Deep Fried Diaries

The insider's scoop on food, travel & southern culture

A Tequila Revolution

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Tequilas at Fuego

In the lively and bar-saturated community of Clarendon, Virginia, Fuego Cocina y Tequileria is fostering the tequila revolution in a big way. Passion Food Hospitality’s Beverage Director, Scott Clime, along with co-proprietors chef Jeff Tunks, David Wizenberg and Gus DiMillo offer nothing short of 100 select artisanal Tequilas and Mezcals, with plenty of guidance for the novice, and knowledgeable recommendations for established tequila aficionados.

Here you’ll find an abundance of pure sipping tequilas to savor, either on their own or in flights of three.  Those drinking 100% agave will find a bounty of affordable new entrants to the market, along with an extensive selection of boutique and unusual bottles marking their domain. All handcrafted with great care, expertise, and rarified equipment and ingredients, these pours signify a special occasion, when it’s time to indulge in one of the world’s best. Among them are: AsomBroso Extra Anejo Tequila; El Tesoro de Don Felipe Paradiso Anejo Tequila; Leyenda del Milagro Romance; Gran Patron Burdeos Anejo; Herradura Seleccion Suprema Extra Anejo; Hacienda del Cristero Blanco; Don Julio Real Extra; and Casa Dragones. “Blancos” or the youngest of the tequilas, are well represented on the list, by popular names like Jose Cuervo as well as the extremely select Gran Patron.

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Frozen Hibiscus Margarita

Tequila is still predominantly a partnering liquor, however, and the most common way to consume the sugar-based spirit is in the Margarita.  Because experience tells us not to mess with success, the bar capitalizes on the festive drink’s popularity, from Tradicional to more creative options like the Frozen Hibiscus [Sauza Gold, Triple Sec, Hibiscus Extract and Salt Rim] and the Amor Prohibido [Strawberry-infused Tequila, Triple Sec, Strawberry Purée, Lime Juice, and Arbol Chili Salt Rim.]

Scott Clime is always on the lookout for less traditional ways to use tequila, by developing variations of cocktails that don’t ordinarily contain the spirit. He and his team of mixologists further stimulate the senses by infusing ingredients such as Jalapeño, Cucumber, Avocado, spices, and other flavors that extend the notes of tequila  – try the Mala Suerte [Habenero-infused Tequila, Triple Sec, Grapefruit Juice, Lime Juice, and Sugar Rim,] or the Gherkin Fresca [Sauza Blue Silver, Hendricks Gin, Jalapeño Simple Syrup, Cucumber and Lime Agua Fresca.]

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This entry was posted on June 14, 2013 by in Fuego, Jeff Tunks, Scott Clime.

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