Looking for original recipe for Tequila Sour served at the Cadillac Bar, Nuevo Loredo, MexIco
I had this visiting Nuevo Loredo for the first time about 20 years ago. A lot has changed since then, but I still remember how much I enjoyed this simple cocktail. I've searched the web, found many references to it, but no recipe. Surely someone in Texas must know it.
1124 Ayers St, Corpus Christi, TX 78404
Probably shouldn't answer, since I'm not sure this is the exact same recipe, but I make tequila sours with 1 jigger tequila, 3/4 oz key lime juice (or to taste), 1/2 oz simple syrup. Put into shaker with crushed ice. Shake vigorously, and strain into red wine glass. Garnish with a cherry.
Damn shame about the border. I used to love going to Nuevo Laredo. And Juarez. And Ciudad Acuna. All of them. Cadillac Bar has closed. The whole border is dying. Ma Crosby's might still be hanging on, but I don't know. I wouldn't bet on it. The last time I was in Arturo's in Progreso, the place was almost empty, except for one motorcoach full of German tourists and me. La Fogata was closed. Angel's Restaurant was closed.
Thanks! As I recall, the tequila sour at Cadillac Bar was served in a simple, small, straight sided glass with no garnish. The rest of your recipe may be right, and I have tried a version of it, using superfine sugar instead of simple syrup and enjoyed it, but I'm hoping to get confirmation from someone who may have more specific knowledge of just what the Cadillac Bar did.
I did have them there on several occasions and, while memory grows ever dimmer as the years pass and I could be wrong, I do think I remember a cherry. I wasn't sure how to state it though. "Garnish" isn't exactly right, in that it wasn't perched prettily on the rim of the glass. It was more dropped. I seem to remember a single cherry at the bottom of the glass.
And while "superfine sugar" obviously will sweeten the drink, simple syrup also has water in it, so that would add additional fluid to the drink that adding sugar does not.
But again, like I say, I could be wrong. I've got quite a few border cookbooks, including those "junior league-type" ones, so I'll leaf through those. Perhaps I'll come across something.
ETA: I just did a search on a Spanish-language border town website, and found this recipe which is included in a list of "tipico" cocktails in Nuevo Laredo bars. Like you, they use powdered sugar instead of syrup (assuming I'm correct in my translation):
• 2 medidas de tequila
• 1/2 medidas de jugo de limón
• 1 cucharadita de azúcar por trago
• Hielo en cubitos
Bata todos los ingredientes en la coctelera y sirva en copas de "sour" adornadas con una guinda y una rodajita de limón en cada una.
Thanks Jaymes for going to so much trouble. Both my wife and I remember it being served with no cherry and in a small glass, but they may have changed their presentation over the years. It was a long time ago that we were there. Either way, your recipe produces a tasty cocktail.
If anyone else remembers either the recipe or even just the way it was served, I would love to hear from you.