Do you want to know what I’m excited about? Well it’s pretty simple. Tequila. It’s been a long time since I’ve enjoyed the flavor of the earth as exemplified by the Terroir captured by Tequila. Oh I suppose this is my own fault. The good stuff is mostly unavailable in the part of New Jersey where I live. Sure there are all the national brands available. Plus some pseudo-artisan varieties in fancy hand-blown bottles. No, what I’m looking for it the real thing.
I want to taste the earth and the agave root. And I want some now!!!!
Recently I was introduced to a unique and carefully crafted brand of Tequila named Rudo after the dastardly cunning, Lucha Libre wrestler from Mexico.
Tasting Notes:
There is almost a balletic quality to the flavor of the Reposado sitting in front of me right now. I just took a swish into my mouth of the Rudo Reposado. Pin point drops of Mexican honey swirl around my mouth leaving sweet little explosions of vanilla cream pastilles dipped in fire. The finish goes on and on, finally ending in a blazing sunset across your throat and down to your stomach. Rudo is deeply warming and there is magic in every sip. The specific Terroir of the region is very apparent in each sip. There is a dreamy, creamy quality of this spirit. The world becomes soft and the sounds of the day become far away. Be careful with Rudo. He may be a bad guy if you drink too much of his name-sake Tequila. But until you get there- the point of no return so to speak, I recommend this little cocktail that was influenced heavily by my friend Chris Milligan out in Santa Fe, barkeep at Secreto.
He created the Smoked Sage Margarita. I pay homage to his brilliant drink by adding USDA Certified Organic Sage from Art in the Age.
The Liquor named Sage on the herb by the same name- Sage? Of course?
But what about the ice? I’ve long held that Mavea, the German water filtration pitcher is the very best for making the frozen matter that we call ice. I take this highly filtered and purified water and add it to silicone ice cube trays, THEN I zest with a microplane zester two lemons and limes over the top. Freeze as normal.
Finally I added the Bitter End Mexican Mole Bitters, rife with spices, chocolate and dreams of the coyotes running amok in the desert.
Thank you Bill and Laurel for making sure I was safe behind the walls and not out in the desert when the coyotes came running and screaming throughout the night. It was an experience I’ll never forget.
I call this drink the Ghost Ranch Shot in honor of the famous Ghost Ranch where Georgia O’Keefe spent much time. She was a wild woman who would have appreciated this power and fragrance of the desert in every sip.
Makes two very mysteriously thirst quenching cocktails.
Ingredients:
3 oz. Rudo Reposado Tequila
6 Drops of the brilliantly potent- Bitter End Mexican Mole Bitters
1 oz. Royal Rose Simple Syrup of Lavender and Lemon
2 oz. SAGE (USDA Certified Organic Sage Liquor- 80 Proof!)
1 Sage Leaf (and a match)
.50 Fresh Lemon Juice
.50 Grilled Lime Juice (Char some lime wedges in a cast iron pan until blackened, then juice)
Preparation:
Turn your Boston Shaker upside down resting on two other shakers (Thanks Chris for enlightening me!)
Take the piece of Sage in your fingers and light it on fire under the Boston Shaker
Fill the Shaker with the smoke of the burning Sage leaf
Crumble the charred Sage leaf directly into the Boston Shaker, still filled with smoke
Add the Tequila
Add the Sage Liquor
Add the Lemon juice
Add the Grilled Lime juice
Add the Royal Rose Syrup
Add 6 drops of the Bitter End Mexican Mole Bitters
Fill the Boston Shaker 3/4 with ice, cover and shake for 10-15 seconds
Serve in a rocks glass with a salt rim and one HUGE hand cut- infused Mavea Lemon/Lime zest ice cubes
Garnish with a chunk of lime
What’s Klaus doing in the picture? Trying to capture his moment of fame? Nah, he’s just thirsty.
Click here for enlightenment. only in the movies!
