tag:blogger.com,1999:blog-58121170490959763522012-02-15T15:58:57.808ZThe teamhttp://www.blogger.com/profile/12178782490616009541noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-5812117049095976352.post-25707687300920957002012-02-02T11:29:00.005Z2012-02-02T11:40:19.819Z

This Classic featured in the January issue of Australian Bartender magazine. By Simon McGoram. Photography by Rob PalmerBartenders are always looking for the perfect quick Tequila serve, what many don’t realise is that they’ve been beaten to the post by an 88 year old bartender from the little town of Tequila in Jalisco, Mexico.Don Javier Delgado Corona has presided over a tiny bar in Tequila,

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By Stephen Unwind, Sunday Express

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By Sarah Gain, Pub & Bar MagazineClick on the images to zoom

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Taken from the CLASS archives, this is a column by Dick Bradsell from April 1998.I hope I will not shock you by the revelation that I do not beIieve I have ever mastered the art of creating a Margarita. I am not even sure I could teach someone else to make a really fantastic example of this classic drink. My general advice to the trainee is to pour 50ml of tequila in a shaker and add 25mI each of

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By Bar Life UKWe don’t need much of an excuse to go and drink Ocho Tequila……but when the tasting is at Dre Masso’s new bar L.T.D. @ The Social, with Tomas & Julio in attendance, well wild Agave couldn’t keep us away. Due to the nature of Ocho, a tasting is always a very interesting and enlightening affair, especially when Tequila royalty in the form of Tomas Estes and Julio Bermejo are in

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In November Ocho Margaritas will be served at a reception at Paris City Hall. This follows this year's Cinco de Mayo celebrations at The White House with Ocho Reposado. (Ya, that's right.....THE WHITE HOUSE!)

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By Gabriel SavageTequila ambassador Tomas Estes is using his Tequila Ocho brand to explore the implications of vintage and terroir for the category.With the first vintage produced in 2007, Tequila Ocho is the result of a collaboration between Estes, official Tequila ambassador to the European Union, and the Camarena family, who produce Tequila Tapatio.The family works with over 100 different

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By Tres MariachisBienvenidos mariachis of the world!A lot has happened in the world of agave the last few weeks. I have for a very long time tried to get a serious Tequila session together for the Copenhagen bar community. Being so far from Mexico makes this a lot harder, though not to many producers of agave spirits hang out in Scandinavia. But sometimes it just clicks, and all the pieces fall

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By LA Times MagazineWhile scotch trades on its heritage and vodka is high-gloss sheen, the agave-based spirit finds common ground with both.PHOTO: BRIAN LEATARTSet aside, for the moment, the yellow Cuervo Gold of your youth. That drink of yore is “mixto” tequila, a distilled blend of at least half agave (the plant from which the liquor’s sugars are derived) and the rest other sugars such as

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By The Cocktail LoversIt doesn’t feel that long ago that tequila was way down there on our list of our must-try spirits. We had distant memories of the shot-salt-lime thing although occasionally we do partake in the odd Margarita. But something weird and wonderful has been happening recently in the cocktail ether…First we find ourselves sampling Olmeca Altos Plata and Olmeca Altos Reposado. A few

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By David Spanton, 4bars.com.auThis place should be getting subsidised by the Mexican government as no one else in Australia has done more for the category of Tequila since Cafe Pacifico opened in 1997. There are also few people with as much passion for our great industry as the owner Phil Bayly. Phil’s dedication to Tequila education has had a massive influence on drinks lists and bartenders

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By Robert Plotkin, AMERICAN CocktailsWe're all products of our environment. The same holds true for blue agaves. These majestic plants are greatly affected by the growing conditions they're subjected to over the 8 to 12 years it takes them to mature. Factors such as rainfall, humidity, temperature, soil composition and the altitude of the fields ultimately dictate the quality and flavor of the

