Tequila Talk with Stewart Skloss of Pura Vida Tequila - Part 2
Wednesday, we spoke with Stewart Skloss of Pura Vida Tequila and learned a little about how his brand got started and what makes Pura Vida stand out from the big names in tequila. Today, we talk food and "The Gibbons."
The three Pura Vida labels and the limited edition Extra Anejo
EOW: Like wine, do certain labels of the tequila go with certain foods?
SS: The number one-selling cocktail is the margarita, so of course you associate that with your traditional Tex-Mex, your fajitas and enchiladas. But you can only have so many before feeling full, so you can have the Blanco or Reposado and sip on it. You can have a great pasta at La Griglia with the Reposado and a steak at Mo's with the Anejo. Make it a great dining experience.
EOW: Tell us a little more about what's in store for Pura Vida.
SS: We are launching a sangrita on Cinco de Mayo, and in June the margarita mix and the skinny version that is less than 80 calories. The extra Anejo will be out in the fourth quarter of this year. You have to crawl before you walk, so we focus on Texas this year and next year will go to California. We have a goal to be in six other states by 2013.
Sounds like they will be busy...So what is "The Gibbons"? It's a drink made especially for Mr. Billy Gibbons himself. One way to describe it would be lemonade with a kick. The website includes other great cocktail recipes.
- 1 and 1/2 oz Pura Vida (Blanco or Roposado)
- 1 and 1/2 oz Topo Chico ("Perrier on steroids")
- 1 lime wedge
- 1 lemon wedge
- 2 slices of jalapeno
Pour the tequila into a glass filled with ice. Add the Topo Chico and lime. Add freshly sliced jalapenos to taste. Stir gently and garnish with a jalapeno slice. Salud!
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