I love how he emphasizes the use of fresh ingredients, such as hand-squeezed lime juice and quality agave nectar, to create a Margarita that is unparalleled in taste and authenticity.
LOVE LOVE LOVE Fresh Lime juice Margaritas. So often people use the sweet n sour mix. Places need to get rid of that mix. Fresh is definitely the way to go. It is such a perfect taste and the salt, sour, sweet opens up your taste buds and makes all food that you eat taste better! thanks for the reminder Rick!
I bought a VitaMix blender years ago for smoothies and cocktails. I’ve never made any adult beverage with mixes or pre squeezed juices. We love Margaritas in hot weather with some blended ice for texture.
Thanks. I will make this and your Shrimp Ceviche for New Years Eve. I've been making your 'short cut' version of Pozole since Aug 2022. I use pork in mine. I make a batch that lasts 5 days, take a little break and then make it again. DELICIOUS and great for someone like me, retired, 80 yrs old and wants great food but not have to cook every day. Happy New Year
Hey Rick! You prepare everything so effortlessly..it's impossible to duplicate but, we try. How about a mitchelada recipe for summer.... My families best regards to you and yours.
I googled margaritas years ago and the Wikipedia recipe from the IBC came up: Three parts fresh lime juice, four parts triple sec and seven parts tequila. Being an industrious drinker, of course I made a pitcher and bought the more expensive (but cheap compared to Cointreau or Gran Marnier) 60 proof triple sec. Then, my wife and I became quickly blotto! They tasted perfect, but you are right Rick, when you say dilution is important! Fortunately it was a Sunday and we could have a nice siesta before our tacos. 😃
I had the Summer Margarita at your restaurant years ago. Thank you for posting it online. Friends always request I make them when we have dinner parties.
I have always gone with the recipe used by the Cadillac bar in the Nuevo Laredo Mexico. 2 ounces tequila, 2 ounces of Cointreau, 1 ounce of fresh lime juice. Blend shake with cracked ice pour over ass salted rim glass. I have used that recipe for 50 years.
I follow my dad’s recipe- 1:1:1. It’s simple to remember and it comes out great. I always use Cointreau, a high quality Tequila and of course fresh-squeezed lime juice😉. Salud!
I’ve been making margaritas for our Sunday dinner for some time now, trying different brands of tequila but always use fresh limes, “rich" simple syrup or agave. The best margaritas ever, were enjoyed at your Frontera restaurant!
Budget friendly alternative is centenario. So so delicious. 2 oz centenario 1 oz lime juice .5 triple sec .5 Agave nectar .5 brandy Incredible cocktail best I've had
Patron makes a nice orange liqueur called Citronge. Great for margaritas and even good neat or on the rocks. My recipe same as yours so I know how good it is and I always shake vigorously for 15 seconds. I get many compliments on my Margs. Gracias for all your great Mexican recipes Salud!
I appreciate these videos. That guaillo chili sauce was amazing. You even talked me into a molcajete, which is on the counter right now with a serrano and garlic paste seasoning it.
I believe it's called a Cadillac margarita when you use Grand Marnier, and that's my fave. Costs just about the same as Cointreau, or a bit less, and makes it taste fantastic with a half ounce. Couple more tips are when u buy limes, feel them out to make sure the fruit walls are slightly thin, you'll get more juice that way. And you could buy specific margarita salt, but I just get a box of kosher salt with the big flakes, dump a bit on a the paper towel or whatever I cut the limes on and rim the glass on that. For lazy prep u can shake your drink in a mason jar style glass and keep the ice if you don't feel like straining, and crack a bit of salt around the rim with a salt grinder. Just don't use a super cheap tequila.
You’ve got that 2021 winter blend from Fortaleza! I really enjoy that spirit. Top 4 brands for me easily. Thank you for not using it for a Margarita, Rick.
What am I most pleased about this video? I've been making Margis the correct way! I do like the idea of a bright vs smooth beverage. I tend to use repasado tequila over the others. I like color and profile.
