Few infused tequilas are done well, but when you find one with as versatile a flavor profile as Diva Tequila, it’s worth taking the time to experiment with it. I’ve been using Diva Tequila in the kitchen for years now and heartily recommend adding Diva Tequila Waffles to your next brunch menu.
Diva Tequila Waffles Recipe
1 box yellow cake mix
1 box Jello (I like Orange, Strawberry or Lemon) mix
¾ cup water
⅓ cup coconut oil
½ cup Diva Tequila
3 eggs
Mix all ingredients well and cook in well-oiled waffle iron.
Top waffles with whipped cream, mandarin orange pieces and/or fresh strawberries.
Serve with a Pink Paloma made with:
2oz Diva Tequila
4oz Grapefruit Juice
Serve in glass with ice
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The first time I tried Siempre Tequila, I knew immediately that it’s herbaceousness would work perfectly in a vinaigrette.
Now when most people consider using tequila in a salad dressing they want to start adding avocados and limes and getting all kitchy on the Margarita theme. But I’m here to tell you that you need to stop doing that.
The next time you are looking for a salad, consider a Caprese salad without all that balsamic nonsense going around and use a Siempre Tequila dressing instead. That’s right, no balsamic anything, no avocados, no limes, and nothing that smacks of a margarita.
Caprese Dressing Ingredients
3 Tbl extra-virgin Olive oil
5 Tbl Siempre Tequila
4 cloves garlic (skinned)
1 tsp dry mustard
1 tsp sugar
1/2 c fresh basil leaves (loosely packed)
10 basil leaves for topping
Preparation
Place first 6 ingredients in pulse style blender and blend until dressing is consistent and smooth. Serve drizzled over sliced tomatoes and cheese (mozzarella or goat cheese). The classic Caprese alternates tomato and cheese slices on a platter.
Italian Dressing Ingredients
6 tablespoons olive oil
2 tablespoons Siempre Tequila
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano
PREPARATION
Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
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This recipe was adapted from a bourbon pecan pound cake. After looking at the ingredients itseemed to me me that Tres Ochos anejo would work especially well.
One of the tricks of baking with tequila is to know how much tequila to use and what varietal so as not to overwhelm the other ingredients. When you have a heavy recipe such as this one that calls for sour cream and nuts, an aged tequila can make for an excellent flavor accent. In this case that is exactly what Tres ochos Anejo did.
These mini Bundt Cakes did not last for long. They were a big hit with my entire crew of taste testers.
Glazed 888 Pecan Pound Cake
Ingredients
CAKE:
1 cup Butter, softened
2½ eups Sugar
6 Eggs
3 cups All-Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Salt
½ teaspoon Ground Nutmeg
8 ounces Sour Cream
½ cup 888 Tres Ochos Tequila Anejo
1½ cups Pecans, Chopped
GLAZE:
¼ cup Butter
½ cup Brown Sugar, Firmly Packed
3 tablespoons Milk
1 teaspoon Vanilla Extract
1 cup Powdered Sugar
½ cups Pecans, Chopped
Instructions
CAKE:
Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with nonstick cooking spray.
Beat the butter on medium, until fluffy, about 2 minutes. Gradually mix in sugar and beat on medium 4 minutes. Add eggs, one at a time, beating after each addition until yolks disappear.
Whisk together flour, baking powder, salt, and nutmeg. Set aside.
Mix together sour cream and tequila. Add to the butter mixture alternately with flour mixture, beginning and ending with flour mixture. Mix on low just until blended. Stir in pecans and pour batter into prepared pan.
Bake 1 hour and 15 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. (For mini cakes, bake 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.) Set on a wire rack for 15 minutes to cool. Remove from pan and cool completely on rack. GLAZE:
In a heavy bottom saucepan, melt the butter. Add the brown sugar and milk and bring to a boil over medium heat. Boil for 1 minute. Remove the pan from the heat.
Add vanilla and powdered sugar and whisk until smooth.
Pour glaze over completely cooled cake and sprinkle with chopped pecans, pressing down on them gently.
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If you’ve tasted Embajador Tequila then you know that there’s always just a hint of orange. If you’ve visited the Embajador Distillery then you’ll know why. Orange groves surround their agave fields. It is because of this unique and very intentional terroir that Embajador Tequila pairs exceptionally well with orange, cloves, cinnamon, and Christmas!
