That’s the spirit: Tequila

I'm not sure about you, dear readers, but while gin makes me cry, and vodka makes me crazy, tequila is the perfect antidote for a broken heart or a dull party. Well, that's the web editor's opinion. What say drinks expert Susy Atkins'?

The low-down: A spirit made from the agave plant in a particular region of Mexico, tequila is best known as a key ingredient in the classic Margarita. You might have experienced it as a neat shot with a lick of salt beforehand, and a suck on a citrus wedge afterwards, but don’t miss the finer side to this party-lovers’ spirit.
Why splash out?: There’s plain white tequila and a pale gold variety. Connoisseurs know there is better stuff out there, and better things to do with it than ‘slam’ it. Try a ‘reposado’ or ‘añejo’ style, which has been aged in
oak casks for more complexity with hints of herbs, spice, vanilla, toffee – even chocolate and coffee. A 100 per cent blue agave tequila is made from the best agave plants, and should be the very best of all.
Mix it up: There’s the Margarita, the frozen Margarita and that Eighties classic, the Tequila sunrise, but for something different, what about a Rosita (pictured)? Its deep, ruddy colour and sweet ’n’ sour flavours suit the autumn rather nicely. Simply pour two parts of good tequila to one part each of bitter Campari, dry vermouth and sweet vermouth over ice cubes in a jug and give the whole lot a good stir. Splash in Angostura bitters to taste, then strain into ice-filled tumblers, decorating each one with a twist of citrus peel.
We love: Partida, Jose Cuervo Tradicional Reposado, Porfidio, Sauza Añejo, Tre Magueyes, El Tesoro. And another thing: tequila doesn’t have a worm in the bottle! That’s mezcal, which is sometimes flavoured with grubs found in the agave plants. Tequila is a regional variation of mezcal from the state of Jalisco, and is never sold con gusano (with worm).