Tequila drinks with Molly

Hello everybody. When just a couple seconds for people to show up here on Friday afternoon. Happy Friday, it is the first of May. Mayday. My guess tells me something with the May Day protests in Seattle may be a little different this year, but everybody will be wearing bandanas, so I guess everyone will fit right in, which is a good thing. Yeah, probably not so many, you know, smashing of things and weird cop stuff.

So that's all good. Today I'm taking a break because we're going with tequila today, and I'm not a tequila person. My wife Molly, on the other hand, is a tequila connoisseur, and she is going to be making you a drink today, which I tried this week, it's actually super yummy, I like it. She's gonna be making you there, I'm back, and if we have more time, so gonna make the Chimayo possibly

a margarita, and if we even have some more time we may make a tequila old fashioned. So let's have fun. I just have one thing to say about this whole thing, the family shelters together, drinks together, and so I will introduce my wife Molly, most of you know her, she's way better at this stuff than I am, so make something yummy. That's not fair, Steve, you're professional, but thank you. Welcome, hi.

Thanks, Steve, for this opportunity for me to put on mascara, put on my new shoes with my nose, no show socks, which I know you're all benefiting from, and share my thanks for the opportunity to share my love of tequila. I know tequila is one of those things that people get afraid of, they either have a really good experience with tequila, or they have really bad experiences with tequila. I hope that I can introduce you to some of the great differences of tequila, like Steve shared with you about bourbons and even gins, how they all have their different flavors and their different distinctions. Tequila is similar to that, and much like wine in Italy, tequila is

regulated by the government in Mexico, so it's really very equal to our connoisseurs of wine out there. So this is worth a shot, worth a try, and to introduce you to the different types of tequila, because when you're shopping for tequila, there's all these different kinds, there's the Silvers, which is usually your go-to, Jose Cuervo, Then there's the gold, there's the reposado, and there's añejo, so I wanted to tell you a little bit, oh, and then there's mezcal, it's a whole different story, but I wanted to tell you about the three, the four different kinds.

I'm silver is white, you can see through it, but don't think of it as cheapest because it's not necessarily cheapest, and it typically could be bitey, but it could be really smooth, it all depends on the, it takes up the characteristics from the soil that it's grown in. I'm supposed to tell you about where the plant comes or where it comes from, but we'll do that at the end. It's silver has a very distinctive tequila taste that we're familiar with.

Then there's a gold, Jose Cuervo gold, right, we all grew up on that, and that one's young, it's smoother, but it's not aged, so don't think it's aged. It's very similar to the, to the silvers, they can't, they get, they get distilled, that go right in the bottle, that goes directly in the shelf. Gold is called gold because of its color, and sometimes it has that caramel color, and the caramel colors sometimes comes from the processing, the the ingredient that went into it, or a color, so they put an artificial color in There, ress passado is one of my favorite.

that means it's rested. It's rested from be after distill, distilling, it's rested from 2 months up to a year, times it's put in an oak, escape, we have a squeaky floor, many times it's put into oak barrels for distilling, and that gives it, lends itself just some different flavors, profiles that are really nice. The one I'm just going to tell you, or that I'm going to share with you today, is now my new, my new favorite, and it doesn't kill the pocketbook, and the color is often changed, it gets to the gold color, and that's often because of the aging process more than anything Being added to it, and yay ho a, and ej oh.

don't forget that, and añejo, those are aged tequila's that they've been aged over a year, those are my favorite, those are the ultimates, those are the sipping tequila's, the ones that you put in your glass with a big old, you know, those around, make, um, ice blocks, the little big ice blocks, you put those in with a squeeze of orange, and you just sip on that, that is it, excellent. So there's what many different kinds of tequila, and there I said that they're regulated by Mexican government, and they're all tequila is regulated and grown only in the territory of Jalisco in Mexico.

Anything else, a mezcal tequila with the worm, can you go see that warm in there, Lou, the mezcal tequila that is not actually a tequila, that is actually something that is grown outside of the Jalisco territories, yeah, it's called mezcal, I think it's the devil, Steve thinks it's the devil, and apparently this worm that's in there, just a little history about the worm, which, by the way, I've never eaten nor will I ever eat it, has it comes from the one of the pests

that grows in the Blue Agave, the blue agave is where the pena, the pina, pina, pina, the pina, and is what is used to the fruit of the blue agave is opinion, and that is used to distill to build us this beautiful tequila, and those piñas grow up to a hundred pounds, they're not harvested until there are a hundred pounds or more, and they kind of look like when they're done being baked, before they're distilled, they kind of look like a sweet potato with lots of sweet syrupy stuff on top of them, and unlike, I thought I always thought that a blue agave was a cactus or similar to a buddy call when you're gonna burn, mm-hmm, aloe plant.

