So really, sweetness is a decision entirely up to the drinker (with some communication made to the individual making the cocktail). In his follow-up book "The Essential Cocktail," Degroff offers tips on adjusting the cocktail for personal taste by using anywhere between 1/4 to 1/2 parts simple syrup (the complete ratios are adjusted to fit). In his book "The Craft of the Cocktail," famous bartender Dale Degroff makes his margarita with out simple syrup, but it's not his be-all and end-all recipe. But that doesn't mean the margarita recipe is set in stone. Many bartenders make their margaritas without sweeteners - the Cointreau is usually sweet enough so no additional sugar is needed. Finally, lime juice is the crowning touch to the perfect margarita - the acidity helps balance out all the flavors. Instead you want the light and bright flavor of a good-quality triple sec. Next, Cointreau (which is a brand of orange liqueur categorized as a triple sec) is the best - you should not be trying to go upscale by using Grand Marnier (orange-infused Cognac) because the flavor is too heavy for cocktails. So what makes the perfect margarita?įirst, a good-quality silver (blanco) tequila is key and it should be made with 100 percent agave. But what if you want it a bit sweeter? Some mixologists add a little simple syrup to sweeten the cocktail, but many don't find it necessary at all. But it is still the best store mix we've found.Have you ever wanted to learn how to make the perfect margarita? It's not that difficult when you know the right ratio - most bartenders, like Gary Regan, rely on a 3:2:1 ratio, which translates to 3 parts tequila, 2 parts Cointreau and 1 part lime juice. Somewhere in time high fructose corn syrup was added to the ingredient list, that's something we detest. Sad to say- we have tested a number of store-bought mixes, and Jose Quervo non-alcoholic mix is still our preference. ![]() But we prefer to add a little bit of volume to our drink to stretch out the enjoyment. Most Margarita Aficionados would frown on a pre-made margarita mix, and would make their own lemon-lime or sour mix. Some purists will strain their drink into a margarita or martini glass, but we prefer a larger glass or small Mason Jar. Optional- We prefer to add some ice to the glass, about 3/4 full. ![]() Some prefer to salt only half of the rim to allow a sip with or without salt. Wet the rim of the glass with a wedge of lime, and dip the rim of the glass on a small plate with a layer of salt. Squeeze 2 limes into a cocktail shaker, for about 2 ounces of juice. Small plate or cutting board for limes The Preparation We use a Chef'n Lime Juicer, its the only squeeze type juicer we haven't broken (yet) Ingredients:ģ limes, cut two in half, cut half of the third for wedgesĢoz gold (our preference) or silver tequila, mid grade such as Camerena (our current preferred), Sauza, QuervoĢoz Brandy (We buy inexpensive E&J because we use it in Sangria too.)ģTBSP Light Agave Syrup (Sugar may be used)Ĥoz Jose Quervo margarita mix (Don't Criticize, read below) A slight variant from what is called the "Perfect Margarita" at Applebee's. Similar to what is found at Cheddar's restaurant here in the mid-south. In a constant search for the perfect margarita- Here is our current favorite recipe.
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