Events

COÇA PURA Tequila Shakes Up the Night

COÇA PURA Tequila Shakes Up the Night

This week COÇA PURA Tequila comes to shake things up in New York City. Their hosted event featured five craft cocktails utilizing COÇA PURA and parried with some delicious bites complementary to the cocktail. It was truly a fun night of celebration and toasts.

The cocktails included the Palomita with fresh lime, pink grapefruit and agave paired with the Poke Tostada, “Pear”adise Lost with pear nectar, grand mariner and cinnamon paired with the Veggie Spring Rolls, Moda Nova with cinnamon, chocolate and orange paired with Charcuterie & Cheese, Coça Picosa with habanero, lime and sea salt paired with Bang Bang Shrimp, and the Stay Up with Kahlua, espresso and vanilla paired with Raspberry & Fontina. Additional drinks including the Spiked Sangria and Chinela Shot served with an orange wedge and cinnamon.

Made from 100% Blue Weber Agave, COÇA PURA, meaning ‘the purest thing’ in English, is a 90-proof sipping tequila hailing from Jalisco, Mexico. The twice distilled, gluten-free, spirit is made by combining black agave seedlings, obsidian rich earth and a carefully curated process ensuring a pure product. A delicious blend of lowland and highland agave results in a delicate balance between sweet and floral and vegetal and herbal notes. 

Photos by : Jocko Graves/BFA

Events
@liztaylorworld

ElizaBeth Taylor is a journalist for Times Square Chronicles and is a frequent guest at film, fashion and art events throughout New York City and Los Angeles due to her stature as The Sensible Socialite.Passionate about people ElizaBeth spent many years working as a travel reporter and television producer after graduating with high honors from University of Southern California. The work has afforded her the opportunity to explore Europe, Russia, South America, Asia, Australia and the Middle East. It has greatly influenced the way in which ElizaBeth sees a story and has created a heightened awareness for the way people around the world live today.

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