A tequila-hazed food-porn pictorial from last night's dinner at Colt & Gray

Until recently, Olmeca Altos, a 100 percent blue agave tequila from the Los Altos region of Jalisco, Mexico, had only been available outside of the United States, but in July of this year, the double-distilled agave juice was introduced stateside -- specifically in Chicago and Denver -- and last night,...

By Lori Midson

October 26, 2010

Audio By Carbonatix

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Until recently, Olmeca Altos, a 100 percent blue agave tequila from the Los Altos region of Jalisco, Mexico, had only been available outside of the United States, but in July of this year, the double-distilled agave juice was introduced stateside -- specifically in Chicago and Denver -- and last night, at Colt & Gray, the tequila flowed like the river Nile into the Mediterranean, thanks to the mad mixology magicianry of Colt & Gray cocktologist Kevin Burke.

Sean Kenyon, the Denver brand ambassador for Olmeca Altos, was on hand, too, and according to Natalie Sellers, who handles public relations for the company, it was Kenyon who originally suggested Colt & Gray as the ideal place to introduce Olmeca Altos to the Denver market. "Sean turned us on to Colt & Gray, and we were so impressed by their excellent cocktail program and the talents of Kevin Burke that we knew this was a place that we could trust to put together great cocktails and a great menu," says Sellers.

The cocktails were paired with a parade of beautifully composed dishes, all of which were captured in color. Flip the page to behold the food and tequila poison porn.

Amuse bouche: Lamb meatballs with lamb-scented potato foam The "Fresa" cocktail with Olmeca Altos Blanco, fresh strawberry and Martini & Rossi rosado Grilled prawn with corn puree, potato gaufrettes and roasted corn and orange "salsa"

Roasted red pepper and lentil soup "El Kennedy" cocktail with Olmeca Altos Blanco, Dolin dry vermouth, Prunier liqueur l'orange and Amaro Abano Squid ink linguine with fresh clams in a bacon-scented broth "Fumo-Mexicano" cocktail with Olmeca Altos Reposado, mezcal, lime and Aperol

Oude tart sorbet Grilled beef tenderloin with crispy duck-fat potatoes, carrot puree, micro onion greens and a chanterelle mushroom hollandaise "The Lost Dutchman" cocktail with Olmeca Altos Reposado, Genever, Punt e Mes and yellow chartreuse Chocolate bread pudding with spiced cinnamon ice cream

Lori Midson

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