Agavero: Seductive Cocktails & Cuisine for Valentine’s Day
Spice up your Valentine’s Day with more than a mere cocktail. Season the soul with delicious pairings of intense food and sensual libation with Agavero infused recipes designed to arouse the passion deep within. Mother always said the way to a man’s heart is through food. Lure him in with Agavero, infused with the natural aphrodisiac, Damiana flower.
Agavero partnered with Diane Brown, author of The Seduction Cookbook, to develop recipes to kindle the fiery, romantic spirit Valentine’s Day embraces. Make an evening for two special by shaking up an Agavero cocktail or two and nibble from the delectable, succulent recipes found below.
Lover's Margarita
Lover’s Margarita
1 ounce Agavero
1 ounce 1800 Reposado
Splash fresh lime juice
Pour over ice, garnish with lime wedge
Salt rim if desired
Double the recipe and use two straws for extra romance!
Latin Star
Courtesy of Diane Brown, author of The Seduction Cookbook
1 star fruit, cut into ½-inch thick slices, 1 slice reserved for garnish
1 fresh kiwi, peeled and cut into chunks
1/2 ounce pineapple juice
1 fresh lime wedge, cut in half
1-1/2 ounce Agavero
Put star fruit (reserving one slice for garnish) kiwi, pineapple juice and lime wedge into a shaker glass. Using a muddler, press all juices from the star fruit, kiwi and lime. Strain juice from the pulp with a medium-mesh strainer into an ice-filled rocks glass. Top with Agavero and stir. Garnish with a slice of star fruit on the rim of the rocks glass.
Bésame - Kiss Me
Bésame (translated means Kiss Me)
Photo credit: CocktailTimes.com
2 Lime Wedges
5 or 6 Raspberries
1-1/2 ounce Agavero
Passion Fruit Juice
Splash of Chambord
Muddle limes and raspberries in a highball glass. Add in tequila. Pour in passion fruit to top off leaving room for just a splash of Chambord. Shake all ingredients in a cocktail shaker with ice. Strain back into a highball glass. Add two straws and serve.
Beso de Naranja
Courtesy of: Tippling Bros (Paul Tanguay and Tad Carducci) Mercadito restaurants in New York
1-1/2 ounce Agavero
2 ounces Blood Orange puree
1/2 ounce Fresh Lime Juice
Splash Jarritos Toranja (Mexican grapefruit soda)
Fresh strawberry for garnishing
Mix Agavero, Blood Orange puree and fresh lime. Shake over ice. Strain over ice and top with Jarritos Toronja. Serve in a rock glass and garnish with a strawberry.
The Aphrodisiac found from fellow blogger corksandcocktails.blogspot.com
Recipe credited to Diane Brown
1 ounce Agavero
1 ounce Reposado Tequila
Splash of passion fruit nectar
Splash of pomegranate juice
Fresh pomegranate seeds for garnish
Pour all ingredients in a shaker with ice. Shake briskly and strain into chilled up glass. Garnish with 5 fresh pomegranate seeds.
Ixchel Winter Cocktail
Ixchel Winter Cocktail
1/2 ounce Xanath Vanilla Liquor
1/2 ounce Agavero tequila
1/2 ounce Damiana liquor
1/2 ounce 1921 Crema de Tequila
2 teaspoons Cold Espresso
1 teaspoon Ground Coffee
1 teaspoon Sugar
Cinnamon stick
Mix the ground coffee with the sugar and line the rim of a glass with the mix. Pour the Xanath, Agavero and espresso into the glass. In a blender, blend the tequila cream and Damiana with ice and slowly pour this into the glass to maintain separate levels of liquids. Garnish with a cinnamon stick. Rose McGowan has enjoyed this cocktail created by Karisma Hotels.
Media Release: Pump Up the Passion with the Aphrodisiac Powers of Agavero Tequila
Damiana-Infused Potion Sparks Passionate Valentine’s Day at Home
NEW YORK, February 14, 2009 – What’s your passion potential? If you are part of the forty percent of Americans that rate the passion in their relationship as PG-13 or less, by movie standards, there is some 
room for improvement. That good news is that in a survey conducted by Agavero tequila, Americans cited Valentine’s Day and anniversaries as the most romantic nights of the year. Seize this Valentine’s Day to elevate your relationship’s passion quotient, courtesy of aphrodisiac-infused Agavero. Agavero is the ultra smooth100 percent blue agave tequila hand-blended with Damiana — the legendary flower known for centuries as a potent aphrodisiac.
