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Mixology Handbook
Toronto: Volume I
The Tromba Story
From the highest point of Los Altos in Mexico,
Tromba is the epitome of highland tequila.
Tromba takes its name from the local ‘big rain’
arriving in the region every spring. These rains
provide the nourishment that produces the finest
agave in Mexico.
Founded by Canadian Eric Brass, his international
partners and renowned master distiller Marco
Cedano, Tromba is a boutique-produced tequila
crafted in small batches.
With fresh botanical aromas, a sweet flavour
profile and smooth finish, Tromba is the
embodiment of refreshment in tequila.
Why Publish This Guide?
5 Tequila Truths
Tequila Tromba’s first Mixology Handbook
showcases the variety and imagination that
defines Toronto’s bar scene.
1. Your bad tequila story is from
‘mixto tequila’:
In the last few years, Toronto’s cocktail scene
has exploded. This notable spike in creativity
and quality has encouraged us all to take a more
explorative approach to drinking.
The cornerstone of Tromba’s drinking philosophy
is to alter tequila’s unjustly tarnished reputation
as trauma in a shot glass. Driving this strategy is
Tequila Mixology.
As you will see from this book, Tequila Tromba
is a versatile spirit that can be mixed into many
enjoyable cocktails. We encourage
you to try these for yourself in your home, at
your bar or in one of the fine establishments in
this guide.
Thank you Toronto bartending community. Stay
tuned for Volume II coming later this year!
Mixto tequila is 51% tequila, 49% low-grade
sugarcane distillate. Tromba is made from 100%
blue agave, no additives.
2. The worm is BS:
The worm in the bottle was started as a
marketing gimmick for cheap mezcal. There is
nothing traditional about it.
3. Tequila is NOT made from a cactus:
Tequila is made from the blue weber agave plant,
a type of Lilly. It takes 7-12 years to mature
before tequila can be produced!
4. Tequila is like champagne:
Tequila is demarcated to 5 states in Mexico much
like Champagne is to Champagne, France.
5. Mexicans sip tequila:
Good quality, 100% agave tequila can be sipped,
enjoyed in a great cocktail or if you must, shot
without that terrible grimace.
Tromba Tommy’s Margarita
La Paloma
Invented in Tommy’s Mexican Restaurant and Bar in San
Francisco, the Tommy’s is a twist on the classic margarita recipe:
“In Mexico they don’t drink Margaritas, they drink
Palomas.”
2 oz. Tequila Tromba Blanco
1 oz. Fresh squeezed lime juice
3/4 oz. Agave Nectar
2 dashes grapefruit bitters
2 oz. Tequila Tromba Blanco
Squeeze of lime
Pinch of salt
Top with grapefruit soda
Shake and pour over rocks.
Build over ice.
El Diablo
Verdita
Another built cocktail, the Diablo mixes the botanical, refreshing
nature of Tromba with sweet, spicy and crisp flavours:
If you are going to drink tequila,
chances are you are going to run
into a few tequila shots. The salt
and lime thing is bullshit, as it
masks the true flavour of tequila.
Tromba Verdita, which is a
delicious variation on sangrita, is
made from pineapple juice, fresh
lime, mint, cilantro and jalapeños.
Salud!
1.5 oz. Tequila Tromba Blanco
1/2 oz. Creme de Cassis
1/2 oz. Fresh lime juice
Top with ginger beer
Build over ice.
Want the specifications to make
Verdita in your home/bar? Email us:
verdita@tequilatromba.com
Awards
Ultimate Spirits Challenge:
93/100 Finalist, Blanco Tequila Category
Wahaca UK New Tequila Tasting Competition:
Best Blanco
Globe and Mail: 92/100
San Francisco Wine and Spirits Competition:
Silver Medal
Mediterranean Wine and Spirits Competition:
Gold Medal and Best Blanco Tequila
Wine Align: 91/100
Toronto Drinksmiths
The Lady Sniper
1 oz. Tromba Blanco tequila
1 oz. Cynar
1 oz. Yellow Chartreuse
Stir all the ingredients over ice and strain into chilled glass.
Serve straight up. Squeeze lemon zest over the drink,
lightly rub over the rim of the glass and drop it in the
drink.
Dave Harbord
Mitton
Room
“At the end of your work day you shouldn’t have to think
about why something is good. We all drink to relax, to
bond, and for the social aspect of it.”
Sandy De Almeida
Churchill
“Always take it easy on people who have been drinking.
Like Tom Waits said, ‘Don’t you know there ain’t no devil,
there’s just God when he’s drunk.’”
