Wastin' Away in Margaritaville
Author's product rating: 
| Advantages: |
Feels like summer, cool and refreshing |
| Disadvantages: |
none |
| Recommend to potential buyers: |
yes |
I think that there is nothing more refreshing on a hot Southern California day than a nice refreshing margarita. I contend that making the perfect margarita is truly an art form.
There are many different aspects and considerations that go into making the perfect margarita which include choice of ingredients, on the rocks or blended, and with or without salt. For me, the perfect margarita is just tequila, triple sect , lime juice, no salt, and served on the rocks. Classic Margarita Ingredients: Tequila: There are many different tequilas out there on the market that you can chose from and picking the perfect one can be a little daunting but it really all boils down to personal preference. I prefer to make my margaritas using a gold tequila or an Añejo becasue of the oaky flavor it provides and I prefer to shoot silver tequila.
My tequila of choice in Don Julio Añejo, I just like the taste, however, if I am making large batches of margaritas I usually buy the handles of Jose Cuervo gold because it is more cost effective.Triple Sect: Triple sect is a clear liquor with an orange taste to it and there are many different brands out there on the market. Some people prefer the higher end Cointreau but they all taste the same to me so I usually buy the cheaper Bols brand triple sect. Sweet & Sour mix: In my opinion, this is the most important ingredient. There are many Pre- made sweet& sour mixes available in the grocery stores but you have to be careful when you buy them because they tend to be thick and overly sweet. This can change the overall flavor and texture of your margarita.
An alternative to these are sweet & sour mixes that are sold frozen and in a concentrate form, with these, all you have to do is add water. Also, you can just squeeze fresh limes into your margaritas but that is time consuming.
What I prefer to do is make my own sweet & sour mix by simply using lemon aid (which I always have in my fridge) and fresh lime juice (usually the stuff that comes in the little plastic lime bottle). This way I can control the amount of sweet and sour and mix it to my own personal tastes. Procedure:
1. In a mixing tin, fill with ice, 2 oz of tequila, ¾ oz triple sec, 1. squeezed lime (I usually leave the entire lime in the tin after squeezing) and the remainder with sweet & sour mix. 2. Place top on mixing tin and shake vigorously (about 30 seconds) until the tin is cold.3. If you choose to use salt, use kosher salt as table salt is to fine and sea salt has a "funky" taste to it when it falls into your margarita. To properly salt the rim: 1. put salt on a small saucer about the size of the rim of the glass. 2. take a lime and run it around the rim of the glass (this helps the salt to stick) 3. place rim of glass on salt saucer and coat. 4. You can either fill your freshly salted /unsalted glass with fresh ice and strain your margarita into it or you can just dump the entire contents of the mixer into a fresh glass. I have no preference on this step, it just depends on what sort of mood I am in ;) .5. Carefully float (technical bartender term) about ¾ oz. of Gran Marnier on top of your margarita (totally optional but I like my margaritas with a bit of a topper on them, it just adds to the total taste.) 6. Garnish with a fresh lime wedge.7. Sit in lounge chair and enjoy the sun!
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