Instead of the aloe plant, it's more of a lily, it's considered a lily, so I consider, as I compared to Kela to wine, I actually consider tequila and the blue agave plant to be more advanced and more labor-intensive to be grown to maturity in order to get this beautiful liquid, versus a grape plant, it only takes, you know, it produces every year, so I don't know. Choose your, choose whichever one you

want to grow, but I want you to think of tequila as a great opportunity for you to explore different cocktails, just like Steve is done with gin and bourbon, he's not gonna do vodka probably, but I want you to consider tequila as not just for margarita, or not just a shot, or not just a pot, a popper, and if any of you remember, you see, I'd like to remember tlaquepaque days when they did the poppers, they probably did that with a steel silver tequila, so I had a dear friend give me this book long time ago, margarita cookbook, and it actually is a cookbook, it has, you can use margarita for marinades, you can might use margarita for seasonings in, in baking, like a pound cake, you can use it as in like a salsa or a barbecue sauce, whatever that is, whatever you might want to use that to flavor with, get creative with tequila just like you would bourbon or wine.

I found it interesting jokela recipe in here because I wanted to be creative, I didn't want to just do the margarita, and It's the cameo cocktail, and it's kind of crazy because it has apple juice in it, who would have thought. So using your skills that Steve's already taught you, because, you know, I watched these often and I learned myself on how to do all these things, we're gonna put together on this cocktail, it's kind of a little sweet, it's kind of a little sour, but it makes a really nice blend, and I think you could get creative, and there's there's other ways that you could maybe spice this up a little bit with some more reds, or mix it, pair it with some red chili season dishes, because it gives you that more refreshing, cleaning the palate. Alright, so let's get started with your cocktail. First of all, you're gonna

use this shaker thing, just like you've done in the past, we're gonna put some ice, ice cubes, my new favorite tequila, Mocambo. Now historically my favorite tequila has been Don Julio 1942, reposado, it's Indian yaho, and it runs about $170 a bottle, so you might imagine that I enjoy it sparingly. My next one is

Clase Azul, which is this beautiful blue bottle that I own, I found first in Mexico, and again it is beautiful, how much did that cost, honey? About a hundred ninety five dollars or so, and in Mexico, I think it was first shot, they called it a heaven, when I, when I asked for a pore of that, they called it heaven. Well, now I'm introducing you to this one, Mi Campo, and I do, I did see that was possibly available with Total Wine, but we bought this online just on a whim, I love the picture, it's a blue agave plant wrapped around, like the the root of it is a heart, so I think it's like the heart of Mexico, I think that's Pretty cool, it's a rest passado, makes a gold.

It means it's rested, and it's rested in wine barrels, so it has a bit of a sweeter flavor to it, but this is my favorite, and it was $25. Oh my gosh, I mean, okay, so we're first going to take three ounces of tequila, I like this one, Steve hasn't used this one before, by the Way, I think mine's making a recipe for two drinks, but she's gonna drink the whole thing yourself because that's the way she is, but I already started, I had to just find the perfect margarita. Okay, so three, take three shots of tequila.

Next we're gonna do two ounces of cider. I always want to shake it up if a real cider, because it's got the residue on the bottom, that's a cider. A half an ounce of lemon juice, so I've already, fresh squeezed is always best, and I'm not even dribbling, then we brought back one of something Steve introduced before, Which is the black currant liqueur, which is really interesting. What did you find with this one, how did you, I think this was really interesting, I liked it when I had it, the things, otherwise it's super sweet, that's really sweet, but for some drinks you want the sweetness. Okay,

shaker to old fashioned glasses, so we'll see, trust me, she'll be drinking this whole thing by herself, because she'd be making two anyway for her, so it is alright. And there we go, look how pretty that is.

It should be served with a couple apple wedges, so you want to know that you have the apple flavor. I'm just gonna put mine in along the side there, anybody else trying with me. Mmm, is good Steve, there, there, Steven, now what do you think of that? Okay, okay, it's tequila. Okay, so since it's almost Cinco de Mayo, it's always about the margarita, right? Well a lot of people like that green stuff that comes in a plastic jug like this to make their margaritas with.

