It’s not only sleek and looks good displayed on a bar cart, but it also has a 2-sided jigger, strainer, bottle opener, and garnishing knife too.ĭon’t forget to add to cart this pretty and functional Salt + Sugar Rimmer.
Or if you want to be fancy, serve your absolutely delicious margaritas in these Blue Rim Traditional Margarita Glasses or Hand-Blown Tumblers. And it also comes in handy for making fresh guacamole to go with your margaritas too! This handy little gadget makes squeezing fresh lime juice and orange juice easy breezy. This 4-piece set includes a stainless steel Boston cocktail shaker, a strainer, and a 2-sided jiggerfor precise 1 ounce and 2 ounce pours.Ĭitrus Juicer – has become a staple in my kitchen for making my favorite cocktail recipes. Here are a few essential tools you’ll need to make these DAMN GOOD spicy margsĪs a former bartender, I wholeheartedly recommend this Mixology and Craft Cocktail Starter Kit. Strain the margarita into the glass, garnish with a lime wedge or wheel, and enjoy! Tools You’ll Need To Make This Recipe Fill your salt-rimmed cocktail glass with fresh ice.
Add the tequila, triple sec, and lime juice and shake it well. Rub the rim of your cocktail glass with a lime wedge, then dip it into the salt. Start by pouring salt into a shallow bowl. Alcohol amounts vary in ready-to-pour margarita products.Spicy Blood Orange Margarita with a Salty Cinnamon RimĮven if you’re not the most confident bartender, it’s super easy to make a margarita. Brands are blind taste-tested and awarded between zero and five stars. Space limitations prevent us from evaluating every item in a given category entries reflect the luck of the draw. Tart and colourful as fresh wedges of lime are this week’s expert judges: Jais Fernandez, owner of Pachuco Restaurant writer, former restaurateur and curator of flavourful experiences Signe Langford eminent mixologist Christine Sismondo, author of the essential histories Mondo Cocktail and America Walks into a Bar all in Toronto. As people travelled south of the border for alcohol, the Daisy was remade with tequila instead of brandy.įor Shelf Life, the biggest mystery of all is: are ready-to-pour margaritas any good? (Further questions include: Do the people who buy them care? And: Why pre-mix them at all?) To find out, we decided to immerse ourselves in a cantina frame of mind, convene a tasting panel and open some bottles. It evolved as a Prohibition twist on a Yankee favourite, the Daisy. Still another variant cites Rita Hayworth as the muse in question.Īnother explanation is that the margarita has American roots. Head barkeep Santos Cruz wanted to mix something special for singer Peggy Lee, hence “margarita,” the Spanish version of her name. Alternatively, the margarita was conceived at the Balinese Room in Galveston, Texas, in 1948. Another version proposes that the drink was born a few years earlier, as a tribute to a showgirl friend of bartender Carlos “Danny” Herrera, who worked at the Rancho La Gloria Hotel near Rosarito. The first person to taste the concoction was a daughter of a dignitary, Margarita Henkel, and the drink was named after her.
Bartender Don Carlos Orozco created a mixture of equal parts tequila, orange liqueur and lime, and served it over ice in a salt-rimmed glass. According to the most popular story, the eponymous drink was invented in Ensenada, Mexico, in 1941, in Hussong’s Cantina. There are at least four creation myths surrounding the margarita cocktail. This advertisement has not loaded yet, but your article continues below.
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