Alton Brown's Margarita Reloaded
Вставка
- Опубліковано 20 кві 2022
- From the lost season of Good Eats: Reloaded, the new and improved Margarita recipe.
Click here to order an autographed copy of Good Eats 4 today: altonbrown.com/products/autog... - Навчання та стиль
Good Eats was my favorite cooking show. I loved all the why's. Hopeful for a reboot some day, will buy this book when I am not broke.
God bless this man for never ceasing to find interesting ways to shoot food/prep. Never seen anyone use a tank of water as a foreground element before like this
It’s got to be a glass fish tank or something too, it’s super clear
Can I just say that I love how the orange liqueur recipe almost feels like a subtle F.U. to the pedants by AB about its original omission?
"Oh, you want orange liqueur in your margarita, do you? Well you better have an immersion circulator and dried orange bitters, nerds!'
Qqqqqq~qeeqqqqqqqqvq~qqqqqqqqqqqqqqqqqq~qqq
It's also considered best practice to shake any drink containing fresh fruit juice, the lime in this case, not just for the sake of mixing in syrups
Why?
@@cramesplays juice, and pretty much anything else water based, doesn't integrate with alcohol very easily. So vigorous shaking, with ice for more agitation, is preferred.
Generally you stir drinks that are strictly alcohol, or have very little water in them, a martini, despite what those Bond films have told you, is best stirred not shaken. But once the cocktail has simple syrup or juice shake it.
@@cramesplays for the same reason Alton alluded to with why he does it for the syrups. Any fresh fruit juice will contain some amount of fruit pulp, shaking the drink rather than stirring it I corporates it more completely into the drink.
There are also other benefits, like aerating the drink, chilling, and dilution.
As a general rule of thumb, if the drink contains fruit juice, egg or dairy, and is going to be cloudy then shake. If the drink is mostly a base spirit with other modifiers that won't cloud it, and you want the end result to be clear, stir
I'm looking forward to your new book. I've always enjoyed the Good Eats series, so having this book I'll feel more like I didn't miss any episodes that never aired. A proper margarita will be the first thing I make, I've always enjoyed those as well! Cheers!
My buddys got hooked on your original marg recipe from Good Eats, can't wait to make this version for them!
Thank you, Alton. You single-handedly built my love for cooking and I’ve loved everything you’ve done along the way.
I always appreciate when Alton does cocktails because he approaches them with the same rigor and ingenuity as any food dish. Just goes to show whether it's in the kitchen or in the bar, science rules the day.
Don’t ever stop making these. Love them!!
I’m surprised this wasn’t released on Cinco de Mayo…unless we’re getting a ReLoaded version of the American Classics taco recipe 🌮
or a mayonaisse recipe
His cinco de Mayo 2020 QQ recipe has become my go to!
That shiver & "Yeah" at the end. That's the good stuff.
Yes! Love these videos!! Alton you’re the man!
I could use 1-to 3 of these right now.... Like a vacation in a glass!
I am impressed, looks fantastic, I will definitely try it.
Hi Alton just wanted to thank you for all your work! As a teenager I started watching Good Eat in the Israeli food channel and even though a lot has changed over the years, you are still unmatched in making home cooking accessible for everyone. You are a true inspiration and helped me understand that what I wish as my life goal is to create recipes that will make people happy. Eight years ago I started my own food blog, and now it is my full time job. You helped me realise how important it is to look beyond the ingredients and instructions, and really understand what I am doing whenever I cook, and I now convey the same message forward in my work. So thank you again and of course I’m ordering your new book (btw in my cookbook, Cauliflower, there is a recipe inspired by your broccoli slaw from: If it ain’t broccoli, don’t fix it 💚🥦)
This might be a long shot, but I'm hoping that netflix or amazon can come in and give us another good eats revival.
I would love that but the way Alton talks, it sounds like he's done :-(
I’d renew my subscription to Netflix if they rebooted Good Eats
I'm a simple man. Good Eats book comes out. I purchase.
Plus, I have to complete my set!
AB over here showing all the other internet chefs how a good video is made. Concise, informative, entertaining.
Preordered 5 minutes ago. Can't wait to add this book to the collection.
Just returned from Mexico with some wonderful tequila, and this video is at the top of my list! AB, as usual, you've inspired me. I'm making this! Thank you!
Looking forward to trying this.
