Collegiate Times

Over spring break, I know a lot of people went to Mexico, Florida or some other warm destination and chances are they had a drink or two. One liquor frequently associated with warm climates, especially Mexico, is tequila. Tequila is actually an American beverage; it was the first distilled drink and commercially produced alcohol in North America.

Tequila is made from the sap of a plant called Agave, a plant also used in paper and clothing production in Mexico, and looks a little bit like a giant pinecone. Originally, natives of Mexico simply drank the nutrient rich sap of the plant, but when the Conquistadors came over from Spain they suggested distilling this beverage into something stronger. And tequila was born.

The name 'tequila' comes from a small village in Mexico, and the exact origin of the name is unknown, but some believe it to be a word from the people who used to live in the area that means "the place of harvesting plants," according to www.nicks.com.au.

Like rum, there is light and dark tequila, and the differences between the two relate to age and flavor. Light tequila is bottled right after distillation and has the lightest flavor. Gold or dark tequilas have been aged in wood or have caramel additives. The only tequilas that have to be aged, according to regulations, are tequila reposado (aged at least two months) and tequila anejo, a finer tequila that has been aged one to three years.

While in the ABC store, I am often fascinated and a little disgusted by this one tequila bottle that has two worms floating in it. I've always wondered, "What is with the worms? And are you supposed to eat those?" Turns out that this worm is not something you will ever find in Mexican tequilas, and certainly isn't something you will find in high quality tequilas. The worm is actually butterfly larvae that live on the Agave plant. American producers decided to add the worms to some of their bottles as a marketing ploy, hoping that Americans would find the gimmick cool enough to spend money on. The worm is actually eaten in Mexico and is sold in markets. In the alcohol it will have been pickled but is perfectly safe and acceptable to eat — if you're into that kind of thing.

When drinking tequila, purists leave the lime and salt at home and sip the beverage straight. It is suggested that, when drinking tequila straight, you use a narrow, tall shot glass called a caballito, meaning little horse or pony, depending from whom you buy the glass. Some people actually prefer brandy snifters for sipping more expensive tequilas, especially the aged anejos.

Of course, the first thing that pops into most people's minds when they hear "tequila" is margarita. A true margarita consists of three things: three parts silver tequila, two parts Cointreau (Triple Sec liquor) and one part limejuice. I prefer mine on the rocks, but you can also blend the ice for a slushy treat. The drink is said to be the most popular cocktail in America, largely because of its versatility: on any drink menu there are at least three variations of the margarita. While the history of the drink varies, it is said to have come about around 1940.

Another popular tequila drink is the tequila sunrise. This drink is really beautiful in the glass, as the name suggests it looks like a sunrise with red to pink to yellow tones rising up the glass. It is also delicious and fruity; it would be hard to find someone who didn't like this drink. It is made with simple ingredients: a 1:2 ratio of tequila and orange juice that is shaken and strained into a tall, clear glass, then drop in a dash of grenadine syrup. Don't stir. Let the grenadine settle to the bottom and create the "sunrise."

Take a trip back to your spring break destination and think warm thoughts while sipping on a cocktail made from North America's own liquor and Mexico's national drink.