Blue Bar | Rodney Landers | Algonquin Hotel | New York

It’s tempting to cry for tequila. Aside from Pee-wee Herman’s excellent dance to the song that bears its name, it’s best known for its ability to flatten the strong (and, yes, for its worm). But there’s so much more to tequila. It’s got range and depth and flavor … and it makes for fine sipping on a summer night.



BEYOND THE MARGARITA

We won’t argue that this drink staple has its place in a person’s drink life, but we promise that the following cocktails take tequila to tasty new places.

Wit’s End (above)
Combine and shake 2 ounces clear tequila, three-quarters of an ounce white peach nectar or puree, and half an ounce elderflower liqueur. Pour into a cocktail glass. Top with a quarter ounce of Heering cherry liqueur mixed with a dash of grenadine. Garnish with a lemon peel.
— Created by Rodney Landers at the Blue Bar, the Algonquin Hotel, New York (www.algonquinhotel.com)

Hibiscus Essence (previous page)
Combine and shake 2 ounces Corzo Silver tequila, 1 ounce Hum hibiscus liqueur, 1 ounce sour mix and ice. Strain into a martini glass or a rocks glass over fresh ice. Garnish with an orange wedge.
— Created by Andrew Palazzollo at the Lobby Bar, the James Chicago (www.jameshotels.com)

---

SIP THESE

If it’s been a while since you tipped back some tequila, here’s a refresher. There are four main tequila types: blanco (or silver), which is not aged; gold, which isn’t aged either but gets a color and flavor boost from cane sugar or caramel; reposado, which is 100 percent blue agave and spends two to 11 months in barrels; and, lastly, añejo, which is aged for a year or more. Three we love:

Espolón Reposado
$25

Herradura Añejo
$60

Tequila Don Julio 1942 Añejo
$125