Once you’re well stocked with quality ingredients, it’s time to focus on the preparation of the cocktail. With a thicker consistency than simple syrup, agave nectar ensures this won’t happen and also helps balance the overall profile of the drink. “If you don’t add enough sugar to a frozen cocktail it can end up watery,” says Jessica Stewart, bar manager at San Diego’s Fort Oak. While both the classic and Tommy’s Margarita recipes yield wonderful results, the latter achieves a better texture when blending with ice. If you’re opting instead for a Tommy’s Margarita, make sure you’re not picking up the cheapest bottle of agave nectar to replace the orange liqueur. Once again, quality is key, Hah says.įor those sticking to the classic formula, seek out an orange liqueur made by a reputable producer, such as Cointreau, Pierre Ferrand, or Grand Marnier. The cocktail’s third ingredient varies depending on the version of the drink being prepared. “None of that pasteurized stuff - it needs to be squeezed, preferably by yourself, from a fresh lime,” she says. The next thing that’s absolutely necessary is fresh lime juice, Hah adds. (For cheaper options, check out VinePair’s roundup of the best tequilas at every price point.) Hah recommends El Tesoro Blanco, which retails for an average $44, according to Wine-Searcher.
#Frozen margarita recipe professional
“You shouldn’t be using a frozen Margarita to cover up the taste of a not very good tequila you have to start with a quality tequila,” says Cari Hah, a Los Angeles-based bar industry professional who’s worked as a bartender, beverage director, and consultant over the past 10 years.
Just like any other cocktail, high-quality ingredients are crucial when mixing a batch of frozen Margaritas.
What to Do When Making Frozen Margaritas Use Quality Ingredients Ready to master the frozen Margarita at home? Here are five top tips from bar industry pros.
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