At a recent event held in New York’s Cosme Restaurant, Tequila Don Julio brought together Master Distiller Enrique de Colsa along with James Beard nominated Chef Enrique Olvera. Chef Olvera developed a one-time-only specialty menu paired with Tequila Don Julio handcrafted cocktails to celebrate Mexican cuisine and culture. You too can share the enjoyment with the recipes below.

For the occasion Tequila Don Julio even created personalized bottles with each guest’s name. Each bottle still housing the first luxury tequila ever developed.

Tequila Don Julio Master Distiller Enrique de Colsa with Cosme Beverage Director Yana Volfson

Master Distiller de Colsa shared his knowledge as to how Tequila Don Julio is created,  a process as unique as the tequila itself. From the cultivation of the agave plant to the American white-oak barrels it is aged in, making Tequila Don Julio is a delicate and time consuming process. Each bottle is made from the same handpicked, 100% pure, blue Weber agave plants from the highlands of Jalisco—one of the country’s most fertile agave-growing regions. The attention to quality, craftsmanship and tradition sets Tequila Don Julio apart from other tequilas and makes it one of the world’s finest luxury tequilas.

To enhance your next celebration we bring you two recipes from the event. Below you’ll find Chef Olvera’s Tuna and Uni Tostada recipe, paired with the Papíto Royale cocktail.

Tuna and Uni Tostada
Created by Chef Enrique Olvera
“Tostadas are a must. The umami flavors of the uni and tuna in this pair beautifully with DonJulio.”

Ingredients:
150 g Portland, Maine Uni
300 g Tuna, Sushi-Grade
4 ea Tortillas
1 L Oil for Deep Frying

Cucumber Relish Ingredients:
40 g Persian Cucumber, diced small
10 g Elephant Garlic, minced and blanched
10 g Red Onion, minced
5 g Cilantro Stems, minced
5 g Fresh Wasabi, grated
2 g Ginger, zested

Smoked Tomato Ingredients:
1 ea Beefsteak Tomato, concase

Vinaigrette Ingredients:
15 g Cold Pressed Olive Oil
20 g Key Lime Juice
TT Salt
1 ea Serrano, sliced for garnish
Delfino Cilantro for Garnish

Tostada Preparation:
Let the tortillas dry overnight. In a pot, heat oil to 190 degrees Celsius. Add tortillas and fry until bubbles come to a stop. Remove and drain on a paper towel. Season with salt.

Cucumber Relish Method:
Mix cucumber, garlic, red onion, cilantro, wasabi and ginger in a bowl. Add vinaigrette and smoked tomatoes. Season to taste.

Smoked Tomato Method:
Peel tomato and dice. Cold smoke for 20-30 minutes.

To Assemble:
Place tostada on plate. Strain the liquid from the relish and spread on top. Slice tuna and place four pieces over the relish. Strain uni from liquid by placing on a paper towel to drain and scatter on top of the relish and tuna. Garnish with delfino cilantro, Serrano slices and a lime wedge.

Yield:
4 Servings

Papíto Royale
Created by Beverage Director Yana Volfson
“This cocktail is very aperitif driven similar to that of a Sherry based cocktail, however the wood notes from the Don Julio Añejo help to accentuate the umami flavors of this unique seafood focused tostada.”

Ingredients:
1 oz Tequila Don Julio Añejo
1/2 oz Dry Vermouth
1/2 oz Pineau de Charentes Aperitif Wine
Champagne to Top

Preparation:
1.     Combine Tequila Don Julio Añejo, dry vermouth and fortified wine in a mixing glass with ice. Stir with bar spoon to temperature.
2.     Strain contents into a coupe glass.
3.     Top with Champagne.

Ideal Serving:
Coupe Glass

Yield:
1 drink