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By Not Quite NigellaHave you ever just walked into a restaurant and felt right at home from the very beginning? There I was standing outside Cafe Pacifico in East Sydney. Mr NQN had dropped me off so that he could park the car-bless him and curse my heels. I took a look at the little glass display box and alongside the menu was an array of Day of the Dead dolls-what a heart warming sight! I made

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By Tequila Whisperer If you would like to hear more about Lippy's conversation with Felipe Camarena please click herewww.tequilawhisperer.com

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By Simon, BarLifeUKYou know it isn’t an average Wednesday when you find yourself stood in the Mexican Ambassador’s Residence drinking tequila – not an average one but a bloody good one.Tequila Season 2010The occasion was the 6th annual Tequila Fair to celebrate this year’s Tequila Season. Hosted by Café Pacifico and La Perla with Carlos Fernando Londono, everything ran like clockwork and you can

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By Gary Regan, SFGateEvaluating spirits is, quite honestly, an arduous affair, and it's the one part of what I laughingly call "my job" that I avoid as often as possible.Samples of booze often arrive on my doorstep at home, usually followed by phone calls or e-mails from marketers asking me what I thought of their client's new vodka. "It's filtered through pulverized black pearls from Tahiti,

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By Charles Campion, London Evening StandardCafé Pacífico5 Langley Street, WC2 (020 7379 7728, cafepacifico-laperla.com) Probably London's oldest Mexican restaurant, for decades it has been filling customers with tequila and the wherewithal to soak it up. The refried beans are particularly good.www.thisislondon.co.uk

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By Sonja KassebaumBoy, time is going fast these days - I have a lot going on, and not enough time being spent writing! Has it been over three months already since I wrote anything? Sheesh.A few months ago now, I attended a great seminar on tequila. Gary Shansby, the President & CEO of Partida Tequila (on the right in the picture below) and Tomas Estes, an official Ambassador for Tequila and one

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By Liquor.comFrance and California are sworn enemies when it comes to wine. But in the kitchen of San Francisco’s famed restaurant Jardinière, they not only get along but also actually work together. The chief negotiator behind this truce is James Beard Award-winning chef Traci des Jardins. Since her establishment opened in 1997, des Jardins has won acclaim for her delicious hybrid of the two

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By Mark Ludmon, Bar MagazineCleo Races first rose to fame in the 1980s on The Keony Everett Television Show but in recent years she has been carving out a new role as a leading champion of tequila in the UK. This has led to her not on becoming an importer herself but also picking up an award in Guadalajara fromthe Camara Nacional de la Industria Tequila last year for her support for the

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By Tequila WhispererIf you would like to read more about Lippy's findings on Tequila Ocho please click herewww.tequilawhisperer.com

The teamhttp://www.blogger.com/profile/12178782490616009541noreply@blogger.comtag:blogger.com,1999:blog-5812117049095976352.post-91817158994134643572010-06-26T01:59:00.003+01:002010-06-26T02:03:50.140+01:00

After 34 years of leading and learning in Amserdam, Cafe Pacifico has closed its doors. Thanks to each and everyone who has contributed to the fun and success that has been characteristic of Pacifico all these years. Please come and see us at our current locations in London and Sydney for more merriment.Thomas Estes, Founder

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Joining us for some Tequila Ocho tasting

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By Hayden LambertI named my cocktail after numerology.On researching Ocho tequila I found out: ● Ocho reposado is rested for 8 weeks and 8days● Ocho's 100% blue agave isn't harvested until the agave is about 8 years old● The word Reposado is 8 letters long● and so is Camerena, the name of the family who produce Ocho tequila. But what you didn't know is that:● H for Hayden is the 8th letter

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By Colleen Graham, About.com GuideI was introduced to Tequila Ocho last year but it wasn't until I received a vintage from both 2009 and 2010 that it really caught my attention. Unlike other tequilas (and most distilled spirits), this tequila changes annually when it is bottled because of the estate where the agave is grown. It's best to think of Tequila Ocho as you would a fine wine: by vintage

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