![]() If you like that sour salty kick, use one of your limes to moisten the rim of a glass, and press gently onto a plate of Kosher salt. Table salt is too fine for rimming glasses, and will be much too salty. ![]() The use of Kosher (or some other large-grain) salt versus table salt is not. ( Note: Recipes above are based on the syrup, not the nectar.) Garnish with the remaining 2 jalapeo rounds. Pour through a fine-mesh strainer into the glass. Fill the shaker with ice, seal, and shake until the outside of the shaker is very frosty, about 20 seconds. That being said, it’s not strictly necessary. Place the lime juice, 2 of the jalapeo rounds, 2 ounces blanco tequila, and 1 ounce triple sec in a cocktail shaker. It’s also easier to work with than the straight nectar-less clingy, and requires less precision. If you’re making drinks at scale, turn it into a syrup by stirring two parts agave nectar with one part warm water until they’re integrated. In either case, anything is better than the plastic bottled, 0 percent juice, neon, high-fructose margarita mixes, which pair best with microwave TV dinners and a prefrontal lobotomy.Īgave Nectar: Agave nectar is the ideal sweetener, and is worth the small effort to get. Honestly lemon juice would be OK too, but the long, malic, zesty finish of limes is really the star here. If you can’t, pasteurized lime juice works in a pinch. Lime Juice: Get fresh limes, and a decent hand juicer ($15). I also love top-shelf, expressive blancos, but usually for sipping-too much character actually distracts from what’s great about Margaritas, which to me is their snappy refreshment. Cimarron, Lunazul, Olmeca Altos and Milagro are all great Margarita tequilas. Añejo even more so.Īs for brands: After more than a decade of professional bartending, I’ve come to prefer the budget side of the spectrum for margaritas. A high quality joven, like one from Casa Dragones, can also work. Reposado tequilas introduce a little oak aging, and will blunt the bright rawness of the agave with vanilla and cinnamon tones. For margaritas, I prefer a blanco (sometimes called “silver”), which is unaged-you get all the flavor from the agave and the earth. If it doesn’t say this (looking at you, Cuervo Gold) it’s fermented from 51 percent agave and 49 percent industrial sugar syrup, and is gross, and you should give away the bottle to someone you don’t like.īeyond that rule, we drift into personal taste territory. This means that it’s made exclusively from the Blue Weber agave plant, as it is supposed to be. ![]() It is clean and natural tasting - especially if you use a good-quality blanco tequila.Tequila: The most important, absolute deal-breaker is that your tequila needs to be 100 percent agave. This has become my absolute favorite recipe for margaritas! I wouldn't change anything about it! If you like your margarita less sweet, you can adjust the agave syrup accordingly. I enjoyed the sweetness and the variations in the magazine were fun too. It was rather strong as written (for me), so I reduced the tequila a little. I enjoyed this margarita all summer long. I can never drink a margarita with triple sec again.this is the BEST recipe for a margarita. My Mexican boyfriend who is very picky loves it! Though not quite as much as the Margaritas de Tamarindo we had in Morelia, Mx last summer. I´ve been using this recipe for a while now, but I add about 3 T fresh squeezed orange juice and a shot of seltzer water. Strain into the prepared glass filled with ice. Fill the shaker with ice cubes, seal and shake to chill. Add the tequila, guava nectar, lime juice, agave, and triple sec to a cocktail shaker. Who would haggle over the technical name of this delightful cocktail? Simply mix and enjoy. Rub the rim of a glass with a lime wedge, then dip in coarse salt or tajin set aside.
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