welcome friends welcome back to the kitchen welcome back to cocktails after dark today
we're going to step outside of the time frame that we have been working in this this cocktail book
is in spanish published in mexico in 1961 and i'm stepping this far forward because it's
very difficult to find tequila cocktails until you get into really the mid-1960s
in english cocktail books and this cocktail book has probably a dozen tequila cocktails in it
and surprisingly they're almost all the same in terms of their composition it's tequila
vermouth and grenadine or tequila grenadine and lemon or tequila vermouth and lemon or
some variation of those of those ingredients and i chose a recipe today that is sort of
um the average of all of the ones that are in this book and it's called the cocktail
zappapon and so we're going to start out by putting some ice in the glass
this is a cocktail that appears to be built in the glass
how about that now first ingredient splash of grenadine
i'm gonna call that a splash
and grenadine is super easy to make this is our homemade grenadine we've got a video for that on
our channel next it asks for cinzano vermouth and i have a bottle of cinzano vermouth but it's not
open i've got a bottle of dolin vermouth that is open so i'm going to use the dolin because
vermouth is one of those things that as soon as you open it you start a countdown clock
and you've only got really three to four months to use it um before it
it doesn't go bad it doesn't start to taste awful but it just starts to taste dull and eventually
it does taste awful so it's one of those things you have to use up quickly and i've got a whole
collection of vermouth over here at the side because julie and i are working on something
bigger for vermouth so i want to hang on to that i'm going to use the dolin i think it should be
a reasonable facsimile of what's in that bottle although the ingredient list is
almost completely different and so the same amount of vermouth in each cup
now this is 1961 it doesn't say what kind of tequila to use but i'm going to assume that really
what they meant was 100 blue agave tequila and and it's just clear so i'm going to use that for one
and this is definitely a brand that would have been available then um the jose cuervo
for the second cocktail
i'm going to use an anejo tequila no this is a reposado tequila which means that it's rested
and it's got some barrel aging not something that you would have found in 1961 not something
you would have found in 1961 at all so i'm supposed to stir it until it's frosty
okay and we finish with a maraschino cherry
cherry in that one hey glen hey friends are you eating the maraschino cherry sugary goodness
yes that's all mine okay so only a bit of a mess on the counter top we have from 1961
and this is an interesting this is an interesting book because it's it's pulp like it's it would
have been on a rack in a pharmacy in the pulp fiction section kind of thing like this
it really is an inexpensive kind of throwaway book it's not meant to be anything that you
cherished it's a dime store pulp book so this is a book for every
it's the cocktails for everybody it's cocktails for everyone yeah i mean it's
no no the the barrier for entry for this one was was pretty low cocktail zapopan okay
although i don't know in 1961
was one peso a lot of money in 1961
oh i'd have to do some research i have no clue let us know down in the in the comments below
was one peso expensive in 1961 okay so two cocktails same cocktail uh
jose cuervo and this is the casamigos reposado okay i'm expecting them to taste different
smells really good it does
okay
it's got a bit of a quirky an odd flavor to it like it's lovely this one's got a
completely different nose oh yeah no that one definitely has a better nose on it
okay so this one it is the casamigos it is the reposado as soon as i brought
it up i got vanilla notes and caramel and smooth that i want to taste that one again
yeah that fuller there's more flavors more flavors it's complex it's rich um i really like that
but i said it was odd because i can't define it like i can't define the flavor of it it is
it's got the kind of that rich flavor yeah it's got a bit of sweet like it's a very well balanced
yes so yes so i'm getting caramel vanilla a nice sweetness but not overly sweet not cleanly sweet
but balanced sweet this one's got a bit of a sharper tone and i i am getting a bit of a smoky
flavor not a lot of smoky flavor but a little bit of a smoky flavor and a smoky nose and sometimes
really harsh because this is a pretty decent drink like i'm not let's let's not kid ourselves you
served me this i'm pretty happy if i said so i'm i'm taking from this that if i sat down at a bar
and said i want tequila red vermouth and grenadine and toss the cherry in at the end
it would work out it would work out no matter
what the combination was i think in this in this case i think this would work out for me
and there's a huge variation in vermouth's um an absolute enormous variation in vermouth
yes and if i just look at the just the where's the lid to this so i don't spill it
the ingredients on this one and they're different between the two so it starts out with wine because
wine is the base ingredient yep for this one then goes sugar this one goes alcohol then alcohol
and sugar then water her aromatic herbs color caramel and flavors so this this is probably
i don't want to say a better vermouth but a it's a different version it's a different
ferment it's got a different flavor to it this will be a sweeter vermouth even though they're
both sweet vermouths what i've learned is that the dry a dry vermouth can taste sweeter than a
sweet ferment in the end it doesn't matter this cocktail is what we came here to drink today and
that's really good i think i would drink this i got on the winning side though i think um i think
my next trip to mexico this is what i'm gonna try thanks for stopping by see you again soon
you