Connecticut Distributors, Inc. (CDI), hosted a pairing dinner featuring Cantina Azul Tequila at Sayulita in Essex on July 8. Guests enjoyed a four-course meal prepared by the culinary team at Sayulita, with dishes like Oaxaca cheese-stuffed tetelas with charred corn, bitter green salad, jalapeño and pickled onion with green goddess dressing and grilled hanger steak with crispy beef tallow fingerling potatoes, charred spring onion, mezcal au poivre and pickled Fresno peppers. Brian Williams, Beverage Director, Sayulita and Co-owner, Cantina Azul Tequila, created craft cocktails for guests featuring Cantina Azul Tequila, such as the Gil-ty Pleasure: Cantina Azul Tequila, pamplemousse liqueur, lemon, honey and Juan Gil Red Blend Jumilla, and the Café cocktail, a blend of So. G Coffee-infused Cantina Azul Tequila, vanilla bean and cinnamon. Created by friends and Connecticut beverage and hospitality industry veterans William Driggs and Brian Williams, Cantina Azul Tequila is crafted from 100% pure agave from Jalisco, Mexico, using modern distillation practices. Its distinctive flavors of rich agave, black pepper and nutty undertones make it the perfect spirit for cocktails or for sipping.
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- Connecticut Distributors, Inc., hosted a pairing dinner featuring Cantina Azul Tequila at Sayulita in Essex on July 8.
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- Cantina Azul Blanco Tequila.
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- Brian Williams, Co-owner, Cantina Azul Tequila and Beverage Director, Sayulita, Essex and Sara Williams.
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- Grilled hanger steak with crispy beef tallow fingerling potatoes, charred spring onion, mezcal au poivre and pickled Fresno peppers with tortillas was served with the Gil-ty Pleasure cocktail: Cantina Azul Tequila, pamplemousse liqueur, lemon, honey and Juan Gil Red Blend Jumilla.
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- A toast with cocktails featuring Cantina Azul Tequila.
Photos courtesy of Connecticut Distributors, Inc.
