#PATRÓN Perfect Margarita

[luxebeat]

Celebrate Cinco de Mayo with PATRÓN, Cazadores, and Grand Marnier! They are the trifecta of premium spirits for any Cinco celebration. Here are our favorite tequila cocktails to kick-off a fiesta or any Cinco de Mayo festivities you may be taking part in this year, with easy-to-make classics like margaritas, palomas, and shooters. Cheers! Grand Margarita   Ingredients: 0.75 parts Grand Marnier…

[danganronpa11-desperatehope]

FTE Completion Rewards

Acá no hay ropa interior porque me da cosa. Aparte, cabe aclarar que los pantalones que se describen aca son diferentes a los pantalones que usan los personajes en los sprites, dado que los pantalones que te dan aca son pantalones que ellos consideran especiales. There are no underwear here because it bothers me. Besides, it should be clarified that the pants that are described here are different from the pants that the characters wear in the sprites, since the pants that they give you here are pants that they consider special.

114. Pantalones de Alex (アレックスのパンツ) Los pantalones favoritos de Alex. El verde neón brilla fuertemente con el resto de su ropa.

115. Pantalones de Gabriel (ガブリエルのパンツ) Los pantalones favoritos de Gabriel. Son cómodos y multiusos, perfectos para cualquier posición mientras edita.

116. Pantalones de Jared (ジャレッドのパンツ) Los jeans favoritos de Jared. Suele guardarlos para ocasiones especiales y eventos donde su voz es necesaria.

117. Pantalones de Javier (ハビエルのパンツ) Los pantalones favoritos de Javi. Una textura suave y de calidad, perfectas para sentarse y hacer nada.

118. Pantalones de Matías (マティアスのパンツ) Los pantalones favoritos de Matías. Hay restos de ceniza en la parte de la rodilla y quemaduras notables en ciertas partes, pero eso le da su encanto.

119. Pantalones de Maximiliano (マクシミリアンのパンツ) Los pantalones favoritos de Maximiliano. Se nota a leguas que solo los usa para ir a la escuela…

120. Pantalones de Seba (セバのパンツ) Los pantalones favoritos de Seba. Parecen un poco dañados y gastados, signos de que han sido testigos de la furia del Entusiasta.

121. Pantalones de Alexandra (アレクサンドラのパンツ) Los shorts favoritos de Alexandra. Hay manchas de pintura en la parte doblada, buena forma para disimular…

122. Pantalones de Andrea (アンドレアのパンツ) La falda favorita de Andrea. Se puede notar como es una combinación entre shorts y falda, ¡bastante inteligente!

123. Pantalones de Betsabé (バテシバのパンツ) La falda favorita de Betsabé. No hay mucho que decir, es una falda común y corriente, aunque el patrón es único.

124. Pantalones de Catalina (キャサリンのパンツ) Los shorts favoritos de Catalina. Es bastante cómodo, y los bolsillos si son usables.

125. Pantalones de Ester (エステルのパンツ) Los pantalones favoritos de Ester. Suele usarlos para imitar sus coreografías favoritas, por lo que es muy flexible, y quizás un poco esponjoso.

126. Pantalones de Leonor (エレノアのパンツ) Los pantalones favoritos de Leonor. Parecen estar decorados tan bien que es placentero para la vista.

127. Pantalones de Margarita (デイジーのパンツ) La falda favorita de Margarita. El patrón de notas musicales se te hace conocido, pero no sabes de dónde.

128. Pantalones de Nivea (ニベアのパンツ) Los pantalones favoritos de Nivea. Cómodos y esponjosos, sin duda alguna, el paraíso para todos los que juegan videojuegos.

141. Pantalones de Andrés (アンドレスのパンツ) Los pantalones favoritos de Andrés. Combinan bien con su chaleco morado, y los bolsillos pueden guardar muchas cosas necesarias. [El regalo '#141 Pantalones de Andrés' solo se puede obtener después de recolectar todos los pantalones de los otros estudiantes a través de eventos de tiempo libre y citas de 'Love Across the Multiverse'.]

(ENG VER under the line)

114. Alex's Pants (アレックスのパンツ) Alex's favorite pants. The neon green shines brightly with the rest of his clothes.

115. Gabriel's Pants (ガブリエルのパンツ) Gabriel's favorite pants. They are comfortable and multi-use, perfect for any position while editing.

116. Jared's Pants (ジャレッドのパンツ) Jared's favorite jeans. He usually saves them for special occasions and events where his voice is needed.

117. Javier's Pants (ハビエルのパンツ) Javi's favorite pants. A soft and quality texture, perfect for sitting and doing nothing.

118. Matías Pants (マティアスのパンツ) Matías's favorite pants. There are traces of ash on the knee part and noticeable burns in certain places, but that gives it its charm.

119. Maximiliano's Pants (マクシミリアンのパンツ) Maximiliano's favorite pants. It's obvious that he only wears them to go to school…

120. Seba's Pants (セバのパンツ) Seba's favorite pants. They look a bit damaged and worn, signs that they have seen the Enthusiast's fury.

121. Alexandra's Pants (アレクサンドラのパンツ) Alexandra's favorite shorts. There are paint stains on the folded part, a good way to hide it…

122. Andrea's Pants (アンドレアのパンツ) Andrea's favorite skirt. You can see how it's a combination of shorts and a skirt, quite intelligent!

123. Betsabe's Pants (バテシバのパンツ) Betsabe's favorite skirt. There is not much to say, it's an ordinary skirt, although the pattern is unique.

124. Catalina's Pants (キャサリンのパンツ) Catalina's favorite shorts. They're quite comfortable, and the pockets are usable.

125. Ester's Pants (エステルのパンツ) Ester's favorite pants. She often uses them to imitate her favorite choreographies, so it's very flexible, and maybe a little fluffy.

126. Leonor's Pants (エレノアのパンツ) Leonor's favorite pants. They seem to be decorated so well that it is pleasing to the eye.

127. Margarita's Pants (デイジーのパンツ) Margarita's favorite skirt. The pattern of musical notes is familiar to you, but you don't know from where.

128. Nivea's Pants (ニベアのパンツ) Nivea's favorite pants. Comfortable and fluffy, without a doubt, heaven for all who play video games.

141. Andres's Pants (アンドレスのパンツ) Andres's favorite pants. They go well with his purple vest, and the pockets can store many necessary things. [The present '#141 Andres's Pants' can only be obtained after collecting all the other students' pants through free time events and 'Love Across the Multiverse' dating.]

