How to serve

Food & Drink - - TRENDS -

Try sip­ping fine te­quila on its own, at room tem­per­a­ture, with­out ice, wa­ter or any mix­ers. This al­lows the spir­its to ex­press the true char­ac­ter of their agave ori­gins, and the tra­di­tional ar­ti­sanal meth­ods with which they’re made. The best way to serve high-qual­ity te­quila is def­i­nitely how­ever you, per­son­ally, en­joy it the most—but here are a few ideas ideal for warmer weather, or for new­com­ers to the dis­tinc­tive spirit.

WHISKY ROCKS These frozen plas­tic or stone drink-chillers let you grad­u­ally warm up to te­quila’s flavours and aro­mas with­out di­lut­ing its spirit (at re­tail­ers like Chap­ters Indigo and the Bay).

TWIST AND SHOUT Carve an aro­matic citrus rind with a par­ing knife or veg­etable peeler (try grape­fruit or orange), then twist and rub the peel on the serv­ing-glass rim.

GREEN DAY Try sip­ping a lit­tle verdita on the side: it’s a tra­di­tional con­coc­tion of pineap­ple juice, mint, ci­lantro, lime and pep­pers (recipe on page 122).

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