This is from Eddie Perales, Tequila Ambassador for Beam Global. Eddie and Bobby "G" Gleason of Beam served up some impromptu Tres Generacioes Plata cocktails poolside at the W French Quarter on Saturday afternoon at Tales, inviting a few journalists to stop by. Happily we'd wound up on that list, but anyone lucky enough to be staying at the W that afternoon was in for a treat as well. You walked in to the the courtyard and were greeted by giant platters of cucumbers, strawberries, lemons, limes, basil and jalapeno--more fresh produce than I'd encountered in a week of unrepentantly fatty and heavy New Orleans cuisine. Not that you'd want the food any other way, but you do begin to yearn for something fresh and green and uncooked.
The fresh fruit and the bracingly clean, triple-distilled Plata in Eddie and Bobby's capable hands helped clear away some of the the fog of Tales and for a couple of hours we felt human again. Bobby wrote us about his creation:
SWEET BREEZE
1 ½ oz. Tres Generaciones Tequila Plata
Take 6 fresh basil leaves put in a glass
shaker with one half peeled red grapefruit, four large ripe strawberries,
muddle altogether
Then add fresh lemon sour, (I took the juice of six lemons and added a table spoon of orange marmalade and boiled it together, let it cool and added it to my cocktail.
Method – add all ingredients
together shake “hard and with a smile’ and pour over fresh ice,
garnish with a strawberry perched on the rim of glass and dust with fresh
ground nutmeg.
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