![]() ![]() Personally I enjoy drinking my margarita out of a nice rocks glass as opposed to a tall stemmed margarita glass….it just feels better and I appreciate the ease of using the cocktail glass versus a potential spill hazard of a stemmed margarita cheeseball glass…but again…you do you…if you love margarita glasses and taco and nacho cheese labeled plates then I say hug that guac with open arms!īefore we can put our lips to glass we must first mix our cocktail accordingly. The tools that we use to make our margarita are almost as important as the ingredients. I also appreciate a good salt to rim the glass….while the marketed margarita salt is yummy in it’s own right, I do prefer a nice pink himalayan sea salt to rim my glass…not to fine and not too thick… This company makes a perfect Himalayan sea salt that I use for almost everything and so I highly recommend it. ![]() I am here to help you avoid this faux pas in the world of margarita making! Ugh…it makes my throat hurt just thinking about it. HEAR ME OUT HERE….There is no reason we need to be using sour mix in our margarita recipes. So, without further ado…let’s get into it… Ingredients are KEYįirst of all, quality ingredients are key for a really good margarita! You need good tequila, a nice simple syrup, Cointreau and Triple Sec. ![]() Knowing how to create and serve a really good margarita will set you apart from others and your guests will come to appreciate your high regard for a quality margarita. Margaritas are the classic cocktail…light, refreshing and great with a good guacamole! It’s like a bartender’s best friend. Oh friend….this is the ONLY Margarita recipe you will ever need to make a perfect classic margarita! You need this recipe in your cocktail repertoire. ![]()
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