Tag Archives: Tequila

Partida Tequila: Product Review

I am Florida born and raised on vodka cocktails and rum punches, but when I moved to Texas four years ago, I found my true love for tequila was just undiscovered. Whether it’s swirled with hints of fruit in a margarita or straight up on the rock, I like it smooth with salt and lime. Naturally, Texans love Cinco de Mayo because it celebrates God’s gift of Mexican food and tequila. So, as my favorite holiday quickly approaches, I wanted to share my thoughts on one of my recent discoveries, Partida Tequila.

One of the many perks of working with Susie Drinks Dallas is getting to try different lines of liquor, spirits, and wines. Recently, Partida Tequila sent me samples of their Partida Blanco line.  From the production to packaging to blend of flavors, this tequila will have you feeling classy and sophisticated compared to the partiers throwing back shots at the bar. Disclaimer: I am not against tossing back shots, but that would just be a waste of the goodness that Partida has to offer.

All “tequila” must legally contain at least 51% blue agave, but the best contain 100%. Partida’s agave comes specifically from their estate, rather than multiple growers, which allows for consistency and control in the production process. After 7-10 years of cultivation, the agave is harvested by hand. (Talk about a labor of amor!) Most agaves are cooked “the old fashion way,” in stone ovens, which gives a bitter taste from soot that builds in the oven over time, but Partida uses state-of-the-art stainless steel ovens. The agave bakes over a period of 20 hours under precise temperature control and then the juices ferment slowly for 36-40 hours before distillation.

The unaged tequila is bottled as Partida Blanco and the rest is aged in one-pass Jack Daniels American oak barrels. (WHAT?! Did all my dreams just come true?) The barrel provides a rich, copper color with notes of cherry, almond, dried fruit, and allspice in addition to the peppery notes lent by the agave. One can sense hints of honey, chocolate, pear, and vanilla upon tasting. Reposado and Anejo are aged 50% more than required, which only enhances the flavor profile. None of the tequila contains additives or coloring agents.

Particularly, Partida Blanco makes me feel like I should be relaxing on the beaches of Cancun as the blend of blue agave, citrus, fresh herbs, and tropical fruit, are subtle and balanced. It lends a smooth taste that lets even those that swore against the powers of tequila to enjoy the flavors. It’s a great choice for cocktails and those looking to branch out from mediocre drinks. If you’re ever going to become a tequila sipper … this is the one to start with.

National Tequila Day – July 24

Looking to celebrate National Tequila Day on July 24? Check out some great deals below!

  • Blue Mesa | FREE quesadilla bar, 4-6:30 pm.   
    4-7:30pm: $4 Large Blue Margaritas, Sangria Blue Swirls, and Sangria
  • Cantina Laredo$5 shots of Patron Silver (normally $9.75)
  • Chuys | 4-7pm, $3.95 house margaritas
  • Desperados | 11am-7pm, $3.50 margaritas
  • Hacienda on Henderson | FREE tequila tastings and open mic night
  • El Fenix | $3.50 award-winning house margaritas (rocks or frozen), $2 Jose Cuervo floaters 
  • LA Fitness Signature Club in Uptown | free week pass to anyone that mentions SusieDrinksDallas & National Tequila Day recovery from 7/25-7/28
  • Luna de Noche | 5 pm to close, $4 house margaritas 
  • Meso Maya | stop by Meso Maya for the chance to win a football signed by Emmitt Smith
  • Primo’s | 3-7pm, $4 margaritas 
  • Pozo Mercado | $3 Margaritas, $3 guacamole & queso, $3 tacos 
  • Sundown at the Granada | 4-7pm & 10 pm to close, $4 frozen margaritas
  • MORE TO COME!

(specials are offered all day unless otherwise indicated)

MUSIC

RECIPES

Azoteas Verdes Margarita
2 parts Milagro Reposado Tequila
1 part Fresh Lime Juice
0.75 parts A ave Nectar
2 strips of green Bell Peppers
1 D’Avignon Radish
1/5 Kale Leaf

Combine the pepper, radish and kale leaf in the mixing glass of a Boston shaker and muddle. Add remaining ingredients and ice and shake vigorously. Strain over fresh ice into a rocks glass and garnish with a kale leaf and lime wheel.

