The meter is ticking on Tequila prices, not unlike a New York Taxi.  The reasons are two-fold. Supply vs. demand, and a little agave destroying bug that is to that flora what the Hong Kong Flu is to you or me.  We all realize that things will reach equilibrium over the long-run, but for the moment, walking into a bar and ordering a Tequila-based spirit puts you into the category of ordering an X.O. Cognac.

All one desires is a little relief, which is why one orders a Margarita to begin with. There are alternatives though.  If straight and direct sums your approach to Tequila, opt for a shot of Spanish brandy or a dark rum.  Ominous and golden in hue, though not identical to finely wood-aged Tequila, this will warm your soul nicely.  In Mexico, though, it is rarer for most folk to drink Tequila straight.  It more likely is crafted into a resultant mix of fluid additives. The desired 'Tijuana Taxi' for most postal codes would be the Margarita, a perfect mix that is to Tequila as the dry Martini is to gin.  The orange-based component, be that Triple Sec, Cointreau, or Grand Marnier, acts in this chemistry not unlike vermouth in a stiff Martini. Its magic softens the resulting blow.

As this is indeed refined chemistry, what can be substituted for the Tequila to soften the financial impact?  Once again, we turn toward good dark rum or an affordable brandy. Both can be a tad sweeter than a gold Tequila.  Should that be a concern, meld in a few drops of gin or vodka, or cut back a degree on the orange-based component. Realize, though, that the additional sweetness can actually make the concoction a better food match with spicy, chile inspired food.

Neata-rita

2 ounces dark rum or Spanish brandy 1 ounce Cointreau 1/2 ounce fresh lime juice Shake with cracked ice. Strain into prepared cocktail glass (moisten rim of chilled cocktail glass with a lime and dip into Kosher salt). The household reality variation: Use more affordable Triple Sec instead of Cointreau, and that funny green bottle of lemon juice instead of fresh lime. Use a 7-11 'Big Gulp' cup (cleaned), topped with a coffee cup saucer to shake. Strain carefully with a pasta colander.

Mock-uila Sunrise

2 oz dark rum or Spanish brandy 4 oz orange juice 3/4 oz grenadine Stir tequila substitute and orange juice with ice and strain into a glass two-thirds full of ice cubes. Pour grenadine in slowly and allow it to settle to the bottom. Before drinking, salute the direction due east from which you stand.

Between the economy and Tequila prices, times are difficult.  Use one of the above substitutions and you, too, may be the Mondavi of agave.

Darryl Beeson travels the world looking for great wine values. In the past, he has been wine steward or cellar master for The Mansion on Turtle Creek, Voltaire, and The Adolphus Hotel. Not one for stuffiness or secret handshakes relative to wine, this Texan might now be described as a "ki-yi-yippee sommelier, sommelier." Beeson reports on wine, spirits, food and travel for numerous publications.