It's so difficult to find a good margarita here in Toledo Ohio. Sister city of Toledo Spain. Go figure. Found your recipe book in the early nineties and been following you since thank you for your dedication and love for food and now the best margarita .. ever.
I was in La Paz in 2012 and had two very tasty margaritas on the Malecon. I watched the bartender make it and it was pretty much like you made. But he added a double splash of Sprite to it. I asked him what gave it that tasty zing and he told me it was because of the Sprite. Try it. It’s delicious! 👌🏼
@@ericktellez7632 nope. I saw it. Sprite. But you could probably use 7up. But why question or debate when I’m just adding nice content? Wth? Try it. You’re welcome ✌️
Jeez Rick, are you following me??? No I know, not but I just watched your pollo al oregano for dinner tonight, and I just bought a bottle of Espolón Blanco. Thanks chef.
I'm planning to do al pastor this 4th (have watched your video already on it) and was thinking to serve margaritas to start the festivities. Thank you for this video.
Grand Mariner and Pierre Ferrand Curaçao are both orange -flavored brandy liqueurs. Meaning brandy + orange liqueur. Cointreau is a pure orange liqueur or triple-sec (actually extra-sec). My preferred ratio is 2:3:5, sour:sweet:strong. I stay away from syrups , if I want it sweeter, I’ll up the ratio of orange liqueur and take down the tequila.
I usually do 1 :1 : 1/2. Tequilla, lime juice, cointreau or small amt of agave syrup. Also, infusing your blanco tequilla with serrano pepper is delightful
Multiple excellent great tips here. I admire how you explained that there are options on the flavor profile. There was real intelligence here in explaining the options. One minor addition: fresh squeezed lemon or lime juice benefit from a rest of at least half an hour to 4 hours before using. Great video!
@@Silvery12 , "Resting" -as with blending, shaking or other forms of aeration- permits the citric acids to oxidize and lose a bit of their sour edge. Unfortunately, It also permits the characteristic volatile oils to evaporate, which dissipates the distinctive citrus aroma & flavor -Lime, kumquat, tangerine, bergamot, blood-orange, or what have you. Basically, you get a _stale tasting_ margarita; *and I don't care for this idea.* It's more like what you get with pasteurized & bottled lime juice or Rose's "sweetened lime juice" (sugar syrup with green dye). If you like an authentic *lime* flavor with less brightness (acidity), you can use less juice, but add a drop of lime oil to the glass. -Or brew your own natural lime flavoring by macerating lime zest in a few ounces of Everclear, Bacardi 151°, overproof vodka or other high-octane white lightning. ·
I have used a recipe that my dad gave me which he got from a bartender at the Cadillac Bar in Nuevo Laredo. It has always pleased everyone. 2 ounces of your favorite Tequila (we always used José Cuervo) two ounces of Contreu. And one ounce of lime juice. Shake with crushed ice, pour in a salted glass with crushed ice. Never had a complaint.
I'm not sure it's still called a margarita, but I've been using this basic recipe except using mezcal instead of tequila. A mezcalita maybe? Anyway, 2 oz mezcal, 1 oz fresh lime juice, 1/2 oz simple syrup, 1/2 oz Curacao. Amazing!
Awesome, chef! I'll have to go with number two tho. One of the first videos on my page is of my favorite cocktail, the Negroni, and I speak about the importance of dilution, and water as an ingredient.
Perfect timing Chef Rick, I just planted a mexican lime tree... can't wait for organically grown limoncitos for the margheritas! In the meantime... be back, se me antojo un tragito para el fin de semana que viene! 🙂👍🏼 Gracias Chef.
I use the same ratio 2:1:1 (tequila, orange liqueur, lime juice, plus a little touch of agave syrup), but I like balancing the bright and smooth in the liquors, so if I am using a blanco tequila, i prefer grand marnier for the orange liqueur. Gives the bright blanco tequlia some depth. If using an aged tequila, I prefer the clear/bright orange liqueur like Cointreau. The aged tequila has the complexity/depth and the clear liqueur provides a little bite/edge. Kosher salt mixed with Tajin on the rim.
The margarita is the drink that got me into cocktail making as a hobby. Had them at various times, wondered how they were made, looked at the label of a plastic jug of "Margarita mix" and made two observations and one conclusion: 1) I can't pronounce half of what's listed on the label. 2) It looks like the Prestone I use in my car's radiator. 3) There MUST be a better way! I found it after some experimenting. My standard is 2:1:1 Legado Reposado, lime juice, and Pierre Ferrand Curacao with a bar spoon of agave syrup.
A nice twist on the margarita recipe is to omit the orange. 2oz tequila, 1oz fresh lime, and 1/2oz agave nectar. It still keeps the same proportions of sweet/sour as agave nectar is a little sweeter than simple syrup. So, if you were doing 1/2 orange 1/2 simple... the same sweetness comes through with just a 1/2 agave.. more or less. Some might call this a Tommy's margarita, as this is how they make them at Tommy's in San Francisco. Really delicious and clean tasting. Also, if you're going to shake a drink, as much as I love Rick, I wouldn't use his shake as a template - that will destroy your elbows in the long run.
Grand Marnier is not only brandy based but is itself barrel aged, so if there's reposado or anejo tequila in your mixed drink I feel the drink has a conflict and one should stick with Cointreau. Use key limes if at all possible.
So I bought some agave syrop. Now I put just 1/2 tsp of it in a jigger and then fill up the rest to 1 oz. with Cointreau. Adding more agave syrop was too sweet. This way I can still taste the Cointreau. For me the best margarita. Take 2: I changed it to 1 oz. Cointreau and tossed in 1/2 tsp. or agave syrop. Now the Cointreau has its usual dominance and the agave syrop is a secret ingredient with a definite effect. This kicked it up a notch.
I guarantee this guy makes the best margaritas compared to many of the other videos you see on UA-cam. Try making one exactly like he does, then pick another top video on UA-cam on how to make a margarita. If anyone actually does this, please comment on your results. Which do you like better?
Hi Rick, can I subsitute in Key Limes instead of regular limes? The Key Limes when ripe have a slightly more complex sweet flavor but paired with the slightly smoother ingredients would be a good mix. Salude! Great tutorial thankyou.
Rick is the first margarita you made in the video the basis for your Topolo Margarita you serve at Frontera ? I indulged in many of those whenever I visit Chicago 😁
I love how he emphasizes the use of fresh ingredients, such as hand-squeezed lime juice and quality agave nectar, to create a Margarita that is unparalleled in taste and authenticity.
Yes no corn syrup, no dyes, no margarita mix full of chemicals!! Should be all natural real ingredients!! 🎉 🇲🇽🇺🇸🇮🇱❤️
I’ve had 10,000 margaritas in my lifetime. Rick, this mix is hands down the absolute best. Thank you. Boomer Sooner!
I see "Rick Bayless" and "margarita" - I click immediately.
LOVE LOVE LOVE Fresh Lime juice Margaritas. So often people use the sweet n sour mix. Places need to get rid of that mix. Fresh is definitely the way to go. It is such a perfect taste and the salt, sour, sweet opens up your taste buds and makes all food that you eat taste better! thanks for the reminder Rick!
Oh ill never go back the sweet and sour mix after making them Ricks way
Lime and kumquat with a bit of chile pepper
I bought a VitaMix blender years ago for smoothies and cocktails. I’ve never made any adult beverage with mixes or pre squeezed juices. We love Margaritas in hot weather with some blended ice for texture.
Thanks. I will make this and your Shrimp Ceviche for New Years Eve. I've been making your 'short cut' version of Pozole since Aug 2022. I use pork in mine. I make a batch that lasts 5 days, take a little break and then make it again. DELICIOUS and great for someone like me, retired, 80 yrs old and wants great food but not have to cook every day. Happy New Year
Excellent guide! I used Bauchant as my orange liqueur and my margarita came out delicious. Salt/tajin rims are a must on this drink.
Thanks Rick! I used to love your show on PBS for the enthusiasm with which you approach cooking. I love that I found you again on UA-cam.
