/frozen-lime-margarita-recipe-759665-hero-02-5bdb3acbc9e77c00527241aa.jpg "how to make a marg")
Shaking for 20 seconds adds dilution and lowers the temperature of the drink to -2 to -4 oC, which is the ideal temperature for the cocktail.Clean any uneven sides to give it a more consistent look. Gently twist the glass leaning on the plate with sea salt flakes. Cut the lime and squeeze a wedge along the outside of the rim putting pressure to coat the circumference outside the glass avoiding any juice to run down the glass. To salt the rim of a glass, set a plate with sea salt flakes.Always use freshly squeezed citrus to give your drink vibrancy.Using a Hawthorne strainer, strain into a chilled rocks glass and serve over ice. Holding firmly with both hands, shake vigorously for 20 seconds. Turn it upside down so the tin is at the bottom. In a Boston Glass, add all the ingredients, top with ice, then put the shaker tin on top. Tommy’s MargaritaĬreated by Julio Bermejo and named after his Mexican bar in San Francisco Using a Hawthorne strainer and a fine strainer, double strain into a chilled, slat-rimmed Margarita glass to remove any fine ice crystals. Turn it upside down so that the tin is at the bottom.
Glassware: salt-rimmed Margarita Glass or “Sombrero Glass” Here are the two most famous versions of this sexycan drink, the Classico Margarita and Tommy’s Margarita.
How to make a marg how to#
So we spoke with Paco, all-round Margaritalogist to get his pro tips on how to make the perfect Margarita at home. That’s how Paco Rosales, General Manager of Los Vida in Melbourne describes the first sip. A salted rim is optional, but we definitely suggest adding a pinch to the cocktail shaker to make the Margarita even more perfect.When it comes to the Margarita, one of the world’s most popular cocktails, you get a “sexycan feeling” that transports you to hot, Mexican summers by the beach. And while some people love their Margarita to be made with triple sec, we much prefer agave nectar to sweeten the cocktail and bring out its grassy, earthy notes. Fresh lime juice is key, so you should always freshly squeeze it to order.
While you don’t have to splurge on a super-expensive bottle of tequila to make this drink, always go for a quality, 100 percent agave bottling. Whatever the Margarita’s actual origins may be, one thing is for certain-it is one of the most refreshing, crowd-pleasing cocktails of all time.Īs with all libations, a Margarita’s delicious flavor is dependent on the quality of ingredients you use. Some claim the drink was invented at the Balinese Room in Galveston, Texas, for singer Peggy Lee. Others say that Dallas socialite Margarita Sames served the cocktail at her Acapulco, Mexico, vacation home in 1948, where hotel mogul Tommy Hilton was in attendance (he later added it to the drink menu at his properties). So to make the spirit more palatable, Herrera added lime juice and salt. As that tale goes, actress Marjorie King was in the house, and she was allergic to all hard alcohol except for tequila. Some say it was invented by Carlos “Danny” Herrera at his Tijuana restaurant, Rancho La Gloria, sometime around 1938. As with most classic cocktails, the exact origin of the Margarita is murky at best.
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