Baking With Agave

Tequila might not be the first option you’d consider for adding kick to a dessert recipe, but its signature agave notes bring plenty to the party. Blancos work particularly well with desserts that showcase citrus. Think bright, sharp flavors—like those in a Margarita—for desserts that feature orange, lemon, or lime, letting the subtle notes of a blanco come through.

Melody Medina, chef at cocktail bar Hunt & Alpine Club in Portland, Oregon, says to steer clear of blancos with strong savory notes, as their drying finish can clash too much with honeyed notes in a dessert. Aged tequilas— añejos and extra añejos—exude concentrated vanilla, caramel, and oak, and fit best in richer desserts with chocolate, caramel, coffee, or spice.

Much like selecting a tequila for sipping, quality should be considered. Once you’ve chosen your bottle, it’s time to get in the kitchen. While tequila can be added directly to the batter for high-temperature baking, Medina stresses that its ideal use is as a finishing ingredient (unheated and added at the end). Or, you could pour a few tablespoons into prepared buttercream. She says an añejo works well to cut through the sweetened butter base. Another option: Add tequila to a caramel glaze as it finishes cooking; it’s perfect for pouring over ice cream or a spice cake.

Incorporating the spirit into a soak—a sugary liquid mixture poured over a baked cake—is an easy way to add subtle tequila flavor. Just mix one part tequila to two parts simple syrup, then brush it liberally over a baked and cooled cake (or cake layers) before glazing or frosting. A soak also adds moisture and a wonderful aroma. Medina uses either reposado tequila or mezcal in a milk soak, for a raspberry twist to the Mexican dessert tres leches. Lean into Mexican ingredients when you can, she says, as the common adage “what grows together goes together” definitely applies here.

This easy cookie recipe takes influence from the classic, refreshing Mexican Paloma cocktail. Like that simple combination of tequila, lime juice, and grapefruit soda, this recipe showcases the zingy nature of a few ingredients that pack a punch, thanks to a zesty grapefruit-tequila glaze and an undercurrent of herbal spice. While the Paloma uses blanco, this glaze uses reposado to lend a hint of oak and vanilla that underpins the citrusy, floral, and fruity pink peppercorn for a richer, deeper flavor.

Pink Peppercorn Paloma Shortbread Cookies

Recipe by Aubrey Thompson

Makes 24 cookies

• 4 Tbsp. grapefruit zest, divided
• 1 cup sugar
• 1¾ cups unsalted butter, room temperature
• 1 Tbsp. reposado tequila
• 3 cups all-purpose flour
• ½ tsp. salt
• ½ cup lightly crushed pink peppercorns, divided

Preheat oven to 325°F.

In a medium mixing bowl, rub 2 Tbsp. grapefruit zest into the sugar with your hands. This helps the citrus oil evenly permeate the sugar, making the cookies more fragrant.

Using a handheld or standing mixer with the paddle attachment, beat butter and grapefruit zest-sugar mixture on medium-high speed until light and fluffy, about 5 minutes. Add tequila and mix until just combined.

Add flour, salt, and ¼ cup pink peppercorns. Mix on low until just combined. Roll into 2 logs about 7 inches long and 1½ inches thick. Refrigerate for at least 30 minutes.

Cut into ¼-inch coins. Place on a parchment-lined baking sheet and bake for 13-16 minutes until just golden on the sides. Remove and cool completely.

Glaze

• 3 cups confectioners sugar
• 2 Tbsp. grapefruit juice
• 1 Tbsp. lime zest
• ¼ cup reposado tequila
• ¾ tsp. salt

Whisk all ingredients until smooth. Dip the top of each cookie into the glaze, flip it over, and place on a wire rack. Sprinkle remaining grapefruit zest and pink peppercorns on top, if using. Allow the glaze to set before serving, about 10 minutes. Cookies will keep for 3-5 days in an airtight container.