Posts tagged with "tequila"

Cool Down this Summer with Red Wine Cocktails

Gold Rush Red Mule

  • 4 oz. 1000 Stories Gold Rush Red
  • .5 oz. Marschino
  • .5 oz. Crème de Mure
  • ginger beer
  • Rosemary sprig garnish

Add the wine and liqueurs to a copper mug filled with ice. Top with ginger beer and stir with a bar spoon to incorporate. Garnish with a sprig of fresh rosemary.

Prospectors’ Proof Sour

  • 2 oz. Rye Whiskey
  • .75 oz. lemon juice
  • 1 oz. simple syrup
  • .5 oz. 1000 Stories Prospectors’ Proof

Shake the rye whiskey, lemon juice and simple syrup with ice. Strain into a double old-fashioned glass and fill with fresh ice. Float red wine over the top of the cocktail.

1000 Stories Splash

  • 2 oz. Partida Tequila Blanco
  • 1.5 oz. 1000 Stories Zinfandel
  • .5 oz. fresh lime juice
  • .5 oz. agave nectar
  • 2 oz. grapefruit soda
  • lime wedge for garnish

Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a glass.

Camarena announcing partnership with 2019 Gold Cup

The huge biyearly international soccer championship, which will have its kick-off in LA on June 15th, heads to the greater NYC area on June 24th featuring the following double-header games:

Game Day Info

  • Date: Monday, June 24th 
  • Stadium: Red Bull Arena
  • City: Harrison, NJ 
  • Matchup and times: 
    • 4:30 pm ET: Bermuda vs Nicaragua
    • 7:00 pm ET: Haiti vs Costa Rica

Camarena’s award-winning tequila portfolio includes Silver, Reposado and the recently released Anejo expression. All of the tequilas are harvested by hand from 100% blue weber agave in Jalisco’s Arandas Highlands. Distilled through a proprietary method that blends traditional ovens and modern techniques, Camarena’s portfolio is one of the smoothest and best-tasting tequilas on the market and will be sure to impress any tequila enthusiast.

Camarena Margarita:

  • 2 parts Camarena Silver

  • ¾  part Simple Syrup / Agave Nectar

  • ¾  part Lime Juice

  • ½  part Triple Sec

1. Add ingredients into a shaker filled with ice and shake vigorously.

2. Strain into a glass filled with ice.

3. Garnish with a lime wedge (or fresh sliced jalapeños, if you want to spice it up).

Drink Altos Tequila this Cinco de Mayo

With Cinco de Mayo quickly approaching – it’s time to whip up your favorite cocktails. We are equipping you and your readers with the perfect recipes to celebrate this Tequila filled holiday.

Whether you’re having a small get together or a fiesta extravaganza, the Crafted Paloma, Smokin’ Aces and Tommy’s Margarita are sure to be a party favorite.

CRAFTED PALOMA

Ingredients:

  • 2 parts Altos Plata
  • 2 part Fresh Grapefruit Juice
  • 1 part Lemon Juice
  • ½ part Agave Syrup
  • Pinch of Salt

Method:

  • Frost the glass rim with salt and crushed pink peppercorns.
  • Pour all the ingredients except the grapefruit juice into the glass.
  • Mix using the ALTOS molinillo to dissolve the agave syrup.
  • Fill the glass with ice and finish with the pink grapefruit juice.
  • Garnish with half slice of pink grapefruit.

SMOKIN’ ACES

Ingredients:

  • Altos Plata
  • 1 part Altos Plata
  • 1 part Mezcal
  • 1/2 Part Lillet blanc
  • 2 parts Pineapple puree
  • 1 barspoon Agave syrup
  • 1 barspoon Lime Juice

Method:

  • Add all ingredients to a shaker with ice.
  • Double strain into a chilled cocktail glass.
  • Garnish with pineapple leaves.

TOMMY’S MARGARITA

Ingredients:

  • 2 parts Altos Plata
  • 1 part Fresh Lime Juice
  • ½ part Agave Syrup
  • Lime Wedge for garnish

Method:

  • Build up all the ingredients in a shaker with ice.
  • Shake, and strain into an ice-filled cup.
  • Garnish with a lime slice on top.

