Here are their two ideal and sibling margarita recipes. “Shaking the margarita is essential to marrying all of these beautiful components together, with water from the ice being the binding agent.” “Do not stir, and never just mix the ingredients and sip,” he says. What about prep? Pearson says you have to shake the thing over ice. It’s also one of the lowest glycemic sweeteners you can use so technically, even when used, the margarita can be classified as ‘skinny.'” “Organic raw agave is less refined than the light blue agave, so the flavor is more pungent and rich. “Agave is native to Mexico, so naturally, it makes sense to use it to balance tequila,” Pearson says. Perry and Pearson agree on just about all of the basic ingredients, including the sweetener. “Sometimes people use orange juice, but OJ is so sweet by nature, that even the slightest bit just overpowers all the other flavors,” he says. In terms of juices, Pearson says it’s all about lime and lemon and nothing else. All lowlands tequilas are representative of those characteristics.” “Search for a lowlands tequila, or a more floral highlands tequila to familiarize yourself with this flavor profile. “The best tequilas for a margarita are 100% blue agave, and are more agave-forward in flavor, meaning peppery, vegetal, and even a little bit spicy,” he says. Pearson goes with a blanco tequila to achieve the classic flavor profile. “All of these things will ruin your Margarita!” “Most often, when people make them at home, they either use too much tequila, the wrong type of tequila-something super sweet like Casamigos-triple sec, or synthetic juices and sweeteners,” he says. He’s the general manager at La Esquina, a buzzing NYC taqueria. Sean Pearson echoes this sentiment, going for balance in his ideal margarita. “I enjoy the acidity and brightness a wedge contributes with the ease of a squeeze,” she says. In terms of the added citrus, Perry prefers a lime wedge to wheel. The reason being is that I like having the option to add salinity to the cocktail throughout my enjoyment of the cocktail,” she says. “I mention the partially salted rim of the glass what I mean by this is one half of the rim salted, the other half unsalted. Perry’s recipe calls for some restraint when it comes to salt.
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