Hey Rick!
You prepare everything so effortlessly..it's impossible to duplicate but, we try.
How about a mitchelada recipe for summer....
My families best regards to you and yours.
I googled margaritas years ago and the Wikipedia recipe from the IBC came up: Three parts fresh lime juice, four parts triple sec and seven parts tequila. Being an industrious drinker, of course I made a pitcher and bought the more expensive (but cheap compared to Cointreau or Gran Marnier) 60 proof triple sec. Then, my wife and I became quickly blotto! They tasted perfect, but you are right Rick, when you say dilution is important! Fortunately it was a Sunday and we could have a nice siesta before our tacos. 😃
I had the Summer Margarita at your restaurant years ago. Thank you for posting it online. Friends always request I make them when we have dinner parties.
Margaritas always bring joy, thanks Rick.
I have always gone with the recipe used by the Cadillac bar in the Nuevo Laredo Mexico. 2 ounces tequila, 2 ounces of Cointreau, 1 ounce of fresh lime juice. Blend shake with cracked ice pour over ass salted rim glass. I have used that recipe for 50 years.
What style of tequila?
@@trailerparkcryptoking5213 back when I was frequenting that bar, there was only one style, José Cuervo.
@@TexasScout silver, gold or repasado?
@@trailerparkcryptoking5213 there was no such thing back then.
lime the OUTSIDE of the rim only so as to avoid salt in the cocktail.
...does make me thirsty.
Thanks rick!
I follow my dad’s recipe- 1:1:1. It’s simple to remember and it comes out great. I always use Cointreau, a high quality Tequila and of course fresh-squeezed lime juice😉. Salud!
@M P I’ve found 2:1:0.7 lime juice to taste the best😃.
Totally miss lazy Saturdays afternoons with Rick.
I’ll be starting a new mixology bartender video soon because of you. Love the energy and description of a classic drink. Inspired
Rick is a true Boss. Great video. Love the explanation of the liquor differences.
I’ve been making margaritas for our Sunday dinner for some time now, trying different brands of tequila but always use fresh limes, “rich" simple syrup or agave. The best margaritas ever, were enjoyed at your Frontera restaurant!
Want a mouthgasm? Try a bottle of Fortaleza reposado in your cocktail
Budget friendly alternative is centenario. So so delicious.
2 oz centenario
1 oz lime juice
.5 triple sec
.5 Agave nectar
.5 brandy
Incredible cocktail best I've had
Love a “perfect” margarita…thanks for sharing this info…just found your channel and have subscribed for more great tips & tricks
Your love of the daisy shines through! Gracias!
Patron makes a nice orange liqueur called Citronge. Great for margaritas and even good neat or on the rocks. My recipe same as yours so I know how good it is and I always shake vigorously for 15 seconds. I get many compliments on my Margs. Gracias for all your great Mexican recipes Salud!
My favorite of all margaritas 🍹😊
I appreciate these videos. That guaillo chili sauce was amazing. You even talked me into a molcajete, which is on the counter right now with a serrano and garlic paste seasoning it.
👏 best margarita I’ve ever had was at Frontera Grill 👏 Absolutely mind blowing 🤯
I believe it's called a Cadillac margarita when you use Grand Marnier, and that's my fave. Costs just about the same as Cointreau, or a bit less, and makes it taste fantastic with a half ounce. Couple more tips are when u buy limes, feel them out to make sure the fruit walls are slightly thin, you'll get more juice that way. And you could buy specific margarita salt, but I just get a box of kosher salt with the big flakes, dump a bit on a the paper towel or whatever I cut the limes on and rim the glass on that. For lazy prep u can shake your drink in a mason jar style glass and keep the ice if you don't feel like straining, and crack a bit of salt around the rim with a salt grinder. Just don't use a super cheap tequila.
Yes it’s called a Cadillac Margarita at a Mexican restaurant here in Clarksville,Tennessee and it’s probably my favorite
Whenever I get a Cadillac margarita, the shot of Grand Marnier comes on the side and you are supposed to float it.
@@seanisfat5221 Yes they are good 👍
Best margarita i have ever made, my family thanks you!!
You’ve got that 2021 winter blend from Fortaleza! I really enjoy that spirit. Top 4 brands for me easily. Thank you for not using it for a Margarita, Rick.
Seriously! Using Forteleza for a margarita would be a travesty.
Hummm looks so delicious !!! 😊😊😋😋like he said refreshing Margarita Experience yummy!! Thanks for ur tutorial 😊🙏
What am I most pleased about this video? I've been making Margis the correct way! I do like the idea of a bright vs smooth beverage. I tend to use repasado tequila over the others. I like color and profile.
It's so difficult to find a good margarita here in Toledo Ohio. Sister city of Toledo Spain.
Go figure.
Found your recipe book in the early nineties and been following you since thank you for your dedication and love for food and now the best margarita ..
ever.
There are no better margarita recipes than Rick’s.
Damn Rick, I love you tex/mex and now we love your drinks too. Well done! Thanks
Thanks , I’ve been searching for a real margarita recipe, no mix 👍🏻
Love this video, the subject and of course Rick!!
Thank you I will be making some today for the family.
I was in La Paz in 2012 and had two very tasty margaritas on the Malecon. I watched the bartender make it and it was pretty much like you made. But he added a double splash of Sprite to it.
I asked him what gave it that tasty zing and he told me it was because of the Sprite.
Try it. It’s delicious! 👌🏼
So kinda like a mix between margarita and a paloma
@@ericktellez7632 actually no. Paloma has a grapefruit flavor. Sprite is lemon and lime and sweet. It added a refreshing sparkle to it.
@@Rikkcas then he used 7up probably and just called it sprite 🤔👀
@@ericktellez7632 nope. I saw it. Sprite. But you could probably use 7up.
But why question or debate when I’m just adding nice content? Wth?
Try it. You’re welcome ✌️
Unbelievable how so many have the need to make friction online. Different gen I guess.
Good luck
Thank you sir. There's very enjoyable and detailed information in your video. Salud 🍻
Seen so many margarita recipe and how you made this and explained all the flavor profile - mind blown!!!!
Loving cocktails with Rick Bayless. 🍸🍹🧉
Been watching your work since I was a teenager. Good stuff!
Many Joys, Sir. Thank You. This is how I was taught to make a margarita
I made the margarita but i put some chile chipotle. It was so delicious. I love spicy but not to much. Y el sabor esta pero muy sabroso. Graciacs Rick
I don’t put salt on the rim but instead just a touch of salt in the shaker. Makes a huge difference
100% is the the way to go for a gorgeous basic margarita and by basic I mean you don’t have to stress searching all over UA-cam.
Great video! Fresh citrus is the key. And good tequila. I wouldn't put that Fortaleza Winter Blend Repo in a margarita, but I bet it would be good!
Greetings from Queretaro Mexico Rick.
Jeez Rick, are you following me??? No I know, not but I just watched your pollo al oregano for dinner tonight, and I just bought a bottle of Espolón Blanco.
Thanks chef.
I'm planning to do al pastor this 4th (have watched your video already on it) and was thinking to serve margaritas to start the festivities. Thank you for this video.
Grand Mariner and Pierre Ferrand Curaçao are both orange -flavored brandy liqueurs. Meaning brandy + orange liqueur. Cointreau is a pure orange liqueur or triple-sec (actually extra-sec).
My preferred ratio is 2:3:5, sour:sweet:strong. I stay away from syrups , if I want it sweeter, I’ll up the ratio of orange liqueur and take down the tequila.
Thank you this was brilliant and well explained 🔥
Congrats on landing a bottle of Fortaleza! We can't seem to find it around here anymore.
The best Bayless brother!
nice job, thanks for your master class creation!
Try using Licor 43 for the orange element. It's on the sweet side, so you may want to reduce the "sweet" component a little.
Nice tip!
