A Night with La Pulga Tequila at Jorge's

On Thursday, July 23rd, we hosted our latest tequila dinner and were thrilled to have Fort Worth based La Pulga Spirits join us in Waco. We built the whole night around La Pulga: a guided tequila flight, three courses, and a handcrafted cocktail to match each one.

The room stayed full and loud all night, and by dessert people were still comparing notes on which pour they liked best.

Part of the night was getting to know La Pulga itself. Guests sampled the Blanco, Reposado, Añejo, Mezcal and Sotol side by side, tasting the differences that come from aging and process instead of just hearing about them. That led into a conversation about additives, since a lot of tequila on the market gets cut with glycerin or coloring to smooth out the taste or fake an aged look.

Dinner opened with an amuse bouche paired with a smoky, citrus-forward cocktail that set the tone right away. Each course after that leaned bolder, right up through a dessert course paired with a cold brew cocktail built on La Pulga Sotol, doing double duty as an after-dinner drink and dessert.

The food and drinks did their job, but the group made the night. People traded tastes across the table, compared notes on the flight, and stuck around well past dessert. Nights like this are exactly why we keep bringing tequila dinners back to Waco.

Thank you to everyone who joined us!

The Menu

Amuse Bouche — Lump crab and poblano tostada

Cocktail — La Brasita

1st Course — Mango Tango Salad

2nd Course — El Jefe Poblano

Cocktail — El Jefe Margarita

3rd Course — Sopapilla Sundae

Cocktail — Midnight in the Desert

La Brasita

La Pulga was kind enough to share the recipe for La Brasita, the cocktail that opened our night.

Here’s how to make it at home.
• 1 oz La Pulga Blanco
• 0.5 oz La Pulga Mezcal
• 0.5 oz Aperol
• 0.5 oz pineapple juice
• 0.5 oz passion fruit juice
• 0.5 oz fresh lime juice
• 0.25 oz agave syrup

Shake with ice and strain over fresh ice. Garnish with a lime wheel or dehydrated citrus