[vantagevu]

Celebrate in style with PATRÓN on World Paloma Day

It’s time to embrace your favourite drink from the home of tequila. Paloma is a much-loved tequila-based cocktail made with grapefruit soda or tonic and lime, a more popular choice in Mexico than the classic Margarita. The base of bright citrus combined with ultra smooth tequila and the zing of lime makes this the perfect cocktail. Fans of the vibrant, zesty Paloma are coming together globally…

[phillygrub]

Tequila Cocktail to Celebrate Cinco de Mayo

Here's that @PATRON cocktail that I'll probably have this weekend. 🍸

Looking for a margarita cocktail to celebrate Cinco De Mayo? Check this one out! The PATRÓN Reposado Margarita is the perfect cocktail to celebrate the holiday. Cheers! Ingredients:  1.5 oz    Patrón Reposado 1 oz       Citrónge Orange Liqueur .75 oz    Fresh lime juice .25 oz    Simple syrup, to taste Lime wheel for garnish Kosher salt (optional) Method:  Combine ingredients in the…

[boozehouse]

The Tequila Boom is Here, 5 Drinks to Try

Tequila has been enjoying a moment over the past few years, which is no secret. Regardless of whether you prefer it in a traditional margarita or something a little more daring, this adaptable spirit is here to stay. Here are five tequila-based beverages that are guaranteed to become new favorite's.

1. Don Julio 1942 tequila

In recent years, the tequila industry has been expanding its area of control, with the rise of the premium tequila market playing a significant role in the total growth of the drink. The tequila, sometimes known simply as 1942, is well-known for more than just its wonderful flavor, silky smoothness, and gleaming price. Its distinctive bottle shape, which is 17.5 inches tall and incredibly thin, is likely what makes it most recognizable.

Don Julio treated the agave plants with the utmost respect while making tequila in Jalisco, Mexico, giving each plant enough space to develop and mature before harvest. Don Julio chose the plant’s ripest areas for the production process before steaming each one for 72 hours at a time. The outcome is a delightful, silky, and carefully made tequila.

The Don Julio 1942 bottle pays homage to the agave plant by imitating the tall shape and delicate inward curving of the leaf during the growth, harvesting, and distilling stages. The spirit is further connected to its cultural origins through the use of hand-blown Mexican glass in each bottle.

2. Patron XO Cafe 700mL Tequila Liqueur

There are a tonne of different beverages to explore now that the tequila boom has arrived! The Patron XO Café 700mL tequila liqueur is one of our faves. This delectable concoction contains only blue agave tequila, coffee liqueur, and a trace of vanilla. It’s ideal for consuming on its own or including into your preferred cocktails.

Patron XO Cafe 700mL tequila liqueur is the perfect choice if you’re seeking for a pleasant way to experience tequila. Any taste will appreciate this drink’s richness and smoothness.

3. Clase Azul Tequila Plata 750mL

When drunk plain or over ice, this tequila is ideal. It tastes mellow, fresh, and has a tinge of citrus and spice. Cocktails taste fantastic when made with Clase Azul Tequila Plata. Try it in a paloma or margarita.

The Clase Azul Tequila Plata is a fantastic choice if you’re looking for tequila to give someone. It comes in a stunning blue bottle that will surely dazzle.

4. Cazadores Blanco Tequila 750mL

There are a tonne of delectable beverages to try now that the tequila boom has arrived! The Cazadores Blanco Tequila 750mL Bottle is among our favourites.

This tequila is ideal for any event, whether you’re throwing a party or just spending time with friends at home. You can drink the flavour neat or add it to your favourite drinks because it is smooth and somewhat sweet.

The Cazadores Paloma is a delicious summer beverage that you should try. Cazadores Blanco Tequila, lime juice, and grapefruit soda are all ingredients in this concoction. It has the ideal amount of sweetness and acidity, and any crowd will enjoy it.

The Cazadores Negroni is a unique drink to try. Campari, sweet vermouth, and Cazadores Blanco Tequila are used in this innovative take on the traditional cocktail. Any tequila enthusiast is likely to enjoy it because it is strong and tasty.

Whatever your taste, Cazadores Blanco Tequila is a fantastic option for any event. So go ahead and pick up a bottle and start experimenting with the various tasty beverages you may create!

5. Patrón Añejo Tequila 700mL

The highest-quality Weber Blue Agave, used to make Patrón Extra Aejo Tequila, is used in its production. Both the traditional tahona method and the more recent roller mill method are used in its distillation. The Patrón The Oldest Fashioned, which combines vanilla simple syrup, chocolate bitters, orange peel, and grapefruit peel, is a popular drink that uses this tequila. It is matured for more than three years in a blend of new and old American, French, and Hungarian oak barrels to impart flavors of dry fruits, banana, honey, and vanilla as well as the distinct flavor of light agave and wood.

Grab Your Favorite Tequila Right Now!

Booze House is an Australian-owned and -operated alcohol distributor that takes pride in supplying top-shelf spirits and wine to households all around the nation.

Buy the top-notch tequila right away! at BOOZE HOUSE

If any of the tequilas mentioned above are missing from your bar, get them now and you’ll be grateful.

[jobsearchtips02]

Margarita dishes perfect for National Margarita Day

National Margarita Day is here, which indicates it’s time to bust out your lime and salt (or sugar or cinnamon) for the occasion.

But rather of commemorating it with the usual mixed tequila– and-triple-sec combo you have actually likely been slurping down given that college, elevate the experience with among the recipes listed below.

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Watermelon Jalapeno Margarita

Spice is nice– and with refreshing watermelon, you’ll feel all summery, even in late February.

Ingredients:

1 1/2 ounces Sesión Blanco

1 1/2 ounces watermelon juice

1 to 2 pieces jalapeno, muddled

2/3 ounces lime

1/3 ounces agave (depending upon taste)

Add all components to shaker. Shake and strain over ice into a rocks glass with a spice-salted rim.

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Blood Orange Margarita

For more of a wintry theme, utilize this cold-season citrus for an appetizing punch.

Ingredients:

1 1/2 ounces Sesión Reposado

1/2 ounce Solerno liqueur

2/3 ounce blood orange juice

2/3 ounce lime

⅙ ounce agave

Black salt

Add all components (aside from salt) to a shaker. Shake, then pressure over ice into a rocks glass with a salted rim.

Blueberry Margarita

Considering that you eat with your eyes initially, Ed McFarland, the chef and owner of Ed’s Lobster Bar, hatched up this aesthetically (and palatably) intense mixed drink.

( Ed’s Lobster Bar)

Components:

2 ounces Espolon Blanco Tequila

1 1/2 ounces lime juice

1 1/2 ounces blueberry juice *

3/4 ounce basic syrup

Pour all ingredients in a shaker filled with ice. Stress into a glass with crushed ice. Makes one cocktail.