 

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Getting Figgy with It

  • 1.5 parts Milagro Anejo
  • 2 parts Lemon Sour
  • 2 teaspoons Fig Jam
  • .5 parts Apple Juice
  • 5 parts Egg Whites  

Shake all ingredients with ice and strain into rocks glass. Garnish with a lemon wheel.

 


Blood Orange and Mint Cocktail

  • 2 oz. Herradura Silver
  • 2 oz. blood orange juice
  • ½ oz. lime juice
  • ½ oz. agave syrup
  • 6-8 mint leaves

Place all ingredients into a cocktail shaker filled with ice, shake vigorously. Strain into a high ball over cubed ice.  Garnish with a mint sprig and a lime disc. 

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The Freshest Sangrita

  • 4 parts Milagro Silver Tequila
  • 4 parts fresh lime juice
  • 4 parts grapefruit juice
  • 8 parts grenadine
  • 3 red Serrano peppers

In four shooter glasses, pour Milagro Silver neat. Cut serrano peppers in half and remove and veins, seeds or stems. Blend the halves with remaining ingredients and allow pepper infusion to steep for 2-3 hours. Strain and pour into four separate shooter glasses. 

 

Tequila Sunrise

  • 3 oz. silver tequila
  • orange juice
  • 1½ oz. grenadine
  • orange slice and cocktail cherry, to decorate

Put 4–6 cracked ice cubes into a chilled highball glass. Pour the tequila over the ice.  Fll up with orange juice. Stir well to mix. Slowly pour the grenadine over the orange juice mixture.  Decorate with the orange slice and cocktail cherry. Serve immediately.

Perfect Paloma

  • 2 Parts Maestro Dobel Tequila
  • 4 Parts Grapefruit Soda
  • Splash Lime Juice

Shake and strain into a rocks glass.  Lime Wedge garnish

 

Black Diamond

  • 2 oz. Maestro Dobel Tequila
  • 1/2 oz. agave nectar
  • 1/2 oz. fresh lime juice

Pour into an iced mixing glass.  Shake and strain.  Black salt rimmed cocktail glass, chilled.  Lime wedge garnish.

Ocho has closed since this review was posted. The owners will reopen this location as another concept from their portfolio later this summer.

They call this place “Ocho” because I ATE everything…

I ventured into Ocho again to try some of their new offerings, both solids and liquids. The meal started with tequila shots. Usually tequila isn’t the way to get on my good side, but the shot of their Ocho Reposado began our meal on a surprisingly high note.

The wait staff made us feel at home, and was very attentive. They were all willing to share their food and drink preferences and recommendations, but weren’t too insistent that we go with their choices.

After the tequila we, with some direction from our waiter, moved onto the appetizer of crab guacamole (top, center). Complete with a stack of crab and homemade fried chips, I’ll have this appetizer again in a heartbeat. To accompany the creamy guac, Micheal* treated us to a Skinny Cougar (left, bottom). The SC was a refreshing grenadine drink that is a must-have while lounging on their airy (huge) patio.

We moved on to grilled Shoshito peppers (bottom, center) and lobster tacos (top, left). Both were out of this world. The tempura lobster tacos were some of the better seafood tacos I’ve had in quite a while, and the accompanying sauce takes the taste of the Tex-ified lobster to a new level. To go with this course, we enjoyed a smokey hatch chili margarita (top, right). The hatch chili powder was in the drink AND sprinkled on top along with a slice of jalapeño (that’s a spicy meat-a-ball!). Spicy cocktails are my jam, and this was some spicy heaven on earth.

Dessert was tres leches and some heavenly not-Weight-Watchers-approved berry something (right, 2nd to bottom). I’d pretty much devour both if set in front of me again.

*Michael Jordan (no, really, that’s his name) was one of the most helpful, hospitable bartenders I’ve ever come across. I love to challenge my barkeeps to make me things I like, and he’s more than up to the challenge. He’ll find you something you love, not just like. Visit Ocho just to let him choose a drink for you.

