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Pump Up the Passion With the Aphrodisiac Powers of Agavero Tequila

Damiana-Infused Potion Sparks Passionate Valentine's Day at Home

 

New York, NY (January 27, 2009) PRNewswire -- What's your passion potential? If you are part of the forty percent of Americans that rate the passion in their relationship as PG-13 or less, by movie standards, there is some room for improvement. The good news is that in a survey conducted by Agavero tequila, Americans cited Valentine's Day and anniversaries as the most romantic nights of the year. Seize this Valentine's Day to elevate your relationship's passion quotient, courtesy of aphrodisiac-infused Agavero. Agavero is the ultra smooth 100 percent blue agave tequila hand-blended with Damiana -- the legendary flower known for centuries as a potent aphrodisiac.

With 35 percent of Americans citing a romantic candlelight dinner-for-two as the best way to "get in the mood," take a hint and turn up the heat in your kitchen this February 14th. Set the scene for a steamy evening with a full meal featuring passion-inducing Agavero. For generations, the mystical powers of the Damiana Flower, the legendary aphrodisiac and Agavero's key ingredient, have stirred the passions inside the souls of many couples.

"Cooking together is a very sensuous experience, and cooking with aphrodisiacs can bring your evening to a whole new level," said Diane Brown, Agavero spokesperson and author of The Seduction Cookbook. "A smooth and flavorful tequila like Agavero not only generates a flavor burst in food but can spark chemistry and passion throughout the meal."

Brown recommends starting the evening off with a tantalizing Agavero- infused meal, then light the candles and cue the Barry White. Finish the meal fireside with a delicious Agavero cocktail. Agavero is best enjoyed neat, sipped slowly to enjoy the smooth flavor, as well as in tempting drink recipes, such as the Lover's Margarita or Passion Potion. These and other cocktail recipes are available on Agavero.com.

If your heart is set on a night on the town, try a passion-provoking Agavero cocktail, available at many upscale restaurants and bars, nationwide.

For more Agavero meal recipes, full Agavero Passion Survey results or if you'd like to put your relationship to the test and take the Agavero Passion Quiz, visit Agavero.com.

    Brown Butter Seared Scallops with Agavero Mango Chutney

For Agavero mango chutney:
2 unripe mangoes (about 3 pounds total)
1/2 cup cider vinegar
1/2 cup Agavero tequila
1 teaspoon salt
1-inch piece fresh gingerroot, peeled
1 fresh Serrano chile
5 garlic cloves
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
3-inch piece cinnamon stick
2 star anise
2 tablespoons corn or safflower oil
Juice of one lemon

For brown butter seared scallops:
12 large sea scallops
Kosher salt and freshly ground pepper
1 tablespoon olive oil
2 tablespoons butter

For chutney: Peel mangoes and cut into 1/2-inch cubes. In a small bowl toss mangoes with vinegar, Agavero tequila and salt.

Make seasoning paste: Cut gingerroot into 4 pieces. (In the bowl of a food processor, add gingerroot, chile, and remaining seasoning paste ingredients, and puree to a paste. (For a milder chutney, wearing rubber gloves, remove seeds and veins from Serrano chile.)

Heat a 4-quart heavy saucepan over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and star anise and cool chutney completely. Chutney keeps, covered and chilled, about 1 month.

For scallops: Pat scallops dry with paper towels, then season the scallops with salt and pepper. In a large skillet, heat the oil until just smoking. Add the scallops and cook over high heat for 30 seconds. Reduce the heat to moderate and cook until golden on the bottom, about 2 minutes. Turn the scallops and add the butter, allowing it to bubble and brown. Cook, spooning the butter on the scallops, until white throughout, about 3 minutes. Serve scallops with Agavero mango chutney.

About the Survey

Agavero's survey was by IPSOS Public Affairs, a global, survey-based research company owned and managed by research professionals. For the survey, a national sample of 2,263 adults aged 25 and older from Ipsos' U.S. online panel were interviewed online from July 17-21, 2008. Quota sampling and weighting were employed to balance demographics and ensure that the sample's composition reflects that of the actual U.S. adult population according to Census data and to provide results that are intended to approximate a probability sample. An unweighted probability sample of 2,263 respondents, with a 100% response rate, would have an estimated margin of error of +/-2.1 percentage points, 19 times out of 20. Full survey results are available at Agavero.com.

About Agavero

Agavero begins with a blend of select 100 % blue agave anejo and reposado tequilas, each aged separately in charred, white oak casks. The anejo tequila is aged up to eighteen months and the reposado tequila is rested for nearly a year. Then, the secret ingredient, the essence of natural Damiana, a flower native to the high altitudes of Mexico and known as an aphrodisiac, is hand blended to the tequila blend, creating a soothing combination of aromas transcended by a smooth, rich and flavorful character. This secret recipe dates back to 1857, when it was created by Lazaro Gallardo, founder of Los Camichines Distillery in Jalisco, Mexico. It has been passed down through generations and is still hand crafted today according to the meticulous production methods created by Master Gallardo. The fusion of the masculinity of agave and the seductive feminine power of Damiana creates a magical passionate experience unique to Agavero. One sip and your sure to discover the passion that is Agavero.

About Crillon Importers

Agavero is imported and marketed in the U.S. by Crillon Importers, founded by legendary spirits marketer Michel Roux and located in Paramus, New Jersey. In addition to Agavero, the company imports a variety of high end spirit brands including Magellan Gin, Absente, Absinthe Refined, Grande Absente, Absinthe Originale and Rhum Barbancourt.

Contact:
Kasey Salt of Zeno Group, +1-312-755-5462, Kasey.Salt@zenogroup.com, for Agavero