The fantastic thing about the Margarita, like many basic cocktails, is that its template lends itself effectively to experimentation. That is the premise of my ebook Margarita Time, a set of Margarita recipes from bartenders around the globe. However as I approached every drink maker about their unique recipe, I used to be additionally curious to understand how they wish to make a basic Marg. Seems no two recipes had been the identical. Tequila manufacturers differed, as did specs, sweeteners (like easy syrup versus agave syrup), and even the fashion of Margarita—the normal or a Tommy’s. Listed here are a number of the methods these execs wish to make their Margaritas.
José Medina Camacho, beverage director and working associate of Adiõs, Birmingham, Alabama
Camacho doesn’t drink cocktails typically, however when he does, he opts for “particular components,” like añejo tequila, which provides “a basic, easy cocktail slightly bit extra depth and physique.” For his Tommy’s Margarita, he prefers 2 oz. of Tequila Ocho Añejo “if cash wasn’t an element,” 3/4 oz. of recent lime juice, 3/4 oz. of two:1 agave syrup, and a pair of dashes of 10 p.c saline resolution.
Lynnette Marrero, Velocity Rack co-founder and co-author of A Fast Drink: Profitable Cocktails for Each Temper, New York Metropolis
For her Margarita, Marrero tailors the specs in line with the kind of tequila she needs to make use of. For two oz. of blanco tequila, she provides 3/4 oz. of Cointreau, 1/4 oz. of 1:1 agave syrup, 1 oz. recent lime juice, and a tiny pinch of salt. If it’s a reposado Marg, “I drop the agave all the way down to virtually 1/8 or a scant 1/4 and overfill my 3/4 Cointreau barely,” she provides.
Chef José Andres, restaurateur and founding father of World Central Kitchen, Washington, DC
The award-winning chef and philanthropist provides a vibrant, fruity kick by sweetening with 1/2 oz. of pomegranate syrup, which he provides to his salt foam-topped Salt Air Margarita. To make the pomegranate syrup, add a 1/2 cup of agave nectar to 1 1/2 cups of pomegranate focus (like Pom) in a sealed container and shake or stir to mix.
Max Reis, beverage director of Mirate, Los Angeles
Imbibe 75 Individual to Watch, Reis shakes up a Tommy’s Margarita with 2 oz. of Cascahuín 48 Plata tequila, 1 oz. of recent lime juice, and three/4 oz. of nogave syrup. “I make ‘nogave’ as an alternative as a result of it’s much less processed and extra sustainable and approximates the identical taste [as agave],” he explains. To make it, he provides 1 1/2 cups of scorching water to a blender, turns it on to low, and slowly provides 2 cups of demerara sugar. When the sugar has utterly dissolved, he provides 1 cup of honey and blends the combination till clean.
David Tyda, proprietor of Barcoa Agaveria, Phoenix
One purpose Tyda loves making a Tommy’s Margarita is as a result of it’s simple to recollect the 3-2-1 specs of three elements tequila, 2 elements lime, and 1 half agave nectar. However he additionally appreciates how the cocktail spotlights the tequila. Presently, his favourite bottle is Cambio Blanco. “It’s 92 proof, so the flavors are strong. However as a result of the tequila is rested for 2 weeks in white Bordeaux and white burgundy barrels, it’s rounded, floral, and textural,” he says. “It makes a extremely elegant Margarita!” For slightly salty spice, Tyda rims the glass with Tajín.
Emily Mistell, co-owner and bartender of Hey Love, Portland, Oregon
Mistell calls the Margarita her “all-time favourite cocktail.” She at all times has the basic, or a variation, on the menu of any bar the place she works. Its thirst-quenching high quality is aided by blanco tequila, which she says additionally enhances the recent citrus and orange liqueur. Her specs are 2 oz. of blanco tequila; 3/4 oz. of orange liqueur; 3/4 oz. of recent lime juice; 1/4 oz. of two:1 agave syrup; and a pinch of sea salt. She saves aged tequila for a Margarita the place the flavors will higher complement the oaky notes.
Justin Lavenue, proprietor and operator of The Roosevelt Room, Austin
For his Tommy’s, Lavenue provides 2 oz. of blanco tequila; 1 oz. of recent lime juice; and a scant 1/2 oz. of agave nectar to a shaker with 3 ice cubes. He shakes for five seconds, then strains the cocktail over a big ice dice in a frozen double rocks glass with a half rim of coarse sea salt. To complete, he expresses lime oils over the glass and garnishes it with a lime wheel.
Christiaan Röllich, bar director of Fats Ox, Scottsdale, Arizona
Röllich doesn’t normally drink cocktails, however when making a Margarita for his spouse, he makes use of what they’ve readily available at residence. “On the whole, meaning we don’t have fancy orange liqueur,” he says. “Now we have honey, maple, or sugar. We do have fruits, citrus, herbs, and other forms of cooking stuff.” However his go-to recipe is extra of a Texas Margarita, utilizing orange juice with sugar versus orange liqueur. “I like to make use of reposado due to the flavour profile we’re lacking from the orange liqueur,” he provides.
Giovanni Martinez, bar director of Los Conejos, Albuquerque
To elongate the Marg into an much more refreshing cocktail, particularly throughout heat climate, Martinez tops his Margarita with Mexican lager. His Lagerita is made by including 2 oz. of blanco tequila, 3/4 oz. of Cointreau, 1 oz. of recent lime juice, and ice to a big beer glass with a salt rim, topped off with a pour of Carta Blanca.
Ignacio “Nacho” Jimenez, proprietor of Superbueno, New York Metropolis
Jimenez combines points of the basic and the Tommy’s through the use of 2 oz. of Lalo tequila for its citrus and pepper notes, 1 oz. of recent lime juice, 3/4 oz. of Alma Finca, and a barspoon of agave syrup, which he says helps spherical out the brightness from the Mexican orange liqueur. “I get pleasure from consuming this model of a margarita because it’s citrus packed and actually lets the tequila shine,” he says.
Cari Hah, bar guide and associate of Bar Maritime, San Francisco
Nonnegotiables for Hah when making Margs are utilizing Maldon salt on the glass rim and a hand juicer for fresh-squeezed lime juice. “I really like a salt rim on my margarita so Maldon salt is a should,” she says. “The flaky and crunchy texture of the salt is a important a part of my drink enjoyment!” In the meantime, the hand juicer expresses the peel into the juice when the fruit is squeezed, giving the Margarita a pop of citrus brightness.
Gabe Sanchez, cocktail knowledgeable of Midnight Rambler at The Joule, Dallas
“Once I make a Margarita for myself, it must have wonderful reposado tequila, be simple to make, and lean slightly on the candy facet,” states Sanchez. He achieves this by combining 1 1/2 oz. of reposado tequila, 3/4 oz. of recent strained lime juice, 3/4 oz. of Cointreau, and 1/4 oz. of gomme syrup. Sanchez nixes the salt, however he means that the cocktail could be a lot improved by having fun with it “together with your toes within the sand, trying on the waves.”