For the blueberry juice: Mix 1 pint of blueberries, 1 tablespoon of sugar, and 1 tablespoon of water in a saucepot. Heat on high to soften the berries. As soon as cooled, pass the berries through a strainer and chill.

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It Takes Two To Mango

This sweet and spicy mixture combines fan-favorite Arizona mango tea with a hot sauce kick.

( Arizona x Jose Cuervo)

Active Ingredients:

1/2 ounce Fresh Lime juice

1/2 ounce agave nectar

1 1/2 ounces Arizona Mucho Mango

1 1/2 ounces Jose Cuervo Especial Silver

2 dashes Mexican hot sauce

1 cup ice

Combine components in a blender. Mix until ice is smooth. Provide with lime wedge.

Pear and Rosemary Margarita

Class up National Margarita Day with mild pear and earthy rosemary. You can likewise include a pear twist for some severe influence with your good friends– or your social networks fans.

Ingredients:

1 1/2 ounces Sesión Blanco

1/2 ounces Poire Williams

1/2 ounce lime juice

2 sprigs rosemary (one for garnish)

Add the tequila, Pore Williams and lime juice to a shaker with a couple of leaves of rosemary. Shake with ice and great pressure. Pour into a coupe mixed drink glass, garnished with a rosemary sprig or pear twist.

Snow White Coconut Margarita

If you like pina coladas … this coconut-heavy margarita might be the one for you. Getting captured in the rain is purely optional.

( Client)

Active Ingredients:

3 ounces Patrón Silver

1 1/2 ounces Patrón Citrónge Orange

1 ounce fresh lime juice

1 1/2 ounces coconut cream

1 1/2 ounces coconut milk

Combine coconut cream and coconut milk in a shaker and shake completely; put staying active ingredients in and shake. Pressure into glass and garnish with salt, if wanted.

%.

from Job Search Tips https://jobsearchtips.net/margarita-dishes-perfect-for-national-margarita-day/

[menslifedc]

Celebrate Cinco de Mayo with these Patrón margarita recipes

Celebrate Cinco de Mayo with these Patrón margarita recipes

To help make your Cinco de Mayo celebration (and any other day of the year) more festive, the makes of Patrón are inviting folks to try some of their favorite margarita recipes:

Perfect PATRÓN Margarita

1.5 oz PATRÓN Reposado

1 oz PATRÓN Citrónge Orange

.75 oz Fresh lime juice

.25 oz Simple syrup, to taste

Lime wheel for garnish

Kosher salt (optional)

Method: Combine ingredients in the cocktail…

[littlelanemedia]

Spicy Roca Margarita

With today being National Margarita Day, I thought it would be the perfect time to show off this Spicy Roca Margarita, which was inspired by a recent adventure in Mexico. This year I am partnering with Patrón Tequila to bring more awareness to their annual Margarita of the Year competition, which asks the bartenders of the world to submit their best recipes. These globally inspired margaritas…

[johnboothus]

8 PATRÓN Cocktails to Drink Poolside

It’s time to celebrate the official start of summer! With this seasonal switch comes an array of sunny activities to enjoy and mouthwatering cocktails to imbibe. Usually when you think of tequila cocktails and summer, the formula evokes the classic Margarita. However, the world of delicious tequila-based beverages stretches well beyond the realm of Margs, and better showcases the spirit’s versatility.

Since launching in 1989, PATRÓN tequila has been additive-free and handcrafted with 100 percent Weber Blue agave. So yes, an enjoyable tumbler of PATRÓN on the rocks remains a great way to taste the agave-forward spirit at its core; but with summer shining, we’re ready to combine the nuances of PATRÓN tequila with fresh ingredients.

So while no poolside adventure is made complete without a flashy flamingo float, no summer cocktail deserves to go without PATRÓN. Need some recipes for a nice summery libation before lounging by the pool? We have you covered. Here are eight PATRÓN cocktails we’re whipping and sipping up this summer.

Palomita

The Palomita

Who doesn’t love a good Paloma without the bite of sugary soda? The Palomita makes life sweeter whether you’re at the cabana or dreaming of it at home. To mix up the perfect version, make sure to always use fresh lime and grapefruit juice. While the convenience of a bottled version may be hard to resist, citrus oxidizes incredibly quickly so you’ll lose a lot of the brightest flavors in this cocktail if you skip the squeeze!

Ingredients

2 ounces PATRÓN Silver Tequila

½ ounce fresh lime juice

3 ounces fresh grapefruit juice

Soda water to top (roughly 2 ounces)

Garnish: grapefruit peel

Directions

Fill a highball glass with ice and add tequila, lime juice, and grapefruit juice.

Top with soda.

Stir and serve.

Stir and serve with a grapefruit twist.

Rancharita

The Rancharita

This cocktail is a Ranch Water-Margarita hybrid where bright citrus and ripe agave play perfectly with PATRÓN Silver. A riff on the beloved summer classic (a.k.a. the Ranch Water), this cocktail takes the usual recipe one step further by smoothing the drink out with PATRÓN Citrónge Orange liqueur to evoke every fan’s favorite Margarita flavors. More than anything, the bubbly soda water brings this ideal mix of agave, citrus, and PATRÓN silver to life and will be a hit on every summer menu.

Ingredients

2 ounces PATRÓN Silver Tequila

1 ounce PATRÓN Citrónge Orange Liqueur

1 ounce fresh lime juice

Soda water to top (roughly 3 ounces)

Garnish: lime wheel

Directions

Fill a highball glass with ice and add PATRÓN Silver, PATRÓN Citrónge Orange, and lime juice.

Top with soda.

Stir and serve.

Stir and serve with lime wheel garnish.

Alta Sandía

The Alta Sandía

OK, Margarita lovers, we created this watermelon-forward recipe just for you! The combination of PATRÓN Silver tequila and watermelon puree tastes divine all on its own, but when you add the fresh lime juice, a pinch of salt, and the soda water topper, this Margarita tops out to the next level.

Ingredients

2 ounces PATRÓN Silver Tequila

½ ounce fresh lime juice

4 ounces watermelon puree**

1 pinch salt

Soda water to top (roughly 1 ounce)

Garnish: mint leaves

Directions

Fill a highball glass with ice and add tequila, lime juice, watermelon puree, and salt.

Top with soda.

Stir and serve.

Stir and serve, garnished with a few mint leaves

**Watermelon Puree Recipe (yields 20 ounces):

Ingredients

1½ pounds watermelon chunks

Directions

Add watermelon to a food processor and blitz until smooth.

Pass through a fine sieve.

Halcyon Days

Halcyon Days

We’d like to think of Halcyon Days as the Cadillac of all summer cocktails — it’s luxe and rich and just what we’re looking for at the end of a long day. For those looking for something sparkling, this bubbly Margarita is an especially fun sip and offers that just-right touch of fizz on the palate.

