Dear Cara, Over the years I have become partial to Margaritas over the rocks with a lite salt and no straw. The Frozen Margaritas that are made in the states, seem to come out of the same recipe, which are produced in a machine and taste very badly. However, seeing this video has given me pause, to try a hand made Frozen Margarita like the one you have just demonstrated. Thank you for the new direction. It's also nice to see you making videos again. Much Love.
I had a frozen margarita my first time in NYC's Madame Tussauds, right inside. It made the visit so much bearable, but I don't remember anything except for the pictures we took...
Always nice to see you behind the bar and in front of the camera. You are an inspiration to me and always makes me want to make delicious drinks 🥳 . Regards from Sweden.
We make them on the rocks at home because our blender is a limp biscuit. At our local Mexican Restaurant we get frozen as it seems to go good with our menu choices. Hopefully we will have a better ice crusher soon. Thanks Cara, great recipe.
I think it's great that you featured frozen margaritas. I didn't have much interest in this drink until I picked up a set of large margarita glasses at a thrift store and needed something to do with them. It's a great cocktail. I also totally agree that fancy tequilas are not the way to go, for classic as well as frozen margaritas. There's something pure and honest about blanco tequila, orange liqueur, simple syrup, and lime juice. As far as I'm concerned, even agave nectar is overdoing it. And my secret wish is to have a bar on a beach somewhere with a bank of slushee machines to serve, not only frozen margaritas, but also two layer drinks like Miami Vice and Sex on the Beach. You could serve aging boomers (like me) in the afternoon and spring breakers at night.
I absolutely adore this as a sundowner but thought to lend the idea to the Aviation, which I find too tart. Tried 2oz gin (I used Gin Mare), 1oz curaçao, 1/4oz Creme de Violette (Bitter Truth) and 1/4oz Agave syrup to hold the ice slush and with a lime wheel as garnish and a rub of the same around the rim, loaded with ice and blended at speed. I left out the maraschino liqueur and the lemon juice characteristic of the Aviation although, I must admit, I might just add 1/2oz of lime juice on the next round as it was very slightly, but not unpleasantly, sweet . The sky blue of the Creme de Violette was beautifully preserved though. Not sure if this has been done before but, if not, I might just call it the Antarctic! Perhaps, layered over some limoncello to add the tartness, one could even call it the Kyiv!
Was in Cancun yonks ago and had to twiddle my thumbs for a few hours after checking out of my room. That pretty much left the bar, starting with Margarita's, then tequila sunrise, then shots, all of which I tolerated exceedingly well. Admittedly, I had to almost crawl off my flight around midnight to connect with another to the US, and then another to Africa. However, I've never ever quite mastered those very reminiscent and exceedingly delicious Margarita's. Perhaps it's the authentic tequila I'm missing, not that the local craft tequila isn't good, or using curacao instead of Contreu, but I find it all too metallic. Agave syrup may help with that. Time to purchase some Margarita glasses! Thanks again for a superb channel. Looked up Bonga out of curiosity and wondered how much time you do in fact spend behind the bar, since I noticed that a much more hirsute individual seemed to feature on the rooftop!😉
Haha I don’t think you can ever recreate the joy of drinking something in its place of origin! I work at Bomba, not sure if you’ve looked up somewhere different but I’ve also definitely worked with some hairy folks over the years haha
I knew i needed to re evaluate my life choices but not because of the margarita tho. Will try it when i can E1: Wait i actually have the ingredients will make a quick trip to kitchen E2: Thats so good
Great video Ms Cara!!! Yes, I have had one , it was delicious, Great tip, keep everything cold when making frozen drinks, liked the blue straw, yes, blue is my favorite color, blue straw probably makes it tastes better, hmmmm, great to see you, always!!! Love from East Tennessee 💋, oh, you still look great!!!
I was meaning the actual machine rather than the mixture - my blender starts to heat up if it’s run for too long but it’s obviously not a very powerful one, I doubt commercial blenders would have the same issue!
Cara the way you taste the drink..makes me wanna feel it...😬 Confession: I had a huge crush on you in august 27th(The day I first saw you on youtube) I was like: Dude she's so freakin coool and so beautiful and does the single most awesome thing I love (Makes cocktails)❤️😬
Great....Thanks...now I have the urge to search eBay for a used slushy machine. My wife is not going to be happy. Thanks again for another wonderful video.
Yeah, no. I've been tending bar for 32 years and you can tell by the way the margarita poured out of the blender cup that is was not right. And color shouldn't be translucent. Ugh.
Hey Don, always happy to hear input from a fellow bar professional (I’ve been tending bar for about 12 years). I definitely wasn’t as happy with the texture of this as I could be, when we’re filming we have to turn everything off including the ice machine and this was towards the end of the day, so the ice was quite wet - it’s not something that would happen using this technique and properly cold ice. Not too sure what you mean about the colour though as everything which goes in is pale? I’d be worried if it was brighter than this!
