Margaritas come in a lot of different forms, from insanely complex to a very basic cocktail. While its history goes back to 1941 in Ensenada, Mexico, just about every region has their own form of the drink. Originally, the drink was equal parts tequila, orange liqueur (triple sec in today’s terms), and lime. This drink is much less potent than how we normally drink them today, but it’s likely they were using a stronger orange liqueur than we currently would use. The basic margarita recipe is two parts tequila, to one part of fresh lime juice, one part triple sec, garnished with lime, and a salted rim is optional.
The preparation of your margarita will determine what type of glass you choose to use. A basic margarita on the rocks will normally be served in a standard high ball glass. Fruity and blended versions will normally be served in a “margarita glass”, which is similar in nature to a sparkling wine flute, but bulges out at the top.
According to cooklikeaking.com, quality of ingredients is the key to making the perfect margarita. Many people, myself included, have a very hard time drinking cheap tequila, so getting the highest quality you can afford is a great idea. The same goes for the triple sec, since many of the cheaper varieties will have artificial ingredients in them, such as high fructose corn syrup, that can lead to a nasty hangover! How traditional you want to be will determine which type of limes that you use. In Mexico, margaritas are traditionally made with key limes, but these limes can be difficult to find all year in the US, so most times you will end up with Persian limes. Most people won’t be able to tell the difference between the two, but you will at least be able to brag about your authenticity if you use key limes!
For such a simple drink, there are a lot of complex parts to it, but it truly boils down to glass and ingredient selection. Get those right and you’ll make the perfect margarita!
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Understanding The Perfect Margarita
Margaritas come in a lot of different forms, from insanely complex to a very basic cocktail. While its history goes back to 1941 in Ensenada, Mexico, just about every region has their own form of the drink. Originally, the drink was equal parts tequila, orange liqueur (triple sec in today’s terms), and lime. This drink is much less potent than how we normally drink them today, but it’s likely they were using a stronger orange liqueur than we currently would use. The basic margarita recipe is two parts tequila, to one part of fresh lime juice, one part triple sec, garnished with lime, and a salted rim is optional.
The preparation of your margarita will determine what type of glass you choose to use. A basic margarita on the rocks will normally be served in a standard high ball glass. Fruity and blended versions will normally be served in a “margarita glass”, which is similar in nature to a sparkling wine flute, but bulges out at the top.
According to cooklikeaking.com, quality of ingredients is the key to making the perfect margarita. Many people, myself included, have a very hard time drinking cheap tequila, so getting the highest quality you can afford is a great idea. The same goes for the triple sec, since many of the cheaper varieties will have artificial ingredients in them, such as high fructose corn syrup, that can lead to a nasty hangover! How traditional you want to be will determine which type of limes that you use. In Mexico, margaritas are traditionally made with key limes, but these limes can be difficult to find all year in the US, so most times you will end up with Persian limes. Most people won’t be able to tell the difference between the two, but you will at least be able to brag about your authenticity if you use key limes!
For such a simple drink, there are a lot of complex parts to it, but it truly boils down to glass and ingredient selection. Get those right and you’ll make the perfect margarita!