Ingredients

2 ounces PATRÓN Silver Tequila

¾ ounce agave nectar

¾ ounce fresh lime juice

3 ounces flavored sparkling water, such as Spindrift Pineapple or Orange Mango

Garnish: lime wedge

Directions

Add all ingredients except sparkling water to a shaker with ice and shake.

Pour into a large rocks glass filled with ice.

Add sparkling water.

Stir, garnish with lime wedge, and serve.

Al Aire

Al Aire

As a riff on the modern classic the Naked and Famous, the Al Aire is just as tasty and only calls for four ingredients. Plus, because its components are frequent bar cart staples, you’ll be able to craft this cocktail with ease for any poolside gathering on the fly.

Ingredients

¾ ounce PATRÓN Añejo Tequila

¾ ounce Martini Fiero

¾ ounce fresh lime juice

¾ ounce yellow Chartreuse

Directions

Add all ingredients to a shaker with ice and shake.

Double strain into a chilled coupe glass.

Jalisco Sunset

The Jalisco Sunset

This tequila spritz is simple to make and delicious to enjoy. Bubbles, bittersweet orange notes (thanks to the Martini Fiero), invigorating lime, and, of course, agave-rich PATRÓN Silver tequila makes this cocktail the perfect crowd pleaser for any poolside BBQ.

Ingredients

3 ounces Prosecco

2 ounces Martini Fiero

2 ounces PATRÓN Silver Tequila

1 ounce soda water

½ ounce fresh lime juice

Garnish: orange wedge

Directions

Add all ingredients to a wine glass filled with ice and stir.

Garnish with orange wedge.

Serve.

Jalisco 75

The Jalisco 75

The Jalisco 75 is a tangy twist on the classic French 75. For the Jalisco 75, we use Prosecco instead of Champagne, opt for agave nectar instead of simple syrup, and choose lime juice instead of lemon. The result is a bright, effervescent drink that will easily become any tequila lover’s summer go-to.

Ingredients

1½ ounces PATRÓN Silver Tequila

1 ounce fresh lime juice

½ ounce agave nectar

3 ounces Prosecco

Garnish: lemon twist

Directions

Add all ingredients except Prosecco to a shaker with ice and shake.

Strain into a flute glass and top with Prosecco.

Garnish with a lemon twist.

Mangonada

The Mangonada

(Serves 2) There’s something about mangoes that screams “summer!” Perhaps it’s the sweet taste, soft texture, and the association of the fruit with tropical destinations that keeps us bananas for mangoes. That, or just how well they mix into this frozen cocktail. So the next time you’re looking for an alternative to a smoothie, try your hand at this Mangonada –– because spoiler alert: It’s a huge crowd-pleaser.

Ingedients

1 pound frozen mango chunks (roughly 2 mangos peeled with stone removed)

1 ounce agave nectar

1 ounce fresh lime juice

3 ounces PATRÓN Silver Tequila

1½ ounces chamoy sauce

Directions

Add frozen mango, agave, lime, and tequila to a food processor and blitz until smooth.

Place the mixture into the freezer for 20 minutes.

Add 2-ounce scoop of chilled mango mix to two chilled serving glasses.

Top with ¾ to 1 tablespoon chamoy. Repeat until both ingredients are used up.

This article is sponsored by PATRÓN.

The article 8 PATRÓN Cocktails to Drink Poolside appeared first on VinePair.

Via https://vinepair.com/articles/8-patron-cocktails-to-drink-poolside/

source https://vinology1.weebly.com/blog/8-patron-cocktails-to-drink-poolside

[prexly-blog]

Introducing Patrón Citrónge Pineapple

New Ultra-Premium Liqueur Joins Orange, Lime and Mango in Patrón Citrónge Portfolio NEW YORK, June 18, 2018 /Prexly/ -- Patrón introduces a new flavor to the successful Patrón Citrónge liqueur portfolio, Patrón Citrónge Pineapple. This latest addition to the family is an ultra-premium liqueur crafted from high-quality Piña Miel pineapples cultivated in the Mexican state of Veracruz. With distinct notes of fresh, ripe pineapple, the taste is soft and sweet with a long-lasting light aftertaste.  Similar to Patrón Citrónge Orange, Lime and Mango, Patrón Citrónge Pineapple showcases authentic Mexican flavors, is excellent mixed into a variety of cocktails, and is a delicious addition to sauces and desserts. "Pineapple continues to be a hot trend both in culinary and mixology, and increased interest in innovative and delicious cocktails, particularly in the Tiki movement, is further driving momentum of this very flavorful tropical fruit," said Lee Applbaum, Global Chief Marketing Officer at Patrón Spirits. "Patrón Citrónge Pineapple is a perfect addition to the Citrónge family; it pairs beautifully with tequila, and it has a tremendously versatile flavor profile that makes it an excellent addition to a wide variety of handcrafted cocktails." Try Patrón Citrónge Pineapple Liqueur in these signature cocktails: Patrón Pineapple Daiquiri 1 oz. Patrón Citrónge Pineapple 1.5 oz. Patrón Reposado Tequila .75 oz. Fresh lime juice .25 oz. Simple syrup Combine all ingredients in a cocktail shaker and shake with ice to chill. Strain into a chilled cocktail coupe and garnish with a pineapple wedge. Patrón Pineapple Margarita 1 oz. Patrón Citrónge Pineapple Liqueur 1 ½ oz. Patrón Silver Tequila ½ oz. Pineapple juice ½ oz. Lime juice Combine all ingredients in a shaker with ice and shake to combine and chill. Strain into a rocks glass filled with ice, and garnish with a lime wedge. Patrón Citrónge Pineapple is available at fine spirits and liquor retailers across the country for the suggested retail price of $22.99 (750ml). Patrón Citrónge Pineapple is also available in 375ml and 1L sizes. For more information, please visit www.patrontequila.com. About Patrón Tequila From hand-harvesting the highest-quality 100 percent Weber Blue Agave, to the traditional, time-honored distillation process and individual labeling, numbering, and inspection of each bottle, Patrón tequila is crafted with meticulous precision and care. Though Patrón has grown to become one of the most-recognized and respected luxury spirits brands in the world, it is still exclusively produced in the Highlands of Jalisco, Mexico, in the same small batches and with the same commitment to quality and craftsmanship. For more information about Patrón tequilas and liqueurs, please visit www.patrontequila.com. The perfect way to enjoy Patrón is responsibly. SOURCE Patrón Tequila Read the full article

[marcialavelar]

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A post shared by Marcial Avelar (@marcialavelar)

The Perfect #Patrón #Margarita (at On The Border Mexican Grill & Cantina)

[marthawelsh]

11 Panty-Dropper Cocktails to Lubricate Your Las Vegas Visit

There’s a difference between merely doing Las Vegas and doing it right. That difference? Cocktails.

