11/18/2023 0 Comments Best margarita recipe bon appetitwhich salt? There is sea salt which can be kind of over the top salty, there is manufactured salt that can look like dandruff on the edge of the glass, and imported sea salts from England, Asia and Europe. But the real Margarita uses lemon, not lime juice It's not quite as tart and smooths out the drink. Let’s add 1/2 ounce of agave with 1/2 ounce of water for the best classic margaritaįor those who prefer a little more sweetness in their margaritas, my favorite Mexican restaurant adds a splash of orange juice. Great recipe but I always use equal parts lemon juice and lime juice - trust me, it's a winner! We love a rocks glass for this drink, but a stemmed margarita glass works too if that’s your thing. Shake up your perfect margarita and pour it into the glass. If you choose to skip the rim, just add a pinch of kosher salt to your cocktail shaker. Just rub a juicy halved lime around the rim of your glass and dip it into a dish of coarse sea salt, then flip over and fill with ice cubes. Finally, fresh lime juice is essential for a drink that tastes refreshing and in balance.Ī salt rim counters some of the bitterness in the liqueur and lime. Or, if you liked the idea of those warmer flavors, swap it out for Grand Marnier, a cognac-based spirit. Choose a good triple sec, such as Cointreau, for vibrancy and sweetness that’s not too cloying. In addition to the best tequila you can muster, you’ll also need orange liqueur. Using blanco tequila will impart a crisp, peppery vibe to your drink, while opting for a reposado will create a smoother cocktail with a warm finish. No shelf-stable margarita mix, please! When stocking up your bar, look for tequila bottles labeled 100% agave. The secret to a great margarita? Good spirits-and fresh lime juice. I don't understand what some of the posts here mean baking soda? Maple syrup? Please: Just use the ingredients listed in this recipe for a classic, awesome whiskey sour.Seeking the best margarita recipe for relaxing poolside? Planning a tacos-and-margs party and not sure of the best ratio? We adore this classic cocktail for its refreshing, strong, and tart personality-and its absolute ease of assembly. Tasted like a cool water hitting the back of your throat after running around with your pals on a hot summer day in the fields of the Piedmont in Georgia. You know, it sounded crazy but just really perfected an already fantastic recipe. Forky-Fingers substitution of baking soda for whiskey. I think I got that recipe here as well and it was called a "Gold Rush." The honey adds a little complexity to the flavors, without veering wildly from the flavor profile of the classic. This is my "go-to" Friday night cocktail, but I use a good, herbal/floral honey in place of the simple syrup. Some other modifications I found necessary was substituting the shaker (not fancy enough) for a good strong spoon stirring. Will never make a whiskey sour without it again. I tried baking soda AND bourbon (ok, I just used cheap whiskey) and boy was that a good decision. OK, I'm not familiar with Whiskey sours, so maybe I'm way off but do y'all mean soda WATER and not BAKING soda? Either that or y'all are getting high off your own product. But, when I’m in a hurry, as a variation on the Forkey-Fingers method below, I take a shot of whiskey like a tequila shot and sub in the baking soda for the salt and the lime for the lemon. Otherwise from that note, the balance should be a fraction of a hairline just over or just under the balance spectrum ratio to ensure the notes of the Whiskey itself are still able to shine through to the drink palette. This drink has traditionally been served and should still be served, ‘UP’. Whiskey Sours should never be served over Ice. Pro tip: Upgrade by gently adding a float of 1/2 fl oz or so of red wine on top to make it a New York sour. It's a matter of preference - just make sure you're using good ice to avoid off flavors. But equal parts sour-to-sweet is a solid place to start.Īnd don't mind the naysayers: you can totally have your whiskey sour on the rocks, particularly if you're omitting the egg white that would make it a Boston sour (in which case the ice might hamper the foamy presentation, but that's really its only sin). I typically like mine a little more tart, so I go with 1 fl oz lemon juice to 3/4 fl oz syrup. Perfect, perfect, perfect !!! Love the sweet to tart flavor, with a cherry on top.Ī simple cocktail and now a new favorite! I’ll try straight up next. Same recipe, but float a tablespoon or two of fruity red wine on the top. I like a little less simple syrup-maybe 1/2 oz. My bf and I usually make this as written but just snort the baking soda on the side! Good to add egg white 1/4 oz to the shaker□□
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