If you aren’t sure where to start on your quest for the perfect orange liqueurs for your margaritas, here are our choices for the best and some very honorable mentions. These include Grand Marnier, Cointreau, orange curaçao, and others that highlight the bright flavors of orange in different ways. Step 2 Dip rims of 2 rocks glasses into syrup, then dip into. Pour agave syrup in another small shallow bowl. In addition to Triple Sec, some other orange-flavored liqueurs are popular in classic cocktails, like the margarita. Step 1 In a small shallow bowl, combine grapefruit zest, salt, and red pepper flakes. You don’t have to choose the most expensive orange-flavored liqueurs for your home bar, but you should know that you have options outside the lowest tier of Triple Sec. Yet, so many just reach for the cheapest bottle of Triple Sec they can find, thinking that all orange liqueurs tend to taste the same.ĭon’t make this mistake with your margaritas. The type of orange liqueur you choose can completely change your margarita’s flavor profile. What ties these flavors together is the addition of orange liqueur. When we think of margaritas, it’s the combination of tequila, lime, and maybe a bit of salt that naturally pops into our heads. We looked at many different orange liqueurs, including Triple Sec, to find the absolute best for adding a touch of orange flavor to a favorite mixed drink. Triple sec is the most popular orange flavoring in margaritas, but it’s not the only option. Every component matters – from the tequila base and fresh lime juice to the orange liqueur. If you like that sour salty kick, use one of your limes to moisten the rim of a glass, and press gently onto a plate of Kosher salt.The secret to a great margarita all starts with the quality of the ingredients. Table salt is too fine for rimming glasses, and will be much too salty. Shake vigorously for about 20-30 seconds. 25 ounce agave, 1.5 ounces Silver Tequila. You can also add just a pinch of kosher salt 1 ounce fresh squeezed lime juice, 1 ounce Cointreau. Add the fresh squeezed lime juice, Cointreau, agave, and tequila. The use of Kosher (or some other large-grain) salt versus table salt is not. Make the Margarita Place a few cubes of ice in a cocktail shaker. ( Note: Recipes above are based on the syrup, not the nectar.) That being said, it’s not strictly necessary. It’s also easier to work with than the straight nectar-less clingy, and requires less precision. If you’re making drinks at scale, turn it into a syrup by stirring two parts agave nectar with one part warm water until they’re integrated. In either case, anything is better than the plastic bottled, 0 percent juice, neon, high-fructose margarita mixes, which pair best with microwave TV dinners and a prefrontal lobotomy.Īgave Nectar: Agave nectar is the ideal sweetener, and is worth the small effort to get. Honestly lemon juice would be OK too, but the long, malic, zesty finish of limes is really the star here. If you can’t, pasteurized lime juice works in a pinch. Lime Juice: Get fresh limes, and a decent hand juicer ($15). I also love top-shelf, expressive blancos, but usually for sipping-too much character actually distracts from what’s great about Margaritas, which to me is their snappy refreshment. Cimarron, Lunazul, Olmeca Altos and Milagro are all great Margarita tequilas. Añejo even more so.Īs for brands: After more than a decade of professional bartending, I’ve come to prefer the budget side of the spectrum for margaritas. A high quality joven, like one from Casa Dragones, can also work. Reposado tequilas introduce a little oak aging, and will blunt the bright rawness of the agave with vanilla and cinnamon tones. For margaritas, I prefer a blanco (sometimes called “silver”), which is unaged-you get all the flavor from the agave and the earth. If it doesn’t say this (looking at you, Cuervo Gold) it’s fermented from 51 percent agave and 49 percent industrial sugar syrup, and is gross, and you should give away the bottle to someone you don’t like.īeyond that rule, we drift into personal taste territory. This means that it’s made exclusively from the Blue Weber agave plant, as it is supposed to be. Tequila: The most important, absolute deal-breaker is that your tequila needs to be 100 percent agave.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |