For years, I’ve used Plantation 3 Star rum as my “mixing rum” of choice. It’s reasonably priced at around 18 bucks a bottle, and a solid choice for mixers. Please say no to Bacardi and Jose Cuervo. Please. Thankfully, rum, tequila, mezcal, vodka and hasn’t joined the crazy run-up of bourbon or malt whiskey driven by collectors. But the price of entry of quality drinkable is about 40 bucks except vodka. I’m delighted when I occasionally catch a bottle of Fortaleza blanco tequila for 50 bucks or Siete Leguas for 40. I’d probably buy several bottles for mass-production of party-use Cadillac margaritas.
There is no room in my bar for Jose Cuervo or Bacardi… or Malibu!
Strangely, for margaritas and other mixed tequila drinks, I am a fan of Sauza hornitos reposado. I would never drink it straight…
But it stems from my early days in San Francisco watching Cooking shows on The local PBS. Americas Test Kitchen did a margarita. I had already used it some, but their tasting panel chose that as their preferred mixing tequila. So… synergy!
Anyway, their recipe involved making your own fresh sour mix using lime and lemon zest and juice pluse a little sugar and some salt, steeped overnight, an orange liqueur, and the sauza. It makes for me of the most ridiculously drinkable margaritas I have ever had.
I tend not to drink much tequila anymore. Though I am fond of some nice anejos. I can also appreciate the occasional Mezcal. Especially some pechuga!
We had a unique one come through the bar from the allotment program we were on that was a boar pechuga. Wow. It was pretty intense and very delicious. I’ve seen chicken, turkey, rabbit, and have even heard of iguana being used.