Mm-hmm, that is a cop-out one is too sweet too, it's artificial. Somebody's calling me and trying to censor me, I think Rachael Krum, why are you calling me? It is not my favorite way of having it, tequila, what is she trying to tell me? Yes, Rachael Creme, what would you like. Oh, 1/2 ounce of this, sorry, 1/2 ounce, thank you for correcting me. Thumbs up if you like the drink, how about that, thanks Francis. So the margarita I found is very, because I love tequila, I like to actually be able to taste the tequila.

Okay, he just slammed the drink, by the way, like he just drank that thing, the whole thing, that's pretty good, I don't even like tequila, he does like apple juice. The margarita that I'm going to make is a craft margarita, you might go to your local neighborhood bar and order up your nachos and ask for a craft margarita. It sounds so special and they charge like $14 for it, a craft margarita is not going to be blended, it's going to be, it's gonna be just over the rocks, it can't have salt to it, but I wanted to share with you just how to do that, so again, so again it's super, this is where

you can get creative and find your favorite margarita blend, I to performance more tart than sweet, the tartness, and really I think opens up or the tartness can be off-putting for some people, and if you want to make it more approachable or more clean friendly to your palate, you can add some orange, which everybody usually sees as triple sec, like Grand Marnier, and also

an actual orange, so I'm gonna go, I'm gonna give you the ingredients for my favorite margarita mix, oh yeah, margarita mix, I'm gonna use one and a half ounces of tequila, one and a half ounces of tequila, one ounce of fresh lime juice,

there's my fresh lime juice, fresh is always best, and a half ounce of my, I'm gonna go with Grand Marnier because I don't like the two triple sec that we have stocked currently in our bar, so a half an ounce, and for this I'm going to actually go a little bit shy of that. Grand Marnier is really rich and really sweet.

You can always sweeten something, you can't make it more sour without wrecking it. I did, I said one and a half ounces of tequila, one ounce of lime, and a half ounce of orange liqueur, orange juice squeezed, might Steve likes. Now the trick for a salted rim is to take your lime around the edge and then roll it, I margarita salt died, and then just roll it in your kosher salt around the top.

This is just for one, it's not too, and there you go, perfect margarita is so good, because I'm, he's at my bar, I feel like I should, like, see, look, he's at the bar, he's bellied up, I feel like I should know, yeah, I don't like, I think it's just too tart for him, that's why I love you, Maui, oh all right, so that's all I got.

I hope I've given you some ideas for your Cinco de Mayo dinner, which is coming up on Tuesday, and you can either have the perfect margarita or the khmer khmer, oh I'm I bet. So, thanks Steve, I even put cologne on for y'all, but thank you for letting me be part of this evening's, what do you call this anyway, drink, I bought him live with Steve at 5:00, didn't realize women could wear cologne, thought that was a dude thing, so I learned something tonight. If you're not into Kela, not Into tequila, that cameo is actually a

really good drink, I like it, I'm not a big margarita fan, not my thing, but Molly makes great tequila drinks, highly recommend you at least try that first one, cuz it's good, it really is, I know, so for those of you that maybe that's not your thing, there's tequila old fashioned, super user, make, remember you've already done it, except we're gonna put tequila in instead of bourbon, so two shots of tequila, about a half a shot of, or half a shot of simple syrup, I use that Demerara syrup, I really like it, some bitters, muddled orange cherry, a little bit of cherries, mix it up and it's great as well.

So, tequila drinks for today, awesome, thank you very much, my, for doing that for us, cuz she loves it and I do, don't know what we're gonna do next week, we'll figure that one out during the week. Tuesday, Wednesday we'll announce a drink, I'll post details, that may do that, Bespoke, the cool one with a float of red wine, a funny part about that is like I don't like red wine and this drink is actually pretty darn good, so we made you that, there's a whole crap ton of drinks we can choose from and we'll pick one or two, as you guys now kind of have the basics down, like my tonight, made a couple drinks, we may start doing that more regularly because you guys already kind of know what goes into the bar and how to make this stuff and you guys know about the ice, and the stirring and the muddling and all stuff, so we can kind of move this through this a little bit faster, so we may start making a couple drinks a week.

So if we do that I'll post ingredients for each drink, I'll try to pick drinks that have a lot of overlap, so maybe we'll do two gin drinks or two tequila drinks or two vodka drinks or bourbon drinks or whatever, right, so that some of the stuff at least overlaps, but with that, have a great Friday, have a great weekend. Have fun sheltering home, like I said, the family that shelters together drinks together, be safe, and I will drink with You guys in my, I probably will next

week, cheers guys.