Roca Patron Anejo: Spirit Review + Cocktail

Today we’re going to focus on an Añejo Tequila; Roca Patron. Patron is a well known brand. Known for crafting some of the world’s best Tequila. Roca Patron is handcrafted using the Tahona process which provides a super smooth, sophisticated and complex flavor profile. Roca Patron Añejo is aged for 14 months in used Bourbon barrels.  The aging gives the Añejo a medium gold, straw hue and provides notes of raisins, grapefruit, spice, ginger, citrus and a peppery crisp finish. Roca translates to “rock”, referring to the Tahona stone that is used to press the 100% Weber Blue Agave. The newer line of Roca Tequilas from Patron are bottled at a higher proof. Roca ranges from 84 to 90 whereas the traditional Patron rounds off at 80 proof.




The aroma is of 100% Weber Blue Agave that has been pressed by a two-ton volcanic stone tahona (I can smell the process!) You get a mellow aroma with hints of vanilla, agave, fruits and spices. This is the kind of Tequila that deserves to be sipped. I know I don’t need to mention that you should only be drinking 100% Agave Tequilas, right? Stay far away from the mixtos. Roca Patron is for a spirits’ connoisseur. This ultra-premium Añejo is definitely well balanced, beautiful and still approachable to Tequila drinkers who are new to Añejos.


For any real Tequila lover, Roca Patron Añejo is a must for your home bar.



I wouldn’t normally use an Añejo like this in a cocktail but, Roca is so versatile and complex, it can stand up to bold flavors in a simple drink.

Roca Smash:

2oz. Roca Patron Añejo

1oz. Lime Juice

3/4oz. Agave Nectar

2-3 Pineapple Chunks (Muddled)

4-5 Mint Leaves

*Muddle Pineapple and mint leaves in a cocktail shaker. Add remaining ingredients and fill with ice. Shake vigorously until chilled. Strain into a rocks glass filled with crushed ice or into a coupe glass. Garnish with mint sprigs.




!Salud¡ Tequila lovers!



Celebrate National Tequila Day!!


There are so many holidays but, are there any more important than National Tequila Day? The wonderful agave spirit is one of a kind. The holiday is falling on the weekend this year (everyone counts Friday as the weekend, right?) so you should seek the best tequila you can find. Today we’re shaking and stirring things up with Avion Tequila. I have two simple and delightful cocktails to get your celebratory weekend started!

First thing you might want to do is put the Margarita down. I know, nothing beats a good margarita. Let’s think outside of the box a little here. I love a good margarita but, there’s so much more that tequila can offer. Because tequila and lime were made for each other, I guess we could say the first cocktail has roots in the margarita. Some mint, a little Absinthe, let’s get this part started!! (Was that too corny? Should I have said Fiesta?)

Mint Daisy:

2oz. Avion Silver Tequila

1oz. Simple Syrup [1:1 sugar to water]

1oz. Lime Juice

3 Dashes Citrus Bitters [Such as Hella Bitters]

3 Mint Leaves


*Start by rinsing your coupe glass with Absinthe and place in the freezer to chill. Muddle mint leaves in your shaker. Add all remaining ingredients and fill with ice. Shake until chilled and double strain into chilled cocktail coupe. Garnish with mint sprig.

**If you want to make a mint simple syrup, that will work just as well!



Next up is the rested old fashioned. We’re using two aged tequilas from Avion; the Añejo and Reposado. A good tequila should be sipped and can be easily enhanced. And, that’s all we’re doing here. Adding bitters and agave nectar.

Rested Old Fashioned:

1oz. Avion Añejo Tequila

1oz. Avion Reposado Tequila

1 Barspoon Agave Nectar

3 Dashes Orange Bitters [Or bitters of your choice]

*Add all ingredients to a mixing glass and stir without ice to incorporate agave nectar. Add ice and stir to chill. Garnish with a lime wheel.



Cheers! Enjoy celebrating National Tequila Day all weekend long with Avion Tequila!


The World’s Most Expensive [Tasting] Flight

Are you looking for the perfect bespoke travel experience? The world’s most expensive tasting flight package was launched by Avion Tequila this month. The Ultra-Premium Tequila Avion has partnered with New York Chef, Josh Capon, of El Toro Blanco to create the world’s most luxurious travel package ever! Retailing for only $500,000. You know, chump change.

The package is available for purchase until May 5, 2016 and includes the following:

  • Travel to Jalisco, Mexico via a private gulf stream jet for you and 10 friends
  • Tequila Avion founder, Ken Austin will host you on your flight and trip
  •  Private butler for entire trip, on call 24/7
  • Private security detail to accompany group during trip
  •  Professional social media documentarian to accompany you on trip. Professional photographer to let you live up the experience without having to worry if you captured every photo.
  •  Luxury hotel accommodations for three days and two nights at one of Mexico’s most luxurious hotels: Alamandas (
  • Private fleet of luxury vehicles to transport your entourage to and from airport

You get to take 10 friends along!! You’ll need the perfect entourage (see what I did there?) for the ultimate party.


