![]() Table salt is too fine for rimming glasses, and will be much too salty. The use of Kosher (or some other large-grain) salt versus table salt is not. ( Note: Recipes above are based on the syrup, not the nectar.) That being said, it’s not strictly necessary. It’s also easier to work with than the straight nectar-less clingy, and requires less precision. If you’re making drinks at scale, turn it into a syrup by stirring two parts agave nectar with one part warm water until they’re integrated. In either case, anything is better than the plastic bottled, 0 percent juice, neon, high-fructose margarita mixes, which pair best with microwave TV dinners and a prefrontal lobotomy.Īgave Nectar: Agave nectar is the ideal sweetener, and is worth the small effort to get. Honestly lemon juice would be OK too, but the long, malic, zesty finish of limes is really the star here. If you can’t, pasteurized lime juice works in a pinch. Lime Juice: Get fresh limes, and a decent hand juicer ($15). I also love top-shelf, expressive blancos, but usually for sipping-too much character actually distracts from what’s great about Margaritas, which to me is their snappy refreshment. Cimarron, Lunazul, Olmeca Altos and Milagro are all great Margarita tequilas. Añejo even more so.Īs for brands: After more than a decade of professional bartending, I’ve come to prefer the budget side of the spectrum for margaritas. A high quality joven, like one from Casa Dragones, can also work. Reposado tequilas introduce a little oak aging, and will blunt the bright rawness of the agave with vanilla and cinnamon tones. For margaritas, I prefer a blanco (sometimes called “silver”), which is unaged-you get all the flavor from the agave and the earth. If it doesn’t say this (looking at you, Cuervo Gold) it’s fermented from 51 percent agave and 49 percent industrial sugar syrup, and is gross, and you should give away the bottle to someone you don’t like.īeyond that rule, we drift into personal taste territory. This means that it’s made exclusively from the Blue Weber agave plant, as it is supposed to be. Shake all ingredients together and pour over ice.Tequila: The most important, absolute deal-breaker is that your tequila needs to be 100 percent agave. If you like salt with your margaritas rub a lime slice around the edge of the glass and dip into a plate of kosher salt prior to making the margarita. You can find the agave syrup in your grocery store, usually near the honey or other sweeteners. It is often used as a substitute for sugar, simple syrup, honey, and molasses to sweeten cocktails, tea, and coffee. What is Agave Syrup?Īgave syrup (or agave nectar) is a common natural sweetener used in food and drinks. This skinny margarita recipe substitutes the orange liquor with agave syrup to cut the calories without losing flavor. The classic margarita recipe calls for tequila, triple sec or some orange liquor, and lime juice. You might also like my Pineapple Rum Punch! What is in a Margarita? With low calories and only three ingredients it's hard to beat the flavor of this easy margarita! I love making margaritas, don't you? I adore trying all sorts of new flavor combinations, but there's something to be said for the simplicity of this classic Agave Margarita Recipe.
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