That’s exactly why I chose to create a Panettone (traditional Italian Christmas bread) with Embajador instead of brandy. In case you’re wondering, It is delicious!
Assemble the following ingredients in a bread machine (or bowl if you prefer Old World ways):
1/4 Teaspoon Salt
1/3 Cup Water
1/2 Cup Sugar
6 Eggs
1/2 Cup Softened Butter
1.5 Teaspoons Orange Peel
3 Tablespoons Embajador Anejo
3.5 Cups Flour
3 Teaspoons Yeast
1 Cup Mixed Dried Fruit (I used Cranberry, Raisin, and Date)
I ran this on the Dough cycle so I could bake in a pan in the oven, but this will bake up just as easily in the bread machine. If you choose the machine, run it on a regular 2lb loaf cycle. If you choose the oven, bake at 350 degrees for 25 minutes.
A cross section of the light, fluffy, melt-in-your-mouth goodness of Embajador Panettone.
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Learn all about tequila from field to glass and then get paid to share your love of agave spirits with others! Buy Them Both Now!
[This editorial (with my comments) is inspired by the following video on the dastardly NOM 199 currently in review in Mexico. Please, take a few moments to view this easy-to-follow video, then, feel free to share it among your friends, family, colleagues and cohorts.
Afterwards, go here to sign the petition and unifying statement against NOM 199.]
In 2012, a Mexican legislation called NOM 186 was launched that would regulate any agave spirit. It would have deprived many rights to small traditional and artisanal mezcal producers outside the Denomination of Origin of Tequila and Mezcal.
[Tweet “Say NO to NOM 199 or kiss your mezcal goodbye”]
All other agave spirits would have been erroneously called “AGUA ARDIENTE de AGAVECEA.”
It would have also trademarked the word “AGAVE” to the Tequila Industry.
This would be like trying to trademark the word “grape.”
Imagine small winemakers not being able to say that their wine was made from grapes because they didn’t own the trademark, “grape?”
Dumb, huh?
Both these measures were driven by the Tequila Industry and the Mexican Ministry of Economy, among other institutions.
Through the efforts of those in the academic fields, hospitality (bars and restaurants), interested WORLD citizens with large social media followings, and those concerned about the fair regulation of what we eat and drink, this NOM was soundly defeated.
NOM 199: The Zombie of NOM 186!
Now, there’s a new initiative that’s designed to revive those previously rejected proposals.
It has been signed and endorsed by the Tequila Industry, the Regulatory Board of Mezcal, and other transnational corporations—and you know who they are!
[Tweet “NOM 199 aims to misinform YOU on what YOU are drinking #sellamamezcal #NoKomil”]
This time, they aim to misinform you the consumer, about what you are drinking by renaming agave spirits outside of the Denomination of Origins of Tequila and Mezcal as “KOMIL.”
[Tweet “Komil? WTF is Komil and where did my mezcal go?”]
Ever hear of the term komil?
Me, neither.
Nobody has.
There are no cultural records or documents anywhere in Mexico that refer to an agave distillate by the term komil—
None.
It is based on a Nahuatl word (KOMILI) meaning, “intoxicant [inebriating] drink.”
If one of NOM 199’s very own passages is correct:
“The information printed on the labels of the bottles must be truthful and not induce confusion in the consumer as to the nature and characteristics of the product,” then…
They’re doing it all wrong.
If these distillates are forced to be labeled KOMIL and forbidden to use the word AGAVE, it will be more ambiguous and confusing to the consumer and he/she won’t be as informed as to what the drink is made from.
Komil could literally be eggnog like rompope, a tequila or mixto tequila, or any drink that intoxicates.
Currently, any mezcal outside of the Denomination of Origin cannot be termed Mezcal. Instead it is referred to as “destilado de agave” (agave distillate) or “aguardiente de agave” (agave firewater).
That is already a huge commercial disadvantage.
If this legislation passes and becomes law, these spirits would be forced to label themselves as KOMILES [plural of KOMIL].
This would not only increase unfair competition and confuse the consumer, but would also deprive the basic human rights of those who preserve the tradition of making these distillates by calling them by their actual true name.
