I think Grand Marnier is great in a Mai Tai, but I have never had a GM Margarita that I really loved. It certainly can work well enough if that’s what is available — the best Margarita is the one you actually have in your hand, not the one you can imagine — but I strongly prefer the lighter, brighter character of Cointreau.
Pierre Ferrand dry curacao is also pretty nice in a margarita. It’s less sweet than Cointreau. I find that Margaritas can tip into “too sweet” pretty quickly.
I prefer Herradura or Fortaleza but agree that blanco is the only way to go. Espolon just doesn't do it for me. I do not use salt but will give it a try.
We use Milagro’s Blanco. It’s affordable and has a very “exactly what you think tequila should taste like” flavor. (Or Casa Dragones if it’s a very special occasion … it’s kind of a waste of great tequila but it *does* taste great!)
As a native Texan, I feel a special connection to the Margarita. Some food for thought to the group. 1. Somebody figure out the secret recipe for the Margarita from Joe T. Garcia’s in Fort Worth, TX. Best I have ever had and strong too. 2. For the citrus portion of this cocktail, consider two parts lime juice and one part lemon. Adds a little brightness to the drink that I find enjoyable. Thanks Suderman for another interesting article! Time to make a Margarita!
I would give another vote to Pierre Ferrand Dry Curacao as the orange liqueur. Full disclosure, though, I'm definitely in the bitter over sweet camp (which is why my margaritas don't got to have no steenkeen agave syrup!)
Living here in the AZ desert I can testify to the existence of many a sloppy oversweetened conglomeration sold as a “Margarita”. With that said, there are also many good ones available. It is not unheard of to use a Reposado tequila and some variations benefit from that.
This is a good question. It is meant to be decorative, although you certainly could squeeze additional lime into the drink if you wanted a more tart/sour cocktail.
I have been meaning to write a longish primer on how to think about garnish, and your comment is a reminder that I should prioritize doing so.
Thoughts of using Grand Marnier as the orange liqueur?
I think Grand Marnier is great in a Mai Tai, but I have never had a GM Margarita that I really loved. It certainly can work well enough if that’s what is available — the best Margarita is the one you actually have in your hand, not the one you can imagine — but I strongly prefer the lighter, brighter character of Cointreau.
Pierre Ferrand dry curacao is also pretty nice in a margarita. It’s less sweet than Cointreau. I find that Margaritas can tip into “too sweet” pretty quickly.
‘the best Margarita is the one you actually have in your hand, not the one you can imagine’
Is that an Anselm reference?
I like your version better.
I prefer Herradura or Fortaleza but agree that blanco is the only way to go. Espolon just doesn't do it for me. I do not use salt but will give it a try.
We use Milagro’s Blanco. It’s affordable and has a very “exactly what you think tequila should taste like” flavor. (Or Casa Dragones if it’s a very special occasion … it’s kind of a waste of great tequila but it *does* taste great!)
Herradura’s my favorite too
Agree on the Espolon. I see it everywhere, but it just doesnt taste like anything to me
I put a label on my saline solution "tears of my enemies"
As a native Texan, I feel a special connection to the Margarita. Some food for thought to the group. 1. Somebody figure out the secret recipe for the Margarita from Joe T. Garcia’s in Fort Worth, TX. Best I have ever had and strong too. 2. For the citrus portion of this cocktail, consider two parts lime juice and one part lemon. Adds a little brightness to the drink that I find enjoyable. Thanks Suderman for another interesting article! Time to make a Margarita!
I would give another vote to Pierre Ferrand Dry Curacao as the orange liqueur. Full disclosure, though, I'm definitely in the bitter over sweet camp (which is why my margaritas don't got to have no steenkeen agave syrup!)
I know you said the Basic Margarita was easy to drink, but I have to tell you the Mezcal Margarita is very easy to drink. It is fabulous!
When you write something like "three parts water to one part salt", please be sure to indicate: are those ratios of *weight* or of *volume*?
Living here in the AZ desert I can testify to the existence of many a sloppy oversweetened conglomeration sold as a “Margarita”. With that said, there are also many good ones available. It is not unheard of to use a Reposado tequila and some variations benefit from that.
This is a good question. It is meant to be decorative, although you certainly could squeeze additional lime into the drink if you wanted a more tart/sour cocktail.
I have been meaning to write a longish primer on how to think about garnish, and your comment is a reminder that I should prioritize doing so.
You’ve been foreshadowing your garnish primer for a while now and we (at least I) are waiting respectfully but anxiously