0:03 3 seconds in and we already disagree. A new record :D I FAR prefer on the rocks or shaken/up as a daiquiri should be. Blended is for people using sub standard ingredients and too much sugar, or college children who can't handle real booze IM(not so)HO.
Well, you are obviously wrong. There is no one way to make a drink. You just have to have the right amount, and the right ingredients to make anything taste good.
My point is more that frozen drinks don’t HAVE to be as you describe - using decent ingredients and balancing them properly they can still be delicious! I’m certainly not advocating that anyone gives up shaken Margaritas haha (a Tommy’s on the rocks is my personal favourite) and I’ve given plenty of airtime to shake too 😊: ua-cam.com/video/iovvdos0XRA/v-deo.html
Amazing Cara is back behind the bar, I have an idea. Maybe you could do a tiki episode
I’ve actually just written an episode on the history and culture of this, to set the scene for exploring some fun tropical drinks so stay tuned!
"Re-evaluate your life choices" LOOOOOOOL
Dear Cara, Over the years I have become partial to Margaritas over the rocks with a lite salt and no straw. The Frozen Margaritas that are made in the states, seem to come out of the same recipe, which are produced in a machine and taste very badly. However, seeing this video has given me pause, to try a hand made Frozen Margarita like the one you have just demonstrated. Thank you for the new direction. It's also nice to see you making videos again. Much Love.
Lovely.. You and the margarita!
Yeah! 👏🏼 You’re back. Missed you!
Far away from Colombia learning with you. Great classes and also great and lovely teacher
I love the fact that Tromba is thehouse pour at Bomba.
So do we… staff shots 😏
I had a frozen margarita my first time in NYC's Madame Tussauds, right inside. It made the visit so much bearable, but I don't remember anything except for the pictures we took...
Perfect! Simple yet elegant. Oh yes, refreshing indeed. Tastes like I want 4 more, please. Thanks, Cara!
Q
i wanna try this. thank you for sharing! and hello from the philippines. you have a devoted fan here.
Thank you for following!
Wonderful to find more videos Cara , looking forward to following more.
Yum. Waiting for my favorite drink; Pisco Sour!
It’s definitely on the list!
@@BehindtheBar you could do one episode with Pisco Sour, Caipirinha, and Margerita together!
Always nice to see you behind the bar and in front of the camera. You are an inspiration to me and always makes me want to make delicious drinks 🥳 . Regards from Sweden.
So cute the way you licked your thumb at the end, then immediately hid your hands behind your back, as if in denial 😄
😇
We make them on the rocks at home because our blender is a limp biscuit. At our local Mexican Restaurant we get frozen as it seems to go good with our menu choices. Hopefully we will have a better ice crusher soon. Thanks Cara, great recipe.
Limp biscuit 😂
loved it! My sister and my mom are so into Frozen Margaritas, I probably try this recipe!
Let me know how you go!
Gotta lick the salt dainty or not! Lol. Cheers to you!
I like these froze and in the rocks, gonna try this both ways, thanks Cara!
I absolutely love frozen drinks. My fav is the frozen strawberry daiquiri. P.S I love your channel
I think it's great that you featured frozen margaritas. I didn't have much interest in this drink until I picked up a set of large margarita glasses at a thrift store and needed something to do with them. It's a great cocktail. I also totally agree that fancy tequilas are not the way to go, for classic as well as frozen margaritas. There's something pure and honest about blanco tequila, orange liqueur, simple syrup, and lime juice. As far as I'm concerned, even agave nectar is overdoing it. And my secret wish is to have a bar on a beach somewhere with a bank of slushee machines to serve, not only frozen margaritas, but also two layer drinks like Miami Vice and Sex on the Beach. You could serve aging boomers (like me) in the afternoon and spring breakers at night.
Sounds idyllic, I’ll definitely visit!
Going to Mexico next month. Can’t wait to have margaritas every day! 😁
Jealous!
I absolutely adore this as a sundowner but thought to lend the idea to the Aviation, which I find too tart. Tried 2oz gin (I used Gin Mare), 1oz curaçao, 1/4oz Creme de Violette (Bitter Truth) and 1/4oz Agave syrup to hold the ice slush and with a lime wheel as garnish and a rub of the same around the rim, loaded with ice and blended at speed. I left out the maraschino liqueur and the lemon juice characteristic of the Aviation although, I must admit, I might just add 1/2oz of lime juice on the next round as it was very slightly, but not unpleasantly, sweet . The sky blue of the Creme de Violette was beautifully preserved though. Not sure if this has been done before but, if not, I might just call it the Antarctic! Perhaps, layered over some limoncello to add the tartness, one could even call it the Kyiv!
Love the name!!
