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Posts Tagged: Pink Chihuahua

Our New Product: San Cosme Mezcal

We have a delicious new addition to our famous Tequila and Mezcal collection – one that we’re very excited to be bringing to the taste-buds of Soho. Now fans of the agave plant can come and try Mezcal San Cosme – a spirit that harks back to the craftsmanship of Mexico’s pre-colonial tradition.

 

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The name Mezcal San Cosme originates from Saint Cosmas who, together with his twin brother Damian, is the Patron Saint of Doctors. The brothers both defied death on a number of occasions and miracles are often attributed to them.

Therefore, Mezcal San Cosme can be approached for its mythical, rejuvenating and historic attributes, with each sip a discovery of its complex aromas, smooth textures and smoky softness. Sound enticing? Good! Come and try some today!

Tasting Notes from the San Cosme Mezcal website
Colour:
Bright, crystalline, unctuously caressing the glass of the mezcal, reflecting the great body of San Cosme Mezcal.

Nose:
A fresh scent of cooked agave, with a strong hint of alcohol and an underlying scent of raw agave. Some hints of caramel, wood and earth.

Taste:
San Cosme feels like it gently coats the mouth, and has a flavor of smoky agave mixed with leather.

Finish:
Warm pleasant finish.

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So What’s All This About Sugar Skulls?

As you (should) know, Day of the Dead is approaching – the celebration in Mexico where people believe that souls return to earth. It’s said that at midnight on October 31st, the gates of heaven open and the spirits of the dead children are allowed to reunite with families. Then on the 2nd November the adult sprits return to earth, and partake in the festivities laid on for them.

One part of the celebration are the appearance of sugar skulls – those bright and colourful decorations that are now seen tattooed over many an arm. But what do they actually represent?

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Well, people use sugar skulls to decorate the graves of their dead friends and relatives, but, unlike the Western interpretation of skulls being macabre, the Mexican approach is that they are joyous and celebratory. Authentic sugar skulls are indeed made out of sugar, and are further decorated with beads, fabrics, feathers and icing. The deceased’s name might be written on the forehead and then placed on the alter. Other accompaniments could be candles, marigolds (the flower of the dead) and food and drink, in order to tempt and guide the soul back to earth.

So there you have it – the reason Sugar Skulls are so important during Dia de los Muertos. Will you be painting your face and joining us for an El Camion party? We hope so!

Day Of The Dead 2015

It’s almost that time of year again: the time where faces are painted as sugar skulls; where ghouls dance among us; where tequila rules the land of the living and the land of the dead… It’s almost time for DAY OF THE DEAD!

If you don’t know much about Day Of The Dead, read about it here. Basically, it’s a party-hard Mexican festival from 31st October to 2nd November that celebrates the time of the year when the veil between the worlds of the living and the dead is at its thinnest, and so the spirits of friends and relatives who have passed come and say hi and we all have a big blow out!

What you will need for Day Of The Dead

Colourful flowers for the hair, the clothes, the teeth, wherever

Face paint to decorate your face in the style of a sugar skull

A costume. Something that looks as though you were wearing it when you died in the 1800s.

Lots of Mexican food (we got you covered)

Muchos tequila (we’ve got that, too). How else are we going to celebrate with the ghouls?

Just so you know what to expect, here are a few photos from our past Day Of The Dead parties. Get ready!!!

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London Cocktail Week Has Begun!

The best week of the year is underway: London Cocktail Week! Until the 11th October, London Cocktail Week wristband holders will get to try the best cocktails that this city has to offer for £5 each! Cocktail heaven.

Here at El Camion, we are offering up two of our best-selling cocktails to the masses: Tommy’s Margarita and the Pink Chihuahua. If you’re not acquainted with these cocktails yet, you’re about to get to know them very, very well.

Tommy’s Margarita

Ingredients:

2 shots of 100% agave Reposado Tequila
1 shot of freshly squeezed lime juice (Persian)
1/2 shot of agave syrup

Method:

Measure out all ingredients into a shaker. Shake shake shake shake. Fine-strain into a chilled glass.

