Everyone has two tequila experiences worth remembering. You’ve probably already had your first; it involved salt, a blackout, and the world’s worst hangover. Unfortunately, this first experience stops many people from having their second; that is, the moment you first have a 100% agave blanco (or añejo, if someone up there loves you) and realize that tequila can be complex, delicate and worth savouring.
This is the conversation I had with Eric Brass over beef cheek tacos at La Carnita, Toronto’s newest hotspot for authentic Mexican food. Eric is co-founder of Tequila Tromba, a sipping blanco best enjoyed the traditional way—or close to it. If you’re ever in Mexico (and venture farther afield than Señor Frog’s), the way to enjoy tequila is with sangrita, a non-alcoholic chaser of citrus and chillies. Sip one, then the other. Repeat.
Even if you’re far, far north of the border, here’s a few of our favourite ways to enjoy agave blanco:
Tromba changes things up with their own version of sangrita: the verdita, made from pineapple juice, fresh lime, mint, cilantro and jalapeños. It’s the same colour as the wheatgrass shots they serve at Booster Juice, except that it tastes like ambrosia instead of lawn clippings. As I discovered later, at home, mix mostly equal parts of these ingredients in a blender and you’re good to go. Tromba has the recipe card on their site, but an evening experimenting with tequila chasers is never wasted.
We followed up our blanco and verdita with a margarita. If you’re picturing an adult Slurpee, I’m going to insist that you pay attention: two ounces of Tromba, two ounces of fresh lime juice, one ounce of agave syrup, shake over ice and done. No premix, no ice slush.
BONUS: Tromba Old Fashioned
2 oz. Tromba
2 dashes Angostura bitters
1 dash of Agave syrup
Splash of water
Serve in rock glass with lime twist
If you’re in Toronto and looking to tour some of the city’s best bars, or if you’re into mixology and handy with a jigger, check out Tromba’s Mixology Handbook, Toronto edition. Recipe cards courtesy of Tromba.
Image courtesy of cheapeats.