Two At The Most

When I was young, we lived on the outskirts of Tucson, Arizona, surrounded by the beautiful Sonora desert. We kids would pick the fruit of the prickly pear cactus, braving the tiny spines that lodged in our fingers to peel and eat the fruit. My mother would make prickly pear jelly, although one year in our eagerness, we kept fussing with the jars, which never set, and we had pancakes with prickly pear syrup instead.

While to date I haven’t developed a real taste for tequila, I didn’t realize until now that I’ve never featured the spirit here at Two at the Most. Now that I have received a bottle of Inocente Platinum Tequila for review, I can remedy that situation.

Inocente is made from 100% plantation grown blue Weber agave. The agave piñas are baked in dry masonry kilns before being macerated and fermented in stainless steel tanks and then triple distilled. This is followed by micro-oxygenation, a process purported to remove additional impurities. The resulting platinum tequila is then … Continue Reading

My initial association with the word Tuaca is a horse. Why someone named a Quarter Horse after an Italian liqueur, I’ll never know. I’ll admit I was surprised to discover the current owner of Tuaca the horse had never heard of Tuaca the liqueur. Then again, even though I had heard of it, I don’t think I’d ever tasted it until receiving a sample recently.

Tuaca claims to be the resurrection of a recipe initially created for Lorenzo de’Medici (1449 – 1492). Often called “the Magnificent,” he was the de facto ruler of the Florentine Republic, and remembered as a patron … Continue Reading

The Knickerbocker is one of those cocktails you must first clarify which you mean. In this case, I’m referring to the rum-based version that David Wondrich lists in both Killer Cocktails and Imbibe!.

The more common recipe I see online (including the CocktailDB) is for a semi-perfect martini – gin, dry vermouth and a dash of sweet vermouth. Naturally, Wondrich’s appears to have greater claim to the name by sheer weight of history. In Imbibe!, he says the recipe … Continue Reading

Ah, the best laid plans of mice and men…

My post for last month’s MxMo was a bit short. I realized I could expand on it for this month’s theme, Rum, hosted by Trader Tiki. I had actually tried the Canton with several different rums, and was going to report on why I thought an aged rum was the best choice. I was even more pleased when I realized I could tie it to my very first MxMo post, on the theme of … Continue Reading