Don’t hate me just because I got back from a week in Mexico. We visited San Miguel de Allende high in Mexico’s central highlands. We walked ancient cobblestone streets, ate Fig Paletas (Mexican popsicles) in the square, rode horses into the mountains where we ate homemade Tamales at a Doña’s ranch and sampled all sorts of edible flowers and herbs at a small organic farm.

If you know anything about me, you know where I’m going with this. Straight to the booze talk. While we were at the Doña’s ranch she served us Pulque. You could call Pulque ‘agave wine’. It’s the fermented sap of the agave plant and ours couldn’t have been fresher or more local. It was taken from the maguey plants on her property. It’s a bit milky in color and a little yeasty and sour and vegetal. And I wouldn’t call it delicious but again, if you know me, then you know if someone says that they just fermented sap from the massive plant I’m standing next to then I am all in. Salud!

There was also maybe some tequila imbibing at an ex-pat’s home overlooking the town. From what I can remember at least. That evening is a bit foggy. But it was a great trip and we learned a lot about the local cuisine.

All of this is to explain why tequila has been my spirit of choice this summer. Generally, I rarely drink tequila. The summer months find me with gin or Campari or rum. But I have spent this summer playing with tequila. Blanco, reposado, anejo, black…just experimenting and coming up with quite a few new recipes. Here is a popular one I served last week. It’s perfect for the summer; it’s a spiked iced tea with orange. I find tequila is easy-drinking on summer days and it hasn’t made me feel tired or dull witted. This recipe is perfect for a summer barbecue or family get together because it is a general crowd pleaser; not too alcohol forward or citrus heavy.

San Miguel Te’

1 oz silver tequila
1/2 ounce simple syrup
1/4 ounce fresh lemon juice
1/4 teaspoon orange zest
3 ounces black tea

Combine ingredients in a sturdy glass or cocktail shaker with ice. Shake and pour into a Collins glass filled with ice. Garnish with an orange slice.