Now for the experience…

  •  Enjoy conversation and a private dinner curated by Chef Josh Capon from New York’s El Toro Blanco
  • Guests to select and harvest an agave from the Jalisco agave fields. Following the selection, choose your own barrel to age your very own, unique private small batch of Anejo that will be shipped to you in 2+ years
  • Leave the distillery with a customized bottle of never-released tequila from Ken Austin’s personal stash
  • Exclusive cocktail hour, tequila tasting with Ken Austin and Master Distiller, Alejandro Lopez and his family, at their private compound


Your own selected agave, private small batch Añejo and a customized, never-released bottle of Tequila! A tasting doesn’t get any better than this. I have 10 friends on speed-dial that I’d love to take!

You can purchase the package directly on the site. Safe travels friends. ¡Salud!


How Well Do You Know Your Orange Liqueur?

Orange liqueur. We all know it well, But, how well do you know Mandarine Napoléon? Mandarine Napoléon is comprised of the finest mandarine oranges and 10 year old aged cognac. As you may be guessing, Mandarine Napoléon does refer to Napoléon Bonaparte. The orange liqueur was custom made for Napoléon by chemist Antoine-Francois de Fourcroy and not released to the public until after both of their deaths. This spirit is very unique. Not only because it’s the perfect blend of mandarines and cognac, but also because of it’s hue. Most distilled orange liqueurs are clear in color. Mandarine has an “aged” amber tone with hints of orange. Mandarine is distilled in Belgium where it was created in Arnold Holstein pot stills. Just a “stones throw away” from where Napoléon was defeated. Oh the irony! Enough about the history, how does it taste?


As we’ve already noted, the color is an amber tone with hints of orange. Mandarine is surprisingly quiet on the nose but there are hints of fresh mandarine oranges. The aroma isn’t bright and crisp but rather suddle and smooth with hints of  spice. On the palate, Mandarine is smooth and sweet with a burst of orange up front followed by spice and even a tinge of licorice. At 76 proof, Mandarine is an easy sipper over ice.

For the first cocktail, I wanted to play on the spice notes found in Mandarine Napoléon. Mixing spiced rum and scotch we have the Emporer cocktail.


1oz. Spiced Rum

1oz. Scotch

3/4oz. Mandarine Napoléon Orange Liqueur

1 Dash Angostura Bitters

*Add all ingredients to mixing glass and stir until chilled. Strain into coupe glass and garnish with an orange twist.



Aged Margarita:

2 1/2oz. Anejo Tequila

1 1/2oz. Mandarine Napoléon Orange Liqueur

1oz. Fresh Lime Juice

1/4oz. Agave Syrup

*Add all ingredients to shaker and fill with ice. Shake until chilled and strain into double rocks glass over fresh ice.

The Perfect Sidecar:

2oz. Cognac

1oz. Mandarine Napoléon Orange Liqueur

1oz. Lemon Juice

*Add all contents to a shaker and fill with ice. Shake until chilled and double strain into coupe glass. Garnish with lemon twist.




New Year’s Eve Cocktails With Tequila Avion Anejo

Let the countdown begin. I can hear the sounds of champagne corks popping all over the place! Champagne is of course the go-to spirit for celebrations and a quintessential spirit to have on NYE. However, it’s always nice to switch it up a bit. Champagne cocktail anyone? Bitters, sugar cube and bubbly…I’ll be having one. I’ll also be having some tequila. Not any tequila. Tequila Avion Anejo. The good stuff. After all, we’re moving into the new year. Let’s move with the best.

A NYE party isn’t just any old party. More than likely there will be copious amounts of booze floating around. And, more than likely, you won’t want to play bartender at your own party. What’s the solution? Batched cocktails. If you plan on having a real booze spread (as you should), make at least two of your cocktails ahead of time. And make it simple. Something your guests can relate to. If you’re not throwing a huge shindig, it’ll be fun to mix up a few drinks for a couple of friends and family. This NYE we’ll be having an in season pomegranate margarita (with fresh grenadine) and Anejo Manhattans. If you want to keep it super easy and classy, toast with Tequila Avion on the rocks or neat. Or, kick it up in an old fashioned.

Before we get to the Margarita and Manhattan, here are a couple of cocktails from Tequila Avion:

El Vaquero (aka Flying Cowboy)

Esteban Ordóñez of Burning Waters NYC

1 1/2 oz. Tequila Avión Anejo

1/2 oz. Rye whiskey

1/2 oz. Cinnamon schnapps

1 oz. Pear pure

3/4 oz. Lemon juice

1/4 oz. Simple syrup

Cinnamon stick for garnish

Combine all ingredients in an ice filled shaker, shake vigorously until well chilled. Strain into a Collins or highball glass. Garnish with a cinnamon stick.

