Tico DC x Herradura

An Evening of Tequila Tasting and Tasteful Pairings

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Edible DC partnered with Herradura to sponsor a dinner focused on tasting the different expressions of tequila, Reposado, Silver and Añejo. The assembled group learned the basics of tequila production from Herradura's education lead, Casa Herradura is the last true tequila-producing hacienda left in Mexico, producing handcrafted and barrel-aged spirits from 100% agave since 1870. 

Tico DC’s chef de cuisine, Rodrigo Perez, created a menu that complimented the different expressions of Herradura, starting with a savory margarita and finishing with something we could have everyday: a "Jalisco Red-Eye" which was coffee, Galliano and tequila. It was delicious. We're sharing the entire menu and our favorite recipes.

First Course

Hamachi Duo:  Grilled Tuna Collar and Crudo Tostada

Pairing: Marco Margarita: Thai Basil and Cucumber Herradura Silver Margarita 

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Second Course

Roasted Young Chicken, Sweet and Sour Onion Broth, Fresh Peas and Curry Pickle

Pairing: Lerma/Santiago Raft: Edible Herradura Reposado Chayote Paloma

 The tuna collar, pictured above,  was absolutely delicious.

The tuna collar, pictured above,  was absolutely delicious.

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Third Course

Brisket Asado, with Chile Relleno and Grilled Vegetables

Pairing: Old Fashioned Horseshoe: Herradura Anejo Old Fashion with Coriander

Dessert

Hibiscus Margarita Trifle: toasted brioche and lemon curd

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The Coriander Old-Fashioned

  • 2 dashes angostura 
  • 2 ounces añejo Herradura
  • 3/8 ounce coriander syrup

To make the coriander syrup,

  • 1 cup water
  • 3/4 cup sugar
  • 3 tablespoons coriander seeds

To make the coriander syrup, heat one cup of water, 3/4 cup sugar and 3 tablespoons coriander seeds over medium heat in a heavy-bottom saucepan until the mixture just comes to a boil. Remove from heat, cover and refrigerate for at least one hour.

Pour over one large ice cube, stir together the liquids and garnish with the orange twist and the árbol chili and serve.