Held on our beautiful rooftop terrace last Thursday, our first ever Tequila Tasting fundraiser turned out to be a fun-filled gathering of friends and tequila aficionados.
Olga from TequilArt Montreal spoke about the history of the drink, and the art of Tequila production. She showed us a live blue agave plant from which tequila is harvest, spoke about yield rates, and talked about the effect of the local landscapes on the taste of each Tequila.
On hand were four different types of tequilas, each aged a little bit more than the previous. From Blanco to Reposado, and then on to Añejo before finishing the tastings with an Extra Añejo tequila where the influence of the oak barrels on the flavour was quite noticeable.
There were some positively amazing Margaritas too, (see below for the recipe!) not to mention the selection of Mexican dishes.
We tried chicken legs in a mole poblano sauce, shrimp with chili and lemon, fresh pico de gallo, and perfect quesadillas.
All in all, it was a good evening up on our terrace. Thanks to all those who came out to learn about tequila and contribute to our fundraising efforts.
¡Hasta la próxima!
- 350 ml of water
- 150 ml of lime juice (fresh-squeeze if you can)
- 150-200 ml of agave nectar. Start with 150 and work your way up.
- Tequila (preferably Joven/Oro Tequila or Tequila Reposado)
Mix the water, lime juice and agave nectar. Freeze half of the liquid in ice cubes and keep the other half of the liquid cool in your fridge.
When the ice cubes have frozen, throw them into your blender along with the other half of the liquid that has been cooling in your fridge. Blend it all up into a heavy slush. Pour off a portion into a shaker, add an ounce of tequila , give your shaker a shake, and pour its contents into a margarita glass if you own one, or simply into a cup or a mason jar.