National Tequila Day 2010: Riazul Premium Tequila

Good afternoon, Tequila fans and newbies.

It's Friday! It's HOT as blazes outside. Drink up (and don't drive)! You've had a long work week and a short weekend. You deserve it, don't you think? (I know I do, LOL)

Here's a Riazul Premium Tequila recipe I think you all might enjoy.


So, let me know what other recipes you can achieve using Riazul Premium Tequila.


Have a good weekend!

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Point of Contact:

jordan n. cavaliero

stuntman PR

t: 718.302.4400

jordan@stuntmanpr.com

http://www.stuntmanpr.com/

To mark National Tequila Day this Saturday, July 24th, adventurous imbibers can go back to tequila’s very beginnings. Tequila stands as North America's first distilled drink. Its origins date back hundreds of years to when the Aztecs took the sap from maguey plants and fermented it into a drink first known as "Octli" — which means the Nectar of Gods.

Octli would eventually evolve into true tequila in the 1500s, shortly after the Spaniards arrived in Mexico and ran out of Spanish brandy. The Spaniards distilled agave to create Mezcal wine, the spirit which eventually came to be known as tequila — named for a small town in Jalisco, Mexico.

Tequila later became a source of pride for the country and first was exported to the United States in the late 1800s. Tequila started gaining traction in the United States as its precursor, Octli, fell into steep decline.

However, the Octli (also referred to as “pulque”) has seen a revival in recent months, with specialty importers now licensed to sell the product in nearly half of the U.S.

Riazul Premium Tequila, harvested in centuries-old fields in the highlands of Jalisco, where tequila was born, pays tribute to its heritage with the Octli (Nectar of Gods) Cocktail, made from Riazul Silver, pulque, agave nectar and hibiscus. Vaya con dios!

Riazul Octli (Nectar of Gods)

Ingredients:
• 1 1/2 oz Riazul Silver Tequila
• 1 1/2 oz Pulque
• ½ oz Agave Nectar
• 1 oz Lime Juice
• 1 oz Wild Hibiscus Flowers in Syrup

Shake tequila, pulque, agave nectar, lime juice and hibiscus syrup with ice. Strain into a cocktail glass and serve.
 

*Smooches&Hugs*