This post fits into the category of "my bar/restaurant pet peeves." Some of it's predecessors include
etiquette for tipping on "to go"orders,
the concept of "buying rounds" (and
how to do it),
what should go in a snifter,
what to do if your server isn't standing right in front of you the instant you want something, and
the myth of "skinny girl" drinks.
I realize I probably sound like a whiny bartender, and this one may be the worst of all, but it's something that irks me so I am going to write about it. We have over 100 tequilas at the restaurant I work at, and all of them are good. If you walk in and order a margarita with Jose Cuervo, you're actually getting a worse drink than what I would have made you anyway. Cuervo Gold used to be an up-sell/premium tequila back before good tequilas became prominent. But now that they are, Cuervo is garbage by comparison. Now I'm using this tequila analogy to set up my main point: When you're in a high-end tequila bar, asking if I can make a jalapeno margarita is kind of like asking for a Cuervo Gold margarita.
Jalapenos were the first chili pepper to gain mainstream popularity, but now there are tons of other good ones that are readily available; pasilla, poblano, chipotle, morita, serrano, habanero, etc, just to name a few. I've been making spicy margaritas since 2005, and I've never used jalapenos, they're old and boring.
So if spicy tequila is your thing (and it should be, it's totally awesome), I highly recommend not buying something like what's pictured above. Instead go to the store, pick out a pepper (most of them cost around twelve cents, literally), chop it up, and throw it in the bottle of whatever tequila you choose (preferably not Jose Cuervo Gold).
No comments:
Post a Comment