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Tequila N Squirt
What are the types of ice commonly used in cocktails?
MOREThere are several types of ice used in cocktails, including:
1. Cubed Ice: Standard-sized ice cubes, versatile for most cocktails.
2. Crushed Ice: Ideal for drinks that require rapid chilling and increased dilution.
3. Sphere or Block Ice: Slow-melting ice that works well for sipping drinks to maintain flavor.
4. Clear Ice: Free of impurities, it's visually appealing and melts more slowly.
Tequila N Squirt
Low ABV ( less than 15% ),Light and refreshing.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
Sweet, citrusy, and fizzy with the refreshing flavor of Squirt
- White Tequila 6 cl
- Lemon-Lime Soda 1 can
- Ice 0,5 glass
Collins glass
tequila n squirTequila N Squirt is a popular Tequila cocktail containing a combinations of White Tequila,Lemon-Lime Soda,Ice .Served using Collins glassTequila N Squirt Ingredients
White Tequila,Lemon-Lime Soda,Ice,
Tequila N Squirt Recipe
Fill the glass about half with ice then pour in the tequila shots, then pour in the can of Squirt till the top. Then stir a bit.
White 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.Lemon Lime Soda
Soda refers to carbonated water, sweetened, flavoured or plain, but there is a difference between Soda and plain Carbonated Water or Sparkling Water, which is known as Seltzer Water, while Seltzer Water is plain water carbonated to add fizz, Soda water contains potassium bicarbonate and potassium sulphate in the water, and according to research Seltzer Water is safer for teeth health and sparkling water provides true hydration and is better at it than regular soda or diet soda.
Ice
Ice is so obvious in most drinks, be it a straight drink or a mixed drink, that we often forget it's importance or even reason behind using a crystal clear good quality ice in a glass of whisky, or crushed ice in a tall glass to enjoy a cocktail.
Ice tempers a hard liquor, and as is in the case of whisky for example, if you prefer the flavours of whisky reach your nose without the hard note of spirit lingering around, or want to avoid the mild sting of a neat whisky, a cube of ice mellows the strength down a little and as it melts slowly, the aroma and flavour is released from the whisky slowly and makes whisky progressively weak, lingering and palatable.
Ice in Vodka helps release the little flavour a Vodka has, slowly, instead of letting the Vodka hit your nose all at once,
In mixed drinks, ice plays an important role in creating the perfect temperature a certain drink requires and bartenders use ice in several different ways, crushed ice for long drinks that will allow the cocktail to slowly water down like a Mint Julep, Moscow Mule, Rum Swizzle, Sherry Cobbler and other Tiki drinks, a large block or cubes of ice for drinks that are spirit heavy, such as the Old Fashioned, Negroni, and Manhattan
Trending Recipes
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However, we have embarked on a journey of manually updating the relative strength of cocktails, their flavour profile and in the future aim at providing approximate calories per drink too.
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