This proposed legislation is a cultural and labor dispossession, and an arbitrarily imposed term.
[Tweet “NOM 199 erases the familial stories inherent in each distinct agave spirit. #sellamamezcal”]
It is designed to wipe out or erase the cultural, historical and familial stories inherent in each beautiful and distinctive agave spirit.
Consider it a form of genocide.
Imagine not ever being able to tell the story behind your grandmother’s favorite recipe for cookies or apple pie even though it’s been in your family for generations?
We agree that all alcoholic beverages need some sort of regulation because there are those unscrupulous producers whose beverages deceive and defraud consumers and threaten their health.
This is precisely why we demand consistent, detailed, inclusive, normas (laws) with not only an economic basis in mind, but with academic and bio-cultural, as well.
The spirit that each of these small producers make are derived by distilling AGAVE.
There’s no reason to lie and call it KOMIL.
Let’s call it what it is.
Stay informed and protect what’s yours—The National Heritage. #sellamamezcal #NoKomil
[Tweet “Stay informed, protect what’s yours—The National Heritage #sellamamezcal #NoKomil”]
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Learn all about tequila from field to glass and then get paid to share your love of agave spirits with others! Buy Them Both Now!
Try this spin on the super simple but very delicious Duncan Hines Tres Leches Cake Mix.
[Tweet “1921 La Crema Tres Leches Cake Recipe”]
You will need:
Duncan Hines Tres Leches Cake Mix
For Milk Syrup:
3 Cups Milk
1/2 Cup Tequila 1921 La Crema
For Cake:
½ Cup Water
3 Large Eggs
[Tweet “1921 La Crema Tres Leches Cake in less than an hour! Make it today! “]
Baking Instructions:
PREHEAT oven to 350°F. GREASE sides and bottom of 13 x 9 pan with shortening or oil spray. FLOUR lightly.
BLEND cake mix, water and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 1 minute. POUR batter into a prepared cake pan.
BAKE for 18-20 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 10 minutes. POKE holes in cake with fork, 1/2-inch part. Leave cake in pan..
BLEND contents from small packet, 3 cups milk, and 1/2 Cup 1921 La Crema in small bowl with wire whisk until completely dissolved and well blended.
POUR milk syrup over top of cake slowly. Cover and REFRIGERATE at least 2 hours. Frost with French Vanilla Cool Whip before serving.
KEEP REFRIGERATED UNTIL READY TO SERVE. PROMPTLY REFRIGERATE UNUSED BAKED CAKE.
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Learn all about tequila from field to glass and then get paid to share your love of agave spirits with others! Buy Them Both Now!
1 Tablespoon Splenda (Optional, but there was a lot of dark cocoa)
1 Large Egg
Mix until smooth.
Microwave 1 minute.
Let cool as long as you can stand (the original cake recipe said 20 minutes but, PFFT! There was dark chocolate and Avion Espresso that needed rescuing from my mug!)
Enjoy!
My photos aren’t as glamorous but here’s how the process worked for me:
Being a big fan of dark chocolate, I had everything in my kitchen cupboard already.
The chocolate chips and Avion Espresso mixed up smooth with a fork in just a few seconds.
I microwaved it for exactly one minute and, as the original recipe said, it looked a bit wet around the edges. That’s OK. It’s just that the microwave doesn’t bake like a conventional oven.
I only waited about a minute or two before checking the texture. As you can see from the piece on the fork, it was light and fluffy.
When I tasted it, it was light, fluffy, and rich! All the flavor of the Avion Tequila was still there but the espresso and dark chocolate made for outstanding complements.
You could make this just as easily with semi-sweet or milk chocolate. It really is a matter of preference. The important thing to know is the espresso wasn’t lost in the dark chocolate.
Take 2 minutes and try this. Everybody needs this in their life!
Special thanks to Ken Austin of Tequila Avion for providing the signed, treasured, bottle of Tequila Avion Espresso that sits in a special place of prominence on my tequila shelf.
Avión Espresso is a harmonious balance of Avión Silver, voted World’s Best Tasting Tequila, with fine Italian espresso.
Age: Unaged Color: Rich espresso Aroma: Roasted Italian espresso beans Taste: Delicious combination of roasted Italian espresso and Avion Silver, voted “world’s Best Tasting Tequila.” A touch of sweetness and a clean dry finish.
