To begin the evening, guests sipped on Milagro tequila cocktails like the Dina Mist and Carpe Dia created by the legendary Julian Cox of Playa and Picco. Dina Mita was a bright citrus cocktail of Milagro Reposado, Lime juice, agave nectar, tangerine, tarragon, orange bitters, ginger beer and absinthe mist. Carpe Dia, a favorite of mine, was made of Milagro Anejo, lime juice, blackberries, sage leaves, Fee Bros Barrel aged bitters and Joven Mezcal mist.
Chef John Rivera Sedlar’s modern Latin American cuisine paired well with the Milagro Unico. Tapas served included Maize Cake Mediterranean, Piquillos Rellenos, Ensalada Quemada, Puerco (chile rubbed pork tenderloin) and Pastel Cafe (a mocha sponge cake sprinkled with toffee honeycomb).
The show stopping cocktail of the night, created by Gaston Martinez, Milagro Brand Ambassador, was a liquid nitrogen, tequila-citrus slushie cocktail called La Gaviotta. So good, with elderberry foam on top and yuzu flavor notes, I went back for another!
Unico: It’s a Milagro Miracle
Milagro (miracle in Spanish) Tequila, one of the most renowned tequilas in the world, has now reached new heights with their release of the Milagro Unico Joven, retail $350. Milagro has already garnered San Francisco World Spirits Competition 2007 Double Gold award and Best White Spirit. Milagro Unico is on par to receive equal recognition.
Daniel Schneeweiss says of achieving such quality, “We control every step of the process, from growing the agave to bottling.”
The two founders’ stories of starting Milagro Tequila is a true entrepreneurial success. Daniel and Moises started right out of college with a passion for tequila, limited resources and a will to make it happen. After much trials and tribulations where Daniel almost gave up and due to his wife’s encouragement, kept on, Milagro was born and grew into a worldwide tequila brand known for it’s quality and top-shelf billings.
With every Milagro Tequila, much care and craft goes into the process. Unlike so many other tequilas, Milagro is made with 100% blue agave that is hand-selected from their Jalisco highlands estate, then slow roasted in clay ovens, and triple-distilled for a taste that is fresh and agave-forward. When you know it takes ten years to harvest an agave plant, Milagro tequila tastes all the sweeter.
The bottle, a statuesque crystalline figure with a shape of an agave plant in the bottom, is a gift in itself, not to mention Mexico’s liquid gold inside. Each bottle is numbered like a limited edition piece of art and also comes with a hand-signed certificate of authenticity by the makers and the Milagro founders.
Best to snap up one when you see it as there were only 1000 bottles released, with 38 left in California. www.milagrotequila.com
Photo Credit: Tommy Brockert of Milagro Tequila