Already have it preordered and a spot on the shelf for it next to 1, 2 and 3
I never thought to make my own orange liquor. Thanks for planting the seed.
OwO HOMEMADE ORANGE LIQUEUR?! ALL MY YES!!!
The cinematography of this video is really cool.
I'm definitely buying the new book!
Love it. Who doesn't love a good Margarita?! Doesn't need to be a Tuesday or Cinco de Mayo!
Margarita Tuesday?
Isn’t it Margarita Monday?
love that glass...
I have a sour orange plant in a pot that produces pretty well even in Massachusetts. I started sticking the peels in a jar of vodka during the beginning of the pandemic. Wow! So good! Really makes a difference.
Just got my signed edition for Christmas this year. This should be very good reading!
ooh yeah that looks good
As a chemist you are my favorite cook of all time. That said not going to use that water bath to push the air out of the bag, what a missed opportunity!
We have your older books. Lookin forward to this one
Mouth literally watering
that is the most wicked drink i,ve ever seen.. well done Alton...
That original Good Eats margarita without orange liqueur was the best margarita I ever had. Very labor intensive, but worth it.
I second that. Side note though, I tried the recipe in this video (albeit with store bought orange liqueur) and it was awful. Only 0.5 Oz of lime juice is NOT enough. Way too sweet and heavy on the orange.
@@xyrojin89 Most orange liqueur that you get in the store is far too sweet or tastes artificial. Note that you can soak the zest for a week in the fridge in the vodka/brandy mixture if you don't have an immersion cooker, then add the sugar to it to taste. Super cheap to make, no need to spend $20-$30 a bottle on it.
You know you are channeling Alton Brown when you purchased and had been using graduated cylinders, beakers and Petri dishes for your culinary exploits.
Even have his salt cellars that hubby got for me as a gift one Xmas. Hahahah
Yes to the beakers, 207° coffee water and I’m on my second salt cellar, having worn out the first.
Delicious!
Just requested that my local library purchase your book! 📚🤞🏼
Cannot wait a copy of this book you are amazing Mr Brown also I have to make your blueberry pound cake again it's been too long
most excellent
I've always been a fan of the Tommy's Margarita variant, which is really similar to your previous recipe but without the orange juice. I'm a fiend for sour things though. My favorite cocktail is a modification of the Paloma made to be less sweet and more sour: 2oz tequila (or preferably mezcal if you have it handy), an ounce of lime juice. Shake those, and top up with a Fever Tree grapefruit soda. Really simple and incredibly tart.
You’re just the best. I also started drinking Espolon because of you! :) I take mine with ice and a little lime juice. Love ya AB.
Try Lunazul. I like it better and it's cheaper.
@@VulcanGray I did and I absolutely hatred it...it’s still in my fridge LOL! Thanks so much for the suggestion tho! I really appreciate it :) How do you take your tequila?
I'm glad you shook it, not because of the syrup, but because it's got lime juice in it. You're supposed to shake any drink with fresh fruit juice and stir any drink without juice. I can't remember why at the moment, I just remember that's how it's done.
EDIT: I think it's for aeration, or because of the high water content of juices, but I'm not sure.
Buy, borrow or steal,
Yeah thats why we love you AB!!
Pre-order done.
Yes!
Using the immersion cooker to reduce a week into 1 hour is an amazing hack. It also fits with the idea of how they drink developed originally. The history of the drink on Wikipedia is actually a bit off in that the origins of the drink are basically a Daisy (popular in the late 1800s) but made with Tequila. Versions of this were around years before any recipes were published as it was basically citrus liqueur, whatever spirit you had on hand, some sour component, usually lemon or lime juice, and enough sugar to balance it. What would later become the Cosmopolitan is one version of this. The only expensive part, especially in places like Mexico and Central America at the time would have been the Tequila. Nobody would have been buying $30 a bottle liqueur but instead using stuff they made.
I would love to know how to make Bitter Lemon soda. It’s my favourite mixer of all time.
I've never been more excited to see a new book at Costco! I may have been a bit over excited when I opened the boxes we received and put them out. Although Kenji's Wok book might be a tie for these two. 😁
This looks magnificent! I like to combine my cocktail ingredients in-glass (ex. old fashioneds) or in-shaker while on a scale so I can tare between additions. The flaw with this method is that, with each imbibement, the drink unintentionally strays further from the intended recipe however simultaneously mattering less😆
@@BungeeGum1 Haha, I do not. In such small quantities the ratio of all flavor components matter more to me. The results are delicious to me so the ends justify the means.
