From shots to sips, tequila is a gentler spirit

on 16/09/10 at 8:33 pm


When the Copper Canyon restaurant opened in Atlantic Highlands in 1998, it boasted Southwest-style cooking and the largest selection of tequila around. The menu went over great, but the tequila was a tough sell.

“Back when we started, it was hard to get people to try tequila,” recalls chef/owner and tequila aficionado Mike Krikorian. “They remembered being all hung over back in college.”

Today the Copper Canyon stands as a symbol of just how far tequila has come in a decade. The restaurant’s tequila selection runs to 150 varieties — every one made from 100 percent blue agave. Blue agave is to tequila what single malt is to fine Scotch.

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