Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers!
Tequila gets a bum rap. Sure, there are savvy drinkers who spend a lot of time and money tracking down prize bottles of reposado and anejo; but the bulk of the bibulous universe--accustomed to downscale mixto tequila in mass-produced margaritas dispensed by slushy machines, or seemingly endless lines of shots--still views the spirit as "to-kill-ya," associating it with countless regrettable incidents. As a result, perhaps more than any other spirit, tequila inspires a kind of negative reaction among many drinkers, who recall a bad night in college.
Fortunately, tequila is more forgiving. Decent 100-percent agave tequilas have a bright, peppery character that can really light up a cocktail. And for those whose experiences with tequila cocktails have largely entailed salt-rimmed glasses, there's an enlightening world to explore; the Prado is a good place to start.
Pairing the agave spirit with its old friend, fresh lime juice, the Prado substitutes the margarita's orangey triple sec for a dose of aromatic maraschino liqueur, with the white of half an egg added for extra body (since accurately dividing an egg white can be a pain, you can go ahead and mix two drinks and share one with a friend). Silver and reposado tequilas work equally well in this drink; just make sure you're starting with a spirit that's 100-percent agave. With a deep, layered flavor and alluring aroma, the Prado isn't necessarily a beginner's cocktail, but it can be a good way to re-enter the world of tequila.
About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
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