Tequila has come a long way from the hangover-inducing protocol of salt, shot, lime, repeat. With tequila consumption on the rise, people are drinking tequila on more occasions, experimenting with new labels, and learning to appreciate the nuances of flavor.
Tequila is an all-in-one reference for the top-shelf tequila connoisseur, with chapters on the history and lore of tequila, insight into how tequila is made, and a drinker’s guide to the three types of tequila: blanco, reposado, and añejo. Cocktail recipes from the country’s top bartenders and recipes for tequila-infused sides, mains, and desserts reveal new and innovative ways to enjoy tequila, completing this sleek handbook.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite