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 kommentar(er)
