The Gallivanting Gourmand
Greg Duncan
Greg Duncan
is a freelance writer based in the Montreal region. He is particularly keen about good food. In his day job, Greg is the executive director of the Quebec Community Newspapers Association.

His previous columns are archived HERE.

Posted 05.03.05


Tequila Rose, she is a new friend of mine

I do not promote one product over another in this column unless I find something I truly like. For the record, I am not paid to endorse products here.

Every now and then I stumble across something that inspires a column and is worthy of sharing. In this case it just so happens that an interesting beverage caught my attention.

Preface: Drink responsibly and in moderation and never get behind the wheel after consuming alcohol.

For readers who enjoy a nip here and there you may have noticed that tequila is in very short supply and has become very expensive. Premium tequilas are increasingly hard to find and shelves display non-aged white varieties that are apt to resemble paint thinner.

If you have ever had good tequila then you know what I mean.

Young tequila may be all right for mixing in items such as a Margarita but sipped on its own or tossed back with salt and lime or lemon you will inevitably feel the burn.

It's too bad us northerners are subject to such little choice and variety. A worldwide shortage caused by Agave cactus blight coupled with the proliferation of a global market for tequila has triggered environmental consequences.

European distillers and Chinese trade representatives have sought to deny Mexico the geographical indication and rights because demand for the liquor is rising fast while the supply of Blue Agave is declining precipitously.

Shortage began in 1997 when a series of bacteria and fungi infected and destroyed as much as a quarter of the crop. In each year since, similar numbers of plants have been affected, and the industry is scrambling to find a solution.

Enter Tequila Rose, a discovery that is becoming increasingly popular in basement bars across Ile Perrot, apparently.

Last summer in search of some good quality sipping tequila I came across this strawberry cream tequila infused delight. It now is served at many neighboring gatherings and I am claiming bragging rights regarding the discovery. This is highly disputed in some circles.

Regardless, Tequila Rose makes for an impressive adult tongue pleaser and it can be an appropriate addition to you summer socials. It takes the bite and sting out of usual tequila offerings.

Just don't overdo it, please.

Strawberry Truffle


1 and1/2 oz Tequila Rose
1-cup Vanilla ice cream
1-oz Chocolate syrup
1-oz Half and half cream
1/2 - cup crushed ice


Blend until smooth.

Fill tall glass and garnish with a sliced strawberry placed on the rim.