LCBO Food & Drink Early Summer 2018

how to serve

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.

THE MYTH OF THE WORM An agave moth larvae, or gusano (not a worm), is a gimmick sometimes seen in Oaxacan mezcal: it’s preserved in the bottle,

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.

literally as “proof” of a high-alcohol spirit.

WHISKY ROCKS

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).

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).

How to Taste Lightly swirl the tequila in your glass. Hold it several centimetres under your nose and take a few sniffs, paus- ing in between and moving the glass closer as needed. Try to detect aromas ranging from citrus fruits and botan- icals (unaged tequila) to various spices and smoke (aged varieties). Smelling your empty glass is another way to detect subtle notes. The degree of fresh- earth and floral aroma, especially in young tequila, is called the “agave intensity.” High- quality aged tequila should not smell musty or overly medicinal. To taste, take a small palate-conditioning sip, swirling the tequila in your mouth. It will be very fiery and spicy: this is the typical raspa , or finish. Take a second sip, noticing the richness, silkiness and smooth- ness 100-percent agave tequilas often have. After you swallow, no- tice flavours that linger.

Beloved for their exotic fla- vours, Mexican soda pops on ice make a sweet, refreshing side to sipper tequilas. Jarri- tos makes tangy tamarind and fresh grapefruit flavours (find Cool your PALATE with Mexican soda

store locations at jarritos.ca). Goya, actually made in the U.S. but beloved in Mexico, makes juicy pineapple, guava and other refrescos . Check Latin grocery stores or supermar- kets and gourmet food stores for other fresh, tropical soda flavours to complement your tequila sipping.

FOOD & DRI NK EARLY SUMMER