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Who knew tequila was so deep? The liquor traditionally favored by party girls gone wild and the guys buying their drinks - preferably downed in shots with a side of lime wedge and lick of salt (“One tequila, two tequila, three tequila, FLOOR!” anyone?) - turns out to be a lot more complex and, well, classier that we thought.
Yesterday, Don Roberto Tequila made its US debut at LES hotspot Rayuela. Liquid Chef Junior Merino (whose signature cocktails also grace the restaurant’s menu), led guests (among them, Master Mixologist Alex Ott) through a thoroughly interesting and tasteful presentation which included Rayuela's delicious hors d'oeuvres (among those, margarita marshmallows - who knew?). Don Roberto, founded by the Orendain family, is indeed a rare breed. It is the only remaining tequila product that is 100% Mexican and family owned. Merino presented the three types of tequila (Plata, Reposado, Anejo) and then individual cocktails mixed around them. There was the Guadalajara Silver that included apple juice and came rimmed with sugar and cinnamon, the Don Roberto Refresher topped with a gooseberry, made with grilled grapefruit juice and hibiscus syrup and served in a wine glass, and the Charrita Margarita. The different tequilas ranged from spicy to woodsy, depending on how long they had been aged in white oak barrels. Don Roberto is sure to be a big hit among Manhattites and outer borough brethren alike looking for something risqué, yet elegant.