Was in Cancun yonks ago and had to twiddle my thumbs for a few hours after checking out of my room. That pretty much left the bar, starting with Margarita's, then tequila sunrise, then shots, all of which I tolerated exceedingly well. Admittedly, I had to almost crawl off my flight around midnight to connect with another to the US, and then another to Africa. However, I've never ever quite mastered those very reminiscent and exceedingly delicious Margarita's. Perhaps it's the authentic tequila I'm missing, not that the local craft tequila isn't good, or using curacao instead of Contreu, but I find it all too metallic. Agave syrup may help with that. Time to purchase some Margarita glasses! Thanks again for a superb channel. Looked up Bonga out of curiosity and wondered how much time you do in fact spend behind the bar, since I noticed that a much more hirsute individual seemed to feature on the rooftop!😉
Haha I don’t think you can ever recreate the joy of drinking something in its place of origin! I work at Bomba, not sure if you’ve looked up somewhere different but I’ve also definitely worked with some hairy folks over the years haha
I knew i needed to re evaluate my life choices but not because of the margarita tho.
Will try it when i can
E1: Wait i actually have the ingredients will make a quick trip to kitchen
E2: Thats so good
I feel like you made a great life choice there!
@@BehindtheBar thank you :)
Great video Ms Cara!!! Yes, I have had one , it was delicious, Great tip, keep everything cold when making frozen drinks, liked the blue straw, yes, blue is my favorite color, blue straw probably makes it tastes better, hmmmm, great to see you, always!!! Love from East Tennessee 💋, oh, you still look great!!!
Is it 60ml (video) or 45ml (description) of tequila?
Oops sorry, 60ml! I’ll change it now 😊
@@BehindtheBar you haven’t changed it yet.
I would truly consider my bartending experience unfulfilled without meeting you in person
Haha I’m sure I would be a disappointment!
if you put enough ice in, the longer you mix it the stiffer it will get, the mixing will actually cause it to cool instead of heat
I was meaning the actual machine rather than the mixture - my blender starts to heat up if it’s run for too long but it’s obviously not a very powerful one, I doubt commercial blenders would have the same issue!
Would love to see you get our on the road.
Once I discovered the Margarita on the rocks I never went back to blended. I also skip the salt.
Glad you’ve found what works for you!
Cara the way you taste the drink..makes me wanna feel it...😬
Confession: I had a huge crush on you in august 27th(The day I first saw you on youtube) I was like: Dude she's so freakin coool and so beautiful and does the single most awesome thing I love (Makes cocktails)❤️😬
Cara your videos make the night shifts at the hospital a bit more bearable
So glad to be of service and I appreciate your hard work!
@@BehindtheBar don't mention it 😁
Good to see you behind the bar. What is your choice regular or frozen? I prefer regular.
In all honesty, regular haha but nothing says holiday like frozen! My all time favourite is a Tommy’s 😋
Great....Thanks...now I have the urge to search eBay for a used slushy machine. My wife is not going to be happy. Thanks again for another wonderful video.
CAAAAAARRAAAAAAA ☺️
Hi and thanks, Cara 😊 I don't know what it is .. but I'm allergic to in some way. They make me swell, so I opt out! 🎈
Oh no! Best to listen to your body though and plenty of other yummy things to drink!
Yeah, no. I've been tending bar for 32 years and you can tell by the way the margarita poured out of the blender cup that is was not right. And color shouldn't be translucent. Ugh.
Hey Don, always happy to hear input from a fellow bar professional (I’ve been tending bar for about 12 years). I definitely wasn’t as happy with the texture of this as I could be, when we’re filming we have to turn everything off including the ice machine and this was towards the end of the day, so the ice was quite wet - it’s not something that would happen using this technique and properly cold ice. Not too sure what you mean about the colour though as everything which goes in is pale? I’d be worried if it was brighter than this!
Shut up and make it!
Calm down
Good stuff, not related!
girl why are you all bruised up? What happened 😩
I’m always covered in bruises, bit of a klutz tbh haha!
0:03 3 seconds in and we already disagree. A new record :D
I FAR prefer on the rocks or shaken/up as a daiquiri should be. Blended is for people using sub standard ingredients and too much sugar, or college children who can't handle real booze IM(not so)HO.
Well, you are obviously wrong. There is no one way to make a drink. You just have to have the right amount, and the right ingredients to make anything taste good.
My point is more that frozen drinks don’t HAVE to be as you describe - using decent ingredients and balancing them properly they can still be delicious! I’m certainly not advocating that anyone gives up shaken Margaritas haha (a Tommy’s on the rocks is my personal favourite) and I’ve given plenty of airtime to shake too 😊:
ua-cam.com/video/iovvdos0XRA/v-deo.html
Stop talking girl and show us finally the recipe???????
Gosh, you’re cute.