Raging Bull
2/3 oz. Tequila Tromba Blanco
2/3 oz. Aquavit
2/3 oz. Averna
Orange zest
Stir all ingredients and strain into a coupe glass. Garnish with
orange zest.
Taylor
Corrigan
Origin
“It is my opinion that blanco tequila is the most true
representation of a quality product. There is no where to hide
any flaws and you can’t hide behind various aging process’ and
casks. That being said I love using Tromba due to it’s clarity
of flavour, beautiful notes of fresh bell pepper and unique
earthiness.”
Brass Tax
2 oz. Tequila Tromba Blanco
1 oz. Fresh lime juice
1 oz. Chipotle coriander syrup
Combine all ingredients in a boston shaker. Fill with ice.
Shake and double strain into a rocks glass half rimmed
with smoked maldon sea salt filled with crushed ice.
Garnish with micro coriander leaves.
Under the Volcano
2 oz. Tequila Tromba Blanco
1/2 oz. Yellow Chartreuse
1/2 oz. Lillet Blanc
1/2 oz. Lime Juice
2 dashes of Bitter Truth Orange Bitters
Stir over ice and strain into coupe glass.
Matt La Rochelle
Cold Tea
“I think drinking should be about getting to know someone.
Nothing opens up conversation and lightens inhibitions like
tequila.”
Tequila Sunrise
1.5 oz. Tequila Tromba Blanco
1/2 oz. Aperol
2 oz. Grapefruit juice
2 Barspoons agave
2 Dashes angostura orange bitters
Shake all ingredients and double-strain into coupe glass.
Top up with cava (optional).
Japhet Bower
La Carnita/Soho House
“When coming up with a cocktail, I want to hit all the
points; boozy, sweet, sour, refreshing, a little spicy. A wellbalanced drink will leave you wanting another!”
Robin Kaufman
Toronto Temperance Society
“Drink whatever you want, however you love it, whenever
you’ll enjoy it, but never when you need it.”
Tromba Martinez
1.5 oz. Tequila Tromba Blanco
1.5 oz. Dolin sweet vermouth
1 barspoon Luxardo maraschino liqueur
2-3 dashes Boker’s Bitters
Combine ingredients into mixing glass. Add ice and stir
30-60 rotations (until adequate chill and dilution has
occurred). Strain into coupe. Garnish with lemon oils, and
drop lemon peel into cocktail.
Around Here
We Call That Sheer
1.5 oz. Tequila Tromba Blanco
1/2 oz. Oz Sweet Vermouth
3 Dashes of Hibiscus Flower Water
Top with Ginger Beer
Casey Fiorio
Playa Cabana Cantina
“Where we go one, we go all... White squall.”
Muddle diced cucumber and pineapple in a shaker tin. Add
Tromba blanco and Martini Rossi Sweet Vermouth and 3
dashes hibiscus flower water. Shake vigorously and double
strain into a mason jar. Add crushed ice and top with ginger
beer. Garnish with a cucumber slice.
Tabytha
Towe
The Drake Hotel
“As every one of us have a story, so does every cocktail. So
let the tales unfold and let us cheers!”
The Chupacabra
1.5 oz. Tequila Tromba Blanco
1/2 oz. Aperol
1/2 oz. Punt e Mes
2 dashes of (house made) Pear and Walnut bitters
Lemon Zest
Stir all ingredients over ice. Strain and pour into a chilled
coupe glass. Squeeze lemon zest over the drink, lightly rub
over the rim of the glass and drop it in the drink.
Eau de Vie
1.5 oz. Tequila Tromba Blanco
3/4 oz. Bombay Sapphire gin
3/4 oz. Chase Elderflower liqueur (or St Germain)
2 sprigs of fresh dill
2 slices of fresh cucumber
3 drops of white truffle oil
Pinch of soy lecithin powder
Add gin and Tromba into shaker with dill and cucumber. Muddle
for a few seconds. Add Elderflower liqueur, truffle oil and lecithin
powder. Dry shake (no ice) all the ingredients for 10 seconds. Add
ice to shaker and shake vigorously for 20 seconds. Strain cocktail
through a Hawthorn tea strainer into a cocktail glass, and garnish
with thinly sliced cucumber or a small sprig of dill.
Robin “Von Bacon”
Wynne
Fynn’s of Temple Bar
“Always have fun, use your imagination, enjoy drinks with
friends and savour the memories from it.”
Simon Hooper
Libation Ltd. Mixologist
“Don’t drink hard, drink smart.”