35% Alc. by Volume
[Tweet “Avion Espresso Flourless Mocha Mug Cake-When you need chocolate, coffee and tequila STAT! @tequilaavion”]
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Learn all about tequila from field to glass and then get paid to share your love of agave spirits with others! Buy Them Both Now!
With a summer bug beating us down here at Tequila Aficionado HQ, we’ve been leaning heavily on the cayenne to keep us clear for work. Today, we pulled out the big guns.
It was time to make Gazpacho! Ours is a bit different than your mother’s gazpacho though. We made ours chunky (no puree necessary) and we used Spicy V8 and Spruce Creek Bloody Mary Mix for the base.
The Spruce Creek Mixes (Brands of Promise Award Winners for 2014) are delightfully versatile as soup and sauce bases, sangrita, and even the drinks they were originally intended for. (We are particularly fond of the Avalanche Habanero.) If you’re in Colorado or Texas, do yourself a favor and stock up on all the varieties. They’re outstanding.
Add all chopped vegetables, garlic, and lime juice to a large bowl (I had to use a large crock pot because it was the biggest one I had). Mix thoroughly. Add Spicy V8 and stir. Add Spruce Creek Bloody Mary Mix until liquid rises to the top layer of vegetables. Stir well. Chill for at least two hours.
Enjoy!
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Learn all about tequila from field to glass and then get paid to share your love of agave spirits with others! Buy Them Both Now!
When I have lots of work to do, I usually bake something at the same time. The attention necessary to cooking properly provides the moments necessary for me to quiet my ADD mind so I’m more capable of focusing on the work. This week, I had several jobs I needed to take care of that became major exercises in problem solving so finally getting to the Maple Walnut Pound Cake recipe I wanted to twist with De La Tierre’s Maple Tequila was just what the doctor ordered.
Before you cringe at the maple & tequila combo, you should know that it is my opinion that this is a fantastic liqueur. You can read my review here.
We’ve been pretty busy in the Tequila Aficionado Test Kitchen over the past year. Because we aren’t afraid to splash a little tequila into our food, we’ve got a great collection of recipes you might want to try as gifts for tequila loving friends & family or perhaps you’d like to wow everyone at the annual office party or a holiday potluck.
Whatever your reason for celebrating with tequila and food, you’ll want to try these!
Festive Holiday recipes
Click on any of the titles below to see the full recipes:
Few infused tequilas are done well, but when you find one with as versatile a flavor profile as Diva Tequila, it’s worth taking the time to experiment with it. I’ve been using Diva Tequila in the kitchen for years now and heartily recommend adding Diva Tequila Waffles to your next brunch menu.
Top waffles with whipped cream, mandarin orange pieces and/or fresh strawberries.
The first time I tried Siempre Tequila, I knew immediately that it’s herbaceousness would work perfectly in a vinaigrette.
Caprese Dressing Ingredients
This recipe was adapted from a bourbon pecan pound cake. After looking at the ingredients itseemed to me me that Tres Ochos anejo would work especially well.
CAKE:
If you’ve tasted Embajador Tequila then you know that there’s always just a hint of orange. If you’ve visited the Embajador Distillery then you’ll know why. Orange groves surround their agave fields. It is because of this unique and very intentional terroir that Embajador Tequila pairs exceptionally well with orange, cloves, cinnamon, and Christmas!
With a summer bug beating us down here at Tequila Aficionado HQ, we’ve been leaning heavily on the cayenne to keep us clear for work. Today, we pulled out the big guns.
Add all chopped vegetables, garlic, and lime juice to a large bowl (I had to use a large crock pot because it was the biggest one I had). Mix thoroughly. Add Spicy V8 and stir. Add Spruce Creek Bloody Mary Mix until liquid rises to the top layer of vegetables. Stir well. Chill for at least two hours.
n mixer bowl cream butter and sweeteners.
Cover hot cake with aluminum foil until syrup mix is absorbed.
We’ve been pretty busy in the Tequila Aficionado Test Kitchen over the past year. Because we aren’t afraid to splash a little tequila into our food, we’ve got a great collection of recipes you might want to try as gifts for tequila loving friends & family or perhaps you’d like to wow everyone at the annual office party or a holiday potluck.
