Healthier margarita4/1/2023 ![]() Lime concentrate is what you get at the grocery store, most often the brand is ReaLime. I like using lime concentrate, more than fresh squeezed lime juice. ![]() Get a triple sec that’s at least 30-35% alcohol content. Some are mixed with a lot of sugar and have a very low percentage of alcohol. I’m not sure how available this brand is as we got it at the Duty Free, but I’m sure there are other great 100% agave tequila brands out there in the $20/bottle price range. I’ve been using 100% agave tequila that’s 40% alcohol and it works great! I’ve been using the Gran Centenario 40 Blanco. If you use good tequila, the drink will come out much better.This dramatic variation brings the crimson juice of the blood orange, as well as a hint of Campari for bitter tension and to really sell the sanguine factor. Blood Orange Margaritaīecause of its relatively clean slate, the margarita provides an excellent palate for different components to come along for the ride. The impact is slightly sweeter because of the inherent richness in the aged tequila, without actually being sweeter. Cadillac MargaritaĪ richer style margarita made with aged (reposado) tequila and brandy-based Grand Marnier in place of triple sec. Skinnygirl MargaritaĪ tart variation on the skinny, with extra tequila and lime, and just a splash of orange liqueur for contrast. Orange liqueur is omitted and a generous dose of agave syrup emphasizes the natural agave flavor of the tequila. Tommy’s MargaritaĪ classic variation on the classic margarita that nudges it back into the sour category from the daisy category. Skinny MargaritaĪ lovely interpretation of a lighter style margarita, with some fresh orange juice to soften the citric bite of the lime, and a gentle touch of agave for roundness. Or make yourself one at home with this bedrock Dale DeGroff Margarita recipe. With or without salt, up or on the rocks, it is the perfect triangulation between strength, sweetness, and acidity. Do yourself a favor and go to a cocktail bar or reputable restaurant and simply ask for a margarita, full stop, no modifiers. The margarita, essentially a tequila daisy, was established (based on whomever’s claim to it you best believe) in the late 1930s or early 1940s.Ĭlassic, skinny, and otherwise newfangled. A brandy daisy is considered the oldest variant, which was popular as early as the late 1880s. A daisy, by contrast, displaces some of the sweetener element by an orange-flavored liqueur such as Cointreau or triple sec. A sour typically consists of two parts spirit to one part citrus and one part sweetener. The name also fits because the margarita comes from the daisy family of cocktails, a slight variation on a classic sour cocktail. Tell that to your last margarita-fueled hangover.) ![]() Margarita translates to “daisy” named for the friendliest of flowers, it is essentially the friendliest of cocktails. It also pairs well with food ( nachos, please!), which not every cocktail can do so gracefully. ![]() Its pedigree is well-established such that even the haughtiest mixologist will deign to make you a classic one, but its fresh simplicity is accessible enough for baby’s first cocktail. The margarita may very well be the most democratic of all cocktails, though this may be difficult to prove empirically. ![]()
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