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Who Will Win The Grammys

In light of the music industry gathering Sunday for the 61st annual Grammy Awards, a new Morning Consult/The Hollywood Reporter survey reveals Americans expect film soundtracks to win big at this year’s ceremony.

The survey, conducted among 2,000 U.S. adults, asked consumers who they think should win some of the most popular categories, including Best New Artist and Best Rap Song.

INTERACTIVE REPORT

Key Highlights:

Americans expect Kendrick Lamar, Lady Gaga to win big at the Grammys: Respondents could play each nominated song, or each nominated album or artist’s most popular song, before voting in the poll. Americans were most likely to predict Kendrick Lamar and Lady Gaga as winners in the album, record, and song of the year categories. Full list:

  • Album Of The Year: Various Artists (Kendrick Lamar) ‘Black Panther: The Album’
  • Record Of The Year: Lady Gaga & Bradley Cooper ‘Shallow’
  • Song of The Year: Lady Gaga & Bradley Cooper ‘Shallow’
  • Best New Artist: Luke Combs
  • Best Rap Song: Drake ‘God’s Plan,’
  • Best R&B Song: Toni Braxton ‘Long As I Live’
  • Best Rock Song: Greta Van Fleet ‘Black Smoke Rising’
  • Best Country Song: Blake Shelton ‘I Lived It’

Meanwhile, younger consumers think differently: Young adults (18-29) were more likely to predict Cardi B and Childish Gambino as winners in the major categories. Full list:

  • Album Of The Year: Cardi B ‘Invasion of Privacy’
  • Record Of The Year: Cardi B ‘I Like It’
  • Song Of The Year: Childish Gambino ‘This Is America’
  • Best New Artist: Dua Lipa
  • Best Rap Song: Drake ‘God’s Plan’
  • Best R&B Song: Ella Mai ‘Boo’d Up’
  • Best Rock Song: Twenty One Pilots ‘Jumpsuit’
  • Best Country Song: Dan + Shay ‘Tequila’

Media contact: T. Anthony Patterson, anthony@morningconsult.com, 347-422-3105

Methodology

This poll was conducted from Dec. 7-9, 2018 among a national sample of 2,201 U.S. adults. The interviews were conducted online and the data were weighted to approximate a target sample based on age, race/ethnicity, gender, educational attainment, and region. Results from the survey have a margin of error of +/- 2 percentage points.

About Morning Consult

Named one of the fastest growing technology companies in North America by Deloitte, Morning Consult is revolutionizing ways to collect, organize, and share survey research data to transform how global leaders in business and government make decisions.

Morning Consult provides research, news, and brand-tracking technology for over 200 of the world’s biggest companies and industry associations. Additionally, Morning Consult conducts regular surveys for major media organizations including POLITICO, The Hollywood Reporter, Bloomberg, and The New York Times.

ANDAZ MAYAKOBA RESORT RIVIERA MAYA

ANAUM WELLNESS & SPA AT ANDAZ MAYAKOBA RESORT RIVIERA MAYA LAUNCHES NEW MENU

~ Refreshing New Spa Menu Highlights Local Ingredients, Beauty Partners and Mayan-Inspired Treatments in Lush Natural Setting ~

 

360 Magazine, ANDAZ MAYAKOBA RESORT RIVIERA MAYA     360 Magazine, ANDAZ MAYAKOBA RESORT RIVIERA MAYA

 

Naum Wellness & Spa, the 10,000-square foot verdant wellness hideaway at Andaz Mayakoba Resort Riviera Maya, has just launched a new spa menu. The new menu, which incorporates many local and natural ingredients, brings in traditional Mayan rituals and offers a variety of spa services promoting health, beauty and inner harmony. The spa’s namesake, Naum, is the Mayan God of consciousness and mind. The Mayan-influenced spa, whose décor follows the same theme as the menu, is simply designed to blend into its lush jungle surroundings, immersing guests into the culture and nature of the region. The six open and airy treatment suites have oversized windows with beautiful decks and striking green views that bring guests a sense of peaceful relaxation.