As soon as I see fortaleza I know its going to be good
Will have Experiment a little now to see which one my wife like the best😀. Thanks so much for the tutorial
Great video...just ordered ur cookbook you wrote 10 years ago ...it was the last one amazon had!!! These recipes are so delicious
I usually do 1 :1 : 1/2. Tequilla, lime juice, cointreau or small amt of agave syrup. Also, infusing your blanco tequilla with serrano pepper is delightful
Nice! Makes me want to get more educated in all this stuff
Thanks for both recipes sir
Oh dang, you have Fortaleza tequila, literally one of the best. I have a bottle of that I bought at their distillery, called Abuelos in Mexico
So good.
@@rickbayless it really is, and hangs with the very expensive bottles, or even taste better!
Multiple excellent great tips here. I admire how you explained that there are options on the flavor profile. There was real intelligence here in explaining the options. One minor addition: fresh squeezed lemon or lime juice benefit from a rest of at least half an hour to 4 hours before using. Great video!
Really? What happens when we let the lime juice sit for 4 hours? I’m genuinely interested.
@@Silvery12 ,
"Resting" -as with blending, shaking or other forms of aeration- permits the citric acids to oxidize and lose a bit of their sour edge.
Unfortunately, It also permits the characteristic volatile oils to evaporate, which dissipates the distinctive citrus aroma & flavor -Lime, kumquat, tangerine, bergamot, blood-orange, or what have you.
Basically, you get a _stale tasting_ margarita; *and I don't care for this idea.* It's more like what you get with pasteurized & bottled lime juice or Rose's "sweetened lime juice" (sugar syrup with green dye).
If you like an authentic *lime* flavor with less brightness (acidity), you can use less juice, but add a drop of lime oil to the glass.
-Or brew your own natural lime flavoring by macerating lime zest in a few ounces of Everclear, Bacardi 151°, overproof vodka or other high-octane white lightning.
·
@@DrChaad This is very interesting. Thank u so much for the info! 🤗
Awesome Rick! Well done and cheers!
Fresh ingredients in drinks is like fresh ingredients in food! :)
Well as everyone is being name droppers. I have a friend that has some of the best Tequila ever! Sueno do Atzo! If you can find it! :)
I have used a recipe that my dad gave me which he got from a bartender at the Cadillac Bar in Nuevo Laredo. It has always pleased everyone. 2 ounces of your favorite Tequila (we always used José Cuervo) two ounces of Contreu. And one ounce of lime juice. Shake with crushed ice, pour in a salted glass with crushed ice. Never had a complaint.
Jose Cuervo is the worst Tequila ever! No one in Mexico drinks it. Please try another Tequila, even a cheap one is better than Cuervo.
@@vickycamarena4697 that’s about all you could find 80 years ago.
I'm not sure it's still called a margarita, but I've been using this basic recipe except using mezcal instead of tequila. A mezcalita maybe? Anyway, 2 oz mezcal, 1 oz fresh lime juice, 1/2 oz simple syrup, 1/2 oz Curacao. Amazing!
Thanks for the info....excellent. Bless ya
Awesome, chef! I'll have to go with number two tho. One of the first videos on my page is of my favorite cocktail, the Negroni, and I speak about the importance of dilution, and water as an ingredient.
Perfect timing Chef Rick, I just planted a mexican lime tree... can't wait for organically grown limoncitos for the margheritas! In the meantime... be back, se me antojo un tragito para el fin de semana que viene! 🙂👍🏼 Gracias Chef.
Well, perfect timing would probably be about three or four years from now when it starts to bear any meaningful amount of fruit.
Excellent tutorial. Thanks!
Rick, please teach me how to make authentic "Alfajor de coco", the pink and white sweet commonly sold in Mexico.
That Fortaleza Winter Blend is definitely a sipper! Also, thoughts on orgeat syrup in the marg??
I use the same ratio 2:1:1 (tequila, orange liqueur, lime juice, plus a little touch of agave syrup), but I like balancing the bright and smooth in the liquors, so if I am using a blanco tequila, i prefer grand marnier for the orange liqueur. Gives the bright blanco tequlia some depth. If using an aged tequila, I prefer the clear/bright orange liqueur like Cointreau. The aged tequila has the complexity/depth and the clear liqueur provides a little bite/edge. Kosher salt mixed with Tajin on the rim.
