The Boulder Passport: Mateo

Mateo is a restaurant that’s around the corner from my home, yet I hadn’t been in years. Why not? I don’t have a really good answer for that question. All that matters now is the Boulder Passport being responsible for getting my butt in a bar stool on a busy Friday night and getting reacquainted with the place.

I met my fellow foodie friend Laura for a couple drinks and a couple stamps.

Mateo’s Passport Cocktail has changed. The Passport says you’ll get two for one “First Sign” tails, but they’re apparently spring flavors that are now out of season. The bartender whipped me up this tequila cocktail and I had no complaints!

Chipotle Tequila

I am finding a lot of inspiration in cocktails lately. What does that mean? It doesn’t necessarily mean I’m guzzling down cocktail after cocktail while sorting through the mess that is sometimes called life. It means that I’m inspired to try new things, re-create some classics, and explore……. wait for it…… the flavor profiles of different spirits.

I can’t seem to escape the words “flavor profiles” as they are so frequently (and sometimes eloquently) spit out of the mouths of every chef, food blogger, and beverage director I know. I’ve said this before, but for me, it all started with The Cocktail Element. I’ll never forget the first time it’s creator, Evan Faber from SALT the Bistro, explained to my food tour guests how he explored the flavor profiles of spirits (vodka, gin, rum, tequila, bourbon, and scotch) and matched them with flavors that go well with each spirit’s flavor profile. Pick your spirit, a flavor, and a classic cocktail style and you can mix and match and make yourself merry.

So, I’ve been inspired. I’m going to explore some of the flavor profiles from the latest Cocktail Element menu and create some infused spirits at home. Got nothing else to do, right?

My first Cocktail Element inspired creation is chipotle tequila. It’s super easy. Just go to Savory Spice Shop and buy some dried chipotle peppers and add one (or 2) to a bottle of reposado tequila. I chose reposado because it has some caramel notes that would pair well with spice. Also, it’s a lot easier if you pour the tequila into a wide-mouth ball jar to make your infusion, just so you know. Thought I’d mention that…

Let the pepper infuse for a day and then taste it. It might be done to your liking. If not, give it another day and taste again. I would warn you against going more than 3 days with chipotle peppers soaking in your tequila. You can always add more spice, but you can’t always take it away!

Cheers!

Tequila Grapefruit Collins