The new spa menu, which has been carefully curated by Spa Manager Daniel Escalante, is inspired by native Mayan traditions known as “rituals”, which are reflective of the mind, body and spirit. The new treatment Rituals on the menu include the Ritual Sac Ki, which frees the body of harmful toxins and reveals fresher and brighter skin with a dry exfoliation using “Sac Ki”, the Mayan word for white henequen considered the green gold for the Mayan culture. This is followed by an invigorating massage with the anti-inflammatory power of the sacred copal oil. The second Ritual is the Ritual de Ixi’im y Chia, which offers the antioxidant power of the exotic Blue Corn and the purifying power of “Chia”, the Mayan word for “Strength”. The treatment also includes a nourishing massage with shea butter enriched with the regenerative benefits of calendula extract. Couples can reconnect with each other and renew their love through one of the Lovers Retreat rituals including the Eternal Romance Ritual which combines Swedish massage and hot stones with the exquisite aphrodisiac synergy of clove essential oil and wild roses. Rituals range from 90 to 120 minutes and are priced between $349 for a single treatment to $539 for the couple’s treatments.

The Naum Rituals were created to pay homage to oneself and the Mayan Gods, and to find harmony based on the guest’s selected area of wellness intention – whether that be Clarity (Tsoolik), Rest (He’lel), Strength (Muuk’) or Connection (Molcintah). Each Ritual is a three-part experience, alluding to the balancing nature of the number three with a beginning, middle and end. The Rituals begins with a Mayan Time of Reflection, followed by the treatment experience itself, and concludes with a Mayan Celebration to help guests balance and reconnect with themselves and the universe.

Apart from the traditional Rituals, spa guests can also choose from a selection of facials, massages and body treatments, many of which feature local and natural ingredients. Valuing the importance of the science of beauty care, Andaz Mayakoba created specific treatments in partnership with innovative beauty brands such as Naturopathica and Barbor, renowned for their high-quality formulas that contain natural plant extracts mixed with technology to combat a variety of skin problems.  Highlights from the new menu include the following:

 

Naum Signature Treatment, 90 minutes, $316

This unique four-hand sensory treatment combines Volcanic Stones, Swedish Rhythmic techniques and a custom synergy of essential oils to stimulate the vital energy of the body, and brings all muscles and senses to maximum relaxation reaching the connection between mind, body and spirit.

 

Mayan Stone Massage, 60/90 minutes, $167/$237

This Mayan-influenced massage induces the flow of vital energy through the stimulation of each of the body’s centers, harmonizing mind, body and spirit, in addition to improving the circulatory system and releasing toxins from the skin.

Vitamin C Facial by Barbor, 60 minutes, $192

The Vitamin C Facial by Barbor is a true cosmetic jewel that contains a fresh texture and revitalizing citrus aroma for all skin types, including the most damaged. With an active concentrate of 20% Vitamin C, the treatment increases the production of collagen and the luminosity of the skin for a smoother complexion and firm and bright skin tone, protecting the skin from the sun.

Gentleman’s Facial by Barbor, 60 minutes, $192

The Gentleman’s Facial is a barber style facial designed for the demanding male skin, which is subject to stress. Taurec, the powerful exclusive active ingredient of the series BARBOR MEN, soothes the skin and enhances its energy and vitality.

Anti-Aging Facial by Naturopathica, 90 minutes, $264

In partnership with Naturopathica, the anti-aging facial is a reparative, regenerating and corrective treatment that combats the signs of aging. Active ingredients Argan Plant Stem Cells, Matrixyl synthe’6 and a Tri-Retional blend work together to help reduce fine lines and wrinkles while improving skin tone and firmness.

 

Xoco – Tequila Body Wrap, 60 minutes, $187

This locally inspired treatment revitalizes the skin and combats stress with powerful Mexican antioxidants. Chocolate and tequila, in addition to being delicious delicacies, have the ability to preserve beauty and youth while relaxing the mind and senses on a path to emotional well-being.

