Home » BEER, WINE, AND SPIRITS » Behind the Bar with Gerard Collier of Tacos Tequila Whiskey

Behind the Bar with Gerard Collier of Tacos Tequila Whiskey

Denver's hottest bartenders deliver the season's most seductive sips

Once a lively food truck, dishing up Mexican street fare at festivals and street corners alike, Tacos Tequila Whiskey {3300 West 32nd Avenue, Denver; 1514 York Street, Denver} is truly a staple of Denver’s dining scene. Since it’s first brick and mortar outpost in City Park, the taqueria has truly flourished, expanding with an outpost in Highlands and another location soon to open in Arizona. But what goes best with these award-winning tacos? Tequila! With a full lineup of small-batch tequilas and salty sweet margaritas, at TTW you can eat, drink, and be merry. To satiate our cravings for both tacos and tequila, we made our way to the original City Park location and talked cocktails with bartender Gerard Collier. 

Gerard Tacos Tequila Whiskey_Brent Andeck Photography-26

Photo courtesy of Andeck Photography

DiningOut: What drew you to bartending as a career?

Gerard Collier: As far as my career goes, I’ve been in the food and beverage industry since I was 15, bartending since 20, and when I was 26 I decided to fully commit to the industry. I moved to Denver in 2011 and after I saw how fast the beverage scene was growing, I knew I wanted to immerse myself and learn from the best bartenders in town.

Cocktail creation:

C. Kattan

Inspiration behind the cocktail? 

The inspiration for this drink came from me eating Li Hing Mui Mangoes. Ling Hin Mui is a salty dried plum—it’s super popular in Hawaii where I grew up, we basically put it on anything and everything. I realized the flavor is not for everyone so I searched for an alternative flavor and landed on Hot Tamales. I also liked all the Mango skits from SNL … hence the name.

C. Kattan | Photo by Brent Andeck Photography

Recipe for C. Kattan

In a shaker filled with ice, combine 1 ounce Roca Patrón silver tequila, 3/4 ounce Patrón Citrónge mango, 2 ounces mango juice, and 1 ounce *Hot Tamale syrup. Shake and strain into a collins glass with ice.

*Hot Tamale syrup: Boil 1 quart of water. Add 1 quart of Hot Tamales and 1/2 cup sugar. Boil for 10 minutes while stirring occasionally. Use a fine strainer to strain out the Hot Tamales.

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