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Frozen Cocktails and Margaritas
Ours are known to be the best! The reason???...fresh squeezed lime juice.
Try it the classic way, straight up, rimmed with coarse salt & a lime wedge. If you prefer to have it over ice try our Mexican thirst quencher...16 0z. of margarita served on the rocks in our legendary Ball jars. There's always our famous frozen margaritas as well. This blend of tequila and ice is also served in our 16 oz. Ball jars.
Try one of our many flavors of blended margaritas...
Banana Daiquiri(also available in strawberry)
A Ball jar filled with rum, banana liqueur, a dash of fresh squeezed lemon juice & one whole banana blended with ice & garnished with fresh fruit. This is an all time island favorite.
We smuggled this recipe out of the islands 15 years ago. Ours has got the basics: rum, pineapple & coconut with that secret special touch that makes Saugatuck renowned for this bootlegger's delight.
Haake Beck N.A.
Samuel Adams Lager
Newcastle Brown Ale
Sierra Nevada Pale Ale
Harpoon India Pale Ale
Boddington's Cream Ale
Wine and Sangria
Serving the same sangria recipe for over 30 years, we've perfected this Saugatuck classic. By the pitcher, 1/2 pitcher or ball jar!
Wines by the Glass
The Story behind Tequila
Tequila is the oldest distilled spirit in the Americas.
Tequila is distilled from the agave, a cactus-like plant that is actually a member of the Lily family. As with the cognacs and armagnacs of France, tequilas can only be produced in select regions of Mexico. The government strictly regulates production and stipulates that by definition a tequila must contain at least 51% Weber Blue Agave, a species of the agave plant. Unlike grapes or grains, which are harvested yearly, the Weber Azul(blue agave) takes between eight to twelve years to mature. Harvest it too early and there won't be enough sugars to do the job. Too late and the sugars will have been used by the agave plant to grow a quiote, a 25 to 40 foot stem that the plant uses in conjunction with the wind to spread its seeds.
The jima, or harvest technique, is done by hand and has remained essentially the same for hundreds of years. The jimador, or harvester, cuts the leaves from the agave plant with his razor sharp coa leaving behind only the core(pina) which resembles a large pineapple, hence the name pina. Pinas, which average between 40 and 70 pounds(although they can get much larger), are then brought to the distilleries. Here the pinas are chopped in half and roasted in furnaces called hornos. The agaves' starches are converted to sugars during the roasting and the pina is readied for crushing. Some distilleries still use the traditional method of crushing pinas by using a stone wheel in a grinding mill called a tahona. The juices are separated from the crushed pinas and stored in fermentation tanks. Once inside the fermentation tanks yeast is added(Each distillery keeps its own yeast as a closely guarded secret). During fermentation the yeast acts upon the sugars in the liquid converting them to alcohol. There are two categories of tequila fermentation. One is 100% agave with no added ingredients and the other is mixto, or non-100% agave. In this fermentation process, up to 49% of the fermentable sugars may come from sources other than the blue agave. Once fermentation is complete, the liquid is distilled a total of two times. The first distillation produces a low-grade alcohol and the second a fiery colorless liquid that we better associate with tequila. After distillation, the tequila is separated into five categories.
Blanco:also known as silver. This is tequila at its purest form. Government regulations require that blanco tequila be ages at least sixty days. This aging usually takes place in stainless steel barrels.
Reposado: Meaning rested, it is aged in white oak barrels called pipones for a period between sixty days and one year. The oak barrels impart individual characteristics to the tequila as it begins to develop a smoother character than the blanco.
Anejo: To wear the anejo title, a tequila must be aged in government sealed oak barrels for a minimum of one year. The amber color and woody flavor are picked up from the oak, and the oxidation that takes place through the porous wood develops the unique bouquet and taste. Some anejos are aged for several years and can get quite complex in both taste and price!
While these aged tequilas are almost always more expensive than blancos, it doesn't necessarily make them better. Many tequila aficianados prefer the blancos because they can taste more of the actual agave than the imparted oak.
Mixto Blanco:...usually only 51% agave. Contains sugars added during the fermentation process
Mixto Gold: also known as joven or abocado...also usually only 51% agave. In addition to the added sugars, gold mixto tequilas also contain added colors and flavors...usually caramel. This type of tequila is commonly referred to as gold or extra.
The 100% agave tequilas must be bottled in Mexico. The mixto tequilas are transported to locations throughout Mexico and the U.S. for bottling.
In the mood for a frozen treat but don't want the alcohol...no problem. Many of our frozen island cocktails can easily be made without the alcohol. Ask your server about availability.
We also have a large selection of more traditional non-alcoholic beverages including a wide range of juices & sodas.