The margarita is the drink that got me into cocktail making as a hobby. Had them at various times, wondered how they were made, looked at the label of a plastic jug of "Margarita mix" and made two observations and one conclusion:
1) I can't pronounce half of what's listed on the label.
2) It looks like the Prestone I use in my car's radiator.
3) There MUST be a better way!
I found it after some experimenting. My standard is 2:1:1 Legado Reposado, lime juice, and Pierre Ferrand Curacao with a bar spoon of agave syrup.
😋
You’d be an awesome neighbor. Gonna make these tomorrow, thanks
You're a great educator. 👍🏽
I’ve always been a huge fan of putting a pinch of salt into the margarita to replicate putting salt on the rim of the glass.
Needs to be poured over fresh ice cubes. Your margarita is either blended (inauthentic in my opinion) or on the rocks.
There is no other option.
Have u ever given a home tour I lived a mile from u and love what I can see of it please
A nice twist on the margarita recipe is to omit the orange. 2oz tequila, 1oz fresh lime, and 1/2oz agave nectar. It still keeps the same proportions of sweet/sour as agave nectar is a little sweeter than simple syrup. So, if you were doing 1/2 orange 1/2 simple... the same sweetness comes through with just a 1/2 agave.. more or less. Some might call this a Tommy's margarita, as this is how they make them at Tommy's in San Francisco. Really delicious and clean tasting. Also, if you're going to shake a drink, as much as I love Rick, I wouldn't use his shake as a template - that will destroy your elbows in the long run.
Grand Marnier is not only brandy based but is itself barrel aged, so if there's reposado or anejo tequila in your mixed drink I feel the drink has a conflict and one should stick with Cointreau.
Use key limes if at all possible.
So I bought some agave syrop. Now I put just 1/2 tsp of it in a jigger and then fill up the rest to 1 oz. with Cointreau. Adding more agave syrop was too sweet. This way I can still taste the Cointreau. For me the best margarita. Take 2: I changed it to 1 oz. Cointreau and tossed in 1/2 tsp. or agave syrop. Now the Cointreau has its usual dominance and the agave syrop is a secret ingredient with a definite effect. This kicked it up a notch.
Excellent class
I guarantee this guy makes the best margaritas compared to many of the other videos you see on UA-cam. Try making one exactly like he does, then pick another top video on UA-cam on how to make a margarita. If anyone actually does this, please comment on your results. Which do you like better?
Richard’s the first I’ve ever seen use agave syrup in his margarita. Interesting and hope to try it out!
I make mine very similar, except I really like a sliced jalapeno in the shaker
I'm just jealous that you have access to Fortaleza. I had no idea it was so hard to find in mainland U.S.
absolutely obsessed with his pronunciation of "reposado"
Great video, Mr. White!
I’ve learned a lot in a lil time!
Excellent!
Drank a topolo one Frontera last Tuesday, always great!
Hello.
Very informative video.
Can you tell me more about your jigger since I haven't purchased one yet.
Thank you!
I wish I could find limes as big as those on the table. Seems like they are very small this year. At least here in the Ohio stores.
Every time I see a Rick Bayless video I crave Hickory House Ribs.
So fun! I want one...
Great video. Beautiful margarita glasses. Would like to know where to purchase them.
I live in Québec, Canada, and use our ubiquitous maple syrup to sweeten my margaritas. Give it a try!!
Hi Rick, can I subsitute in Key Limes instead of regular limes? The Key Limes when ripe have a slightly more complex sweet flavor but paired with the slightly smoother ingredients would be a good mix. Salude! Great tutorial thankyou.
Why are you asking? Just do it
@@johnyoung2702 yep I will!
Good choice. Key limes have some "orangie" undertones which match well with the orange liqueur.
Rick is the first margarita you made in the video the basis for your Topolo Margarita you serve at Frontera ? I indulged in many of those whenever I visit Chicago 😁