Almost every travel company has literature with images of warm sandy beaches, azure blue water, brightly colored beach umbrellas and what appear to be blissfully relaxed travelers lounging with a frosty beverage in their hand. The beaches are nice, as is the thought of lying on one, but what about that drink? It couldn't be as prosaic as a margarita, could it?
Well, yes it probably is a margarita, but the North American margarita is different than what is served in Mexico. The paloma is a drink that many consider as the origin of the western margarita. It consists of tequila, grapefruit juice, club soda and lime juice. One variance is the use of a carbonated grapefruit juice instead of regular juice and club soda. The paloma is possibly the most popular tequila based beverage served in Mexico, and quite simple to make at home. Considering the margarita most North Americans are used to contains only one or two additions to the recipe (depending on the kind), it is easy to see how the two drinks are related. Similar to the paloma is the tequila slammer, known in Mexico as the mopet. It consists of tequila and a carbonated beverage such as ginger ale, lemonade or Mountain Dew. The matador is another lovely beverage originating in Mexico, but far less famous than the margarita. Similar to the screwdriver, it consists of silver tequila, pineapple juice and lime juice. It is usually served in a martini glass or champagne flute.
Kahlua is a dark and smooth coffee based liqueur originating in Mexico, and made from coffee, sugar, corn syrup and vanilla bean. Many thick and rich dessert cocktails are made with Kahlua, such as the black and white Russians respectively, Kahlua mudslide and the B52. The sombrero is also a tasty cocktail consisting of 1 part Kahlua and two to three parts cream. However do not confuse the sombrero with the infamous paralyzer made from cola, vodka, cream and Kahlua. The trick with the paralyzer is to drink it before the cream has a chance to curdle with the cola. You have to drink it quickly, hence the name of the beverage. For something a little stronger, but that you do not have to chug down, try the Kahlua cockroach. One part Kahlua with one and half parts tequila, the cockroach can be enjoyed as a sipping drink before or after the evening meal.
Mezcal is a distilled beverage made from the maguey plant, similar to the blue agave from which tequila is made. There is a saying that goes with mezcal: for everything bad, mezcal, and for everything good too. That cliche is very indicative of how popular mezcal is in Mexico. It is generally drunk straight, but incorporates a ritual. For example the drinker will recite 'up, down, center and in' before the first shot. The second shot is preceded by spilling a small amount on the ground as an offering to Mayahuel, the goddess of fertility of the earth. In the province of Oaxaca the most common accompaniment to shots of Mezcal is cut limes, a plate of fried larvae ground up with chili peppers and salt. The drinker takes a pinch of the larvae mixture and puts it on their tongue and immediately begins to down the shot but at a slow pace.
Most people are not aware that Mexico has its own version of rum. Charanda is a liqueur derived from sugarcane, but has a buttery vanilla flavor to it. Produced in the state of Michoacan, charanda has been produced in Mexico since long before the Spanish arrived in the area. In fact, it only began to be imported to the US in 2007. Many other Latin American cultures have their own version of charanda, for example the Portuguese call it aguardente, which translates as firewater. No matter what language it is produced in, the alcohol content is high, ranging anywhere from 29% to 60%.
The next time you are contemplating a Mexican vacation, take with you a list of beverages to try. After all, there is more to Mexican cocktails than the margarita.
Well, yes it probably is a margarita, but the North American margarita is different than what is served in Mexico. The paloma is a drink that many consider as the origin of the western margarita. It consists of tequila, grapefruit juice, club soda and lime juice. One variance is the use of a carbonated grapefruit juice instead of regular juice and club soda. The paloma is possibly the most popular tequila based beverage served in Mexico, and quite simple to make at home. Considering the margarita most North Americans are used to contains only one or two additions to the recipe (depending on the kind), it is easy to see how the two drinks are related. Similar to the paloma is the tequila slammer, known in Mexico as the mopet. It consists of tequila and a carbonated beverage such as ginger ale, lemonade or Mountain Dew. The matador is another lovely beverage originating in Mexico, but far less famous than the margarita. Similar to the screwdriver, it consists of silver tequila, pineapple juice and lime juice. It is usually served in a martini glass or champagne flute.
Kahlua is a dark and smooth coffee based liqueur originating in Mexico, and made from coffee, sugar, corn syrup and vanilla bean. Many thick and rich dessert cocktails are made with Kahlua, such as the black and white Russians respectively, Kahlua mudslide and the B52. The sombrero is also a tasty cocktail consisting of 1 part Kahlua and two to three parts cream. However do not confuse the sombrero with the infamous paralyzer made from cola, vodka, cream and Kahlua. The trick with the paralyzer is to drink it before the cream has a chance to curdle with the cola. You have to drink it quickly, hence the name of the beverage. For something a little stronger, but that you do not have to chug down, try the Kahlua cockroach. One part Kahlua with one and half parts tequila, the cockroach can be enjoyed as a sipping drink before or after the evening meal.
Mezcal is a distilled beverage made from the maguey plant, similar to the blue agave from which tequila is made. There is a saying that goes with mezcal: for everything bad, mezcal, and for everything good too. That cliche is very indicative of how popular mezcal is in Mexico. It is generally drunk straight, but incorporates a ritual. For example the drinker will recite 'up, down, center and in' before the first shot. The second shot is preceded by spilling a small amount on the ground as an offering to Mayahuel, the goddess of fertility of the earth. In the province of Oaxaca the most common accompaniment to shots of Mezcal is cut limes, a plate of fried larvae ground up with chili peppers and salt. The drinker takes a pinch of the larvae mixture and puts it on their tongue and immediately begins to down the shot but at a slow pace.
Most people are not aware that Mexico has its own version of rum. Charanda is a liqueur derived from sugarcane, but has a buttery vanilla flavor to it. Produced in the state of Michoacan, charanda has been produced in Mexico since long before the Spanish arrived in the area. In fact, it only began to be imported to the US in 2007. Many other Latin American cultures have their own version of charanda, for example the Portuguese call it aguardente, which translates as firewater. No matter what language it is produced in, the alcohol content is high, ranging anywhere from 29% to 60%.
The next time you are contemplating a Mexican vacation, take with you a list of beverages to try. After all, there is more to Mexican cocktails than the margarita.
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