CEDAR FALLS, Iowa --- Colleen Graham doesn't mind shaking things up a bit.
Especially with a cocktail shaker, mixing up one of her favorite tequila concoctions. Graham, resident expert at About.com Cocktails Guide on the New York Times' website, is author of the new "!Hola Tequila!" recipe book.
Critics across the country are toasting its success.
"I want to break the stigma of slamming tequila like frat boys, and the flavor of a margarita made from a mix when it's so easy and more flavorful to make it from scratch. Interest in tequila has evolved, and that fascinates me," Graham says.
"There's also burgeoning interest in spirits in Iowa with three distilleries operating in the state, and the bar is being raised by infusing spirits with herbs and fruits and liqueurs. We're getting more sophisticated in our taste."
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She is co-owner with her husband, Shannon Graham, of S&C Graham Foto Design in downtown Cedar Falls. Shannon photographed 75 cocktails for the 128-page hardcover book for Sellers Publishing Inc., using locations outside the back door of their Parkade business and at Montage restaurant.
Graham traveled to Mexico to visit agave fields and Mexican distilleries and explore tequila's history and culture. She also sampled every type and brand imaginable and concocted her own cocktails, as well as pulling several classics from the archives. Graham is a nationally certified bartender and develops original cocktails for companies such as Hiram Walker.
In her book, the author explores types of tequila ranging from blanco, the purest, and gold that is artificially or naturally flavored or colored (responsible for most drinkers' unfortunate tequila memories) to reposada and other tequilas aged and ultra-refined for full, smooth flavor.
Graham also discusses how to taste tequila and set up a tequila bar at home. "Tasting tequila is like sampling any wine or distilled spirit. You look at the color, inhale the fragrance and sip --- don't shoot it. Explore brands because everyone's taste is so different. Ask the bartender for a taste of a particular tequila you're interested in," she suggests.
"And if you don't see what you want on the barkeep's shelf, ask the bartender because sometimes the good stuff is kept out of sight," notes Shannon Graham.
She spent a marathon 1 1/2 months working on the cocktails cookbook, and Shannon had the same amount of time to photograph the cocktails. "It was an insane deadline, and we stayed here and worked all through August last year," she recalls.
Her recipes make the most of tequila using fresh ingredients. Her personal creations include Verde Fizz, based on her recipe for green lemonade, and Dulce-de-Arandas, a sweeter dessert-type cocktail using strawberry liqueur and chocolate bitters. There also are recipes for the classic Margarita and Tequila Sunrise.
"!Hola Tequila!" is already sold in 15 countries, and is available for $15.95 at bookstores and through online book sellers.
Graham plans to attend several tequila festivals this summer. She's also working on a new book about mocktails and continues to blog and write articles for About.com.
Margarita
1 1/2 fluid ounces blanco tequila
1 fluid ounce triple sec or other orange liqueur
3/4 ounces fresh lime juice
Combine the ingredients in a cocktail shaker filled with ice, shake well and strain into chilled margarita or cocktail glass.
To rim glass: Wet edge with a lime wedge and dipping into salt.
Source: Cocktail recipes and images from "!Hola Tequila!" by Colleen Graham with photos by Shannon Graham.
Verde Fizz
4 slices kiwi, quartered
1/2 fluid ounces simple syrup
1 1/2 fluid ounces reposado tequila
1 egg white
4 fluid ounces limeade
Club soda
Muddle the kiwi and simple syrup in the bottom of a cocktail shaker. Add ice, tequila, egg white and limeade. Shake vigorously, strain into ice-filled highball glass, and top with club soda.
Simple syrup: Use 2 parts sugar to 1 part distilled water; bring to a boil, stirring constantly, until sugar is completely dissolved. Remove from heat and allow the syrup to cool completely.
Dulce-de-Arandas
1 1/2 fluid ounces blanco tequila
1 1/2 fluid ounces bourbon whiskey
1/2 fluid ounces strawberry liqueur
Splash agave nectar
Splash fresh lime juice
2-3 dashes chocolate bitters
Pour ingredients into cocktail shaker filled with ice. Shake well and strain into a chilled cocktail glass. Garnish with chocolate-covered strawberry, if desired.
