The ancient Mayans, Olmecs and Aztecs made pulque from the fermented sap of the agave plant, and later the Mexicans distilled tequila from agaves. Once described as like swallowing a 'yard of barbed wire', tequila has improved beyond recognition and exploded in popularity, and is now consumed in bars and homes worldwide. Featuring recipes for tequila-based cocktails, and advice on buying, tasting and serving it, and with tips from tequila makers, drinkers and growers, as well as illustrations from farms and stills across Mexico, Tequila is a lively history of this unusual spirit.
The ancient Mayans, Olmecs and Aztecs made pulque from the fermented sap of the agave plant, and later the Mexicans distilled tequila from agaves. Once described as like swallowing a 'yard of barbed wire', tequila has improved beyond recognition and exploded in popularity, and is now consumed in bars and homes worldwide. Featuring recipes for tequila-based cocktails, and advice on buying, tasting and serving it, and with tips from tequila makers, drinkers and growers, as well as illustrations from farms and stills across Mexico, Tequila is a lively history of this unusual spirit.
Prepare to descend into the enthralling essence of agave with "One Tequila, Two Tequila, Three Tequila: A Dizzying Dive into Agave Abyss". This is not a typical cocktail catalogue; it's an unfiltered...
Italy has grappa, Russia has vodka, Jamaica has rum. Around the world, certain drinks-especially those of the intoxicating kind-are synonymous with their peoples and cultures. For Mexico, this drink...
Italy has grappa, Russia has vodka, Jamaica has rum. Around the world, certain drinks-especially those of the intoxicating kind-are synonymous with their peoples and cultures. For Mexico, this drink...
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