How to Use agave in a Sentence

agave

noun

• In a small saucepan, add oil, agave or maple syrup, chocolate chips and vanilla.
  — Lizzy Smith, Philly.com, 12 Feb. 2018
• But the demand isn’t nearly as high for them, and mezcal can be made from a wider range of agave plants.
  — Arianna Auber, ajc, 8 Feb. 2018
• Instead, choose whole grains and low-glycemic sweeteners like agave syrup or stevia.
  — Stacy Pelekhaty, baltimoresun.com, 18 Jan. 2018
• The young agave doesn’t yield as much tequila, producing a cascading problem of supply.
  — Arianna Auber, ajc, 8 Feb. 2018
• There will also be earthy sotols and other agave spirits that are lesser-known in the United States like raicilla and bacanora.
  — Brittany Anas, The Denver Post, 8 Nov. 2024
• Also, check if a bottle includes production details like the variety of agave, where it was grown, and whether it was distilled in clay, copper, or another method.
  — Max Falkowitz, GQ, 11 Jan. 2018
• Partygoers feast on barbacoa, beer and pulque, a traditional alcohol made of the fermented sap of agave.
  — San Francisco Chronicle, 20 Dec. 2017
• The ingredients are super clean and pure, centered on organic cacao powder, cacao butter, coconut oil, cacao nibs, and a bit of agave and sea salt.
  — Molly Kimball, NOLA.com, 6 Feb. 2018
• Their tough fibrous nature is a lot like yucca or agave, both similar North American fiber-bearing succulents.
  — Maureen Gilmer, idahostatesman, 24 Jan. 2018
• She was tasked with traveling throughout Mexico to learn about the country’s culture, including agave cultivation.
  — Kristin Braswell, Travel + Leisure, 3 Nov. 2024
• Enjoy a set menu with a variety of dishes including crab nachos and beef fajitas for $65, and add a wine or agave-spirit pairing for an extra $35.
  — Brittany Martin, Los Angeles Magazine, 26 Jan. 2018
• Pulque is a drink made from the milky sap of agave plants.
  — Daniel Gonzalez, AZCentral.com, 22 Feb. 2022
• The blooming of the agave is a final act for this plant.
  — Ernie Cowan, San Diego Union-Tribune, 4 Feb. 2023
• Add the lime juice, agave, water, salt, and tequila to the blender.
  — Danielle Pointdujour, Essence, 7 June 2019
• Stir in the chicken broth and tequila or agave wine and bring to a boil.
  — Paul Stephen, ExpressNews.com, 18 Mar. 2020
• Pick it up in a fall-ready hue like wild vine red or agave teal now.
  — Clara McMahon, People.com, 7 Oct. 2024
• And without these species, the agave, in turn, might not exist.
  — Samanth Subramanian, Quartz, 3 May 2022
• The agave, a type of century plant, lives a long life — then blooms once and dies.
  — Los Angeles Times, 10 Nov. 2020
• Add the cooked beans and the reserved bean cooking liquid, the agave and the chile powder.
  — Sean Sherman, San Diego Union-Tribune, 1 Nov. 2023
• To make the agave syrup, heat 2 cups of water on medium-low heat.
  — Elise Taylor, Vogue, 17 June 2021
• Cuishe gets its name from an agave plant used to make mezcal.
  — Mike Sutter, San Antonio Express-News, 8 Apr. 2021
• Mezcal, on the other hand, can be made from more than 30 types of agave.
  — Sam Dangremond, Town & Country, 27 Mar. 2018
• Of, a Goop immune support soft chew, and a Bite agave lip mask.
  — Jessica Puckett, Condé Nast Traveler, 17 Nov. 2020
• But when the agave and wood are in harmony, there’s nothing quite like the taste.
  — Jason Wilson, New York Times, 30 Apr. 2018
• Add agave and Grand Marnier, and gently toss to combine.
  — Charlyne Mattox, Country Living, 10 Jan. 2023
• Transfer the shrimp to a large 5 qt serving bowl and top with the warm citrus agave syrup.
  — Outside Online, 19 May 2021
• Here are the best agave bars in L.A. Don’t drink on an empty stomach, though.
  — Steven Vargas, Los Angeles Times, 1 Nov. 2023
• The cooked agave and fruity notes carry through to the palate, along with the vegetative and earthy notes.
  — Joseph V Micallef, Forbes, 23 Apr. 2022
• The cooked agave flavors are more pronounced, along with notes of vanilla and caramel.
  — Joseph V Micallef, Forbes, 4 May 2021
• Some of it is really hard work, like cutting the agave.
  — Valeriya Safronova, New York Times, 25 May 2018

Last Updated: 28 Dec 2024