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Happy National Margarita Day.
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Today we are here with award-winning mixologist,
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author, and owner of the Jewlett bar in Houston,
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for having you guys.
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This is great. Oh yeah,
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we're excited. We saw you setting up and we're kind of
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seeing what's going on.
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So can you give us a breakdown of what we're gonna do
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today? Yes, today we are going to make two different
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cocktails. They're both based on the margarita.
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The blue margarita, because you guys are super fun and I
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know you like to have a good time.
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We're gonna make a really fun.
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Drink and the morning call,
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which is a drink that I made,
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a little bit lighter,
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so it's more of a hair of the dog drink.
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So it's buena cruda for the day after.
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Friday night, Saturday morning,
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dangerous and reviving the revival back to life.
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So we're going to start with Tequila.
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Delicious delectable tequila. It's an ounce and a half.
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Talking about tequila. Like,
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how do you know the difference between cheap tequila and good tequila
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There's a difference,
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I think, in quality and how it's produced.
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There's 3 shots in here because we're making 3 drinks.
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we're not judging it's not for one.
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It really has to do with getting to know the producer,
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you know, if you look at.
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In the back of every bottle,
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there's a nm. So every bottle has a gnome,
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and it'll tell you exactly where it's coming from.
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So it has, it's kind of like a geotag per se
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So it's good to know where your tequila is coming from.
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This is made by Carlos Camarena,
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who is an excellent master distiller,
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so I think you guys will really enjoy it.
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And it's a 1/4 ounce of blue carousel and 3/4 ounces of
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lime juice for a cocktail.
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1/4 ounce of agave nectar per drink.
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We have your blue margarita ready to shake.
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Let me add a little bit of ice to that.
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I've never had a blue margarita before.
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Really adios is that adios is not a a drink.
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Is there a specific like Yeah,
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you have to do it because you just like shake it anywhere
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I've seen all sorts of shakes,
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honestly, like, as long as your back's protected,
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I've seen. People do like there's like you have to wear
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like a faja or something or like and you're doing a lot
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of drinks so it's like it's gonna take a toll on you
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Finish with a little lime garnish.
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this is dangerous. But it's not strong,
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right? I feel like it's not too overpowering,
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so that's why it's dangerous he keeps sipping in silent.
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Oh, that's what he said.
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but. Are we ready for the next one?
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Well, before we move on,
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I do have a question for you.
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Yes, are you a meal or tequila type of girl?
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I'm an agave lover like mezcal,
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Bacanora, tequila, but you don't have a preference.
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It's really hard to pick.
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I love mezcal from Guerrero a lot.
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Tequila from, I mean,
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the Highlands and from Tequila Valley.
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So sometimes the regions will pull me into a certain.
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Like brand, but overall the agave spirits are are my favorite
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OK, so we'll move on to make the morning call
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for the custom custom.
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It's 1 ounce and a half of blanco tequila and a 1/2
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ounce of agave nectar for each cocktail and a 1/2 ounce of
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lime juice for each drink.
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And what's your favorite pairing with these margaritas?
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Tamales. Tamales. Tamales all the way.
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And we're gonna add a little ice.
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Oh. That was a longer shake.
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Is it because there's more ingredients or just?
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It has a little more sugar.
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But mostly it is going to be a longer drink.
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This one's going to get tonic.
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So when we say long,
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the elongated flavors of the cocktail.
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Like yeah, long drinks.
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A little tonic. And is there a margarita making tip that
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people should know, but they don't?
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Use fresh limes. I know it's always,
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it seems easy to get a little fake lime juice at the
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grocery store, especially if you're making a few drinks at home
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Fresh lime all the way.
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Yeah. Nothing, nothing beats a fresh lime margarita.
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And we top it off with a hibiscus mascon for a nice
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little layer. Do you make it?
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Yeah, we just infuse it and it sits about 2 hours
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and it extracts beautiful color and flavor.
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Garnish it with, oh,
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that's cute. All right,
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what's cheers. Salud,
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cheers. Cool. That's so good.
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Yeah, I like the hibiscus because I don't like mezcal usually
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because it's a little smoky,
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but obviously that kind of makes it a little more subtle.
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And hibiscus is a flavor that you know,
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right? It's like something that's very appetizing.
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I'm not complaining. But it is fresh.
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All right. And your bar brings a little bit of Mexico
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how long has your bar been open?
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It's been open for 10 years now,
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so we just celebrated our 10 year anniversary.
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Yeah, we love our community.
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It's been a wonderful,
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wonderful experience and I,
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you know, I couldn't be happier than.
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What we've accomplished and how much that our people love us,
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like our, our community is wonderful.
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Well, next time we go to Houston,
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where can people find you,
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on social or Instagram?
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I'm on Instagram. It's Alba Huerta.
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Well, happy National Margarita Day.
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and salute to everybody to Alba,
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congratulations. 10 years to 10 years and more.
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