- 2 months ago
This week, LBF and Dave shake up the Jalisco Reviver, a tequila-forward beauty inspired by the poinsettia—yes, the festive flower that actually comes from Mexico. Aperol, Lillet Blanc, lime, and a flirt of grenadine make this bright, balanced, and dangerously easy to love. Credit where it’s due: this revival comes courtesy of former Northern Spy bartender John from Canton, and we are grateful.
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00:00He gets mad at me because I wanted to b-roll and he says he's not ready.
00:07Oh, now it's rolling?
00:17I love the poinsettias that you brought, by the way.
00:20I literally just said poinsettias or whatever they're called.
00:24It's a noxious name.
00:26They're from Mexico, you know.
00:27So listen!
00:28Well, so is this!
00:31Right!
00:32So look!
00:33So is this!
00:34I don't know if poinsettias are from...
00:35Yes!
00:36Fun fact!
00:37Well, so is tequila!
00:38From the Jalisco region, which is why we're making a drink called the Jalisco Reviver.
00:45And do you know what?
00:46So I learned this great drink, you're going to say something.
00:49You're going to tell me to shush already?
00:51Not allowed!
00:54Also, and also do we go to the Jalisco, do we have to pronounce it that way?
00:58Jalisco!
00:59That's a fun name.
01:00That's a fun name.
01:01All right, go ahead.
01:02I learned this drink from the bartender of my...
01:07The Northern Spy.
01:09The Northern Spy.
01:11I learned this drink from John, who was the head bartender.
01:14And it's a take on a classic drink called the Corpse Reviver.
01:18Right, which I love.
01:19And it's four equal ingredients.
01:21We've talked about these kinds of drinks before.
01:23Because they're easy to remember for dummies like me.
01:25They're quattros.
01:26They have quattros.
01:27Oh, yeah.
01:28See, I didn't remember that.
01:29I was just like...
01:30And so this is called the Jalisco Reviver.
01:33And we're going to use...
01:34Since we pulled the tequila from the advent calendar, which is insane.
01:41Which is insane.
01:42But that's the main spirit in a Jalisco Reviver is the tequila.
01:49Yeah.
01:50And we're going to add some Aperol, which is...
01:53Something like an Aperol spice.
01:54An Italian aperitivo.
01:57Made from rhubarb and citrus and orange.
02:01Again, we don't care.
02:02And roots.
02:03Fine.
02:04People use roots.
02:05Imagine going outside and digging up some roots and boiling them and seeing what you get.
02:11It's like having...
02:12This is what people do.
02:13This is an old reference, but it's like having the clay of an Ishamara tender.
02:16And you're like, I don't care about 23 and 8.
02:20Just make the trick.
02:21Old reference.
02:22Old reference.
02:23And we're also going to use Lilit Blanc, which is a French aperitif.
02:30And it's white wine, really.
02:33Which is great.
02:34Essentially...
02:35And white wine is for sluts.
02:36With...
02:37That's true.
02:39Well, it's white wine and they mash up all kinds of other stuff in there to make it yummy.
02:44Okay.
02:45So, the tequila, the Aperol, the Lilit, and we're going to add some lime juice, which means
02:52we're going to...
02:53Shake it.
02:57Okay.
02:58And that's it.
02:59So should we go?
03:00Yeah.
03:01This is...
03:02This is fun.
03:03We have...
03:04We stole these from Joe Allen's in New York City.
03:06Great place.
03:07Which is a great place.
03:08Great place.
03:09Classic.
03:10A theater place to go to.
03:12This particular recipe calls for .875 ounces of each item.
03:18We're not doing that.
03:19Still not making a drink.
03:20Just going to do one ounce of each.
03:22So, we're going to use our tequila that we pulled.
03:25Yep.
03:26One ounce of that.
03:27I'm going to hurry it up.
03:28No, no, no.
03:29Don't hurry up.
03:30I'm just saying, like, get to it.
03:31We're going to do one ounce of...
03:32There's a big difference, ladies.
03:33You know.
03:34Jesus.
03:35Do one ounce of the Lilit.
03:36Yep.
03:37I'm going to cut up a...
03:38I'm going to cut up a...
03:39We don't have a glass.
03:40We need a glass.
03:41I'll get it.
03:42LBF.
03:43Here.
03:44We're at a bar.
03:45I actually have a glass down here.
03:46I'm going to go in the kitchen.
03:47Ridiculous.
03:48Ridiculous.
03:49Ridiculous people.
03:50Are we serving it up?
03:51It's served up.
03:52We're going to chill this glass.
03:53Make sure you chill the glass.
03:54Uh-oh.
03:55Where'd I leave off?
03:56Uh-oh.
03:57Just kidding.
03:58I'm going to cut...
03:59That actually...
04:00That has actually happened to me.
04:01In the bar?
04:02No.
04:03Oh.
04:04I'm so tired.
04:05My eyes twitches.
04:06You must be so tired.
04:07You get up so early.
04:08I do get up early.
04:09It's crazy.
04:10It's nuts.
04:11Oh.
04:12Oh.
04:13Oh.
04:14I'm so tired.
04:15I'm so tired.
04:16Oh, oh.
04:17Oh.
04:18Oh.
04:19Oh.
04:20Oh.
04:21Oh.
04:22Oh.
04:23Oh.
04:24Oh.
04:25Oh.
04:26Oh.
04:27Oh.
04:28Oh.
04:29Oh.
04:30Oh.
04:31So this is the fourth ingredient, and actually, we're going to squeeze some fresh lime, and
04:38please don't, don't get that stuff in the bottle, the lime juice stuff from the bottle.
