A Taste of History: The Epic 1937 Sombrero Tequila Cocktail! Cocktails After Dark
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- เผยแพร่เมื่อ 14 ก.พ. 2023
- A Taste of History: The Epic 1937 Sombrero Tequila Cocktail! Cocktails After Dark
Everything you think you know about Tequila... is probably a marketing lie thought up by the people who want to sell you on the romance of 100% blue agave spirits, the purity and tradition of its manufacture. Never mind that 100% blue agave tequila didn't exist when I was born, and the traditional agave spirits makers admit that blue agave actually makes the worst Vino Mezcal de Tequila. To that end we're doing a 1937 'tequila' cocktail from one of our classic cocktail books - that actually would have been made with any 'Vino Mezcal de (name of town where it was made)' and not 100% blue agave Tequila... since blue agave tequila didn't exist in 1937.
Sombrero Tequila Cocktail
1/4 Italian Vermouth.
1/4 French Vermouth.
1/2 Tequila.
Squeeze Lemon Peel on top.
Shake
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1) Glad to know I'm not the only one who takes his glasses off to read. 2) I've started skipping to the end to watch the post-roll content first. You could almost edit a separate video every few weeks of just the post-roll. I like the sorta off-script bits the most! :D Thanks for sharing with us!
Glen takes one for the team! Good man! I love tequila but have never really explored mezcal. Maybe this is my introduction to the journey? Thx for posting.
I absolutely love the knowledge you bring to your videos.
Just added those two books to my To Read list, which is probably tall enough to rival a two story house.
I'm amazed how varied the flavors are! Goes to show! Intriguing, as always!
Love the post credit info, especially the tacobellification from the book.
You guys are great. Thanks for the videos. I love Julie's hearty laugh. It always makes me chuckle.
I've never been a big vermouth fan.. for a dry martini, wave a hand over the bottle and fan the essence of it into the glass and I'm good.
Many years ago, I had a honeydew margarita.. best tequila beverage I've ever had.. they used fresh melon.
I’m so glad that you are back to the real cocktails!!!! 🎉🎉🎉
Thanks Glen! The Glen and Friends Tour introduced us to so many wonderful Mezcals in Oaxaca, with their wild variance in flavors. We've had fun doing tastings with family and friends, but we need to try mixing them into cocktails more; thanks for giving us a jumping-off point with the Sombrero!
I love how civilized you two are.😊
Julie has some perfect timing showing up just after the drinks are made.
I'm a big fan of Mezcal. I've swapped it in for tequila in a number of cocktails and it makes all of them better. This kind of amuses me, as I am not overly fond of smoky scotch or cheese, but the vegetal quality of Mezcal means it doesn't linger too long, which I think is the difference. I've tried to do my research before buying, given sustainability issues, but there is a lot to digest. I've got to get that book. My current bottle is also the Montelobos.
For anyone wanting to ease into Mezcal, I'd recommend trying the Mezcal Fix. Very Margarita adjacent.
Glen, your videos seem to becoming the MCU of TH-cam cooking videos with your post credit scenes...lol.
Preordered the agave book. 👍🏻
Same! For a friend who is a Tequila lover.
Cheers!! I must find this 😎
I love you guys!
Cheers!
Glen, you're a good man for giving her back that drink that you knew she liked right after you tasted it.
I’m trying this tonight! With a Mezcal. Am I the only one that says hi Jules, when she walks in and says hello friends. So one of my favorite cocktails of late is the perfect martini and this appears to be the tequila or Mezcal version of that.
Perfect Manhattan with Tequila.
Just wondering if we’ll see a ChatGPT cocktails video on the channel. I’d love to see what kind of prompts Glen and Jules come up with.
Mezcal for the algorithm
check out "Mustard: A Spicy History' on the History Channel. Canada, eh, produces most of the worlds mustard seed and 80% of the seeds used in Dijon France!!!! How about a show on mustards from Canada?
oooooh -- much good in this post! (I lament what has become of the History Channel, but this sounds worthy.)
That rant at the end. I would say the same thing about American beer, MillerBudCoors. No soul. All marketing.
I like smoky mezcals - but I learned when we visited Oaxaca that good mezcals don´t have a smoky taste.
Please do one on difference vermouth
seems like it ought to be a stirred cocktail
Today this would definitely be held up as a stirred cocktail; but farther back in time a lot of stirred cocktails were shaken and vice-versa. I find that there is a lot less dogma around preparation in the pre-WW2 books, with personal preference around taste and dilution taking priority over doctrine.
Of Course Glen has the juice to put his hands on the book gally....
What, no Silver or Gold Patron, lol. Never drank any other in my 34 yrs of legal drinking, lol.
Going to try your recipe for sure...if I can get both vermouths in my rural Southwestern Ontario small town. I'm doubting it.
The LCBO website lists all kinds of different vermouths. I bet if you asked at your local outlet, (even if it's a tiny one) they'll order it in for you.
hey! The corn palace is only 20 minutes from me!
Not my tipple,but I give thems a thumbs up for your youtube algorithms?from a bitter drinking BIGMICK IN THE UK 🇬🇧 without snow
Looks like a halfway there Manhattan type cocktail.
Hooold up - a sombrero is made with Allan's Coffee Brandy, as any mainer can tell you.
Do you put your alcohol in the freezer or no? I always do to make the drink colder but it seems some people like to display the bottles. But does it really make any difference?
So, from my understanding (and I could very well be wrong) is that cold tends to dull the perceived flavor while warmth can strengthenthe perceived flavor. So, something served at room temperature can taste very different than the same thing served cold or hot. And this doesn't take into account the potential changes from adding ice and the resultant dilution in addition to the temperature impact. Also, some alcohols are designed to be served at a specific temperature range to get a characteristic flavor profile.
Side note vermouth style in French is either rouge (red) or blanc (white) not sweet or dry like in English
Yes - but they follow the same basic guidelines as all other Vermouths - rouge (red) is sweet, and blanc (white) is dry.
We do seem to do too well in the US creating a monoculture in many aspects of life, that’s for sure.
Hmmm...... Tequila bad now? Maybe try with something different but similar, Desert Door Sotol?
Often categorized as a mezcal, it is not made from agave. (I don't work for Desert Door, I just like being a little different)
never said tequila was bad - no idea how you came to that conclusion - but I do feel that it's important that consumers understand how to cut through the marketing / advertising B.S. to see what they are really being sold. Tequila as it's sold today isn't a traditional Mexican spirit like the marketing wants you to believe, but rather an invention of the mid-1960s driven by cutting production costs.
True, you never said tequila was bad but the reactions to the tequila vs agave cocktail and the quote read from the book didn't exactly sound good. Not surviving "tacobellification" and analogous to Velveeta rated among artisanal cheese could be perceived as bad, at least bad compared to what it was.
I love mescal. I prefer it way more than tequila.
That's like saying you love brandy and prefer it over cognac. Tequila is a mezcal.
Turning artisanal cheeses into nothing but Velveeta "cheese food" is the most poignant description of monoculture I've heard. It really is making the world a more boring place.
How did these people drink this kind of mixed swill? Gross.