Skip to main content

Agave infused tequila



Sometimes, I guess, people think, that I am a mad man. No, really.

I guess this impression went through the head of Lito of the Dubai Garden Center, when I asked for agave leaves [blue agave, or Americana to be specific]. Lito, operation manager at the Garden Center, though was very nice and friendly and offered me that I pass by and get some.

Today I went to the plant store and met him, he is incredible nice - and I am looking forward to make so many other things, which have to do with plants and green.

When I left, I was the proud owner of a spiky blue agave.

First step taken, but what next.
I took off some leaves. I took first of all the not so nice parts - for my experiments, I don't need the whole plant [at least not at this time]. I cut very deep, that I got the thick and juicy end of the leaves.
Then I cut of the edges, which are full of "dangerous" spikes. They are really sharp, and you don't want to handle agave leaves, with the spikes intact.

I wanted to use especially the thick ends of the leaves, cut them into pieces and steamed them [to be honest I overdid it a bit with the heat, so they became quite dry]. Then I put them into a container and vacuumed them in Tequila [Cuervo tradicional, if you would like to know the specifics] - in a chamber vacuum sealer - several times. After that agave and tequila where sealed in a vacuum bag [I thought, the tequila didn't really took up the agave aromas, so time and Dubai outdoor temperatures are  here my friends].

I will report later, how it went.



Comments

  1. Interesting experiment, i`m looking forward to read how it turned out! Good luck!

    ReplyDelete

Post a Comment

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

Is Jack Daniel's a Bourbon Whiskey?

So Jack Daniels want to make us believe, that it is not a bourbon - but it meets all standards of a bourbon - only it is better?!

Half of it is true: Jack Daniels meets all qualification points for a bourbon. And yes it is true, that they add one more step - the charcoal mellowing. However this doesn't make it not a bourbon.

Well - point is, that the question is not really adequate. The answers to the rather vague question: "Is Jack Daniels a Bourbon?" is driven by semantics and interpretations.

What you could ask is: Can Jack Daniels rightly be called bourbon?
And the answer is: yes, it can. It meets all points to be even a Straight Bourbon [however please note the differentiation to Kentucky Straight Bourbon - as this is again a regional denomination, which Jack Daniels obviously doesn't meet].
The video is explaining exactly the laws. Before Jack Daniels also stated very proud, that they are sour mash. This was a bit... misleading, as most American Straight Whisk…

Secrets of Darcy - this is the best way to create sugar syrup

I am a "rich syrup guy"... not a "simple syrup guy".
This is, because it is better to be able to control dilution by yourself - not by he setup you have got.

I had also a pretty straight forward method: adding 1 kg sugar into 1/2 liter of cold water and blend until dissolved (be carefully, not to blend too long with a high-performance blender, because it would heat up).

The issue here: it takes some time - because sugar doesn't "like" to dissolve in cold liquid.

A lot of bartenders are adding sugar into hot liquid. This isn't a good idea either: due to hydrolysis the sucrose is converting into fructose and glucose. This makes the sugar thicker and sweeter - but also makes the result less consistent (as you don't meticulously monitor all details (time, temperature, pH, etc.). Further the thickness of the glucose worsen the ability of the syrup to mix in cold liquid (speak a cocktail).

Darcy, of artofdrink.com has a profound chemistry insight a…