Jade Oro y Plata Body Wrap, 60 minutes, $187

This natural body treatment embodies mineral and dazzling wisdom with this ancestral elixir of jade, gold and silver, stimulating cell regeneration, blood circulation and bringing luminosity to the skin.

The spa offers an array of additional services ranging from hand and feet rituals to wellness experiences including yoga, meditation and personal training. Access to Naum Spa’s Hydrotherapy services are complimentary with the purchase of any spa ritual.

“After seeing the success of our Naum Wellness & Spa in our first year of opening, we are excited to debut a completely refreshed menu for our valued guests,” said Spa Manager Daniel Escalante. “We have partnered with innovative beauty brands that share our values of sustainability and holistic well-being and have introduced new treatments and rituals that incorporate indigenous methods and local ingredients that are native to Mexico. From the moment they step in the spa, guests will have a completely immersive and authentic experience into the region’s nature and culture.”

For more information, visit: https://mayakoba.andaz.hyatt.com/en/hotel/home.html.

 

About Andaz Mayakoba Resort Rivera Maya
The newest addition to idyllic Mayakoba, Andaz Mayakoba Resort in Rivera Maya, Mexico invites guests to a hidden paradise – a place where style meets nature in an innovative hospitality experience. The resort’s breathtaking design reflects the native Mayan culture and features 214 guestrooms, including 41 luxury suites. Stimulating upscale experiences entertain guests, whether immersing in a lushly preserved mangrove environment, sunbathing in one of two outdoor pools, relaxing in the 10,000-square-foot Naum Wellness and Spa, experiencing the state-of-the-art Kimbo Kid’s Club, or unwinding on the pristine white sanded Caribbean beach. For meetings and events, the property offers 14,000 square-feet of versatile indoor and outdoor meeting space. Additionally, four unique restaurants and bars offer the distinguished culinary experiences for which Andaz® hotels are known for, and all with stunning views of the pools, lagoon, and ocean. Andaz Mayakoba Resort brings to life locally inspired and indigenous experiences and authentic Mexican hospitality. For more information, please visit andazmayakoba.com and follow at facebook.com/andazmayakoba, twitter.com/andazmayakoba, and instagram.com/andazmayaoba.mx.

About Andaz
Global in scale while local in perspective, Andaz hotels weave the sights, sounds and tastes of their surroundings into each property for an experience that truly immerses guests in the eclectic culture of each local destination. Through personalized, unscripted service, Andaz creates a barrier-free environment where guests are encouraged to explore their personal sense of style and become inspired by the spirit of the culture around them. Sixteen Andaz hotels are currently open: Andaz 5th Avenue and Andaz Wall Street in New York, Andaz San Diego, Andaz West Hollywood, Andaz Napa, Andaz Scottsdale Resort and Spa, Andaz Savannah, Andaz Maui at Wailea, Andaz Ottawa Byward Market, Andaz Mayakoba Resort Riviera Maya, Andaz Peninsula Papagayo in Costa Rica, Andaz London Liverpool Street, Andaz Amsterdam Prinsengracht, Andaz Delhi, Andaz Xintiandi in Shanghai, and Andaz Tokyo Toranomon Hills. For more information, please visit andaz.com. Follow @Andaz on FacebookTwitter and Instagram, and tag photos with #WhenInAndaz.

Alcohol Brands from India That You Need to Try!

Are you someone who loves to experiment with taste, especially the taste of alcoholic beverages? If yes, we bet that after reading this article you will have a new list of alcohol brands from India to try next time.

Not many of you may know, but when it comes to alcohol brands, India is home to some of the top-selling brands across the world. Indian market in itself is one of the largest liquor markets in the world with plenty of brands coming up to meet the demands. Some of them have even gathered a significant fan base even in international regions.

Here are some of those top alcohol brands in India you should pick up for your next party. Take a look!

• Amrut Single Malt
If you haven’t tasted the single malt whiskey of Amrut, you are missing on something great. Best known for its amazing quality, Amrut Fusion Single Malt gives delicious notes of fresh fruit followed by a smoky finish. Prepared with a mix of unpeated Indian barley and peated Scottish barley, this single malt whiskey is aged in oak barrels. Interestingly, this brand was also listed as the world’s third finest whiskey by Jim Murray. All the more reason to try it soon, isn’t it?

