Because of its simple, core recipe, the margarita is one of the most versatile drinks out there. For those who don't know, triple sec is, according to the triple sec wikipedia page, "a type of strong, sweet and colorless orange-flavored liqueur." There are other stories offered for the origin of the margarita recipe, but those seem to be the most likely. The wikipedia page for the margarita recipe notes that "cocktail historian David Wondrich, the margarita is merely a popular Mexican and American drink, the Daisy ('margarita' is Spanish for 'daisy'), remade with tequila instead of brandy, which became popular during Prohibition as people drifted over the border for alcohol." The margarita recipe wikipedia page goes on to note that "There are also claims that the margarita was first mixed in Juárez, Chihuahua at Tommy's Place Bar on Jby Francisco 'Pancho' Morales," and that "Morales has the strongest claim to having invented the margarita." Also, apparently the first known publication of a margarita recipe was in a 1953 issue of Esquire magazine, which called for an ounce of tequila, the juice of a half lime or lemon, and a dash of triple sec. Now as far as the Classic Margarita recipe is concerned, its origin is debatable. “if you can hear the ice breaking early on and the shaker is frosting you can stop at 15.Before we get into the background of the Classic Margarita recipe, here are a bunch of related recipes you'll probably like: the Raspberry Lime Margarita, the Mango Habanero Margarita, the Paloma Mimosa, the Classic Mimosa, the Paloma, and the Tequila Sunrise. “I will aggressively shake 20 times tops,” he says. Add ice, pop the other side on and start shaking. Dump the ice out and then build the margarita in the small tin adding the juice, the sweetener or modifier and then the liquor last. A little known tip? Chill your tin first by adding ice to them. How you shake your ingredients can take your margarita from good to great. Give them a slight roll on the counter before you slice into the citrus, and then juice them by hand and strain out the pulp. When you get ready to make the margaritas, take the limes out of the fridge long enough in advance so they will get to room temp, he recommends. If the lime doesn’t give to the pressure of your hand, it is going to work best.” “But if you are not sure, roll it over a hard surface. “You can tell by the color and the pock marks on the skin if it is going to be a good juicing lime,” he says. Look for limes that are slightly large, have a lighter green hue and a thin smooth skin these will give you the best juice, Sanchez says. Skip the pre-made mixers and opt for fresh lime juice. How to Choose the Best Limes for Margaritas “I think it pairs perfectly with the brightness of the fresh limes and the grassy young flavors of the Patron Roca,” Sanchez says. It’s lightly sweet and has notes of spice. When it comes to the orange liqueur, build your margarita with Cointreau, suggests Sanchez. getty What Liqueur Should You Mix in a Margarita? bartender whose made a few thousands of them. Find out how to make one, according to a hotel. It doesn’t have any flavor additives and it’s a bright fresh blanco tequila you can sip on its own.” “It is made with the ancient tahona method, using a large stone wheel for crushing the agave in a pit,” he says. When it comes to choosing the star of your margarita, go with a blanco or “silver” tequila because you’ll get bright and grassy flavor notes, Sanchez says. The key is to have a glass that’s around 11 ounces, he says. Your best bet is a double Old-Fashioned glass with a thick base, says Sanchez. Garnish with a lime (preferably a dehydrated lime peel) What Glassware Should You Use for a Margarita? Strain into double Old Fashioned glass filled with ice and rimmed with favorite salt.ģ. Add ingredients to a small shaker tin, fill with ice and shake 20 seconds to incorporate and dilute.Ģ.
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