* MANOLOS (10.00)
Patron tequila, Cointreau Noir & lime juice
* I A-PEAR INTO YOUR LIFE (9.00)
Pasote blanco tequila, pear infusion, agave nectar & splash of club soda
* CORAZON CONTENTO (9.00)
Aromatherapy meets tequila. El Tesoro tequila & smoky salt
* LA FLAKA (skinny margarita) (8.00)
Tres agaves blanco tequila, grapefruit juice & lime juice
* LOS PAISA (8.00)
Don Julio tequila, Cointreau & lime juice
* BESAME MUCHO (9.50)
Casa Dragones tequila blanco & infusion of limoncello
* HOY POR TI HOUSE (7.50)
Camarena silver tequila, triple sec & splash of lime juice
* GUEY NO MANCHES (9.00)
Casamigos tequila, Grand Mariner & vitamin C “lime juice”
1000 B.C. to 200 A.D.: The Aztecs Ferment Agave
While it’s possible—probable, even—that the Aztecs knew how to throw a real rager, tequila didn’t start out as the partier’s shot of choice. It didn’t even start out as the tequila we know today. The Aztecs prized a fermented drink known as pulque, which used the sap of the agave plant (this technique was also likely used by the Olmecs, an even older civilization dating back to 1000 B.C. that was based in the lowlands of Mexico). The milky liquid was so important to Aztec culture that they worshipped two gods known for their relationship to booze. The first was Mayahuel, the goddess of the maguey, and the second was her husband Patecatl, the god of pulque. Though the first documentation of pulque—on stone walls, of course—appeared around 200 A.D., the drink really caught on centuries later when the Aztecs received a surprise visit from the Spanish.
1700s to 1800s: Modern Tequila is Born
The Cuervo family, who everyone now knows and loves, began commercially distilling tequila in 1758, followed later by the Sauza family in 1873 (and, we’re sure, a few other small producers in between). According to Slate, Don Cenobio Sauza was responsible for identifying blue agave as the best for producing tequila—and by this point what we now know as tequila was likely being produced at these distilleries.
1936: The Margarita is Invented
As was the case with rye whisky from Canada during Prohibition, tequila also found a home among American scofflaws. Unable to get their hands on much beyond second-rate whiskey and bathtub gin, drinkers in the U.S. began taking advantage of Mexico’s sweet agave nectar—not to mention the more than one hundred bars in Tijuana that were plentiful with drink and easy to access.
TEQUILAS Añejo - Reposado - Blanco
DON JULIO 1942 (customer favorite)
JOSE CUERVO RESERVA (exquisite for sipping)
CENTINELA - AnEJO 3 YEARS (Delish for sipping)
DON JULIO REAL
DON FULANO (Anejo)
"CASA DRAGONES (Manolo's favorite tequila)
Mezcal can be thought of in two ways: as an umbrella term for all spirits distilled from agave; and as the particular spirit made in the world’s largest denomination of origin, spanning 12 states in Mexico and dozens of agave varietals. Mezcal is a celebration of terroir and biodiversity, tradition, and community. The piña, or heart, of the agave is roasted, usually in stone-lined conical earthen pits, then crushed, fermented, and distilled in order to create mezcal. The hand of the maestro mezcalero guides this production process from start to finish, from generation to generation.
PELOTON DE LA MUERTE
REYES Y COBARDES (Manolos favorite)