• Rockdove
Though a new entrant but definitely a strong one on the list, Rockdove is a premium whiskey brand that offers exquisite flavours which are well suited for the sophisticated new generation. Manufactured by Hermes Distillery, Rockdove has started garnering a number of lovers in quite a short span of time. Be it its colour, aroma, fine aftertaste, everything about Rockdove will make you take another glass of this flagship whiskey and enjoy the evening a little more.

• Paul John Single Malt
Another award-winning whiskey brand, this Indian single malt by John Distilleries was launched in 2012 and has remained one of the popular alcohol brands in India. This single malt whiskey is prepared with 6-Row Barley which is specially grown in the foothills of Himalayas and matured enough to get the best taste. It comes in 7 variants include Brilliance, Edited, Bold, Classic Select Cask, Peated Select Cask, Kanya, Oloroso and Single Casks to suit your different tastes.

• DesmondJi
Made from blue-green agave sourced from the Deccan Plateau, DesmondJi is a homegrown liquor brand which would have been labelled as tequila if it were not for the geographical indication system associated with it. The brand offers five agave-based spirits, namely, Agave (100%), Agave (51%), Agave Gold with an oak finish, Margarita and Blue Margarita blend. If you are interested in tasting something authentic and Indian, DesmondJi is just for you.

• Solan No. 1
Brewed in the foothills of Himalaya by Mohan Meakin Limited, Solan No. 1 has been in the market for a long time. The whiskey was even listed among the best whiskeys across the world by Serge Valentin. Blended with mature Malt spirits, Solan No. 1 is aged in oak barrels and has a strong visual appeal and gives a delicious aroma of sweet malt and butterscotch. Not just this, the taste of this whiskey is quite different, smooth and pleasant which will easily make you its fan after just one drink.
Read it all? Well, then don’t forget to try them all when you party next time. And we bet that once you have relished the taste of these top alcohol brands in India, you will not want to go back to your old collection.

Origins of Frozen Margarita

A Dallas restaurant owner blended tequila, ice and automation. America has been hungover ever since.

Source: Smithsonian.com

The way Mariano Martinez tells it, accounts of the margarita’s beginnings should be taken with a grain of salt—and a wedge of lime. Martinez is the creator of what is arguably the 20th century’s most epochal invention—the frozen margarita machine—and, at the age of 73, the Dallas restaurateur is an indisputable authority on the cocktail in the salt-rimmed glass.

The origin stories date to the ’30s and tend to feature a Mexican showgirl or a Texas socialite and a bartender determined to impress her. One of Martinez’s favorites involves a teenage dancer named Margarita Carmen Cansino who performed at nightclubs in Tijuana. “After Margarita got a contract from a Hollywood studio, she changed her name to Rita Hayworth,” he says. “Supposedly, the drink was named in her honor.”

When it comes to margarita lore, about the only thing for certain is that on May 11, 1971, Martinez pulled the lever on a repurposed soft-serve ice cream dispenser and filled a glass with a coil of pale green sherbet—history’s first prefab frozen margarita. The beverage was teeth-chatteringly cold with a proper tequila face-slap. Happy hour (and hangovers) would never be the same.

By adapting mass-production methods to blender drinks, Martinez elevated the frozen margarita from a border-cantina curiosity to America’s most popular cocktail. The innovation forever changed the Tex-Mex restaurant business (placing bars front and center) and triggered the craze for Tex-Mex food.

Befitting a musician who once recorded three versions of “La Bamba” on an EP titled Lotta Bamba, the convivial Martinez has a fresh, boyish manner and a beaming smile. He grew up in East Dallas, where at age 9 he started bussing tables at El Charo, his father’s Mexican eatery. “The customers were mostly Anglos who often had no idea what tequila was,” he recalls. “They’d show up with a souvenir bottle a friend had brought back from a vacation in Mexico, and ask my dad, ‘What do we do with this?’”

