Our own Jivin’ Gene Bourgeois made a Fifth of July appearance with the Liberty Opry, which went on the road to Katy, Texas. Of course, they loved him, along with the rest of the swamp pop, country and patriotic tunes played to raise money for A.A.R.P.
I attended with my aunt and other family members and we loved how several generations took it to the dance floor. We also loved the museum section of the VFW Post 9182, which featured a table set to represent Prisoners of War – Missing in Action. I’d never seen one of these before. There is a protocol, with symbolism such as a red rose, wine glass turned upside down, and salt and a lemon to represent bitterness and tears for those who are not at home to dine with loved ones.
Take Highway 71
I was taken by mention of mole bitters. I’m captivated by the chocolate and chile combo over chicken, so there’s no reason it couldn’t mix well with tequila. You can make or buy the bitters, but this is what you do with them, according to makers of Tequila Don Julio.
Created by NYC Mixologist Thomas Waugh
1 ounce Tequila Don Julio Añejo
1 half ounce Coconut Infused Sweet Vermouth
1 dash Chocolate Molé Bitters
Smoked Cinnamon Stick for Garnish
**To create Coconut Infused Sweet Vermouth:
1 750 ml bottle Sweet Vermouth
1 cup Sweetened Coconut Flakes
Add sweetened coconut flakes to a bottle of Sweet Vermouth.
Let sit for 2 hours.
Strain out coconut and add liquid back to the bottle
Label and refrigerate.
Combine Tequila Don Julio Añejo, coconut infused sweet vermouth and chocolate molé bitters into a mixing glass with ice and stir.
Strain contents into a rocks glass over one large piece of ice.
Garnish with smoked cinnamon stick.
Ideal Serving Glass:
This 100 percent Blue Agave has a flavor that penetrates whatever fruit you have on hand this summer. Southeast Texans may already know a thing or two about what goes with Tex-Mex food, as well. But as many flavors as the contents of this bottle mix well with, consider sampling the nuances over nothing other than crushed ice.