Tequila

Look for “100% agave” if you want a spirit made entirely from blue Weber agave sugars; other tequila can also contain sugars from different sources. Blanco is usually unaged, while reposado and añejo are aged in wooden barrels.

Shake 50 ml tequila, 25 ml fresh lime juice and 20 ml orange liqueur with ice. Strain into a glass, with a salt rim if you like.

Pour 50 ml tequila over ice, add fresh lime juice and top with grapefruit soda. A pinch of salt works well with the tart, bittersweet grapefruit.

Close the bottle firmly and keep it upright in a cool, dark cupboard, away from heat and sunlight. Refrigeration is not needed; a tight seal helps preserve its aroma.

Tequila is made from blue Weber agave and must come from designated regions of Mexico. Other agave spirits may use different agave species or be made elsewhere.

A small splash can add a bright, agave-like note to a lime marinade or a sauce for prawns. Add it while the pan is off the heat, then simmer the sauce briefly so the raw spirit aroma softens.

Blanco is bottled unaged or after only brief resting, so its agave character is prominent. Reposado and añejo spend longer ageing in barrels, which gives them a deeper colour and more wood and spice notes.