![]() If you want to make a batch of margaritas that pack a punch, you can use more tequila. If you want to make a batch of margaritas that are light on the alcohol, you can use less tequila. Finally, it’s important to remember that the amount of tequila you use in your margaritas is ultimately up to you. If you prefer your margaritas to be on the strong side, you’ll need to use more tequila. If you like your margaritas on the weak side, you can get away with using less tequila. The strength of your margaritas will also play a role in how much tequila you’ll need to use. If you’re using a larger margarita machine that makes pitcher-sized servings, you’ll likely want to use between 4 and 6 ounces of tequila per margarita. If you’re using a small margarita machine that makes individual servings, you’ll probably want to use about 2 ounces of tequila per margarita. The amount of tequila you’ll need to make a batch of margaritas will depend on the size of your margarita machine, the strength of the margaritas you’re making, and your personal preference. (Below are two margarita recipes and a youtube of my making and tasting one.When it comes to making margaritas, there is no one-size-fits-all answer to the question of how much tequila to use in a margarita machine. But whatever you do, if you have a spirit on hand and remembered to pick up or order in plenty of lemons and limes, you've got a great cocktail ahead of you. A reminder to improvise-need sweet? make a honey syrup or even in a pinch a corn syrup syrup). Please note the color of my simple syrup! It's made from brown sugar because our grocery store was clean out of regular sugar (#quarantinecooking). ![]() I'm all for a novelty like this, but not at the expense of actual cocktails. (I've written about my new-found love of food tours generally in this week's NYTimes travel section called "A Food Snob's Food Tour Conversion.") Get serious about the Margarita (where I'm sheltering in Providence, RI).ĭoes anyone know who invented the frozen margarita? Apparently this guy did, adapting a soft-serve ice cream machine for cocktails. It was a fabulous tour and, when the world opens up again, I highly recommend her, as well as the elegant Casa Oaxaca. Tequila must be made with the blue agave plant, Andrea, explained, and must have a majority of agave but can include tons of cheap sugar as well (which accounts for all the crappy tequila out there). We visited big and small distilleries and learned and tasted and ate. We took an AMAZING mezcal tour given by Andrea Hagan who created %Mezcouting, a tour service with her Mexican husband. Cutting open a roasted agave plant the wood will be smashed, the juice extracted, fermented and distilled. The entire trip was a tutorial in mezcal, the amazing spirit, made from any number of agave plants. (Not surprising for someone whose favorite whiskey is the super peaty Laphroiag.) The smokiness of the agave spirit elevated the cocktail several notches above an ordinary tequila. On arrival in Oaxaca a couple years ago, my wife, Ann, and I were immediately served a margarita, which at Casa Oaxaca was by default made with mezcal and it was the best we'd had. Simonson suggest less of the latter, ¾ ounce pours of both sweet and sour-but it's up to you!). A Margarita comprises 2 parts tequila, 1 part lime juice, 1 part sweet orange liqueur (many, such as Mr. No wonder, given my love of the sour, that this is the third Friday Cocktail Hour devoted to a Sour (the first, a Whiskey Sour, my favorite sour, includes an egg white). (I recommend having a look at his book 3-Ingredient Cocktails.) Spirit, acid, simple syrup. (Theretofore I knew only these five: the martini, the gin and tonic, the Manhattan, the bloody Mary, and the mint julep.) Read this excellent article, published just yesterday in Grub Street, by Robert Simonson on my favorite category of cocktail which I had stumbled upon in the 1980s: The Sour. I sipped and experienced a delight that felt absolute: This is not the world you know. Visiting my mom in West Palm Beach, I made a standard daiquiri that evening. I came across a description, during his Cuba years, of his daiquiri, which reportedly included grapefruit juice and maraschino liqueur, the telling of course included a description of a standard daiquiri. I believe I was reading about Hemingway, which I did obsessively in my twenties (unusual for aspiring writers, I know). It's difficult to describe my wonder and delight, then, that this was not the state of the world generally. Having come into adulthood in the 1980s, all I knew of cocktails such as the Daiquiri and the Margarita were that they were slushy chemical confections consumed in unpleasant places. A taste test of the margarita and the mezcal margarita proves the supremacy of the later.
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