More specifically, we’re talking about cocktails we lovingly refer to as “Panty-Dropper Cocktails.” They’re the kind of cocktails that facilitate social collisions and instigate unforgettable Sin City memories.

Here, we’ve gathered some of our favorite panty-dropper cocktails from across Las Vegas. Cheers!

1. Bathtub Gin Daisy at Freedom Beat Inside Downtown Grand

From what we remember, the Bathtub Gin Daisy has Old Grove gin, orange liqueur and lemon.

You may as well just skip these photo captions, we’re drunk.

2. Carolyn Cosmo at The Nerd Nightclub at Neonopolis

The Carolyn Cosmo has Grey Goose Le Citron vodka, Pama pomegranate liqueur, Cointreau orange-flavored liqueur, fresh lime and cranberry.

The Nerd Nightclub only has one specialty cocktail, but they chose wisely.

3. Alto Margarita at Alto Bar Inside Caesars Palace

This cocktail features Caesars Select Patrón Reposado tequila, Cointreau liqueur, agave nectar, lime juice and a floater of Grand Marnie.

The Alto Margarita is made all the more delicious by the fact it’s free when you’re playing video poker at Alto Bar.

4. Blazin’ Vegas at Pizza Rock

Hold onto your bloomers, this cocktail has Fireball cinnamon whiskey, Apple Pucker, Crown Royal and Red Bull.

This cocktail will inspire you to not only remove your current panties, but all future panties.

5. Cleopatra’s Smile at Lobby Bar Inside Caesars Palace

Cleopatra’s Smile has Ketel One Citroen vodka, Aperol Apertivo, Pavan liqueur, fresh-squeezed ruby red grapefruit and lemon juices and clover honey syrup.

There’s a reason Cleopatra smiled so much.

6. Hot Little Mess at Commonwealth

The Hot Little Mess has Bacardi Dragon Berry rum, fresh lime, simple syrup and strawberry puree.

You say “hot little mess” like it’s a bad thing.

7. Last Dame Standing at Edge Steakhouse Inside Westgate

The Last Dame Standing keeps it simple with muddled strawberries, Gray Goose vodka and fresh lemon juice.

We do not condone the word “dame,” but we fully endorse this panty-dropper cocktail.

8. The Smash at Therapy

The perfect combination of Four Roses bourbon, blackberries, fresh limes and mint.

The Smash isn’t just at Therapy, it is therapy.

9. Tomm’s Cup at Tom’s Urban at New York-New York

Just your basic masterpiece fashioned from Beefeater gin, Pimm’s (a gin-based liqueur), strawberry puree, ginger beer, simple syrup and lemon juice.

Yes, it’s “Tomm’s.” We’re not that drunk.

10. White Peach Margarita at Stratosphere

It’s entirely possible this cocktail contains Sauza Hornitos tequila, peach puree, sour mix, fresh lime juice, simple syrup and triple sec, an orange-flavoured liqueur. We are not a mixologist. We are a sloppy drunkologist.

Peaches have calcium, potassium, magnesium, manganese, zinc and copper, thereby making this cocktail a health drink.

11. Ruby Red Margarita at Fogo de Chao

Splash around in the Ketel One vodka, ruby red grapefruit, lemon juice and black salt.

No, it’s not exactly red. Trust us. After a couple of these cocktails, that inner critic of yours will mellow right the hell out.

Thirsty? Us, too.

Grab the nearest mixologist and drink in all the amazing cocktails Las Vegas has to offer. Livers are fairly inexpensive on the black market, so it’s time to live a little.

The post 11 Panty-Dropper Cocktails to Lubricate Your Las Vegas Visit appeared first on Vital Vegas Blog.

11 Panty-Dropper Cocktails to Lubricate Your Las Vegas Visit published first on http://ift.tt/2lsgkJd

[lastsilospiritsgroup]

ATOTONILCO EL ALTO, Jalisco, Mexico, Feb. 22, 2017 /PRNewswire/ -- Today is International Margarita Day, aptly named because the popularity of this holiday's namesake cocktail continues to accelerate across the world. So to celebrate this worldwide occasion, today marks the launch of Patrón Tequila's 2017 global search for the "Margarita of the Year."

In pursuit of the annual "Margarita of the Year," seven top bartenders from around the world recently gathered at the Hacienda Patrón distillery in Jalisco, Mexico, to create their own interpretations of a perfect margarita, drawing from local ingredients and cultural inspiration. Those seven recipes, showcasing the versatility of Patrón tequila, will be unveiled at International Margarita Day events today in New York, Sydney, London, and Mexico City. And for those unable to attend one of the events, Patrón has partnered with online cocktail delivery service Cocktail Courier to create a convenient kit containing all of the necessary ingredients and garnishes for each of the seven recipes, to help people create the "Margarita of the Year" contenders at home.

After tasting the cocktails, margarita aficionados everywhere are invited to visit MargaritaOfTheYear.com to vote (once daily through April 9) for their favorite.

[bristolwines]

Happy International Margarita Day! What better way to celebrate than with this delicious 'Perfect Patrón Margarita' 1.5 oz Patrón Reposado 1 oz Patrón Citrónge Orange .75 oz Fresh lime juice .25 oz Simple syrup, to taste + Lime wheel for garnish + Kosher salt (optional) Combine ingredients in the cocktail shaker and shake with ice to chill. Strain into a salt-rimmed martini or rocks glass and garnish with a lime wheel. Find more here: http://ift.tt/2lwpMfQ http://ift.tt/2lqhBDd

[pursuitist]

Try this $500 "Margherita" Pizza Inspired by Patron is Perfect for National Margarita Day

Try this $500 “Margherita” Pizza Inspired by Patron is Perfect for National Margarita Day

If you thought Cinco De Mayo was the only national holiday for tequila, think again. Next Wednesday, February 22, is National Margarita Day. Of course, in our mind, there’s no BAD day to drink tequila, but if it coincides with a national holiday … we’re doubly excited. But instead of liquid refreshment, we’re excited this year for a specialty Margherita Pizza, inspired by a  signature Patrón…

[johnboothus]

VinePair Podcast: Why Dont We Talk About Bulk Wine?

VinePair, in partnership with Rémy Martin, is presenting the Bartender Talent Academy, an exciting Cognac cocktail competition. Showcase your most creative Sidecar cocktail recipes to compete for a chance at the grand prize: a trip to Cognac, France in October to test your bartending skills against the world’s best. All you need is a shaker and a passport. Visit www.bartendertalentacademy.com for all competition details.