Though at the time liquor couldn’t be sold by the drink in Texas restaurants, the elder Martinez occasionally would whip up frozen margaritas in a blender for his patrons. (Introduced at a 1937 restaurant show in Chicago and bankrolled by bandleader Fred Waring, the humble Waring Blendor revolutionized bar drinks.) The elder Martinez used a recipe gleaned while working at a San Antonio speak-easy in 1938: ice, triple sec, hand-muddled limes and 100 percent blue agave tequila. The secret ingredient was a splash of simple syrup.

In 1970 an amendment to the state constitution made liquor by the drink legal, in cities or counties when approved in local-option elections. Shortly after Dallas voted yes, the younger Martinez launched Mariano’s Mexican Cuisine in a shopping center near the campus of Southern Methodist University. On opening night, the amiable owner appeared in a bandido costume. And customers, serenaded by a mariachi band, were encouraged to order margaritas made from the old family recipe. Libations were poured faster than you could say “One more round.” The second night wasn’t quite as successful: A barfly cornered Martinez and asked, “Do you know how to make frozen margaritas?”

“Oh, sure, sir, the best,” he answered.

“Well, you’d better speak to your bartender. The ones he’s making are terrible.”

As it turned out, the barman was so overwhelmed by the sheer volume of margarita orders that he was tossing ingredients into the blender without measuring them. Tired of slicing limes, he threatened to quit and return to his former job at a Steak and Ale, where the most complicated cocktail was a bourbon and Coke. “I saw my dream evaporating,” Martinez says. “I thought, ‘My restaurant will go bust and I’ve screwed up Dad’s formula.’”

The next morning while making a pit stop at a 7-Eleven, Martinez had a eureka moment: “For better consistency, I’d premix margaritas in a Slurpee machine. All the bartender had to do was open the spigot.’” But 7-Eleven’s parent company refused to sell him the contraption. “Besides,” Martinez was told, “everyone knows alcohol won’t freeze.”

Instead of wasting away in Margaritaville, he bought a secondhand soft-serve ice cream machine and tinkered with Dad’s recipe. Diluting the solution with water made the booze taste too weak, but adding sugar produced a uniform slush. Martinez had struck gold. “Cuervo Gold!” he cracks. The sweet, viscous hooch was such a hit that when Bob Hope performed at SMU in the ’70s, he joked about the margarita he’d just ordered at Mariano’s: “I won’t say how big it was, but the glass they serve it in had a diving board on it. And they salt the edge of the glass with a paint roller.”

Martinez’s original machine cranked out ’ritas for a decade before sputtering to a halt. Though he never received a patent or trademark for the device, it has a place in his heart and, since 2005, in the Smithsonian National Museum of American History. “The credit belongs to heritage and technology,” he says. “The golden ratio was two parts of the past and one of the present.”

Origins of Frozen Margarita

A Dallas restaurant owner blended tequila, ice and automation. America has been hungover ever since.

Source: Smithsonian.com

The way Mariano Martinez tells it, accounts of the margarita’s beginnings should be taken with a grain of salt—and a wedge of lime. Martinez is the creator of what is arguably the 20th century’s most epochal invention—the frozen margarita machine—and, at the age of 73, the Dallas restaurateur is an indisputable authority on the cocktail in the salt-rimmed glass.

The origin stories date to the ’30s and tend to feature a Mexican showgirl or a Texas socialite and a bartender determined to impress her. One of Martinez’s favorites involves a teenage dancer named Margarita Carmen Cansino who performed at nightclubs in Tijuana. “After Margarita got a contract from a Hollywood studio, she changed her name to Rita Hayworth,” he says. “Supposedly, the drink was named in her honor.”

When it comes to margarita lore, about the only thing for certain is that on May 11, 1971, Martinez pulled the lever on a repurposed soft-serve ice cream dispenser and filled a glass with a coil of pale green sherbet—history’s first prefab frozen margarita. The beverage was teeth-chatteringly cold with a proper tequila face-slap. Happy hour (and hangovers) would never be the same.

