Both the weekend and bar beckon, and with the UK’s annual Tequila & Mezcal Fest taking place in Spitalfields, you don’t need an excuse to slice up the lemons and knock back those slammers (as if you ever do). We’ve got several London bars befitting the occasion and three Tequila cocktail recipes for un pocito pre-gaming at home, compiled by our resident Imbibe don and Tequila pro Laura Foster, who certainly knows her shots from her nots.
Tequila’s been enjoying an image overhaul in recent years. While it may still be the oil to grease the wheels of late-night revelry, it’s also taken its rightful mantle as a quality drink. Having said that, it’s important to remember that tequila doesn’t stand on ceremony. It doesn’t require fancy glassware or complicated drinks.
The canon of classic tequila drinks are all quick and easy to make: the Margarita, with its winning mix of tequila, lime and triple sec; the Paloma, a thirst-slaying highball with grapefruit soda, and the Batanga, which is essentially a tequila and Coke.
As people realise that there’s more to tequila than a lick of salt and a lemon wedge, two key messages have spread. First, that you should sip it, not shoot it – though there’s no need to be so puritan about this as some of my favourite nights out have ended with a slammed tequila or two.
Second, that to drink a quality tequila, you should ensure that it’s 100% agave. This is the big pineapple-like plant that tequila is made from, and unless a bottle is marked as 100% agave, up to 49% of the tequila could contain other sugars. These are known as mixto tequilas, the stuff that will generally give you a headache the morning after; though some are great quality and similarly some 100% agave spirits are best left alone. It can be confusing so if you’re looking for guidance, then read on...
One of the most recognisable tequilas must be Jose Cuervo, and its premium expression, the Tradicional Silver, launched last year. It’s got vanilla and butterscotch notes that I think works well with Coke. Next, you’ll find Olmeca Altos in many bars. It’s green and grassy, with some toffee characters and a touch of spice.
Two of my absolute favourites – Tapatio and Ocho – might be different brands, but they’re made by the same man, Carlos Camarena at the La Alteña distillery. Tapatio is all roast agave and honeydew melon, a touch of salt and smoke, while Ocho is released in vintages, each hailing from one specific site.
And finally, if you’re looking for something tasty in the upper end of the tequila market, then give Don Fulano a try. The Blanco is excellent, while daredevils can try the Fuerte, a strong drop at 50% abv.
If this has got you into the spirit, here's where to sample it...
Cafe Pacifico, Covent Garden (below)
The best seats in this Mexican restaurant that’s been open for almost 30 years are along the wide wooden bar, where you can sit and sample your way through the extensive range of tequilas. Remember: sip, don’t shoot!
Casita, Old Street (below)
My favourite bar in London, this tiny little joint isn’t the grandest spot to drink, but it certainly has the warmest welcome from staff and customers alike. Their Tequila con Verdita, a shot of tequila served with a shot of refreshing green juice on the side (see recipe above to try it at home), is a rite of passage for any new visitors.
El Nivel, Covent Garden (below)
The grown-up sister to Café Pacifico, this bright and breezy first-floor bar specialises in all spirits made from the agave plant, covering tequila and mezcal, as well as the lesser-known raicilla and bacanora. Try their ‘oscura tentacion’, a dark chocolate mousse, paired with Herradura Reposado.
El Patrón, Putney (below)
A relatively new venue in Putney, head downstairs to a kitsch cavern of fun times, where stick-on moustaches and Mexican props reign supreme.
The Pink Chihuahua at El Camion, Soho (below)
This late-night den of iniquity has played host to some of my favourite nights out in London. Legendary bartender Dick Bradsell can be found racking up the Sangrita – a red, spicy juice – alongside the tequila shots. Always the best option when you’re looking for a party until 3am.
And if you want to recreate it at home...
The drinks here are my favourite party starters. In case you were wondering, I’ll always order a Tommy’s Margarita over the original Margarita. And as for the salt rim question, why not compromise and cover half the glass? Just make sure that you’re using high-quality salt. World of Zing has some flavoured salts to experiment with. Try the Applewood Smoked Sea Salt, which adds a lovely bonfire aroma to your drink. It’s far better than licking Saxa off the back of your hand at the end of the night.
Tommy’s Margarita
This is a real improvement on the original Margarita recipe, swapping the triple sec for agave syrup to give an amplified richness to the cocktail.
50ml tequila
25ml lime juice
12.5ml agave syrup
Glass: Rocks
Method: If you want salt around the rim, wet it with lime juice and then dip it in a bowl of salt. Add the ingredients to a shaker with ice, shake vigorously, then strain into the ice-filled rocks glass.
Paloma
This is the best tequila highball in my humble opinion – the sharpness of the grapefruit soda and lime really add an extra dimension to the sweet vegetal notes of the tequila. I’ve been on a quest to find the best grapefruit soda – Ting is too sweet but some love it. For those who prefer a more bitter drink, look to San Pellegrino.
50ml tequila
Juice of half a lime
1 pinch of sea salt
Grapefruit soda to top
Glass: Highball
Method: Fill your highball with ice, add the tequila, lime and salt. Fill with grapefruit soda to the top and stir.
Tequila Con Verdita
Not technically a cocktail, this is still one of my favourite ways to serve tequila. The Verdita is a cooling green chaser to the fire of the tequila. The idea is that you switch between the two drinks, with each driving you to take a sip from the other.
For the Verdita:
1 large bunch coriander
1 bunch of mint (half the size)
2 green jalapeño chilis
1 carton pateurised pineapple juice
Glass: Shot
Method: Blend ingredients together, strain and chill. Serve with an accompanying shot of your favourite tequila.
This article was published 18 September 2015
Portraits and cocktail photos by Steve Ryan