Mexican 75 Recipe
By
Eric Appleby
Difficulty: Easy |
Total Time:
Under 5 mins
|
Active Time:
|
Makes:
1 drink
Eric Appelby, the head bartender at San Francisco restaurant-bar Tres Agaves, believes tequila is the liquor of choice, and he’s always looking for a way to slip it into a drink. Here, he’s altered the classic French 75 by replacing the gin with tequila—some would call that blasphemous, but we just consider it tasty and far less fussy.
Agave nectar is available at health food stores and online at Wild Organics. It’s also known as agave syrup. If you can’t find agave nectar, just substitute Rich Simple Syrup or a few teaspoons of granulated sugar.
This recipe was featured as part of both our Bring Happy Hour Home story and our Cinco de Mayo cocktail menu.
INGREDIENTS
- 1 ounce blanco tequila
- 1/2 ounce fresh-squeezed lime juice
- 1/2 ounce agave nectar or Rich Simple Syrup
- Ice
- 4 ounces blanc de blancs champagne or sparkling wine
- Lime twist, for garnish (optional)
INSTRUCTIONS
- Combine tequila, lime juice, and agave nectar in a cocktail shaker filled with ice. Shake vigorously until chilled, then strain into a champagne flute.
- Top with champagne and garnish with a lime twist (if using).
I had a few of these last night at Tres Agaves. Very, very tasty and minimal hangover.
Tequila & champagne? Wow that sounds like one nasty hangover!
Yup, we replaced the photo. Certainly wouldn't want to lead people to a flat cocktail.
Ah good, they changed the picture to something more apropos.
I think that if you're mixing with tequila, you're better off using agave nectar as a sweetner. It's not that hard to find.
If I may suggest, you're better off serving it in a champagne flute (as described in the recipe) rather than a champagne coupe (as pictured). Coupes are not an ideal vehicle for bubbly; the wide stance of the glass provides lots more opportunities for bubbles to form than in a flute, and your drink goes flat much faster than you want it to. Still, champagne in a coupe is better than no champagne...+READ
If I may suggest, you're better off serving it in a champagne flute (as described in the recipe) rather than a champagne coupe (as pictured). Coupes are not an ideal vehicle for bubbly; the wide stance of the glass provides lots more opportunities for bubbles to form than in a flute, and your drink goes flat much faster than you want it to. Still, champagne in a coupe is better than no champagne at all...-COLLAPSE