![]() Fill a pint shaker with ice and add all of the ingredients. Salt rim of glass, if desired and set aside. 2 oz fresh, hand-squeezed lime or lemon juice.Source: Mariano Martinez, Dallas, Texas, creator of the margarita machine. Shake vigorously and pour into Martini glass. Source: Roaring Fork (Locations in San Antonio and Austin, Texas)Ĭombine ingredients over ice in shaker. A variation would be to muddle in a few pieces of your favorite fruit like mango, strawberries or watermelon with the above ingredients and make a delicious fresh fruit margarita on the rocks. Source: Beverage Director at Mi Tierra Cafe in San Antonio, TexasĬombine all ingredients into a shaker tin with ice, shake and pour. Source: Ricardo Molina, partner Molina’s Mexican Restaurant (Houston, Texas) ![]() A few restaurants even shared their margarita recipes below which were previously unreleased. While those in the industry have varying ideas on how a margarita should be served, each remains successful throughout the years. He also says that “up”, or chilled and served without ice, is “good too but in Texas it gets hot quickly.” Tila’s Restaurante in Houston, Texas serves all of their margaritas “up” to prevent dilution and customers have the ability to add ice as they please. Molina believes that a blender requires too much ice and dilutes the drink. On the other side of the argument, Ricardo Molina, Partner of Molina Restaurants feels frozen is better if done in a machine. Olsen feels the best representation of the margarita is “on the rocks” where the taste of the tequila is dominant. Nelly Mendoza Olsen, General Manager and Vice President of Paloma Blanca Mexican Cuisine also prefers the drink over ice. Regarding the debate of frozen margaritas over “on the rocks”, Liz Baron, owner of Blue Mesa Grills’ Dallas Texas area restaurants believes the coldness of a frozen drink makes it harder to discern the subtleties of the taste. Choosing a 100% de agave Tequila was a top priority and according to Mariano Martinez, inventor of the margarita machine, “expensive aged Tequila is not necessary for margaritas, but don’t buy by price alone.” As for which style of tequila works best, the answers were mostly split between blanco and reposado. They weighed in on their preferred ingredients and how the drink should be served.Ī majority of those questioned felt that tequila was the most important part of the drink. We reached out to restaurant owners and bar managers to share their margarita secrets and how they make the perfect cocktail.
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