With 35 percent of Americans citing a romantic candlelight dinner-for-two as the best way to “get in the mood,” take a hint and turn up the heat in your kitchen this February 14th. Set the scene for a steamy evening with a full meal featuring passion-inducing Agavero. For generations, the mystical powers of the Damiana Flower, the legendary aphrodisiac and Agavero’s key ingredient, have stirred the passions inside the souls of many couples.
“Cooking together is a very sensuous experience, and cooking with aphrodisiacs can bring your evening to a whole new level,” said Diane Brown, Agavero spokesperson and author of The Seduction Cookbook. “A smooth and flavorful tequila like Agavero not only generates a flavor burst in food but can spark chemistry and passion throughout the meal.”
Brown recommends starting the evening off with a tantalizing Agavero-infused meal, then light the candles and cue the Barry White. Finish the meal fireside with a delicious Agavero cocktail. Agavero is best enjoyed neat, sipped slowly to enjoy the smooth flavor, as well as in tempting drink recipes, such as the Lover’s Margarita or Passion Potion. These and other cocktail recipes are available on Agavero.com.
If your heart is set on a night on the town, try a passion-provoking Agavero cocktail, available at many upscale restaurants and bars, nationwide.
For more Agavero meal recipes, full Agavero Passion Survey results or if you’d like to put your relationship to the test and take the Agavero Passion Quiz, visit Agavero.com.
Agavero Tequila Queso Fundido
Appetizer
Agavero Tequila Queso Fundido with Artichoke Hearts and House-Made Tortilla Chips
12 count package corn tortillas
Vegetable oil for frying
Kosher salt
1 tablespoon extra-virgin olive oil
2 medium tomatoes—cored, seeded and cut into ¼-inch dice
2 jalapenos, ribs removed, seeded and minced
1 small onion, cut into small dice
8 ounces water-packed artichoke hearts, well drained, coarsely chopped
Kosher salt
3 tablespoons Agavero tequila
6 ounces Monterey Jack cheese, shredded (approximately two cups)
2 ounces fontina cheese, shredded (approximately one cup)
¼ cup coarsely chopped cilantro
For tortillas:
· Preheat oil in a deep skillet or stockpot to 360*F.
· On a cutting board, stack 3 to 4 tortillas and using a sharp knife, cut into 8 wedges. Repeat with remaining tortillas. Separate any that may stick together.
· Add a handful of tortilla wedges to the hot oil, stir to separate, and fry until crisp and golden brown. Remove and drain on a paper towel-lined cooling rack and sprinkle with salt. Repeat with remaining tortilla wedges.
· In a large skillet, heat the olive oil. Add the tomatoes, jalapenos, and onion. Cook over moderately high heat, stirring often, until softened, about 5 minutes. Add artichoke hearts and a large pinch of salt, and cook until artichoke hearts are heated through, about 1 minute. Turn off the heat and carefully pour Agavero and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
· Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl or fondue pot. Sprinkle with the cilantro and serve immediately, with tortilla chips.
Agavero Tequila Shrimp Ceviche
Entrees
Agavero Tequila Shrimp Ceviche with Blood Oranges, Jalapenos and Endive
1/2 cup freshly-squeezed lime juice (approximately 3 limes)
1 pound peeled and deveined small shrimp (about 41- to 50-count to a pound)
2 blood oranges, peel, pith and membranes removed, cut into 1-inch pieces, juices retained
1 English cucumber, seeded and diced
1 medium tomato, cut into ¼ -inch dice
½ jalapeno, ribs and seeds removed, minced
½ medium-sized red onion, chopped into ¼-inch dice
¼ cup Agavero tequila
1 to 2 tablespoons vinegar-based, Mexican bottled hot sauce (such as Cholula, Tamazula, Valentina or Bufalo)
2 tablespoons extra-virgin olive oil
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
Salt
Several lime slices, for garnish
1 head Belgium endive, leaves pulled from core
· In a glass or ceramic bowl, mix shrimp with lime juice, cover and refrigerate for about 1 hour, stirring occasionally.
· Add oranges and juice, cucumber, tomato, jalapeno, and onion to shrimp bowl. Mix gently with Agavero tequila, hot sauce, olive oil, cilantro and salt, and taste, adjusting seasoning if necessary. Cover and refrigerate up to a three hours, or serve immediately.
· Spoon the ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime.
· Serve atop endive leaves.