El Vaquero FINAL - High Res


Bitter But True

Chris Kearns of Burning Waters, NYC

1/2 oz. Tequila Avión Reposado

3/4 oz. Lime

3/4 oz.Agave syrup

1/2 oz. Campari

5-7 Mint leaves

3 drops of vanilla essence

Lime wheel and mint sprig for garnish

Combine all ingredients in an ice filled shaker, shake vigorously until chilled. Double strain over ice in a double rocks or double old fashioned glass. Garnish with a lime wheel and mint sprig.

Bitter But True FINAL - High Res


The Margarita and Manhattan share one common ingredient: Fresh Grenadine. You may as well kill two birds with one stone. Less ingredients to buy at the store, the less time you spend making cocktails and the more time you have to sit back and say “cheers”!

For Grenadine:

1 Cup Pomegranite Arils (Seeds) or Pomegranate Juice

1 Cup Sugar

1 Cup Water

*Bring all contents to a simmer to dissolve sugar and cook for about 10 minutes to incorporate. Cool, strain and bottle.

There are plenty of grenadine recipes out there, this one is simple and straight to the point. Just don’t use that red colored, pre-bottle stuff. You know the one that’s named after a flower. I’m sure there’s no pomegranate anywhere in there.

Pomegranate Margarita:

2oz. Tequila [ Preferrably Avion Anejo]

1oz. Grenadine

3/4oz. Fresh Lime Juice

2 Dashes Orange Bitters [Optional]

*Add all ingredients to shaker and fill with ice. Shake until chilled. Strain into salt rimmed (if you’d like) rocks glass or serve up. Garnish with pomegranite seeds. Cheers!


Anejo Manhattan:

2oz. Tequila Avion Anejo

3/4oz. Sweet Vermouth

1/4oz. Grenadine

Half Pipett Burlesque Bitters [or Angostura]

*Add all ingredients to your mixing glass and fill with ice. Stir until chilled and strain into coupe glass or serve over ice. Garnish with brandied cherry. Cheery!





Happy New Year from FoodieTails and Tequila Avion!!





Herbal Syrups

Summertime cocktails are all about the syrups. And, we know there’s a plethora of syrups to be made. Some of my favorites are herbal syrups. The great minds over at have decided to do some research on herbal syrups using Mint, Basil and Tarragon. I must admit, I’ve always been a little leery of tarragon. Some cocktails and foods that are licorice forward can be a little too strong. But, when balanced and done the right way, the results are delightful. So, today we’ll be making three syrups using Mint, Basil and Tarragon. Lets start with the Basil syrup:




½ cup Turbinado sugar
½ cup Boiling water
½ cup Packed fresh basil leaves

Combine the sugar and boiling water. Stir until the sugar is dissolved. Add the basil leaves and steep in hot simple syrup for 15 minutes. Strain into a clean jar, cover and refrigerate for up to two weeks.

With this Basil syrup, the options for cocktails are endless. I couldn’t help but think TEQUILA. Here, we’re going to be using the Basil syrup in a tequila old fashioned. The old fashioned is one of the world’s oldest cocktails. Sugar, bitters, (a splash of water?) and spirit. In place of a sugar cube is the Basil syrup. Simple syrups always incorporate into a cocktail better that raw sugar.

Basil Old Fashioned:

2oz. Anejo Tequila [Hornitos used here]

1/2oz. Basil Syrup

4 Dashes Jasmine Bitters [Orange or Angostura will work here]

*Add ingredients to mixing glass and top with ice. Stir until chilled and strain over 1 block of ice. Garnish with Basil. Cheers!



For Tarragon Syrup:


½ cup Turbinado sugar
½ cup Boiling water
6 Large, fresh tarragon leaves

Combine the sugar and boiling water. Stir until the sugar is dissolved. Add the tarragon leaves and steep in hot simple syrup for 20 minutes. Strain into a clean jar, cover and refrigerate for up to two weeks.


For G & T:

2oz. Grapefruit Juice

2oz. Vodka [Tito’s Handmade used here]

3/4oz. Lime Juice

3/4oz. Tarragon Syrup

2 Dashes Peychaud’s Bitters


*Add all ingredients to shaker minus Prosecco. Fill with ice and shake until chilled. Strain over fresh ice, top with Prosecco and garnish with Tarragon and Grapefruit zest. Cheers!


For Mint Syrup:


½ cup Turbinado sugar
½ cup Boiling water
¾ cup Packed fresh mint leaves

Combine the sugar and mint in a bowl. Add water and stir until sugar is dissolved. Steep the mint leaves for 15 minutes. Strain into a jar, cover and refrigerate up to two weeks.


Minty Gin Mule:

2oz. Gin [Hendricks used here]

3/4oz. Lime Juice

3/4oz. Mint Syrup

2 Dashes Grapefruit Bitters

Ginger Beer

*Add all ingredients to shaker minus Ginger Beer. Fill shaker with ice and shake until chilled. Strain over fresh ice, top with Ginger Beer and garnish with bouquet of mint.



SN: The Minty Gin Mule tastes slightly better if you have one of those fancy copper mugs 😉