Interesting thing I’ve heard about cocktail shaking: one of the most effective way to do it is use one large ice block, with equal parts cracked ice. The combination of the larger, heavier cube and the smaller ones allows for maximum chilling of liquids while not diluting it as much.
I’ve never seen the paper towel trick to wet the rim before, I like it! Have been liking my margs sans salt tho lately. Yum 😋
A lime wedge around the rim works too
I've started using tajine on mine because of a certain internationally disgraced celebrity bartender. The salt/lime/chili combo is delicious!
@@thelindsaymaestefon4157 that’s how I’ve always done it! 👍🏼
Interesting & non-traditional ratios, I'm excited to give this recipe a try!
@@TheMrJRM1981 haha In my experience as a bartender a classic marg would be more weighted towards the tequila and sour. Usually 2:1:1, tequila:orange liqueur:lime. To each their own and I'm excited to make Alton's recipe.
Love your content!
Have you considered shaking a saltshaker over the moistened outer rim? When you dip the glass in the salt dish, you often end up with salt inside the glass.
Saludos Saludos desde Ecuador 🇪🇨🇪🇨🇪🇨 Bendiciones siempre Amig@s😇😇😇
I love your cool vintage bar glass! I collect them, is that a Culver by chance?
This was the first recipe I made from your new book. IMHO waaay to bitter for a margarita. I couldn't tastes the tequila at all. But, I am enjoying a sidecar I just made with this liqueur, and it is wonderful! I would suggest to anyone contemplating making this to leave out the bitter orange at first. Then experiment with small batches until you know what you like.
I am totally stealing the homemmade triple-sec idea for the bar! Such a simple way to refine the cocktail.
Oh goodness, that orange liqueur looks so simple to make. If only I had an immersion bath...... 😢
I also love the idea of a little chipotle in the salt mixture. 👍
I'd love to try the finished product. Yummo! 😋🍸
M 🦘🏏😎
Congrats on the new book!...I continue to enjoy your first one...does that age me!? Aside from traditionally adding Cointreau, as an alternative I have found making sours with orange peel work nicely...steeping peels in the making of the simple syrup. Have enjoyed results with lime and especially lemon added to the mix. At this point, other than having my favorite tequila only on the rocks (el Tesoro...or Fortaleza) I have come to detest any other flavors beyond fresh citrus...so IMHO-I would scratch the brandy, vodka, and even agave from the mix as it never actually elevates the flavor of a fine tequila.
I was using Chef John's recipe but I'll definitely have to try this.
After, try a 3,2,1,0.5 recipe. 3 parts tequila, 2 parts lime juice, 1 part simple syrup, 0.5 parts orange liqueur. Best Margarita you'll ever have. Perfectly sweet and tart.
Señor, su margarita es una bebida muy deliciosa.
Making orange liquor is a fantastic plan. What a fun party talking point. A lot of people skip the regular triple sec because people find it to be cheap and kinda gross. Grand Marnier is way too distinct. Cointreau works. Although, I have never seen a recipe for a Marg that calls for equal parts orange liquor and tequila. It is almost always 2:1. Still love this and would totally make it. Just have to dig up that one extra ingredient.
Nice.
This is the best margarita I have ever enjoyed. It is the only margarita I make.
Homemade orange liqueur is going to save me a fortune. I can't wait for my copy to get here.
Espolon is my favorite tequila! Altos is also great!
Now with momentum in the ashtrays!
Archer would be proud of this recipe. As long as nobody uses sour mix
WAIT…. Did the Alton Brown UA-cam channel just turn into Good Eats 3.0 : The Shorts?!?! I am all for that!
I thought removing the orange liqueur was "essentially" a margarita, the famous being a Tommy's margarita? Nevertheless, either one is fine by me.
Awesome homemade orange liqueur recipe, Alton.
The people that complained about it not having Orange liqueur are people who drink Cuervo Gold.
Tequila, lime juice, agave nectar. That’s it, that’s all you need.
yes a Tommy's margarita is
2oz tequila
1oz lime juice
~.25oz agave (depends on the agave)
both are great, people who hate on the orange liquer haven't had a good one in their marg, probably either cheap triple sec, which is too sweet, cointreau, which doesn't have much flavor, or grand-ma which has too much brandy flavor.