This week on the “VinePair Podcast,” Adam Teeter, Zach Geballe, and Joanna Sciarrino discuss the misconceptions surrounding bulk wine. Prompted by a recent article on VinePair, our hosts explain what bulk wine is and how it got its bad reputation.

Bulk wine, according to our hosts, is mass-produced wine that is generally shipped before being bottled. In fact, Geballe explains that bulk wine has important utilities. One is an insurance policy for winemakers amid a difficult growing season, and the other is that these wines are environmentally friendly.

While bulk wine carries a reputation of being inferior in quality to estate-produced wine, our hosts explain this is simply not the case.

If you have any thoughts on bulk wine, please send your ideas to podcast@vinepair.com.

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Or Check out the Conversation Here

Adam Teeter: From VinePair’s New York City headquarters, I’m Adam Teeter.

Joanna Sciarrino: And I’m Joanna Sciarrino.

Zach Geballe: And in Seattle, Washington, I’m Zach Geballe.

A: And this is the “VinePair Podcast.” And now… I was right, I was right, I was right.

Z: Is this a recurring segment we are going to keep doing?

A: I just want everyone to know that I was right. Now, I’m sure that there are predictions that I make on this show that I just don’t ever talk about again because I was wrong.

Z: That’s the key to making predictions.

A: But, I do want to be clear that yet again, I was right. What am I talking about? For those who listened, we talked a lot about how we had predictions for what was going to happen in the world of on-premise after things started to reopen. One of the predictions that was made, by yours truly, was that we felt that if people were going back to drink at cocktail bars and restaurants, it was going to be much more likely that they were going to order drinks more complex than the cocktails they learned to make at home and signature cocktails than be willing to go out and just drink a Negroni, a Martini, or something that they had already perfected at home. With the initial data that’s coming out, we are seeing that that is, in fact, correct. The first data that we have is actually coming from Breakthru Beverage and their CGA survey. That survey found that basically, they’ve seen a large number of requests from bars and restaurant owners who are looking to reopen with refreshed menus featuring new, creative cocktails that are using high-quality craft spirits. For the past year, many consumers have been stuck in their homes mixing classic cocktails like the Old Fashioned, Manhattan, Margarita, like we said they were doing. Restaurateurs are realizing that they need to look for other ways to attract customers back to the bar by adding innovative new cocktail recipes using brands typically not found on the consumer’s home bar. The same CGA report found that three in five cocktail drinkers look at the cocktail menu every single time they go out and that two in five of those drinkers likely choose a signature cocktail. Yep, it’s all coming. It’s all coming as we said it would.

Z: I thought this was going to be another Cosmo brag.

A: No, that’ll come later when that’s also proven correct. It really reinforces to those of you out there listening. There’s a reason you listen to myself, Joanna, and Zach, and we appreciate it. Also, I just really like when I make a random prediction and it actually comes to be true.

Z: I would say that one was an informed prediction. Not random.

A: Yes, it was very informed. It’s interesting to see that actually what we thought would happen has happened. I definitely see it a lot when I’ve been out there. There are a lot more signature cocktails, and what I see people ordering definitely are cocktails that are unique to a place as opposed to going out and seeing a lot of people with Negronis on their table, etc. Even when I see a lot of Margaritas, I still don’t feel that I see as much of it unless you’re at a restaurant known for them.

J: I definitely think this is true for me. Is it true for both of you?

A: Oh, for sure.

Z: Yeah, I think so. No matter what level of competence and confidence you had as a home bartender, I think it was put to the test during Covid, during quarantine. As we talked about over the year-plus on the podcast, some people got really ambitious and decided to start doing some really elaborate things. Yet, most people probably went up one level from their previous home bartending familiarity and added a couple of recipes. That includes me, frankly. I made some drinks that I didn’t make very often or had made at home. There is still something about the realities that a bar or restaurant has in its favor of being able to carry ingredients that the average person is just not going to want to have on their bars because they’re just going to use them once a year. Or create custom elements, whether it’s syrup infusions or even garnishes. This is a thing that’s fascinating to me, too, and maybe we’ll talk about another episode. There was this whole pushback, pre-Covid, on garnishes because they were seen as wasteful. This whole idea that, should we really be putting all this produce often into a drink purely for the visual appeal? There’s a line of argumentation there that I don’t totally disagree with, but I do think there’s also this thing of whatever form of the presentation it is, in addition to just the complexity of the drink, that is what people are looking for right now. They want to be 1,000 percent sure they are not in their home, and that includes me.

A: Now that we have gotten out of the way, what have you both been drinking recently? Joanna?

J: Well, it’s been pretty low key for me, actually, since we’ve gotten back from our trip. However, on Friday night, we made some Martinis with Wheatley Vodka, which I was very curious to try after we published Aaron Goldfarb’s piece on Wheatley Vodka recently. It was surprisingly flavorful, as promised — for vodka, I guess.

A: What was your recipe?

J: Oh, just a very dry vodka Martini. Maybe a rinse of vermouth.

A: Interesting, and then olive?

J: Yes, olive.

A: Nice. Zach, what about you?

Z: Well, I was inspired by a previous podcast a couple of weeks ago about the modern classics. I have been making myself a Paper Plane from time to time. I prefer mine with rye, some aperol, Amaro Nonino, and some lemon juice. It’s a tasty cocktail. I think the other thing that I’ve had recently that I’ve been really enjoying for whatever set of reasons, and I’m not totally sure what they are, is there have been a lot of local breweries here in the Seattle area that have really decided to create their own versions of what they’re calling a Mexican lager. I think there’s something there about what exactly defines that category. This spring and summer so far, I’ve seen a real proliferation of them. There are a couple of breweries here that have made ones that I’ve given a try to. It’s getting to be relatively nice here and there is something about that style of beer in the sunshine that is just very enjoyable. I mean, with all lagers, lighter-style pilsners, that there’s something about that general category that obviously fits really well with the summertime. However, it’s interesting to see a craft mentality applied to a category that we usually associate with very large-scale production. What have you been having, Adam?

