(I mean, the Eagles wrote a song about it.) It was invented at the Trident in Sausalito way back in the 1970s. This one goes out to the one at the party radiating groovy vibes. Photo by Chelsie Craig The Tequila Sunriseįinally, the pièce de résistance! A Tequila Sunrise. The piñas are cooked and then crushed, fermented, and distilled to make liquor.
The plants are harvested, and the leaves are removed, revealing the heart of the plants, which are called piñas. An agave plant can take between seven and 25 years to mature, depending on the species. Both are made from the agave, which are large desert plants with succulent leaves. These are incredibly delicious, complex, and storied spirits, and they're every bit as deserving of serious cocktail attention as anything else on your bar.īefore we start making drinks, what are these spirits exactly? And what distinguishes tequila from mezcal? Well, tequila and mezcal have a lot in common. The thing is, tequila-and mezcal, which has grown in popularity in the States of late-is so much more than a party-starter. And for me, it's doubly cringe-y, because that's unfortunately what too many people think of when they think of tequila. If the thought of groups of wasted people bellowing about shots and "chilly margs" makes you shudder, well: same. Welcome to Happy Hour with Al, a monthly column where Al Culliton, Basically's resident bartender, sets you up to get the most bang for your booze with the fewest possible bottles. Tired of cocktail recipes that call for expensive, obscure bottles and fancy-pants techniques? We got you.