Ocho Dos Tres cocktail

Thanks to Ted Gibson for the 'Ocho, Dos, Tres' cocktails he made for the 60 people in attendance at our Ocho paired dinner at Rancho Valencia!

 

Ocho, Dos, Tres cocktail by Ted Gibson

 

 Ted's recipe:

 

OCHO, DOS, TRES…

Glass:  Rocks

Garnish:  Grapefruit Peel, Sage Leaf

Method:  Add all ingredients to a mixing glass with ice.  Gently stir.  Strain into rocks glass over 1 large ice cube or ice sphere.  Garnish.  Enjoy.

Recipe:  1.5 oz Ocho Plata ‘La Latilla’, .75 oz Sage-Infused Blanc Vermouth, .5 oz Grapefruit-Infused St. Germain

Origin:  Created for the All Agave Club dinner with Tequila Ocho at Rancho Valencia Resort, in San Diego, California.  I wanted to present an aperitif-style cocktail that truly celebrated the La Latilla Plata.  The goal was to complement and enhance the wonderful citrus and herbal notes present in the tequila.  There are only 3 main ingredients in the cocktail, but it was important that Tequila Ocho was the star, so the name ‘Ocho, Dos, Tres’ made sense…Ocho comes first!    

 

 

The Alcatraz cocktail by Christin Wagner

Thanks to Christin Wagner for this innovative cocktail featuring Tequila Ocho and Del Maguey!

 

 

Name of Drink: The Alcatraz

 

Glass: Chilled rocks glass

 

Garnish: Manicured orange peel

 

Ingredients: 1.5 oz Tequila Ocho

                   .75oz Lusteau Sherry

                   .5 Suze Liquor

                   .25 oz Vida Mezcal

                    1 bar spoon of Agave Nectar

                    2 Dashes Fee Brother's Aztec Chocolate Bitters

 

Method: Combine all ingredients in a shaker and stir. Pour into chilled rocks glass, then express an orange peel over the drink (save peel to manicure and place on rim of glass).

 

Bar: La Petite Grocery, New Orleans

 

Year: 2015

 

Story: I have always had a love for Mexico, Mexican culture, and all things Mexico related.  After trying Tequila Ocho at Tales of the Cocktail in 2014, I knew I had to create a recipe that would honor this fantastic tequila! Months of trial and error finally resulted in a hit: The Alcatraz!  The name pays homage to the bird that calls Louisiana home, the brown pelican.  The drink is brown in color which was the easy connection to make.  After doing a bit of research, I found that the white pelican of the northeast migrates through the Mississippi River Delta before its final destination in, you guessed it, Mexico!  Specifically this bird's final stop is in Jalisco which made the connection a no brainer!  I hope you find this story as fascinating as I do.

 

 

Christin Wagner with her Alcatraz cocktail at La Petite Grocery

Festival Internacional del Libro

Some photos from our presentation at FIL in Guadalajara last month, where we presented to a Tapatio audience about the status of tequila in British culture:



The presenters from right to left: Jesse Estes, Jorge Balbontin, Jorge 'Tigre' Ramos, Tomas Estes & Ivan Saldana



Tomas talking about his experience owning and operating Mexican bars across Europe and Australia over the last 40 years





Ivan (right) studied for his doctorate degree (in Agave!) in the UK



Jesse talking about his experiences working with tequila in London bars

Single Barrel tasting notes

Samples of barrels #708, 709, 711

"Rancho La Magueyera"

 

This ranch is in the venerable “Los Altos” de Jalisco. It is by two other ranches, "Los Mangos" and "La Rivera" that have been harvested and made into Ocho. It is at 1600 meters, has grey soil and a ‘terroir’ similar –in general- to that of Tequila Valley. The land is slightly sloping from north to south making it south facing, catching the full effects of the sun. There are Guamuchile trees that bear edible fruit. This tree is specific to this location and grows wild in the clay soil.

Magueyera Single Barrel

 

Age- 445 days or 1 year 80 days in old 200 liter American, white oak

 

Extremely pale

 

Barrel #708, ABV- 53.7%

 

nose- candied jujubee fruit, slight cedar, black tea, dry herbs, mint, coffee, vanilla

 

palate- cedar, coffee, vanilla, cream custard, red stone fruits

 

Barrel #709, ABV- 53.6%

 

nose- apricot, seaweed, iodine, custard, slight oak, earth

 

palate- bright , fresh, apricot, oak, cooked agave, coffee, tiramisu, anis, pepper, tannic dryness at the finish

 

Barrel #711, ABV- 54%

 

nose- lime zest acidity, orange, heated cooking oil, white chocolate, green herbs, egg yolks

 

palate- menthol, red stone fruits, red berries, accents of old tropical wood, light and lively, custard, pineapple