I am sure you normally think of tequila as a summer or spring spirit; enjoying a refreshing margarita al fresco on a nice warm day. Good tequila shouldn't be shoved to the back of the bar during the chilly months. It's a virisitile spirit that should be enjoyed year round.During the fall and winter I enjoy Tequila Reposado or Anejo. Tequila Reposado is aged for up to 11 months in wood barrels (the most common being American or French oak that were previously used by American whiskey distilleries) with Anejo aged up to 3 years. The aging adds great earthy flavors and complexity. This winter, I have experimented with substituting Tequila Anejo for bourbon in cocktails that have a bitter profile (those that call for sweet vermouth, Campari, etc.) Some experiments did not merit repeating; but others worked out wonderfully.
My most recent experiment was inspired by a cocktail I had at Mercado in Santa Monica. I told the bar tender the taste profiles I prefer - bitter and tart over sweet - and he made me an excellent cocktail. He said it was a spin on a Paloma (Tequila, grapefruit juice and lime juice); but only if you add a dash of Boulevardie.
2 oz. Anejo Tequila
1 oz Campari
1 oz Sweet Vermouth
1 oz fresh Grapefruit juice
.5 oz Fresh Squeezed Juice
Shake with ice and serve up.
