ESPOLON Tequila Competition

November 2 is “Dia de los Muertos” or “Day of the Dead”, an annual Mexican holiday celebrating the lives of friends and relatives who have passed away. With boisterous music, colourful costumes and skeleton-style make up, merrymakers parade the streets across Mexico and Latin America, erecting decorative altars and paying their respects to the departed by raising a glass of the country’s national drink – tequila.

Espolon Tequila is marking the occasion and is offering our readers a bottle of their award-winning tequila. All you need to do to enter is tell us your favourite recipe using tequila. Be creative – it doesn’t have to be a drink!

Write your entires in the comments section below. The winner will be notified in Ms Darlinghurst’s Weekly Newsletter, 24th October, in time for the winner to use their prize for their own “Dia de los Muertos” celebrations.

Espolon Tequilawww.tequilaespolon.com

15 Comments

  • Meagan says:

    My favourite Tequila recipe would have to be my Magarita Ice-cream!! Smooth, Creamy and fresh, perfect on a summers evening!

  • Suzy says:

    Lime and Tequila Tart (cause lets face it, lime and tequila makes us all a little tarty)

    Ingredients
    A baked 9 inch single crust tart shell
    400g can sweetened condensed milk
    1/2 cup freshly-squeezed lime juice
    1/4 cup gold tequila
    1/4 teaspoon salt
    3 tablespoons sugar
    3 eggs, separated

    Preheat the oven to 180º.

    Mix the milk, lime juice, tequila, salt, 1 tablespoon of the sugar and the egg yolks until very well combined.

    The reaction of the milk with the lime juice will make for a thick filling.

    Pour the mixture into the prepared tart shell and top with a meringue made by beating the egg whites with the remaining 2 tablespoons sugar until stiff peaks are formed.

    Bake tart for 15 minutes or until lightly browned on top.

    Serves 8.

  • Kirsty says:

    Grilled corn on the BBQ with a tequila lime butter

  • Theodora says:

    DRUNK OYSTERS

    Pop a fresh oyster in a shot glass, pour over the Espolon Tequila and add a squeeze of lemon. Then down your oyster shot in one go!

  • stephanie says:

    Tequila granita! zingy and fresh with a little lemon or lime. Perfect end to a summer bbq!

  • Cat says:

    Coconut Margaritas….yum!!
    Just blend ice, coconut cream, triple sec & tequila, then pour into a coconut rimmed margarita glass

  • Kelly says:

    Chilli, lime & tequila prawns! Just saute peeled green prawns with garlic, chilli and the juice of half a lime then add tequila at the end to finish and taste! Serve with a warm crusty roll!

  • Duncan says:

    Tequila is best when applied liberally to every aspect of the meal – a slosh when sealing the meat, a splash to spice up the slasa, a spritz when dressing the salad, a sip when sitting down to dinner and then a shot to finish in style!

  • Josette says:

    Fresh caught kingfish fillet, pin boned and diced, ceviche style, with zest & juice of tahitian limes, sliced jalapeno, a sprinkle of sea salt flakes, drizzles of the best tequila you can find and Iggys bread to soak up all the juices.
    mmmm I’m hungry.

  • Ros Nugan says:

    No truer way to enjoy tequila than with the simple “lick, sip, suck”!!

  • Annette M says:

    Love, love, love this recipe I was taught by Victor of Victor’s Food.

    Tequila Prawns

    30 large prawns
    75 ml tequila
    3 cloves garlic, chopped
    8 green onions, finely sliced

    1. Over a high heat, add olive oil to large sauté pan.
    2. Sauté green onions.
    3. Add the prawns, garlic and be sure to sear prawns on both sides.
    4. Flame the pan with the tequila.
    5. Add half the Pico de Gallo, toss quickly then remove.
    6. To serve, pour Yellow Capsicum Sauce into a large serving bowl, heap the Tequila Prawns in the centre, and top with a small amount of Pico de Gallo for garnish

    The recipes for the Yellow Capsicum Sauce and Pico de Gallo are on Victor’s blog.

  • Amelia Dale says:

    The best recipe is Margarita Cream – the tequila in the cream gives it a feisty kick, perfect to spice up any dessert, from an indulgent chocolate cake to a healthy fruit plate.

    Margarita cream:
    60 ml lime juice
    1 tablespoon Espolon tequila
    1 tablespoon cointreau
    75 grams icing sugar
    250 ml double cream

    Mix lime, tequila and cointreau, then stir in icing sugar until dissolved. Slowly whisk in the cream until mixture is whipped and fluffy. Delicious!

  • Netty says:

    My favourite recipe using tequila is a recipe for disaster :-) Anything from Tequila Shots, Tequila Boom Boom to Frozen Margaritas and Body Shots!! One tequila, two tequila, three tequila, floor….

  • Matt H says:

    Limed queen scallops flambéed in tequila are the best. You can serve them with flour tortillas, salsa, soured cream and guacamole if you’re with a group of friends.

  • Shane Pekrul says:

    When drinking a Mexican staple spirit, I like to drink it like the Mexicans do. And that is sipping tequila along side a spicy Sangrita:

    Ingredients
    3/4 cup tomato sauce
    1/2 cup orange juice
    3 tablespoons lime juice
    1/4 teaspoon onion powder
    1/4 teaspoon salt
    1/2 teaspoon sugar
    1/2 teaspoon chile powder
    1 tablespoon hot sauce
    Prep Time
    5 minutesTotal Time
    5 minutes
    Container: shaker
    Serving Size: 10 ounces
    Directions
    Mix tomato sauce with chilled orange juice.
    Add lime juice, onion powder, salt, sugar, and chile powder, and mix all of the ingredients well.
    If a spicier flavor is desired, add 1 tablespoon of hot sauce. Add more or less if desired.
    Serve over ice.

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