The Cocktail College Podcast: Mastering Reposado Cocktails
“Cocktail College” is brought to you today by Tequila Herradura. Listener, let’s turn back the clock all the way to 1870 — the year that Casa Herradura was first registered as an official distillery. Now, a new facility has more recently been built next door on the same site, but I highlight that because every day, it feels like there’s a new tequila brand. How many others out there can point to over 150 years of heritage? Not many, listener, not many at all. You know what else makes Tequila Herradura notable? You can take your pick from owning many of the fields where its agave is grown, traditional stone and clay oven roasting, and an on-site cooperage where barrels can be re-toasted and charred to help craft some of the finest reposados, añejos, and extra añejos on the market. All of that’s just a figurative drop in the ocean, listener. So you know what else you should do? You should head to herradura.com today to learn more.
Against a backdrop of explosive growth for tequila here in the U.S., there is still a relative lack of classic and contemporary tequila cocktails, especially when compared to spirits like gin, rum, or whiskey. We discuss it regularly at “Cocktail College,” and the phenomenon is only amplified when you look beyond blanco and añejo, and focus solely on reposado. This feels like an opportunity missed. Not only is a lightly aged version of a spirit somewhat unique to tequila, but reposado remains one of the most attractive and inviting spirits to mix in drinks. So, we decided to set things right and devote an entire episode to mixing reposado in cocktails.
Joining us as our tutor today is William Brooks, Brown-Forman’s global brand ambassador for tequila. Whether you’re looking to reimagine classics with reposado or construct something entirely new from scratch, we’ve got you covered. Tune in for more.
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William Brooks’ Gracias Mexico Recipe
Ingredients
1 ounce Tequila Herradura reposado
1 ounce fresh lemon juice
¾ ounce Nixta Licor de Elote
¼ ounce creme de cacao
¼ ounce agave nectar
¼ egg white
Garnish: grated nutmeg
Directions
Add all ingredients to a cocktail shaker without ice and dry shake.
Add ice and shake until well chilled.
Strain into a chilled Nick & Nora glass.
Garnish with grated nutmeg.
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William Brooks
This podcast is sponsored by Herradura.
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