From the Rudo and Tecnico Website:
Rudo is one of the main heroes of Lucha Libre – combative art form with elements of melodrama, high-flying athletics, comedy, suspense, and intrigue. Appearing in red mask, Rudo is a wrestler who does not respect the rules of Lucha libre or his fellow wrestler. He is considered the “bad” guy or a “heel” and is willing to win by any means necessary even if it means cheating or brown-nosing the referee. Rudo’s wrestling is not as refined as Tecnico’s. Unlike the spectacular aerial maneuvers and complicated techniques, which técnicos are known for, Rudo makes greater use of brute force – hitting, lifting and dropping an opponent. While Rudo’s moves are rougher and less elaborate, he is not to be taken lightly. It is always fun to watch Rudo using his shear strength and trickery to get the better of his opponent.
The Inspiration
Rudo can surprise you with his tactics, so never turn you back on Rudo. Rudo will use all means necessary to be victorious, and he will sneak up on you while you are not watching. Rudo is more down to earth than Tecnico and will always give a good show. Boisterous and funny, they engage the crowds of spectators and set up the mood for the game. Rudo will not follow the rules in wrestling, and his adversaries had better not slip up, as they might be surprised.
Although rudos often resort to using underhanded tactics, they are still expected to live up to a Luchador code of honor. For instance, a Luchador who has lost a wager match would prefer to endure the humiliation of being unmasked or having his head shaved rather than live with the shame that would come from not honoring his bet. Rudos have also been known to make the transition into técnicos after a career defining moment, as was the case with Blue Demon, who decided to become a técnico after his wrestling partner, Black Shadow, was unmasked by the legendary Santo.
Tequila Rudo
Rudo is 100% blue agave tequila produced by artisanal methods in Jaliscos Highlands. Carefully elaborated at the family-run distillery, Rudo offers a perfect combination of spectacular presentation and superior taste. To pay homage to Rudo’s character, our tequila boasts bold and unexpected flavors, a real tribute to blue agave spirit. Reposado and Anejo are aged to perfection in bourbon white oak barrels to achieve smooth and luxurious texture and long finish. Selected “Most Likely to Succeed in 2012” by the Tasting Panel Magazine.
Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey.
He is under contract and has just completed his first book named Apothecary Cocktails for Quayside/Rockport Books in Massachusetts.
He was one of 12 journalists world-wide, and the only one from the USA to participate in the Fête de la Gastronomie– the weekend of September 22nd. 2012 in Burgundy.
He attended Tales of the Cocktail in New Orleans in 2011/2012. Plus the Manhattan Cocktail Classic and the Boston Cocktail Summit.
Warren presented and demo’d freestyle mixology at the International Food Bloggers Conference in Portland, Oregon. (2012)
Warren judged the Iron Mixology competition at the Charleston Wine and Food Festival (2012)
Warren has published over three hundred articles on everything from cocktail mixology to restaurant reviews to travel articles.
You may also find him on the web at: http://www.cocktailwhisperer.com
Warren is a published food writer and former cook.
He’s written food and cocktail articles and news for Edible Jersey, Chutzpah Magazine, Voda Magazine, Tasting Table, Serious Eats and Total Food Service Magazine.
Warren attended the Kentucky Derby and the Oaks Day Races this year while on assignment for Voda Magazine.
He writes for the “Fabulous Beekman 1802 Boys” as their cocktail writer. (The Soused Gnome)
He also writes for The Daily Basics, Leaf Magazine and Modenus.
He writes for Williams-Sonoma on their Blender Blog.
He is a Ministry of Rum judge.
Warren began his climb to becoming a cook as a pot scrubber at the York Harbor Inn in York Harbor, Maine in 1985.
He cooked at Alberta’s in Portland, Maine during mid-80’s.
Warren is the former owner and co- founder of Olde Charleston Pasta in Charleston, SC while cooking at the Primerose House and Tavern. (Also in Charleston)
He spent Hurricane Hugo (1989) in his former home in Charleston… Ouch!
Warren was # 30 in Saveur Magazine’s 100 for his writing about the humble Tuna Melt.
Headshot photograph taken at the Ministry of Rum in San Francisco- August 2010
I’m thrilled when a bartender knows what I’m talking about when I ask for Aperol. Usually I receive a blank stare or worse- a nod towards Campari or some other red colored aperitif.
the quality of their ingredients. Brothers, Stephen and Philip DeAngelo have revolutionized the old fashioned technique of making gin. They use a low temperature vacuum to remove all the excess air from the distillation process allowing for a more gentle approach to the finished product.
