How to pronounce “agave” in English

So you need to look for-- And agave as well is good.Agave is good, yeah, and honey.All those natural sweeteners are great.

And these are things that you probably will see if you go to cocktail bars in New York, like Mayahuel, which featuresagave cocktails in the East Village.But you've found that your drink from five-six years ago has gone from maybe a delicious sour-- something like a Sidecar or Cosmopolitan--

And he was saying, you know stick to things that are natural, and just don't use a ton of them.So agave I was using.But I've switched to honey at home, and I put maple syrup when I need to.

I've got some of the grains.Obviously agave, which we're going to talk more about.And sugar cane, and corn, and the roots-- that's gentian root.

So there's other things going on in that process.And agave is particularly weird.And we'll walk through the process.

It's a really interesting process.Now agave sap is sort of hard to work with.So they naturally ferment it.

And you know, it's something that happens with practice, but once you nail it, it becomes an incredibly easy kitchen thing to do.This is agave skin.

So we have olive oil, red wine vinegar, agave-- you can also use honey.We used agave to make sure this would be vegan for any vegans in the room-- and some salt. And that's it.And we mix it up.

It can be honey.It can be agave, which I hear is your new sweet of choice here at Google.Wow. Brown rice syrup, maple syrup can work.

And we'll walk through the process.But with agave, where's the sugar?The heart of the agave that is used to ferment to make tequila mezcal, the sugar is not immediately apparent.

But with agave, where's the sugar?The heart of the agave that is used to ferment to make tequila mezcal, the sugar is not immediately apparent.This mash tub has a lot going on in it.

But that's really the first step.And so agave tequilana is the only plant they can use if they're going to call it tequila.

But that's really the first step.Not even an agave.

But that's really the first step.It's made from Agave angustifolia.

But that's really the first step.So with the agave tequilana Weber Blue that's used to make tequila, there's concerns about a lack of genetic diversity, that it's getting weakened and

But that's really the first step.Not being an agave farmer myself, I hesitate to say.

how many problems, how many injuries just disappear.Another note: same reason agave nectar will make you very, very fat. It's 90 percent concentrated fructose.

really just for more of the texture you can use um syrup you can use honey you can use whatever whatever works for youbut um Agave is really great because it's a low glycemic sweetener so for diabetics it actually has um a lowerglycemic level so it doesn't release as much insulin in the body and it's a natural sweetener so um I'm going to put

It's made from a plant.So you need to look for-- And agave as well is good.Agave is good, yeah, and honey.

The Margarita-- tequila, lime juice, Triple Sec, Cuantro.I usually use a little agave nectar to sweeten it, to balance it out.So I took that and I played around with it.

But it would have been distilled to 80%, maybe 90%, and then watered back down.Whiskeys and some of these agave spirits never get distilled quite that high.And that's where a lot of the flavor comes from.

don't like. That's part of the mastery of beer making and winemaking, is doing that well.Let's get straight to the agave.It has an amazing history, really.

You know what the stuff is.It is fermented from the agave sap.So it's a totally different process from how these spirits are made, and different species of agave are used.

But basically the really simple version is that as this agave plant is getting ready to put up its central flowering stalk, it is cut and scraped so that sap starts toflow from the center of the agave plant.And you draw off that sap, and ferment it.

But that's really the first step.It's even more complicated with agave.

But that's really the first step.I've tasted just the roasted agave heart.

But that's really the first step.So you want to look for 100% agave on the label.

But that's really the first step.So that's the other agave spirit that's up and coming in this world.

But that's really the first step.You can call it 100% agave spirit, or something like that.

But that's really the first step.They just have to say agave spirit, and hope people know what that means.

glycemic level so it doesn't release as much insulin in the body and it's a natural sweetener so um I'm going to putin about a/4 cup of agave syrup in hereokay and then I'm going to put in a third well I'll process this first and

But that's really the first step.There's a list of particular different agaves that can be used to make mezcal, in particular.

It's that there's a lack of opportunity.And so she created this beautiful artwork that had also the agave that we have infused in our eyeshadow palettes, the blue agave that we sustainably

It's that there's a lack of opportunity.And so when she heard the story of the blue agave that's infused in it, she's like, I really want the agave to be a part of the art.

So I had no idea this would happen, and I was just like, oh, my god, this has to go in the cookbook.So we just sweeten it with a little agave nectar.And that's it. And so you're just going to serve this on ice.

You don't have to.And then just a tiny bit more of-- you can use agave nectar here or just maple syrup.I think it just-- I don't know.

And that the best natural sweeteners are honey and maple syrup, as you find them in nature.And so it's interesting because they think now agave syrup can spike your blood sugar in ways that were not crazy about.That's so interesting. Right?

You're in debt. And next thing you know, you'd have a bad afternoon, bad evening.And the sumo wrestler charges that they cried agave cried a guy moved to the side and kicks the guy in the teeth and knocked out

I think that maybe the Patrick Gavin Duffys of the world got their day.So you can follow the of this is agave-based, so I'm going to use an agave-based sweetener.

And archaeological evidence survives.So we know that they were making alcohol with agave prior to the Europeans' arrival.Mostly they were making pulque.

So it's a totally different process from how these spirits are made, and different species of agave are used.But basically the really simple version is that as this agave plant is getting ready to put up its central flowering stalk, it is cut and scraped so that sap starts toflow from the center of the agave plant.

Now the spirits that we're going to talk about are made using a completely different process, and completely different species of agave.The first step is to cut out the heart of the agave, which looks like an artichoke heart if you think about it.The plant is killed for this purpose.

But that's really the first step.And this would be the old process for crushing the agave, and getting this fibrous mix that's going to

But that's really the first step.And that's part of the process with agave hearts.

But that's really the first step.And it's only one particular species of agave as well.

But that's really the first step.But if it does seem and from the agave experts I've talked to, that there probably is a way to cultivate them in a

And my--. I call for honey in this recipe but brown sugar would also work.Even white sugar, agave nectar.If you're avoiding sugar then something like Splenda would work or stevia.

And I got out a big thing of agave tequila, and my dad sat next to me at the piano, and we just started doing shots

Honey gets tricky. I find agave syrup to be a really, really interesting, natural sweetener.