The Margarita Presented by Elizabeth Pearce

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The Margarita presented by Elizabeth Pearce SHOPPING LIST Margarita Tequila: Make sure the label says 100% agave. Tequila has three styles. Silver or 2 oz Blanco Tequila Add all ingredients to shaker. Shake vig- orously and strain into a rocks glass. Blance, which is unaged, is the traditional 1 oz Orange Liqueur ingredient. If you want to splurge, you can Garnish with lime wheel 1 oz fresh Lime Juice use a Reposado (aged less than one year). and optional salt rim. Orange Liqueur: Triple Sec is the most common style (e.g., Cointreau). Other styles include Curaçao (slightly sweeter) and Brandy style, which is very sweet (e.g., Grand Marnier). Choose according to your taste. Variations Lime Juice: Freshly squeezed lime juice is a must. Never use sour mix. Be sure to buy Tommy’s Margarita several limes, as the quantity of juice you will get from one lime varies. In addition to Substitute ½ – ¾ oz Agave Nectar for the Triple Sec. juice, you will also need one as garnish, so make sure the rind is free from blemishes. Frozen Margarita Salt: If you wish to salt your rim, kosher Add 1 oz Agave Nectar and increase all ingredients by ½ oz to account for salt is the preferred ingredient, as it sticks dilution from the ice. Then, pre-chill all ingredients before using. Add better and does not dissolve as rapidly as all ingredients to a blender with 2 cups of ice and a pinch of salt. Blend to table salt. desired consistency and serve immediately. Pro tip: always start your blender on the lowest setting and then work your way up to high. Frozen Fruit-Based Margarita SUPPLIES Using the above Frozen variation, substitute ½ cup of frozen fruit 1 Rocks Glass (aka old fashioned glass) (strawberry, mango, etc) for ½ cup of ice. Depending on the fruit, you may also need to increase the amount of agave syrup. Jigger (or tablespoon) Juicer (or reamer) Shaker (or a jar with a lid that fits ice) Cocktail strainer (or small wire strainer) Paring Knife Saucer (for salt rim, optional) Check out the Drink & Learn podcast Follow us on social media, @drinkandlearn.

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Copyrighted Material
BAR BASICS EQUIPMENT The right tools make mixing drinks easier, but some tasks simply can’t be done without the right gizmo. Boston Shaker Two-piece set comprised of a 16-ounce mixing glass and a slightly larger metal container that acts as a cover for the mixing glass when shak- ing cocktails. The mixing glass can be used alone for stirring drinks that aren’t shaken. This is the shaker of choice for professional bartenders. Barspoon Long-handled shallow spoon with a twisted handle, used for a number of bartending techniques beyond stirring. The handle’s curves help rotate the spoon during stirring, and the spoon bowl guides poured liqueurs into position for layered drinks. Hawthorne Strainer Perforated metal strainer for the metal half of a Boston shaker, held in place by a wire coil. Julep Strainer Perforated spoon-shaped strainer used in conjunction with a mixing glass. Cocktail Shaker Two-part container with a tight- ﬁ tting lid. While styles vary widely, the most com- mon shaker (also called a cobbler) has a top with a COPYRIGHTEDbuilt-in lidded spout that serves MATERIAL as a strainer. The metal Parisian-style shaker, preferred by many home bartenders, has a sleek Art Deco look, lacks the top spout, and must be used in conjunction with a Hawthorne strainer. cc01.indd01.indd 1 004/08/114/08/11 77:41:41 AAMM 2 MR. BOSTON: Ofﬁ cial Bartender’s Guide Electric Blender Absolutely necessary to make frozen drinks, puree fruit, and even crush ice for certain reci- pes. Choose a top-quality blender with a heavy base, as lightweight blenders tend to “walk” when blending thick mixtures.
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