04:44Oh yeah, don't do that.
04:45That's gross.
04:46It's terrible.
04:47It's terrible for you.
04:48It's terrible.
04:49Just get a lime.
04:50Go to Costco.
04:51They have tons of lime.
04:52It really makes a difference.
04:53I think this is an old lime.
04:54No, that's a new one.
04:56There's not much juice coming out of it.
04:58Oh, you know, it's because it's been in the fridge.
05:00And you know what?
05:01I know.
05:02Cold fruit is a stingy fruit.
05:04That means it doesn't give off a lot of juice.
05:07Now who's talking?
05:12Cold fruit is a stingy fruit.
05:14No, that's the minister's cat.
05:15The minister's cat is a naughty cat.
05:17That's what it reminded me of.
05:20Okay, there's actually a bonus ingredient in this drink.
05:24Yelling!
05:25And it's grenadine.
05:27Just a bar spoon full of...
05:30Grenadine is what you put in your Shirley temples.
05:32I will surely tell you this.
05:34This stuff...
05:35Did you just do that?
05:36Did you just say a Shirley tell you this?
05:38I didn't even realize it.
05:39Oh, because I was about to punch you in the throat.
05:42What is Bob Bronson here?
05:44Sorry, Bob.
05:45I was.
05:46Hey!
05:47He's on to something.
05:49But I can tell you there's probably no pomegranate.
05:56No actual pomegranate.
05:58Grenadine is made from pomegranate.
06:00This is probably...
06:01It's sugar.
06:02High fructose corn syrup and some food coloring.
06:04I don't care what it is.
06:05Put it in that thing.
06:06But here's the thing.
06:07It gives it a nice color.
06:09By the way, did I happen to mention that?
06:11Oh my God.
06:12If you enjoy a Cosmo, you're going to love this drink.
06:21Okay?
06:22Okay.
06:23And...
06:24Just pretend like the bar is like four people deep and they're waving dollars at you.
06:29Where's my drink?
06:31Yeah, exactly.
06:32Okay.
06:33We're going to put in some ice, LBF.
06:36And this is open by you and it's red.
06:40Oh my God.
06:41That's insane.
06:42You better be careful with that.
06:45Shall I?
06:46Yes.
06:47Finally.
06:48The noise I need to hear.
06:54Have you ever watched a bartender closely?
06:57And I am right now.
07:00They all have a different style of shaking.
07:02Yes.
07:03The good ones.
07:04You know?
07:05Yeah.
07:06Some of them are up here.
07:07Some of them do the two hands on the chest.
07:10You know what I don't like?
07:12What don't you like?
07:13This one.
07:15Unenthusiastic.
07:17You don't want unenthusiastic.
07:19No.
07:24Okay.
07:25I think we're good.
07:26That's one going to be done.
07:27Okay.
07:28Very cold.
07:29You got your...
07:30Ta-da.
07:31Ta-da.
07:32Let's move this stuff around.
07:37And we're going to double strain it because there's lots of ice in there.
07:43And we don't want ice chips in our drink.
07:45We want a nice clean drink.
07:47So I have the Hawthorne strainer on the top and I have one of these regular screen strainers.
07:55Yeah.
07:56And we're going to go right in.
07:57Look at that color.
07:58LBF.
07:59It's very pink.
08:00Look at that beautiful color.
08:01Yeah.
08:02It's lovely.
08:03It's good for the holidays.
08:04Look at that color.
08:06Now, this particular drink does not call for a garnish.
08:10Thank God.
08:11I'm going to take an extra 10 minutes.
08:13Garnishes are important.
08:16I know.
08:17Especially to the garnishes.
08:18Look at the color on that baby.
08:19Yeah.
08:20That's real nice.
08:21You know, I might have a question and I can't believe I'm prolonging this.
08:24If you used a different grenadine, like if you used a pomegranate, actual pomegranate,
08:29would it taste better and also would it look a little bit more Christmassy and less like Barbie?
08:36It might.
08:37All right.
08:38Well, here we go.
08:39Took 10 minutes even though I'm like, like it took five.
08:42No way.
08:43Bottoms up.
08:44Bottoms up.
08:49Delicious.
08:50Oh, that's real good.
08:51Oh yeah.
08:52That's, you know what the problem with that one is?
08:54You can drink 10 of them.
08:55Yeah.
08:56That's like, I'm thirsty and then five later.
08:59So.
09:00Oh, come on.
09:03And if you're thinking you don't like tequila.
09:05No, you can.
09:06You haven't had one of those yet.
09:07People, they say, I don't like tequila.
09:08It's terrible.
09:09It's because you were doing shots of it in college and you get sick and you threw up.
09:13That's the way to do it.
09:14Yeah.
09:15All right.
09:16Well, nice job.
09:17Way to go.
09:18I've moved my poinsettias or whatever the heck you call them.
09:23Costco.
09:24Oh, where's the net?
09:26It's here, right here.
09:27Oh.
09:28That's, that's what sparked the whole thing.
09:29Yep.
09:30He said.
09:31I want to make a Justin Timberlake, Janet Jackson joke here, but I can't figure it out.
09:43Yeah, exactly.
09:44It's.
09:45I don't seeiminus toysницы, given that it's fun.
09:47Okay.
09:48Oh, like you can find me like these toys, but definitely not a rope buddy.
09:50You can see what I mean.
09:51I think he didn't like.
09:52You don't want him to do it.
09:53It's pretty neat.
09:54Then job me on, like, create boat today and try, and find in people trying to play stuff.
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