October 12, 2010
Tequila mixology class offers drop-dead twists

By Debbie Arrington

A drop-dead bacon and egg cocktail? That could be an option during a special Dia de Los Muertos mixology class hosted by Tres Agaves Mexican Kitchen & Tequila Lounge in Roseville.

Ashley Miller, Tres Agaves' executive beverage director, will lead three sessions on Oct. 22, featuring Tequila Espolon. Each 90-minute hands-on class will explore the many options and unique ways that bartenders create new specialty drinks.

The class - which costs $25 to attend - also will feature a tasting of Tequila Espolon's collection.

Student mixologists will be encouraged to try combining unusual ingredients with tequila including bacon, eggs, fresh fruit, herbs and spices such as cinnamon, cloves and pepper.

Tequila Espolon is a product of Mexico's San Nicolas Distillery, based in Arandas, Jalisco. Introduced to the United States market in 2000, this brand recently got a makeover with new labeling featuring striking artwork inspired by Mexican folk tales and traditions such as Dia de Los Muertos (Day of the Dead).

The classes will be held at 5:30, 7 and 8:30 p.m., Friday, Oct. 22 at Tres Agaves, 1182 Roseville Parkway, Roseville. For reservations, call (916) 782-4455 or click on

Call The Bee's Debbie Arrington, (916) 321-1075.

On October 14, The Sacramento Bee will temporarily remove commenting from While we design the upgrade, we encourage you to tell us what you like and don't like about commenting on and other websites. We've heard from hundreds of you already and we're listening. Please continue to add your thoughts and questions here. We also encourage you to write Letters to the Editor on this and other topics.

Recommended Links

October 2013

Sun Mon Tue Wed Thu Fri Sat
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31    

Monthly Archives