By adapting mass-production methods to blender drinks, Martinez elevated the frozen margarita from a border-cantina curiosity to America’s most popular cocktail. The innovation forever changed the Tex-Mex restaurant business (placing bars front and center) and triggered the craze for Tex-Mex food.

Befitting a musician who once recorded three versions of “La Bamba” on an EP titled Lotta Bamba, the convivial Martinez has a fresh, boyish manner and a beaming smile. He grew up in East Dallas, where at age 9 he started bussing tables at El Charo, his father’s Mexican eatery. “The customers were mostly Anglos who often had no idea what tequila was,” he recalls. “They’d show up with a souvenir bottle a friend had brought back from a vacation in Mexico, and ask my dad, ‘What do we do with this?’”

Though at the time liquor couldn’t be sold by the drink in Texas restaurants, the elder Martinez occasionally would whip up frozen margaritas in a blender for his patrons. (Introduced at a 1937 restaurant show in Chicago and bankrolled by bandleader Fred Waring, the humble Waring Blendor revolutionized bar drinks.) The elder Martinez used a recipe gleaned while working at a San Antonio speak-easy in 1938: ice, triple sec, hand-muddled limes and 100 percent blue agave tequila. The secret ingredient was a splash of simple syrup.

In 1970 an amendment to the state constitution made liquor by the drink legal, in cities or counties when approved in local-option elections. Shortly after Dallas voted yes, the younger Martinez launched Mariano’s Mexican Cuisine in a shopping center near the campus of Southern Methodist University. On opening night, the amiable owner appeared in a bandido costume. And customers, serenaded by a mariachi band, were encouraged to order margaritas made from the old family recipe. Libations were poured faster than you could say “One more round.” The second night wasn’t quite as successful: A barfly cornered Martinez and asked, “Do you know how to make frozen margaritas?”

“Oh, sure, sir, the best,” he answered.

“Well, you’d better speak to your bartender. The ones he’s making are terrible.”

As it turned out, the barman was so overwhelmed by the sheer volume of margarita orders that he was tossing ingredients into the blender without measuring them. Tired of slicing limes, he threatened to quit and return to his former job at a Steak and Ale, where the most complicated cocktail was a bourbon and Coke. “I saw my dream evaporating,” Martinez says. “I thought, ‘My restaurant will go bust and I’ve screwed up Dad’s formula.’”

The next morning while making a pit stop at a 7-Eleven, Martinez had a eureka moment: “For better consistency, I’d premix margaritas in a Slurpee machine. All the bartender had to do was open the spigot.’” But 7-Eleven’s parent company refused to sell him the contraption. “Besides,” Martinez was told, “everyone knows alcohol won’t freeze.”

Instead of wasting away in Margaritaville, he bought a secondhand soft-serve ice cream machine and tinkered with Dad’s recipe. Diluting the solution with water made the booze taste too weak, but adding sugar produced a uniform slush. Martinez had struck gold. “Cuervo Gold!” he cracks. The sweet, viscous hooch was such a hit that when Bob Hope performed at SMU in the ’70s, he joked about the margarita he’d just ordered at Mariano’s: “I won’t say how big it was, but the glass they serve it in had a diving board on it. And they salt the edge of the glass with a paint roller.”

Martinez’s original machine cranked out ’ritas for a decade before sputtering to a halt. Though he never received a patent or trademark for the device, it has a place in his heart and, since 2005, in the Smithsonian National Museum of American History. “The credit belongs to heritage and technology,” he says. “The golden ratio was two parts of the past and one of the present.”

Midnight Blue New Year’s Eve Bash at Miro

Come ring in the New Year at our Midnight Blue Party celebrating Drake’s new whiskey Virginia Black and Maestro Dobel Tequila.  Dj Huneycut will be making sure you have something to dance and drink to.

You can purchase tickets to this New Year’s Bash at,

https://www.eventbrite.com/e/midnight-blue-new-years-eve-party-tickets-41353197527

Holiday Cheers & Spirits

The season of gifting is right around the corner! Whether your readers are shopping for friends, family, or a significant other, nothing spreads holiday cheers like the perfect bottle!



