Aye!-moxacillin

     Ear infections and lab drama aside, this has been a good year so far in terms of broadening my taste for different drinks.  With the recent openings of tequila and rum-centric “speakeasies” such as The Tar Pit on La Brea (hurr hurr) and the swank but somehow kitschy La Descarga (think ‘pre-Castro’ Cuban supper club…with no supper), I found it hard not to be drawn in to the curious and colorful new flavors each bar had on their bill.  I’m a stranger to tequila. I’d heard enough anecdotes from many a college friend involving missing clothing, dignity and general sense of decency while under it’s influence to sway me from the stuff for a good portion of my life, save for the arbitrary Margarita Mondays at the Westwood Alcapulco during my first year of grad school.

There you have it: the extent of my knowledge where tequila and cocktails are concerned.  Sad, isn’t it? Tequila -> cheap, lime Icee. I’m pretty sure I could be an allegory for breeding cultural ignorance…but I want to talk about tequila, not proliferating asinine stereotypes.

Luckily, my wary predisposition towards trying tequila has been squelched since being introduced to a variety of new and curious concoctions. Most notable at the moment: The Lil’ Jig, at the Tar Pit threw my senses for a loop. Tequila blanco, green chartreuse, thai basil and simple syrup work together surprisingly well here to make an intensely savory yet refreshing tipple so good I fear that my initial reaction to my first sip caused drinking partners Daniel and Juliet to feel a smidgen embarrassed.  It was no “When Harry Met Sally,” but I will admit: there were some…embellished sighs.

…MOVING ON:

From the puritan standpoint, I got the chance to try a phenomenal añejo tequila during my first visit to La Descarga following my expertly crafted and - come to think of it - first pisco sour, the former of which I will dedicate an entire post to as soon as I get a chance to taste it again.  In the meantime, I decided to buy my first ever (ever? dang) bottle of tequila for to make mixing with.  Inspired by the D.F. 68(?) at The Roger Room, I also picked up some jalapeno peppers to make something with kick…cause there ain’t no way I’m making something bland.  Tonight, I had my first round with this…so-called…’tequila.’

Amoxicillin

•  1.5 oz. plata tequila (I used Milagro, but any blanco over $15 a bottle should work)

•  1.5 oz. fresh squeezed honey tangerine juice (1/4 should be enough)

•  1 tsp. simple syrup

•  2 slices (wheels) fresh jalapeño

Add all ingredients into a mixing glass while leaving one jalapeño wheel for garnish.  Add ice, and shake thoroughly for at least 10 seconds.  Strain through wire mesh (to make sure no seeds get through) into lowball glass filled with fresh ice and garnish with the remaining pepper slice. *Note* - depending on how hot you want this drink to be, you can muddle the syrup and jalapeño before adding the rest of the ingredients.

Daniel noted that the smell (not spiciness) of the jalapeño garnish is the first thing that hit him before even taking his first sip (bright, sweet green pepper), which either sets you up or completely disarms (depending on how spicy you decide to make the drink).  Sweet; savory; bright and spicy.  Huh!

Good news: I’m very surprised as to how balanced (also, good!) this came out on the first try.

Bad news: Inspired to make some habañero simple syrup.  Will need to steal gloves from lab.  Wheee!