welcome friends welcome back to the
kitchen welcome back to cocktails after
dark today we're going to do another
cocktail out of this 1951 cocktail book
called ted saucier's bottoms up
we've done cocktails from it before
it is a very pivotal um
book
in the realm of cocktail making it is
sort of it
it is the beginning of a shift in the
types of cocktails that people make
um
and i can't really show you much of
what's in this book because there are
some very sort of saucy drawings in fact
the drawing right beside the recipe
we're doing today i'll have to cover
otherwise will be demonetized by youtube
now ted saucier was a real man about
town he worked in advertising he worked
in marketing
he spent a lot of time in the hotel
business
marketing and advertising hotels
traveled the world
knew lots of people and compiled recipes
from everywhere and the recipe we're
going to do today is called the broadway
thirst it's by harry craddick and we've
done a bunch of recipes from harry
kratic cocktail books in the past
but i've never come across this one in
any of harry's books and this is while
he was working at the american bar at
the dorchester in london
it is a tequila cocktail a tequila
cocktail from 1951 so we are going to
use a typical
1951 tequila and this is um this is
cuervo
and i know for a lot of people cuervo
has a
fairly bad reputation
they've had the cuervo mixto
tequilas this is a 100 blue agave
very typical of what would have been
around in 1951 so we're going to start
out with that tequila
in this shaker
one of the things i've learned about
tequila along the way is that
barrel aged tequilas
didn't appear until 1974. prior to 1974
no one marketed widely
a tequila that was barrel aged
that's not to say that they probably
didn't happen
but they weren't available outside of
unless you knew the person who was
distilling them so 1974 is sort of a
breaking point in tequila and we're
going to use a barrel-aged tequila in
this other cocktail just to see how the
flavor changes
by putting it into a barrel and so we'll
use this one
in the second cocktail
now we need
orange juice
and lemon juice
and
simple syrup
now i was as surprised as you that 1974
was the date of the first
barrel-aged tequila being marketed
obviously it might have happened before
then
possibly could have happened before then
but nobody brought one to market no one
put it in a bottle and said this has
been barrel aged and sold it out in the
open marketplace
um and i had just assumed that you know
tequila would have been put in a barrel
from the very beginning just like
everything else
just like whiskey just like bourbon
just like rum all of those alcohols were
made and then stored in barrels for
transportation or stored in barrels for
flavor enhancement
tequila was always meant
to be drunk straight off the still
not to be aged and not to have
other flavors influencing the agave
and
double strain
hey girls hey glenn hey friends
what do we have today oh i see we have a
tequila mix we have the broadway thirst
um from a 1951 cocktail book okay
and
they perhaps the event in new york
maybe so 1951 is is is
relatively early
on in
tequila cocktails in cocktail books okay
there aren't a whole lot in this in this
time period
so i've done it two ways using two
different tequilas using uh
the cuervo this is the cuervo okay and
this one is the
dragons casa dragons
okay so let's see
what you think
i felt too bad yeah that's pretty good
okay so
that's got a nice flavor to it so this
is an anejo tequila so it's been in a
barrel this is
no barrel aging
oh not the same at all
no not the same at all i prefer this one
i think this one has a fuller flavor to
it yes but
okay i would agree i like that one more
because it has a is the flavor's a
little more challenging it's a little
more round it's it's
but it's kind of like
liking something more doesn't
necessarily mean this one is
uh not that one is amazing cocktail
i still like that cocktail someone put
that down in front of me i probably said
this before
i would enjoy it
i could see very very refreshing yeah i
could see myself drinking that out of a
plastic cup
somewhere oh someone in like a beach
somewhere
somewhere where they said that tropical
it's you know you could probably i
wonder if it would go with pineapple
juice too a little pizza juice instead
of instead of a double citrus
that is a plastic cup cocktail
and that's it that's that transition in
1951 right he's starting to get fruit
juices and
this is a little more refined this is a
nickenora cocktail
but you know give me a book give me a
beach give me a lounge chair give me a
plastic cup with this and i'm happy
there you go so um i think this is
pretty good i think this is a pretty
good cocktail and
a lot of what we think about tequila
as someone who has worked in advertising
a lot of what we think about
about tequila is driven by a marketing
story yeah and i've said this before
it's driven by a marketing story
the companies that make tequila want you
to believe a certain thing
and they're not going to lie about it
but they're going to you know build a
story that makes you think something
that they may not come right out and say
but you've started to think it
so explore tequila
but get rid of the brand messaging and
find something that you like the flavor
of
i think that's important for any for
anything in life
find what you like
there you go thanks for stopping by see
you again soon
maybe when we're in oaxaca we should
make these
are you coming on the glenn and friends
trip to mexico
maybe we should have a broadway thirst
one and yet there's probably so many
things we could have oh there's probably
yes
this could be one thanks for stopping by
see you again soon