Stop into Ocho to try some of their new offerings and enjoy a drink (or three). They seem to have gotten their shit stuff together, and having a meal here is a truly enjoyable dining experience. Don’t miss their amazing patio while you’re there!

Ocho | www.ocho.com | @ocho_Dallas
8411 Preston Road (@ Northwest Highway), Suite 132
(214)217-0888

***Please note that I was not charged for this meal.***

Asador at the Renaissance Hotel

Never heard of it?  Understandable, but now you know better.  Asador is the high-end-but-casual restaurant inside the Renaissance Hotel over on I-35 — you know, the brown one that’s a gigantic oval?  There ya go.

I was very excited to try Asador and was even more excited when I sat down at the bar and began looking through the delicious victuals that they offer.  Grab a tissue, because your mouth is about to water — smoked duck sliders, candied bacon lollipops, grilled Texas quail … and those are only a few of the bar snacks!  They offer a full chef-driven menu of delightfully-prepared foods made with fresh ingredients, all from within 100 miles of Dallas (except for the fish … but that’s because we’re pretty landlocked).  Fresh isn’t an understatement here, so much so that they print new menus almost everyday.  Steaks that are cooked to perfection and fish that cuts like butta’ using nothing but a fork.

I think one of the best parts of the experience was dessert (duh).  Asador makes their ice cream in-house.  OMG – I never wanted the sweet potato ice cream to end but while attempting to make it last, a bit melted.  BLAST.  Their pumpkin crème brulee was also one of the highlights of the pumpkin season this year (right up there with the pumpkin souffles I made for Thanksgiving!).

Their cocktails are made with the same fresh ingredients as the food and are mixed thoughtfully with a flare for the unique.  They have the usuals but add a twist to each.  To give their cocktails depth, they infuse liquors with some unexpected items.  For your consideration: bacon bourbon, grilled jalapeño tequila, maple-Belgium waffle vodka (believe it), pomegranate gin, and more.  Changed often, creative, and tempting, they’ll serve you a shot of one of their seasonal infusions for only $5.

My absolute favorite item of the evening was the harvest margarita – a margarita made with pumpkin puree and apple cider and finished off with a brown sugar spice rim.  It.was.amazing.  Being one who doesn’t like margaritas, I have never in my life had a margarita that I didn’t want to end … except for this one.

My other favorite cocktails from the evening were the Blossom Margatini, the Orange Twist, and the Posh Cosmo (pictured above in the same order).  The Blossom Margatini is tequila, rose nectar, St. Germain, citrus juices, and an edible flower (I wish I’d known that sooner b/c I would have eaten it).  It reminded me of some of my favorite drinks from Paris; light and sweet but quite potent.  The Orange Twist was pomegranate juice, port, orange juice, and rum — talk about a refreshing drink, I could have downed three.  Lastly, the Posh Cosmo was what you’d expect from any Cosmopolitan with some interesting additions, they added Gran Marnier jam (yes, like jelly) and Pimms —- heavvvven.

In addition to their specialty cocktails, they have 100+ tequilas arranged on a wall (complete with ladder, pictured above) that you can try individually or in a flight.  The bartenders really know their stuff and are very friendly and helpful so you can just ask and they’ll serve you up something you’ll love.  Ask for Tyler (girl) or James – they’re both fantastic.

The bottom line: Specialty cocktails are $7-10, bar snacks are $4-9, entrees are $4-38.  They have a full bar, exotic beers, a great wine list, steaks, seafood, and some more slightly casual bites.  If you’re bored, you can watch your game on one of the flat screens or play pool in the back room — but with food this good, why would you be bored?

Asador
asadorrestaurant.com | @asador_dallas
2222 N Stemmons Fwy (in the Renaissance Hotel)
(214)631-2222

Specials:
Happy Hour | Monday-Friday 4-7 p.m.
$4 draft beer / $6 house wine and specialty cocktails
$1 appetizers and 1/2 price all snacks

Reverse Happy Hour | Monday 9-11 p.m.
$4 draft beer / $6 house wine and specialty cocktails
1/2 price all snacks

Hospitality Night | Wednesday 5pm-10 p.m.
$4 draft beer / $6 house wine and specialty cocktails
1/2 price all snacks and garden items