A: I had my first Tommy’s Margarita of the summer. That was the best thing that I’ve had this last week. I made a batch, went to the beach for the weekend, and they were just absolutely delicious. I had it with a really interesting new tequila called DE-NADA. It’s another tequila that I think is really interesting, positioning itself in terms of what is not in it as opposed to what is. The idea of nothing added besides pure agave, no-additives-type positioning is really where I think a lot of premium tequila is trying to stake their claim. Obviously, we’ve been doing much with Patrón here at VinePair, and they obviously don’t add any additives to their tequilas. And there are a bunch of others. It’s interesting to see that it is becoming this pivot point between tequilas. There are the people that just use pure agave and harvest it when it’s correct. Then, there are the other people who are trying to keep up with demand and they may not be harvesting agave when it’s the right time. Also, they could be adding a lot of other things to mask the fact that’s what happened, but it was tasty. Again, I think when the tequila is really good and it has a lot of flavor on its own, that’s all you really need besides the lime juice and the agave. You taste all of those amazing, herbaceous notes from the tequila. I definitely find myself preferring that style of Margarita to the Margaritas that we classically think of that have the triple sec or things like that in them. But I’ve waxed on and off about the Tommy’s Margarita before, so we don’t need to hear that anymore. Let’s just get into today’s subject. Today, we want to talk a little bit about bulk wine. Joanna, you could kick this conversation off because we published a piece about bulk wine on the site recently, which created a lot of debate, which is why we wanted to have this conversation in the first place. So, do you want to kick us off?

J: Yeah, sure. I think the impetus for the piece originally came from the idea that Spain is actually the world’s largest producer of bulk wine. We were talking about this on the editorial team, and it got us thinking, how many people actually know about bulk wine? I certainly didn’t, so this was a piece that was written for us, exploring just that. Why isn’t anybody talking about bulk wine? Actually in working with this writer, she mentioned along in reporting the piece, that there was a lot of reluctance on behalf of winemakers to talk about bulk wine or go on the record about bulk wine, which I think is really interesting because I think it offers a lot. It’s a huge part of the wine industry. Basically, this piece is exploring how it is such a huge part of the wine industry that nobody really talks about.

Z: And I think it’s important for the sake of listeners who aren’t familiar or weren’t familiar with the term, what we are generally talking about here — and technical definitions can vary a little bit from country to country — but essentially, the idea of bulk wine is wine that is produced and then generally shipped before being bottled. It might be shipped in very large bladders. It might be shipped in other kinds of containers. It’s a commodity, which is another way to think about it. Bulk wine can be very, very generic. It can be just wine, literally as generic as that, all the way down to relatively specific. You can buy “bulk wine” that’s from a sub-AVA of Napa Valley. Obviously, the two are going to come at very different prices, but the idea is that essentially it doesn’t have a recognizable winery attached to it. It’s not estate-bottled, and what that means is a lot of different things. I think we’ll get into that over the course of the conversation. However, I think it’s important to note that one of the reasons why people don’t like to talk about bulk wine is we think of it as being inferior. Some of it is very, very cheap, mass-produced, innocuous wine, whether it’s made in the Central Valley of California, whether it’s made in the south of France, in parts of Spain, Italy, etc. All over the world where wine is made, there’s bulk wine. Again, it can vary wildly in terms of quality and in terms of complexity. Oftentimes, there are very positive things about the bulk wine market, too. Adam, from your perspective and yours, too, Joanna, do you have a sense for that when you see wines on store shelves? Can you identify when a wine is made from bulk juice?

A: The thing about bulk wine that is really interesting is that, first of all, you actually know it when you see it in a lot of cases. A lot of ways you can identify bulk wine is when it’s in brands that may have a bunch of different offerings from different places. You see this a lot recently in these wine startups. Brands are being created and they’re either in cans, boxed, or some in bottles, but you can grab a Malbec from Argentina, and then you can also get a Sauvignon Blanc from New Zealand. Very often, all of that was bulk wine that was bought on a market. You can actually search on an online site. It’s pretty easy to find actually for bulk wines and check their prices. Let’s say someone who worked at McKinsey or BCG had an idea for a wine startup. How did they figure out how to source wine in the first place? Because they probably went to this site, in all honesty. Then, they flew down and met the winemaker potentially. As you said, Zach, it comes over in a massive shipping container inside a massive plastic bag. It’s like a box of boxed wine, even bigger, and goes into one of these facilities, goes into a tank, and then gets bottled in their cans or their bottles. Again, a lot of these ones are good, right? I’m not saying that because it’s run by someone who didn’t have wine experience, that makes it bad. I think that’s what makes it so much more interesting. This is how people who didn’t go to viticulture school or weren’t in the industry to begin with but are huge wine lovers and have really great entrepreneurial instincts are able to start wine brands, because this market does exist. The other way that bulk wine has been really interesting is to make wines better. A lot of times you also have bulk wine that gets shipped in and then is mixed in where it’s allowed in other parts of the country. It may mean that now those wines can’t carry certain designations, but oftentimes, we drink wines here in the U.S. that we assume are made 100 percent in California, but maybe it doesn’t say California on the label. It’s very possible that it’s been mixed in with wines from other countries where the cost of growing those grapes and making the wine is cheaper. You can still get a higher quality wine that way, so it allows for wineries to deliver a more consistent and delicious product — we’re talking about the supermarket shelf, etc. — than they would be able to if they were only relying on grapes grown in certain areas of the U.S., because it’s gotten really expensive to grow wine in certain areas of the U.S. As that has gotten more expensive, that means that that raises the cost of the wine on the shelf, and no one wants that. Those are the two ways that you can think about bulk wine or how you really know when you see it. The main way, though, really, is in a lot of these négociant-style brands, unless you’re a négociant as we’ve talked about in the past, someone like Mary Taylor who is literally going over and she’s buying wine from winemakers and putting their names on the bottle and things like that. She’s not going over and saying, “This is my Bordeaux.” And then that’s it. She’s letting you know where it was made, etc.

Z: You see it not just in some of these newfangled startups, but Kirkland Signature, Costco’s brands.

J: Trader Joe’s.