Garnish:

Lime wedge

The Tommy’s was created by Julio Bermejo and it made him an industry legend. It was named after his family’s Mexican restaurant in San Francisco (his dad is Tomas), which is now considered a kind of Mecca to bartenders and tequila fans all over the world.

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The Pink Chihuahua

Ingredients:

2 shots of Blanco Tequila
1/2 shot of freshly squeezed lime juice
1/4 shot of lemon juice
1/2 shot of pomegranate syrup
1/2 fresh egg white

Method:

Measure out all ingredients into a shaker. Shake shake shake shake. Fine-strain into a chilled coupé glass.

Garnish:

Lime wedge on rim

When Dick created this drink for El Camion in 2011, he was so happy with it that he danced up and down the corridor.

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Enjoy! And let the dancing begin!

London Cocktail Week!

London Cocktail Week is almost upon us! It is 100% one of the best weeks of the year in London and a great way to say adios Summer and hola Autumn. It eases the transition somewhat, anyway.

From October 5th to 11th, Cocktail Week will take over the city with its parties, pop-ups, cocktails tours and a whole stonking cocktail village (we want to live there). With £5 cocktails for wristband holders, cocktails will be accessible to everyone and anyone – it’s the dream.

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We will be one of 275 London venues selling two of our best cocktails at £5 to wristband holders. Wristbands are £10 – yes, just £10 – and you can buy them here.

The cocktails on offer at El Camion and The Pink Chihuahua will be Tommy’s Margarita and the Pink Chihuahua.

The Tommy’s is a real favourite of ours (and everyone else’s, it seems). By replacing the triple sec in a regular margarita with agave syrup, the agave flavour becomes king, whilst still maintaining a pleasant sweetness. Delicious.

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The Pink Chihuahua is a pink and fluffy drink (appropriately named) created by Dick in 2011. He wanted to create something of this hue and the use of the pomegranate syrup does it so well. Its fluffiness can be attributed to the egg white, which gives it a lovely silky texture. This cocktail is so fruity and delightful that you’d be forgiven to forget that there is two shots of Blanco Tequila in it!

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So come and enjoy two of our best-selling drinks for just a fiver – bargain! Get ready, cocktail fans. It’s going to be a blast.

IT’S NEARLY MEXICAN INDEPENDENCE DAY!

Next Wednesday – September 16th – signals a very important date in the Mexican calendar. It is, after all, MEXICAN INDEPENDENCE DAY!

Now, there will no doubt be a few people thinking ‘hang on, wasn’t that back in May?’, but as we explained in a previous post, Cinco de Mayo is a very different thing.

Mexican Independence Day is celebrated on September 16th as, on this date back in 1810, the ‘Cry of Dolores’ (Grito de Dolores) was sounded from the small town of Dolores in Mexico.  This event marks the beginning of the Mexican War of Independence, where a priest named Hidalgo revolted against the Spanish Colonial Government.  Despite this, Mexico’s independence would not be effectively declared from Spain until September 28, 1821 – a decade later. This would become the Declaration of Independence of the Mexican Empire.

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In foodie terms, the world also recognises this day as National Guacamole Day (well, why not?) So if you’re in Soho, then do pop in for a dose of the green stuff – and we’ll keep you updated on what offers we plan.

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A cocktail to go with your cheesy nachos?!

We were recently featured on the Mail Online in an article about the best cocktails to go with your guilty pleasure eats. Not that we endorse crappy food (we only serve the good stuff) but we do endorse cheese on pretty much everything, and Bea can whip up a cocktail to go with anything.

As Bea says in the article, quite rightly, ‘Everyone likes a spicy nacho’ – but the trick is drinking something to complement that spice.

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We announced our new cocktail, The Chilipinarita in a recent blog post here. Made with pineapple juice, pineapple syrup, lime juice, two pineapple wedges, a red chilli – and of course two shots of blanco tequila, it is the perfect blend to enhance the spice, while the acid from the pineapple tempers it.

Bea says: ‘The sweet notes in the pineapple juice balances the savoury nachos and the citrus stops the dairy from the beautifully stringy cheese and the sour cream from resting in your stomach. The tequila needs no explanation. It’s frikken agave nectar from the gods.’

Bea is seldom wrong. Read the full article here.

 

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Spotlight On: Calle 23 Tequila

Calle 23’s slogan is ‘Tequila makes us smarter. So, drink smart.’ We couldn’t agree more, Calle 23!

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Calle 23 is one of the fine tequilas in our tequila cabinet and it’s a great one at that. Created by French-born Sophie Decobecq through a passion for Mexico and 100% agave spirits, Calle 23 took three years to perfect and at that eureka moment, Sophie pointed to the street sign across from them and named the tequila after it. Thence, Calle 23 was born!

Sophie specifically picked the Highlands region of Jalisco to harvest the agaves due to the fruity and spicy character of them, which lends itself beautifully to the spirit. By combining a high altitude with a hot climate and some heavy rains, the plant expresses great level of sugars, which are definitely present in the finished product.

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For the purists among us, the Tequila Blanco should hit the spot, providing a true taste of the 100% agave flavour. It is herbaceous and citrusy, with hints of Granny Smith apples in the lingering finish. But for those who prefer an aged tequila, try the Reposado or Anejo, which are aged in old American Whiskey bottles for 8 and 16 months respectively. More about Calle 23 Reposado in an earlier blog of ours here.

Enjoy, tequila lovers!

The So Soho Cocktail Scene

We are in an area of London that is steeped in cocktail history (‘steeped’ is probably a good word; ‘pickled’ could also have been used in its place). At every corner, bartenders conspired, bars were frequented and drinks were invented. The scene has changed over the years, but it is still here, and so are the remnants of what made it.

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In the 80s and 90s, Soho was the pioneer in changing the UK cocktail scene and famous party animals like Boy George, members of Spandau Ballet and Simon Le Bon would zig-zag across the streets, lipstick smeared across cheeks, martini glasses in-hand. It was in Soho Brasserie, on Old Compton Street, in the late 1980s, that Dick invented the Espresso Martini. Other famous creations from the ‘King of Cocktails’ include the Bramble, the Russian Spring Punch and, of course, the Pink Chihuahua (so good we named our bar after it). The founder of LAB, Douglas Ankrah, which is still going strong on Old Compton Steet, created the Porn Star Martini, which is now known the world over.

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Cocktail creativity in Soho is still peaking, and a new generation of bartenders are entering competitions and achieving international critical acclaim for making great drinks. LAB, Milk & Honey, Experimental Cocktail Club, Mark’s Bar at Hix and our very own Pink Chihuahua at El Camion are among the awesome places to go in Soho to get an excellent cocktail. With a line-up like that, we think it’s going to be a pretty great weekend.

Try a michelada on International Beer Day!

Mexico’s wayward answer to the Bloody Mary, the michelada is one way to spice up your International Beer Day – and it is also an amazing cure for a hangover (handy for the day after International Beer Day).

If you’ve never had a michelada before – or haven’t even heard of it – then, friends, you’ve been missing out. It’s beer like you’ve never known – it’s fresh, it’s spicy, it’s savoury and it’s darn right addictive!

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So, what is it? Well, it’s a Mexican cerveza preparada – a beer, served in a salt-rimmed glass with ice, with an assortment of sauces, spices and lime juice mixed in. There’s loads of different variations of michelada in Mexico, but we have our special spice mix that we use, made of hot sauces and other secret ingredients (you can use Worcestershire sauce, Maggi sauce, chamoy powder, serrano peppers, Camaronazo, Clamato, or even slices of orange).

It’s a fantastic summer drink – completely refreshing and thirst-quenching. It’s also great alongside food; the spicy savouriness bring your tastebuds alive, making every food taste amazing. Especially Mexican food. Of course.

Want to try one? We’ll be making them all day on International Beer Day and any other day if you ask, because they are awesome. ¡¡¡Salud!!!