A Legendary Margarita
Many people settle for a cheap tequila in a Rita believing they wont be able to distinguish subtle differences in taste between tequilas. If you believe that and think your Rita cant get any better try this one made with Tequila Don Julion Blanco. I guarantee youll notice the difference.
Many people settle for a cheap tequila in a Rita believing they wont be able to distinguish subtle differences in taste between tequilas. If you believe that and think your Rita cant get any better try this one made with Tequila Don Julion Blanco. I guarantee youll notice the difference.
- Carbohydrate 8.44694153846154 g
- Cholesterol 0 mg
- Fat 0.146703076923077 g
- Fiber 1.96067689186335 g
- Protein 0.560603076923077 g
- Saturated Fat 0.015972 g
- Serving Size 1 1 Serving (625g)
- Sodium 179.367658823529 mg
- Sugar 6.48626464659819 g
- Trans Fat 0.0763770769230769 g
- Calories 89 calories
Step-by-step
- Mix tequila, fresh lime juice and Grand Marnier in a cocktail shaker with ice.
- Shake well - until outside of shaker is frosted.
- Dampen the rim of an old-fashioned cocktail glass or (preferably) a margarita glass with lime juice (use a cut wedge of lime for this purpose) and dip rim in a saucer filled evenly with Kosher salt and fill with ice.
- Pour contents of shaker into glass.
- Garnish with lime wedge.
Swapping blanco tequila for an aged reposado or an earthy mezcal alters the drink profoundly, shifting the profile from crisp and herbaceous to rich and smoky. Selecting a 100-percent agave spirit remains essential because distillates containing mixed sugars fail to integrate properly with citrus acids. When multiplying this formulation for a gathering, avoid mixing large batches hours in advance, as melting ice will inevitably dilute the alcohol and ruin the intended concentration.
Scaling individual proportions for a crowd requires maintaining exact mathematical ratios rather than guessing proportions in a pitcher. Doubling or tripling the liquid ingredients works effectively in a standard 24-ounce shaker, but larger quantities demand blending drinks sequentially to ensure proper chilling. Vigorous shaking with dense ice cubes introduces micro-aeration and rapid temperature reduction, chilling the liquid down to approximately 28 degrees Fahrenheit while incorporating just enough dilution to soften the sharp edges of the alcohol.
Dilution destroys texture when warm ice or excess water enters the equation, turning a silky cocktail into a watery disappointment. Utilizing freshly squeezed citrus juice rather than bottled alternatives prevents unwanted bitterness and preserves the clean mouthfeel delivered by a proper hard shake.
