“Save the expensive, very old añejo tequila for sipping,” writes Dale DeGroff in The Craft of the Cocktail. “Especially on a muggy day, I wouldn’t say no to a frozen marg straight out of the blender.”Įither way, keep your spirit light and flavors bright. She’ll switch up her order depending on circumstance, though. “My preferred margarita is reposado tequila, rocks, no salt,” says Newman. Silver or blanco tequila is usually the base spirit for margaritas, though some prefer to use lightly aged reposado tequila to balance the drink’s citrus notes. “The biggest margarita-related crime is using bad tequila.” This drink can take many forms.”Ĭhoose your spirit wisely, deBary adds. “Try one with blanco and Cointreau, and try another with reposado and Grand Marnier, or swap the tequila for mezcal. “You can find a tremendous variation in margaritas simply by switching the kind of tequila and orange liqueur you use,” he writes. Within that rubric lies a world of possibility, according to John deBary, author of Drink What You Want. Some may include an additional sweetener like simple syrup or agave nectar. Margaritas are typically made with tequila, orange liqueur and lime juice. In a divided world, margaritas offer something for everyone. “It also doesn’t hurt that tequila has become one of the most popular spirits in America, and that margaritas now come in such a wide range of variations,” says Newman. “Even a ‘bad’ margarita tends to be pretty good.” She adds that, as many of us have sipped margaritas on vacation or at dinners with friends, we often associate the cocktail with fun, celebratory times. “They’re familiar, delicious, potent and hard to mess up,” says Kara Newman, spirits reviewer for Wine Enthusiast. It’s universally loved.”Ī margarita can be a practical or sentimental choice. “To us, to me, it’s just a very fun cocktail to make and to drink. “It’s super accessible and it takes on other flavors well, like fruit purées and other spirits with other flavor profiles,” he says. Muñoz often opts for mezcal rather than traditional tequila, as well.Ī margarita can take a lot of forms and please countless palates. He’s partial to Tommy’s margaritas, a riff that swaps the orange liqueur for agave syrup. “It’s delicious in every way possible,” says Ronnie Muñoz, chef-owner of Todos Santos in Los Angeles. Do you prefer sweeter or tangier drinks? Tequila or mezcal? And what about the orange liqueur-is triple sec or Cointreau better for margaritas, or should you scrap the orange and go for broke with blue curaçao?įortunately, there are more right than wrong answers. Decorative Wine Racks & Modular SystemsĪs with many classic cocktails, the specs for the best margarita recipe depend on whom you ask.
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