hornitos tequila & grand marnier
Grand Marnier is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of true cognacs and distilled essence of bitter orange. Grand Marnier is 40% alcohol (70 Proof in UK, 80 Proof in US). It is produced in several varieties, most of which can be consumed “neat” as a digestif and can be used in mixed drinks and desserts. In France this kind of use is the most popular, especially with Crêpes Suzette and “crêpes au Grand Marnier”. César Ritz reportedly came up with the name “Grand Marnier” for Marnier-Lapostolle, who in return helped him purchase and establish the Hotel Ritz Paris.
Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 kilometres (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican state of Jalisco.
The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave tequila grows differently depending on the region. Blue agaves grown in the highlands region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor.
Mexican laws state that tequila can be produced only in the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. Mexico has claimed the exclusive international right to the word “tequila”, threatening legal actions against manufacturers of distilled blue agave spirits in other countries.
Tequila is most often made at a 38–40% alcohol content (76–80 proof), but can be produced between 35–55% alcohol content (70–110 proof).
Example of top shelf margarita at La Casita Gastown:
No comments:
Post a Comment