Jameson Caskmates

Jameson Caskmates is a one-of-a-kind whiskey created out of passion for craft, quality and neighborhood collaboration. Finished in stout seasoned barrels, Jameson Caskmates combines the triple distilled smoothness of Jameson Original with the richness of stout beer, adding notes of coffee, cocoa and hops for a truly unique finish.

$29.99

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Jameson The Blender’s Dog

Jameson The Blender’s Dog celebrates the role of Jameson Head Blender, Billy Leighton; a tribute to his craft and the fine art of blending. A master at matching whiskeys across ages and characters, Billy is tasked with uniting the crafts supplied by distiller and cooper to create harmonious, perfectly balanced whiskeys.

Named after Billy’s go-to instrument, a ‘dog’, used to collect whiskey samples from the casks, The Blender’s Dog pays homage to Billy’s ability to bring together complementary spirits from Midleton’s extensive range of maturing stock. The second of three in The Whiskey Makers Series to launch in the U.S., The Blender’s Dog focuses on the art of marrying whiskeys.

$69.99

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Glenlivet 12 YO

The delicate and complex character of the 12 Year Old derives from the height and width of stills at The Glenlivet Distillery. This expression is matured in a mixture of cask types, including American and European Oak. Maturation in American oak imparts vanilla notes and gives the whisky its distinct smoothness.

$52.99

Glenlivet 15 YO

The 15 Year Old’s distinctive character is the result of selective maturation; a proportion of the spirit is matured in a selection of French Oak casks for a limited period, so as not to overpower the final result. The Glenlivet’s low density allows the spirit to penetrate deep into the wood, imparting the expression’s distinctive spiciness. The French Oak also increases the intensity of the whisky, resulting in a richer and creamier finish.

$57.99

Glenlivet 18 YO


 


The rich palate of the 18 Year Old is the result of a combination of several different cask types. This complex expression, with American and European Oak, first and second fill, all play their parts. European Oak imparts spicy hints and brings additional complexity. The first-fill American Oak adds tropical fruitiness.
$89.99

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Chivas Regal Ultis


Chivas Regal Ultis captures the true essence of the brand and pays tribute to its past, present and tradition. Using five of the brand’s most precious signature single Malts from Speyside, Scotland, Ultis unites distilleries located across the corners of Speyside, a region famed for its microclimate ideal for Whisky-making. The modern blend of Chivas Regal Ultis represents the style and diversity of Speyside and its character which is at the heart of Chivas Regal. Chivas Regal Ultis raises a glass to the five generations of Master Blenders and honors their dedication and blending expertise. Their five signature Malts unite to embody the mix of modern and classic luxury, which ultimately makes Chivas Regal Ultis so distinct.

$200.00

Chivas Regal 12

 
Chivas Regal 12 is a blend of many different malt and grain Scotch whiskies, matured for at least 12 years. This rich, smooth blend combines style with substance and tradition.

$28.00

Redbreast 12 Year Old

Redbreast 12 Year Old is full of aroma and flavor. Redbreast whiskeys benefit from a strong contribution from distillates which have matured in Oloroso sherry casks, giving them their trademark Christmas cake character. 
$60.00

Olmeca Altos Añejo


Altos Añejo embodies the perfect blend between the fun and vibrancy of tequila with the intrinsic appeal of the craft and credentials of bourbon. Aged in oak barrels for 18 months, Añejo has a well-balanced and rounded aroma with notes of dried fruit and almonds. Woody notes, vanilla and chocolate flavors makes it a prized addition to the family.

$34.99

Olmeca Altos Plata


 
Altos Tequila Plata is made from 100% blue agave grown in the Los Altos highlands of Mexico. Complete with herbal notes of cooked agave, our Plata is slightly citric and sweet with a fruity aroma. It’s a classic tequila for the modern world. 

$24.99

Kahlúa Original

 

Kahlúa is a rich rum and coffee liqueur that uniquely combines the finest 100% Arabic coffee and sugar cane rum, grown side by side and blended in Veracruz, Mexico.

$19.99

Malibu Original

Malibu Rum is a light and sweet rum infused with smooth and creamy coconut that tantalizes every taste bud.

$22.00