Tequila over a single large ice sphere and a whole new world of liquor opened up before me. The color is a dark amber that looks unmistakably like american whisky with a nose that is clearly tequila in base but with notes of vanilla and an oaky smokiness imparted by the barreling process. The palate is surprisingly oak forward and the Añejo base works very well to compliment and expose it. The oak aging process gives the already solid Añejo base a much deeper and complex flavor than I would ever expect with hints of vanilla and citrus dancing around the edges. This aged tequila ends strong with a clean and smooth caramel and wood infused finish.  

Since we are fully in the grips of the hot summer heat here in Colorado I decided to give the Hornitos recipe ‘Bitters Sweet Barrel’ a shot at my home bar. I put 1 ½ parts Hornitos Black Barrel Tequila, 1 part Campari, ¼ part Sweet Vermouth and 2 parts seltzer on ice in a mixer, stirred and strained over fresh ice, garnishing with a lime. This cocktail is perfect for summer drinking; the Campari gives a distinct earthiness to the palate due to its complex base that acts to accent and complement the oaky nature of the barrel aged tequila. Coupled while the seltzer water, Sweet Vermouth, and lime you have an amazingly refreshing, complex, and drinkable cocktail with depth that is perfect for hot summer afternoons.  

Do dad a favor and get him Hornitos Black Barrel Tequila for Father’s Day; it is a tantalizingly complex Tequila that perfectly incorporates the best of the whisky world while not abandoning  the roots that makes Hornitos so great.

The post Hornitos Black Barrel – Tequila That Drinks Like Whisky appeared first on FactoryTwoFour.

[nextpage title=”1″ ]Hornitos® Plata Paloma

For someone you just started seeing

• 2 parts Hornitos® Plata Tequila
• ½ part lime juice
• 2 parts white grapefruit juice
• 2 parts club soda

Preparation: Combine ingredients in a glass and serve. Garnish with a lime slice.

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[nextpage title=”1″ ]Dulce y Picante

For the steady girlfriend/boyfriend

• 1 ½ parts Hornitos® Plata Tequila
• ½ part Green Chartreuse® Liqueur
• ¾ part pineapple juice
• 1 jalapeno slice
• ¾ part simple syrup*
• ¾ part lime
• Handful of cilantro

*To make simple syrup, mix together 1 part sugar and 1 part water and bring to a boil (approximately 1-2 minutes). Cool before serving.

Preparation: Muddle cilantro in a mixing glass, then gently muddle jalapeño on top of cilantro, then add remaining ingredients into a mixing glass. Shake well for approximately 8-10 seconds. Double strain into a double old fashioned glass rimmed with paprika sea salt. Garnish with a cilantro leaf and/or pineapple leaf.

All trademarks are the property of their respective owners.

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[nextpage title=”1″ ]Berried Treasure

For “The One”

• 2 parts Hornitos® Reposado Tequila
• ¾ part simple syrup*
• ¾ part lemon
• 6-8 blackberries
• 1-2 rosemary sprigs
• 2 dashes Angostura® Bitters

*To make simple syrup, mix together 1 part sugar and 1 part water and bring to a boil (approximately 1-2 minutes). Cool before serving.

Preparation: Add rosemary sprig and muddle, then add 6 blackberries into a mixing glass and muddle. Add the rest of the ingredients and shake well. Double strain into an old fashioned glass. Garnish with a rosemary sprig and two blackberries.[/nextpage]

The post Tequila Up Your Valentine’s Day appeared first on FactoryTwoFour.

[nextpage title=”1″ ]Ginger Blitz

• 2 parts Hornitos® Plata Tequila
• ¾ part honey
• ¼ part allspice
• 1 part lemon
• 1 ½ parts ginger beer

Preparation: Mix together allspice and honey. Add all ingredients into a mixing glass, excluding ginger beer. Shake well for approximately 3 seconds. Add ginger beer and strain into a Collins glass. Add ice and a mint sprig for garnish.

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[nextpage title=”1″ ]Touchdown Spike

• ½ cup Hornitos® Plata Tequila
• 4 12-oz bottles lager
• ¼ cup orange juice
• ¼ cup DeKuyper® Triple Sec

Preparation: Fill pitcher with Orange Juice, DeKuyper® Triple Sec, and Hornitos® Plata. Slowly pour lager into a pitcher. Stir to mix. Fill pint glass halfway with ice and add the Signal Caller. Makes 4 – 6 servings.

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[nextpage title=”1″ ]Seattle Scramble

• 3 parts Hornitos® Plata Tequila
• 1 ½ parts lime juice
• 1 part agave nectar
• 3 pineapple chunks
• 5 sprigs of cilantro
• 2 thin Habanero pepper slices

Preparation: Muddle all ingredients together, add ice, shake well and strain into an old fashioned glass over fresh ice. Garnish with a Habanero slice.

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[nextpage title=”1″ ]Foxboro Sangrita

• 6 parts Hornitos® Plata Tequila
• 5 parts tomato juice
• 5 parts pineapple juice
• 1 part fresh-squeezed lime juice
• Teaspoon of hot sauce
• 1 pinch of salt
• 4 dashes of Mexican Worcestershire sauce
• ½ teaspoon crushed garlic

Preparation: Mix ingredients 2-8 well; chill in the fridge. Serve in a tall shot glass. For best flavor, make a day before serving. Serve your freshly-made Sangrita with a smooth shot of Hornitos® Plata Tequila. Sip alternately.

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The post Super Bowl Cocktails appeared first on FactoryTwoFour.

I’m as guilty as the next person of seeing someone get a tequila rocks or vodka neat and passing judgment, but that all changed when I had the pleasure of sampling Mount Gay Black Barrel rum. I was in the camp that rum should be used for Tiki style drinks, but then again I’d only had garbage rum that required copious amounts of sugary mixers to hide the taste. Needless to say I was skeptical when I was told this rum could replace whiskey in classic drinks like a Manhattan, but sure enough it did and it was better than an original (disclaimer: I don’t like whiskey based mixed drinks, just a couple cubes). Then came the moment of truth, rum neat. Swallowing my initial gag reflex, as all my prior mistakes were trying to escape, I took a sip, held it in my mouth and reluctantly took it down, but for the first time in my life this reluctance stemmed from enjoyment. A door was opened and there was Gene Wilder singing to me, “come with me / and you’ll be / in a world of pure imagination.”

I suddenly had a lot of living to do and next up was to take on my arch-nemesis, tequila. My tequila experience is different from rum in that I’ve had ones I’ve regarded as nice, such as Patron, but I was left speechless by the tequila a friend chose for me to sip. It was as though it was a new type of liquor altogether and my biggest regret of the night was that I can’t recall the name on the bottle in that dark basement bar.

And while my life was forever changed during this week span and my palate awakened to flavors never before experienced my love of scotch persevered. It’s not just the taste, but also the accompanying historical aspect. It’s like reading old literature where the historical context is equally as important to the words on the page. A glass of Syndicate 58/6 over a single cube tells a story of slightly fruity notes on the tongue. While the story of re-discovered casks in Edinburgh and a recipe dating back to the early 1800s stimulate my mind.

Experiment with different liquors and don’t be scared to spend a little more money. No matter what you’re drinking at the end of the night you‘re only going to be left with the memories of the evening. So you might as well go outside your comfort zone and try new spirits and learn about their rich history along the way.

The post Enjoy Your Liquor Neat (Or On The Rocks) appeared first on FactoryTwoFour.

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.