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Sour Apple Tequila
How do I approach pairing cocktails for a large group or party?
MOREWhen catering to a large group, consider offering a variety of cocktails with different flavor profiles. Provide options that cater to various preferences, ensuring there's something for everyone.
Sour Apple Tequila
Strong ABV ( between 20% and 30% ), Bold and noticeable.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
Sour, Fruity
- Sour Apple Pucker 2.25 cl
- Gold Tequila 0.75 cl
Shot glass
sour apple tequila is a popular Tequila cocktail containing a combinations of Sour Apple Pucker,Gold Tequila .Served using Shot glassSour Apple Tequila Ingredients
Sour Apple Pucker,Gold Tequila,
Sour Apple Tequila Recipe
Shake ingredients in a cocktail shaker with ice. Strain into a shot glass.
Sour Apple Pucker
Pucker is a line of fruit flavoured liqueur produced by DeKyuper and are usually 15% ABV (30 proof). Puckers are mostly used in mixed drinks.
Sour Apple Pucker is a sour apple-flavored fruit liqueur produced in the Netherlands by DeKuyper . Being just 15% ABV (30 proof) it's fairly low in spirit and is used in many cocktails.Gold Tequila
Tequila is a distilled beverage, made only from a specific cultivar of Agave Tequilana called 'Weber Azul' or Blue Agave, native to the states of Jalisco, Colima, Nayarit and Aguascalientes in Mexico. The Blue Agave grows above an altitude of 1500 m and are juicy succulents with spiky fleshy leaves.
Tequila is made around the city of Tequila 40 miles northwest of Guadaljara, and in the Jaliscan Highlands of Central Western Mexico. Mexican laws state that Tequila can only be produces in the state of Jalisco and a few limited municipalities in the other Blue Agave growing regions.
Tequila is 35% to 55% Alcohol by Volume (70 and 110 U.S. proof), it must be at least 40% ABV to be sold as Tequila in the USA.
Tequila is a distilled derivative of the pre-Columbian fermented beverage called pulque, made from the Agave plant. When the Spanish conquistadors ran out of their brandy, they started distilling Agave to produce a distilled spirit. This by 1600s was what Don Pedro Sánchez de Tagle, the Marquis of Altamira, began mass-producing in his distillery near modern day Jalisco and came to be known as Tequila.
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