Un Toro Azul en Cinco de Mayo {A Blue Bull on May 5th}

 Cinco de Mayo, the most celebrated unMexican holiday in the US is in full effect. While most of you have been enjoying the generous amount of tastings, swigs, and fiestas, I’ve been traveling and tasting my way through Richmond, VA. I wanted to share something up for the liveliest Latin-American holidays, so I asked my brother, Chief Tequila Master and mixologist in my business, to work something out for you.  He’s been here on Flaboyant Eats before so we’re glad he’s back with his exciting expertise! This is what he’s come up with. And I’m lusting from afar. 

By Jonathan David

Peligroso tequila is one of many new brands to hit the US market within the past 2 years but let me tell you there is nothing new about the way they make it.  Using real oak whiskey barrels from Tennessee and 100% pure weber blue agave from “los altos” Jalisco, Mexico, this 42% proof tequila is sure to pack a punch.

So when they came to us asking if we would sample their juice I thought to myself, hmmmm OK.  Who turns down tequila?  Especially a few days away from Cinco de Mayo. Only the biggest excuse of a day in the US to make a fool of yourself enjoying the wonders that Mexico has blessed us with.  Chips, salsa, tacos, fajitas, cholula, cerveza, and of course, Tequila!  Oh what I would give to be in Puebla on today.

 After going through the family of Peligroso, manipulating it twice over, I wanted to come up with something “Peligroso” (Dangerous) themed.  With so many ideas running through my head, two quickly came to mind.  I named the first one “El Ultimo Beso” or The Last Kiss.”  I think that’s pretty dangerous by loose standards. A bold tequila today, a kiss tonight… and then…

It starts out with some Peligroso Silver Tequila and  freshly squeezed limes followed by some agave nectar syrup.  I kept it light on the agave syrup because the final touch of this recipe was going to give it the sweetness and color that I was looking for.  After the limes and syrup I went with the classic triple sec and the kicker, 5 nice shakes of Cholula hot sauce (my sister is using Tabasco these days, so if you ask her, that’s what she’d suggest. Take note, readers) followed by just enough grenadine to give it the nice, bright, red color it needed to have.  Throw that in the shaker with some ice and make any spicy mexican beat you can until the shaker is too cold to hold, strain, and sip that hotness until your tongue needs more.  Your mouth will go through a rollercoaster of sweet to spicy then back to sweet.

Just how you want your last kiss to be.

The last drink I ended up making was named “El Peligroso Toro Azul” — The Dangerous Blue Bull.  For this, I made my traditional margarita mix with fresh limes, triple sec, and some agave syrup.  The heart of my new concoction was composed of fresh organic blueberries and Redbull. My bullet blender came in handy to mix them up really well. The puree was lovely and brightly colored. I married that puree with my homemade margarita and finished shaking them up with the Peligroso Añejo variety.  My sister may disagree here, but after  10 seconds of good dancing (to that Mexican beat you came up with) and you have yourself possibly the best blueberry margarita you will ever have.  Not to mention the boost of energy after this thanks to the Redbull.

Festivities kicked off last night, but purists and those going super hardcore are still banging it out and sipping on all kinds of made up margarita. It’s not too late in the day to make some dangerously good libations for you, your homey, and the girl who you may end up kissing last tonight. Go all in. Just be cool about it. For good measure, be sure you throw your hands to the sky and thank the city of Puebla, Mexico for letting us join them in the most colorful holiday of the year.