I believe the Tommy’s is a variation on the standard. It removes the orange liqueur and also adds agave syrup, which was less commonly used back then.
@@JohnCarlson221 an orange liqueur for margaritas I’ve seen being used more recently is Pierre Ferand’s dry curacao.
@@matthewa2894 funny because that's the one we use at my bar. We actually did a split test with blind tasting and it won handily. From our dist. its also 10$ cheaper than cointreau
"Immersion Circulator" - YOU HEAR THAT WORLD!?!?! - THANK YOU ALTON!!!!!!! This is why this man is the GOAT.
…… what? Why?
@@diggysoze2897 sous vide translates to under vacuum. Immersion circulator is the heated stick that goes in the water bath with your product that may or may not be in a sous vide bag.
Please bring back Good Eats
Those days are done...but new things are in the works.
@@AltonBrown Better Eats? Great Eats? Eat this?
@@AltonBrown I look forward to whatever comes next, and can't tell you how much you are appreciated. Never felt the need to watch a show with a note book until Good Eats. Thank you for pushing the bar higher.
General rule of thumb is to shake anything that has fruit juices in it.
Okay....so I went to Texas Roadhouse....they had a drink featuring your favorite tequila....with club soda ,twist of lime, and rimmed with tajin seasoning...very yummy!
For those who don't want to have a couple cups of heated solvent like alcohol sitting in a plastic bag because of the potential for plastic leeching into your food, you can also do the water bath step in a mason jar.
4 oz pour, I would love to drink with Alton!
I'll steal mine...can I come over Alton?
Sweet, an excuse to dig out my sous vide AND make some margaritas ;)
Ok, here's a question. If we don't have an immersion circulator, would an orange based oleo saccharum work well enough? Maybe simmer with the bitter orange for a bit?
The liqueur looks fantastic (the margarita too!) but what chronograph are you wearing during the liqueur segment? An Omega Speedmaster maybe?
Hi Mr. Brown! I said it in the live chat but I hope maybe you'll see it here too. Thank you for being an amazing inspiration and mentor to so many people- myself included!!! Live long and happy sir. ❤️🐓
I'm all for the SV orange liqueur ! But I much prefer any margarita to be essentially HALF tequila (or even better, Mezcal) and then 1/4 pt lime juice. 1/4 pt orange liqueur.
I'm making a pitcher of margaritas tomorrow but TBH I'm lazy and just going to use Grand Marnier.
The only other cooking personality that keeps my attention and actually teaches me things I didn't know about cooking besides Alton Brown is Brad Leone, I'd love to see a collab of them together, they make cooking fun and informative, Thanks for inspiring an entire generation of cooking enthusiasts Alton! I remember watching good eats when I was around 5 and that was the start of my love for cooking
I like margaritas, but not the salt rim. Any suggestions for an alternative? Edit: Thanks for the ideas, everyone! :)
Sugar rim?
Tajin
I used a sugar, salt blend for the rim of the glass
Pop rocks.
Use that.
No rim is an excellent alternative.
Perfect to go with an actual Trader Vics Mai Tai
The original Margarita DID NOT have orange liqueur in it. And did not have orange liqueur in until the Hilton Hotel chain started putting it in their Margarita in the mid/late 1940s.
Can that process for orange liquor also be used for making limoncello (minus the brandy)?
Eh, I doubt it would be as good. But if you try and it's good, let me know! It would save me a couple weeks.
@@AdrenalinnVapor Indeed! Love limoncello but the 2-4 weeks cure time sucks :)
"if it's worth doing, it's worth overdoing."
Hey Alton, I recently saw a video about the effects of vegetable oils doing damage to cells and the long term harm it can do to your health. "What I've learned" on UA-cam is the creator, and I'm curious if he might be right or not and am floating this with one my my favorite guys of all time.
Thanks.
Is the Immersion circulator the same as a Sous Vide?
That is a STIFF margarita. I love it 🤣
I waited until today to watch this - as Alton intended
Also works with bananas, just leave out the citrus, and the bananas.
Even if his original margarita recipe wasn’t a real margarita, it was still my favorite recipe for a margarita ever, albeit a bit of a pain to make.
Rather than using a wet paper towel to stick the salt to the rim of the glass the glass, one can rub a lime wedge around the rim.
Man.... this makes me miss being able to have a drink..