Stash Studios

Spirits of Texas

So here we are fresh off a Texas road trip that covered lots of ground between Houston and the Hill Country. We managed to squeeze in everything from whale training to zebra feeding with a whole lot of BBQ and fine Texas dining in between. In the spirit of my recent adventure, I am ready to take you to another stop on our virtual Texas road trip. You know, the one that began with caroLina bLeu

I must tell you that this girl comes from a long line of spirit makers (and I'm not talking about the ghostly kind). I helped pick and stomp wild mustang grapes from an early age and watched with fascination as the brew bubbled. My family has tried making wine out of everything from mesquite beans (not my favorite) to pears. So I always keep my eyes open for an interesting new brew.

I found out about Tito's Handmade Vodka from Monica Pope of T'afia in Houston. T'afia is a hip downtown eatery on the backside of the Continental Club. Monica is renowned for her use of local products to give you a dining experience that is out of this world. Her wine and cocktail selection alone are worth a long journey. Her Ratafias are creative and refreshing. And she uses Tito's Vodka in these cocktails.

Now, I know you can't rush down here for one of Monica's mixtures but it turns out that you can get your hands on Tito's Vodka and whip up your own little slice of beverage heaven because this smooth sipping spirit is available throughout the US in limited quantities.

Tito’s Handmade Vodka has come to be recognized a Double Gold Medal Winner from the World Spirits Competition in San Francisco. Legend has it that Tito Beveridge (seriously) decided to try his hand at vodka-making after tasting his Uncle Phil’s habanero-flavored vodka (something I would like to try) at a watermelon thump in Luling, Texas (which incidentally is taking place right now). The straight-from-the-freezer but hot as hell concoction got Beveridge’s attention.

Shortly afterwards, he built his own distillery in Austin, which is the first legal distillery in Texas (and it’s a microdistillery, at that!) Using nothing but pure corn and six distillations in an old-fashioned pot still, Tito’s Handmade Vodka only uses the “nectar” – the heart of the product, which is a perfect balance of alcohol which is neither too high or low - thus imparting a clean taste that’s absolutely fabulous. Tito’s is a great substitute for gin in a martini, but chilled and neat is an equally pleasurable way to end your day.

Triple Sec, Double Take

Sit down, we need to talk.
I may have been wrong about something and I need to let you know.
I realize it is Monday morning, far far away from the hallowed halls of happy hour but I need to tell you that my Jalapeño Margarita may be breaking things off permanently with Grand Marnier.

I know, I know.
You are all soooo tired of hearing about those Jalapeño Margaritas.
How good could they be?
Seriously.

But this weekend I shared them with several new friends (always a fun prospect). We were all in the kitchen juicing limes and testing infused Patron when the host came in and declared that he had no Grand Marnier.
What?
No Grand Marnier.
We were going to have to settle for Cointreau.
Seriously?
Hmmmph.
Stash doesn't settle.
But no one cared to trek back to the liquor store.
So we had to take on a pioneer spirit and simply make do.
Make do.

When all was said and done - and I can't believe I am saying this - but I really think these might have been better. I am so serious about this that I am considering hosting a tasting this weekend just to settle the matter once and for all.

As it turns out, chikapedia did a little research and here is what makes the difference. Turns out that Grand Marnier and Cointreau are both types of Triple Sec, made essentially by steeping sun-dried orange skins in alcohol for a period of time then distilling.

Hello? Wake up. This is like Food Network drama!
Only I guess it technically must be considered the Drink Network.
Now there's a thought....

Anyway, here is the important difference that I think changes the margarita completely. Grand Marnier has a brandy base and Cointreau has a neutral spirit base, think vodka.  This new discovery made the margaritas taste much more crisp and clean.

Sooooo, plan to stage your own comparison.
Or go back to your nap.
Whatever.
I care about you and I just felt you should know the truth.

You look thirsty

Because I care deeply for you, I've created a badge to link you directly to those Jalapeño Margaritas. Find it to the left. I have also done a bit of homework and found an interesting Blood Orange version by Mary Sue Milliken and Susan Feniger- the border girls. It looks delish but rather labor intensive. I'll let you know how it goes once I've tried them.

I've been told that my margaritas are difficult to duplicate and I'm going to confess that even I, the queen of the Jalapeño Margarita, have on occasion made a questionable batch. So here is my seasoned advice for you...

• don't infuse too long (I test periodically every 30 minutes or so - I know it is a rough job but someone has to)
• don't use habaneros in place of jalapeños (if you value your taste buds)
• don't use cheap tequila (they call it "ta-kill-ya" for a reason)
• don't use margarita mix, I REPEAT, do NOT use margarita mix (focus on the word NOT)
• don't use bottled lime juice either (yes, there is a difference)
• don't be a wimp

The bottom line to success is FRESH LIMES and QUALITY TEQUILA. I use Patron Silver and the other recipe calls for Herradura Silver tequila.

If your tequila gets too spicy, cut the margarita with club soda or sparkling water and you can add more sugar for those with a sweet tooth but I still say, take it easy on the sugar. These are not meant to taste like high fructose concoctions found in Tex-Mex chain restaurants.

Ice is fine, in fact I like the fire and ice aspect of the drink. Good luck!

Cheers,
Cheryl