Broken Hollywood
Dreams
1.5 oz. Tequila Tromba Blanco
1/2 oz. Tlacuache Organic Mezcal
3 chunks Nashi (Asian) Pear
4 basil leaves
3/4 oz. Fresh lime juice
3/4 oz. Tromba Agave Nectar
Muddle pear and basil leaves in a mixing glass. Add all
liquids. Add ice. Shake and strain into a coupe glass. Garnish
with a basil leaf.
Joe Howell
Spoke Club
“Keep it quality: 100% agave, not mixtos. Real lime juice,
not sour mix. Life’s too short for bad cocktails.”
The Rain Drop
1.5 oz. Tequila Tromba Blanco
1/4 oz. Galliano
3 oz. Sweetened coconut water
Juice of half a lime
2 drops orange blossom water
Pour all ingredients into shaker tin. Shake sharply and strain
over rocks.
The Midnight Run
1.25 oz. Tequila Tromba Blanco
3/4 oz. Averna
1/2 oz. Cointreau
Dash of orange bitters
Dash of chocolate bitters
Stir all ingredients over ice. Strain and pour into a chilled
coupe and flame an orange zest over top. Serve with a fresh
orange twist.
Jan Ollner
Reposado
“Tequila: It’s the thing.”
Rob Montgomery
Miller Tavern
“Know your cocktails. Call your shots. Life is short, so drink
well. Cheers!”
Nouveau Carré
1.5 oz. Tequila Tromba Blanco
3/4 oz. Lillet Blanc
1/4 oz. Bénédictine
3 Dashes of Bitters
Combine all liquids into mixing glass. Add ice. Stir. Strain
over fresh ice in rocks glass. Garnish with orange.
The Johnny LaRue
1.5 oz. Tequila Tromba Blanco
1/2 oz. Campari
1/2 oz. Carpano Antica Formula
3/4 oz. ‘Aged’ (pre-squeezed) Lemon Juice
1/2 oz. Jalapeño/Agave Syrup
1 dash of grapefruit bitters
Add all ingredients into a boston shaker. Fill with ice
(preferably large hard cubes), shake hard. Fine strain into a
chilled cocktail glass or coupe. Garnish with grapefruit zest.
RobinUrsaGoodfellow
“Lowland tequila is very enjoyable, but I prefer highland
tequila when mixing. And Tromba is as high as it gets!”
Nick
Leverty
Le Germain
“Tequila is a nonstop adventure, misunderstood yet unique
in every way. To experience everything this euphoric spirit
has to offer, one must just let go and enjoy the ride.”
Pineapple Express
1.5 oz. Tequila Tromba Blanco
1 oz. Pineapple juice
1 oz. Lime juice
1 egg white
1 teaspoon agave nectar
Pour all ingredients into a shaker and shake. Serve in up in a
martini glass with a wedge of pineapple.
The Rosada
2 oz. Tequila Tromba Blanco (Infused with hibiscus)
1/2 oz. Green Chartreuse
1 oz. Fresh lemon juice
1 drop Pernod
2 fresh cucumber slices
Shake ingredients over ice in a cocktail shaker. Strain into a
rocks glass over ice. Garnish with fresh cucumber slices.
Brittany Maguire
The Drake Hotel
“Drink quality tequila, sip slowly, take dancing breaks and
enjoy responsibly.”
Products
Coming
Soon
Have a great recipe you want to submit?
Shoot us an email at: cocktails@tequilatromba.com
Or visit: http://tequilatromba.com/the-tromba-bar/ to see updates
on recipes, new cocktail submissions and bartender videos.
Blanco
Boutiqueproduced
tequila, with
notes of
pineapple,
citrus and
baked agave.
Reposado
Aged 6 months
in once-used
Jack Daniel’s
barrels. Our
reposado
has notes of
chocolate,
almonds and
orange.
Añejo
Aged for 20
months in
once-used
Jack Daniel’s
barrels. Our
Anejo has notes
of chocolate,
caramel
with hint of
pineapple.
Tromba Blanco is available in the LCBO.
Please see www.lcbo.com for up-to-date store stock level.
Tromba Reposado and Anejo is available through consignment
order (case of 6) with Ponte (Lifford) Wine and Spirits:
enquiries@liffordwine.com
Just want to have a chat about Tequila?
Please shoot us an email anytime at:
infocanada@tequilatromba.com
or visit us www.tequilatromba.com
facebook.com/TequilaTromba
@tequilatromba
Let it rain...
Book design and photography by Brett Klyszejko
www.zejko.com
brett@zejko.com