Z: Actually, I’ll say this and then Joanna, I have a question for you. It’s also important to recognize that, despite the attempts to sometimes demonize bulk wine, it actually has a couple of other really important utilities. One of them is as an insurance policy for growers and winemakers because, as we’ve seen here on the West Coast over the last few years, you can have really difficult growing conditions. You can have drought years, you have fire years, you can have both. You can have all kinds of instability, and the existence of a robust bulk wine market, both here and overseas as well, for a lot of growers, it’s not their intention when they set out with a vintage to make bulk wine. It may be that for a set of circumstances, some even in unfortunate cases, all of their wine doesn’t fit or it’s not the style that they’re looking for that their customer base expects. It’s not quite the quality that they want, and in the bulk market, that might matter less because either people are looking to do different things with it or it could be used, as we point out, for vermouth. It’s important for growers and winemakers to know that it’s not the most profitable way to turn your wine in, but it’s better to get something for that than to literally dump it all down the drain, which would be the other option without a robust bulk wine market. The other piece of this is in the same way that the bag-in-box is a lot more environmentally friendly than glass bottles, so is shipping wine across the world in enormous bags-in-boxes or bags and containers, as opposed to shipping a bunch of glass bottles. While all of us to some extent have a romanticism — myself very much included — of the estate-bottled wine that then rests in some mushroomy cellar in Europe for five years, then is shipped over in a refrigerated container and all that. That’s all great, but that’s pretty bougie. It’s also not realistic for most wines. It’s unnecessary for most wines. Frankly, I think a big part of the problem here potentially is, to use your Mary Taylor example, I think Mary would be thrilled if she could bottle in the U.S. It would save a lot of money and be a lot more environmentally friendly, but the E.U. does not allow you to use AOC or other controlled denominations if the wine is not bottled within that appellation, let alone outside of the EU. Look, they have reasons for that, and I understand they’re protecting their longstanding traditions and their financial interest in keeping those industries in those places, not just the winemaking, but, of course, the attendant commerce that goes with it. But it does mean that if you want to have wine from a lot of other places, you have to bring in intact bottles or other vessels. Again, that’s much less environmentally friendly than shipping just the wine. Bulk wine, as we said at the beginning, gets a bad rap. There is certainly bad wine made from both wines out there. Frankly, there’s bad estate wine out there, too. I’ve had it. So I don’t know. Joanna, I have a question I want to ask you about. With these wines that Adam was describing that are from these négociants, startups, or things like that, what do you think about those wines? Do you reject them out of hand? Are you interested in what they are? How do they connect to you?

J: I don’t think that I’m not interested in any of these. Wow, that was all jumbled. Maybe I can just say that yes, I’m interested. I don’t think one way or the other about them, and maybe that’s just where I’m at in my wine journey. I don’t necessarily have a preference when I see something like that. I’m willing to try it.

A: Yeah, bulk wine is just so interesting because it is this thing that everyone knows exists but doesn’t want to talk about. As you said, it is this thing that not only is this great insurance policy, but it actually can make wine better in a lot of ways. If we were able to do away with some of these requirements of AOC, etc., we could maybe utilize what we learned in that to bottle wines in another country in order to bring down carbon emissions, etc., which would be awesome. It is this thing that really is what a majority of consumers come in contact with when they first come in contact with wine in a lot of ways. If your first experience in wine is buying wine at Costco under the Kirkland brand or Trader Joe’s or a bunch of different grocery stores across the country — especially if you’re looking at under the $10 price point, etc. — you’re probably experiencing bulk wine. Those wines are still really great, and they get more people into wine. That’s why I thought it was so interesting when Joanna said that it was hard to get people to talk about the piece, because it’s so integral to wine as a whole. It is part of the world of wine, so I don’t see why we’re so reluctant to chat about it.

Z: Well, I think here’s a big piece of it. Again, there is a certain romanticism that’s connected to wine. I’m guilty of this from time to time, and certainly, lots of other people are, too. Thinking only about wine in this one way, which is the way to reflect the terroir — that’s fine, and that’s maybe my own personal and professional biases showing. I have a certain affinity for that type of wine, but I think it’s also disingenuous to think about wine only in that way. For so many people, that is not how they experience any wine or most wine in their life. The wine in their life is, as we talked about — whether it’s from these private labels, relatively big producers, big retailers, or in the U.S. or abroad — it’s bulk wine in one form or another. To say to all those people, “What you’re drinking is not really wine” is a very, very bad habit of the wine industry, and it’s not exclusive to the wine industry. You see this in other beverage alcohol categories, but far more severely in wine than in any other. Most beer professionals look down a tiny bit at Bud Light? Maybe. But I think they also probably drink Bud Light from time to time. It’s not seen as, you can’t possibly enjoy craft beer if you have ever once enjoyed essentially the equivalent of bulk wine in the beer space, or in vodka, gin, or whatever. Yet, I do think it is important with all that being said to make one point here on the flip side. One of the few downsides, in my opinion, to the bulk wine market is that it does, unfortunately, allow for hiding of either inferior product or sometimes product that seems to be made unethically. Whether that’s incredible amounts of fertilizer and pesticides in certain places, whether that’s exploiting labor in certain places. Not that those things don’t exist in estate wines; they do for sure. But I think that there is sometimes a disconnect — and it happens more with bulk wine than estate wine, although not exclusively in either category — where, because wine comes often in a fancy finished package, we don’t think a lot about what it takes to get it from the Earth to there. I think with bulk wine and wines made from it, those unsavory practices are just easier to hide because there’s so little transparency about where the starting point of the wine was.

A: Yeah, I agree. I think that is the one issue you can get into with anything that’s bulk, right? There’s always a tendency in that regard to try to produce as much as possible. When you try to do that, you definitely run into the problem of potentially using things that allow for much larger production more easily. We deal with that with the production of fruits, with anything, really.

Z: Of course.

A: And that does suck about it. You would hope that there could be a push to say, “Look, bulk wine’s fine. We’re all OK with it, but it’d be ideal that bulk wine was organic and good for the environment.” I think that is a lot of the reason that I’m really OK with people having an issue with bulk wine. I just wish that’s what people would say. That is totally valid, right? That argument of not being a huge fan of bulk wine because you think that too much of it is produced in ways that are not great for the environment is totally valid.

J: Versus that it’s not quality wine.

A: Right. That it’s not quality, it’s not cool. The people making bulk wine are still very talented winemakers. When the snobbery comes out, that’s when I get annoyed. If you can articulate why you don’t like something besides what you just said, Joanna, then I totally hear you, and I actually agree with you. If you can’t articulate that and instead it’s about that it is not real wine? Uh, It is, actually.

Z: Yeah, it’s all fermented grape juice in one sense.

A: Totally, so this has been a really interesting discussion, guys. Thank you so much for indulging in it. It was a great piece if you haven’t read it already. You can find it on vinepair.com and check it out. Joanna and Zach, I was right. And I will see you guys next week.

Z: Sounds great.

Thanks so much for listening to “VinePair Podcast.” If you love this show as much as we love making it, then please give us a rating or review on iTunes, Spotify, Stitcher, or wherever it is you get your podcasts. It really helps everyone else discover the show.

Now for the credits. VinePair is produced and recorded in New York City and in Seattle, Wash., by myself and Zach Geballe, who does all the editing and loves to get the credit. Also, I would love to give a special shout-out to my VinePair co-founder, Josh Malin, for helping make all this possible, and also to Keith Beavers, VinePair’s tastings director, who is additionally a producer on the show. I also want to, of course, thank every other member of the VinePair team who are instrumental in all of the ideas that go into making the show every week. Thanks so much for listening, and we’ll see you again.

Ed. note: This episode has been edited for length and clarity.

The article VinePair Podcast: Why Don’t We Talk About Bulk Wine? appeared first on VinePair.

Via https://vinepair.com/articles/all-about-bulk-wine/

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