Scallops with Agavero Mango Chutney
Brown Butter Seared Scallops with Agavero Mango Chutney
For Agavero mango chutney:
2 unripe mangoes (about 3 pounds total)
½ cup cider vinegar
½ cup Agavero tequila
1 teaspoon salt
1-inch piece fresh gingerroot, peeled
1 fresh Serrano chile
5 garlic cloves
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
3-inch piece cinnamon stick
2 star anise
2 tablespoons corn or safflower oil
Juice of one lemon
For brown butter seared scallops:
12 large sea scallops
Kosher salt and freshly ground pepper
1 tablespoon olive oil
2 tablespoons butter
For chutney:
· Peel mangoes and cut into 1/2-inch cubes. In a small bowl toss mangoes with vinegar, Agavero tequila and salt.
Make seasoning paste:
· Cut gingerroot into 4 pieces. (In the bowl of a food processor, add gingerroot, chile, and remaining seasoning paste ingredients, and puree to a paste. (For a milder chutney, wearing rubber gloves, remove seeds and veins from Serrano chile.)
· Heat a 4-quart heavy saucepan over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and star anise and cool chutney completely. Chutney keeps, covered and chilled, about 1 month.
For scallops:
· Pat scallops dry with paper towels, then season the scallops with salt and pepper. In a large skillet, heat the oil until just smoking. Add the scallops and cook over high heat for 30 seconds. Reduce the heat to moderate and cook until golden on the bottom, about 2 minutes. Turn the scallops and add the butter, allowing it to bubble and brown. Cook, spooning the butter on the scallops, until white throughout, about 3 minutes. Serve scallops with Agavero mango chutney.
Dessert
Agavero Tiramisu
3 eggs, divided
½ cup sugar
8 ounces mascarpone cheese, softened
1 teaspoon ground cinnamon
4 shots espresso
½ cup plus two tablespoons Agavero
24 ladyfingers
4 ounces El Rey Bucare Chocolate
2 tablespoons cocoa nibs
· In a mixing bowl with a handheld or stationary mixer, beat egg yolks and sugar until eggs lighten in color, about 3 minutes. Add mascarpone, cinnamon and 2 tablespoons Agavero to egg mixture, blending until smooth, about 3 minutes. In a second mixing bowl, beat egg whites with a pinch of salt until soft peaks form. Fold egg white mixture into egg yolk mixture.
· In a small bowl, mix espresso and remaining Agavero. Dip ladyfingers into the espresso mixture until lightly moistened. Line the bottom of 6 margarita glasses with two ladyfingers each. Spread a layer of mascarpone mixture over the ladyfingers, and then shave a thin sprinkling of chocolate over the cheese, using a microplane. Repeat with another layer of two ladyfingers dipped in espresso mixture, a layer of mascarpone and a layer of chocolate shavings.
· Cover and refrigerate for 1-3 hours. Garnish with a ½ teaspoon of cocoa nibs on each tiramisu glass. Serve chilled. Makes 6 servings.
About the Survey
Agavero‘s survey was by IPSOS Public Affairs, a global, survey-based research company owned and managed by research professionals. For the survey, a national sample of 2,263 adults aged 25 and older from Ipsos’ U.S. online panel were interviewed online from July 17-21, 2008. Quota sampling and weighting were employed to balance demographics and ensure that the sample’s composition reflects that of the actual U.S. adult population according to Census data and to provide results that are intended to approximate a probability sample. An unweighted probability sample of 2,263 respondents, with a 100% response rate, would have an estimated margin of error of +/-2.1 percentage points, 19 times out of 20. Full survey results are available at Agavero.com.
About Agavero
Agavero begins with a blend of select 100 % blue agave añejo and reposado tequilas, each aged separately in charred, white oak casks. The añejo tequila is aged up to eighteen months and the reposado tequila is rested for nearly a year. Then, the secret ingredient, the essence of natural Damiana, a flower native to the high altitudes of Mexico and known as an aphrodisiac, is hand blended to the tequila blend, creating a soothing combination of aromas transcended by a smooth, rich and flavorful character. This secret recipe dates back to 1857, when it was created by Lazaro Gallardo, founder of Los Camichines Distillery in Jalisco, Mexico. It has been passed down through generations and is still hand crafted today according to the meticulous production methods created by Master Gallardo. The fusion of the masculinity of agave and the seductive feminine power of Damiana creates a magical passionate experience unique to Agavero. One sip and your sure to discover the passion that is Agavero.
About Crillon Importers
Agavero is imported and marketed in the U.S. by Crillon Importers, founded by legendary spirits marketer Michel Roux and located in Paramus, New Jersey. In addition to Agavero, the company imports a variety of high end spirit brands including Magellan Gin, Absente, Absinthe Refined, Grande Absente, Absinthe Originale and Rhum Barbancourt.
