An Exploration of Mexican Culture at the Manhattan Cocktail Classic
"The History and Evolution of Tequila, North America's First Distilled Spirit"
Sponsored by Tequila Partida
Monday, May 17th, Yerba Buena Perry
Under the impressive umbrella of the Manhattan Cocktail Classic, Tequila Partida teamed up with Yerba Buena restaurant and the Gourmet Latino Festival to present "The History & Evolution of Tequila, North America's First Distilled Spirit" on Monday, May 17th from 3-5 pm. The afternoon was a celebration of the 200th Anniversary of Mexican Independence, and guests were invited on a journey through the vast history of Mexico and Tequila, starting with Aztec legend and leading through present day.
Guests started out the afternoon with a signature Partida Margarita, prepared by Partida Brand Ambassador Jacques Bezuidenhout and Raphael Reyes of Yerba Buena. Following the cocktail, guests were treated to a rich history lesson by Vinicio Estrada, President of Tequila Partida de Mexico. As Vinicio guided the group through Mexico's timeline, Chef Julian Medina of Yerba Buena explained his traditional dishes paired with each Partida marque. As the timeline progressed, the food became more complex as the tequila began its aging process. Gary Shansby, Founder, Chairman and CEO of Tequila Partida discussed the nuances within each marque for this special pairing meal. Chef Medina paired Tamal con Huitlacoche, a corn tamal made with nixtamal, huitlacoche mushrooms and queso fresco with Partida's unaged Blanco. With Partida Reposado, which is aged 6 months in once-passed Jack Daniels American Oak barrels, Chef Medina created Pollo con Mole, and with the 18-month aged Partida Anejo the Chef served Gordita de Puerco (a corn cake with coffee-glazed pork and cabbage slaw).
Following the meal, Karen Uribe of Gourmet Latino Festival spoke about her upcoming event on June 4th and 5th in New York, an examination of traditional and contemporary cocktails, food pairings and more.
Mr. Shansby discussed 'tequila terroir' and the many similarities between the grape and the agave, referencing his vineyard in Sonoma and how creating an award winning wine is akin to crafting the world's top-rated tequila. Capping off the meal was Partida Elegante Extra Anejo, aged 36 months in American oak and an absolute treat for any tequila connoisseur. Chef Medina paired Partida Elegante with Churros dusted with cinnamon, served with chocolate and dulce de leche sauces.
No celebration of Mexican Independence would be complete without a traditional Grito de Delores, or cry of independence. Vinicio led the group in the cheer, complete with maracas from Mexico. “Viva Mexico!” could be heard throughout the restaurant, along with praise for Partida, Yerba Buena, Gourmet Latino, friends, health and happiness.
To close out the event, Jacques led a demonstration of some of his fabulous cocktails, including the Tequila Cup, Dr. Tequila, Black Opal and the Partida Sangrita. Raphael also created his Monk's Sandia (Spanish for watermelon). Partida raffled off a bottle of Partida Elegante, which the lucky winner was delighted to receive! Salud, and Viva Mexico!
Tequila Partida CocktailsPartida Margarita
- 1 1/2 oz Partida Reposado
- 1 oz Fresh squeezed lime juice
- 1 oz Partida organic agave nectar
- 1 oz water
Shake all ingredients with ice in a shaker. Strain over fresh ice into a Margarita glass or Old-Fashioned glass.Tequila Cup
- 1 1/2 oz Partida Blanco
- 3/4 oz Pimm's
- Ginger Beer
- Dash of Fresh squeezed lime juice
Build ingredients in a highball glass. Stir. Garnish: Mint, Cucumber, Strawberries, Orange, Lime.Dr T. (Dr. Tequila)
- 1 1/2 oz Partida Blanco
- 1 1/2 oz Riesling
- 1/2 oz Fresh squeezed lemon juice
- 1/2 oz Simple syrup
- Egg white
- 2 bar spoons Laphroaig 10 year
Shake all ingredients with ice and strain into a chilled cocktail glass.Black Opal
- 1 1/2 oz Partida Reposado
- 1 1/2 oz Guinness Draft
- 1/2 oz Tawny Port
- 1/4 oz Agave Nectar
- 1/4 oz Water
- Dash of Angostura bitters
Shake all ingredients with ice. Strain into chilled wine glass or small pint glass without ice. Garnish: Grated cinnamon powder.Sangrita
- 4 oz Tapatia Hot Sauce
- 2 1/4 oz Fresh squeezed lime juice
- 14 oz Orange juice
- 6 oz Grapefruit juice
- 2 teaspoons salt
- 3 teaspoons fresh ground pepper
- 30 oz Tomato juice
- 1 Jalapeno (cut in half with seeds)
Add all ingredients into a plastic container. Stir until the salt is dissolved. Let the mix sit for 15 minutes to 30 minutes with the Jalapeno. When the right taste level is reached, discard the Jalapeno pieces.Monk's Sandia by Raphael Reyes of Yerba Buena
- 4 sage leaves
- 1 piece fresh ginger
- 1/2 oz agave nectar
- 1/2 oz hibiscus syrup
- 3/4 oz fresh lime juice
- 3/4 oz yellow chartreuse
- 1 1/2 oz fresh watermelon juice
- 2 oz Partida Blanco
In a shaker, muddle a fresh piece of ginger. Pour the remaining ingredients. Add sage leaves. Shake for 10-15 seconds. Double strain into a martini glass. Garnish: One sage leaf.
photos by WeShootCocktails.com
|The table is set for an afternoon of fun at Yerba Buena!|
|An outstanding menu awaits guests.|
|Raphael Reyes of Yerba Buena pours a Partida Margarita.|
|Tequila Partida gleams on the bar.|
|Vinicio Estrada shares his passion for Mexico with the guests.|
|Jacques Bezuidenhout serving up a cocktail.|
|Gary Shansby with Partida Elegante.|
|Chef Julian Medina talks about the finer points of Mexican cuisine.|
|The Partida team with Gourmet Latino at Yerba Buena.|