Frequently Asked Questions

	Question: How do you make the best margarita? Fresh Lime Juice or Roses? Sweet and Sour Mix or no mix? I've been making my margaritas with 1 1/2 oz. Gold Tequila, 1/2 oz. Triple Sec, 1oz. Sweet and Sour Mix, juice of 1/2 a Lime, a dash of Simple Syrup, and a dash of OJ. Most classic cocktail books call for tequila with just the addition of fresh lime and Cointreau. Our bar just finished hosting a beverage consultant this past weekend who said "Roses Lime Juice and Sweet & Sour Mix is the ONLY way to go in Margaritas if you want a really great tasting margarita, and a consistent margarita, every time any one of your bartenders makes one." I really do want to make a GREAT tasting, well balanced margarita, but I disagree with him in regards to the Roses. What about Fresh Lime Juice with the addition of Simple Syrup and OJ? I was thinking maybe we could have two margaritas on the menu - the "Classic/Original Margarita", and the "Modern Margarita." It seems that if I were to start making margaritas the classic way, most of our customers would think, "Hey, this doesn't taste like a margarita" since there is no sweetener or sour mix in it. I want to make the BEST margarita!! What are your thoughts on this?- Jay Answer: Jay, you raise a question that goes to the heart of the problem in the "on premise" beverage business. The consultant engaged by your management is appealing to the lowest common denominator. I do not blame the consultant for reacting to the market. The serious training in recipe and ingredients for bartenders is so sparse that he is dealing with a market with a severe staffing problem. Consequently he is recommending easy recipes that are bartender-proof. Of course a shot of tequila and 2 ounces of Margarita or Sour mix is going to insure consistency, and it tastes "okay" depending on the amount of preservatives, citric acid, or other additives used in the particular sweet and sour product. Drinks with fresh juice are harder to make and require staff training, but once the training program is in place, the difference between a drink made with sour mix and tequila, and a drink made with tequila, Cointreau or Triple Sec and fresh lime juice (with optional amounts of simple syrup for frozen Margaritas) is like night and day. And, there's no chemical after-taste. Of course, balance is critical; fresh juice is so concentrated that over-use will destroy the drink. The following formula will set your bar staff in good stead for all sweet-and-sour type drinks. Use this formula for fresh lemon and lime drinks like sours, collins, margaritas, gin fizzes, etc. - 3/4 oz. or part of fresh sour ingredient (lemon or lime) - 1 oz. or part of sweet ingredient - 1 1/2 to 2 oz. or parts of strong ingredient Note: In order for a program of fresh lemon juice to work, it is necessary to use simple syrup. As indicated by the name, simple syrup is easy to prepare. No cooking, boiling or reducing is required to prepare simple syrup for beverage applications. Read a previous article to learn more about using fresh juices and preparing Simple Syrup. (link to fresh juice article) Ninety-five percent of the general population will be satisfied with this balance of sweet and sour flavors. The remaining five percent can be serviced as well by a well-trained bartender. For example, if a customer orders a Margarita up, and you notice that after five minutes the drink is still nearly full, ask the customer whether or not the drink is to sour. If it is, grab your simple syrup, put a bar spoon full in the drink and give it another quick shake. Chances are it will be just right and you've made a fast friend/customer. Friendliness, keen observation and recipe knowledge is the formula for a top-notch bartender. Throw in speed, grace and showmanship and you have the perfect bartender! Following are some Margarita recipes: MARGARITA 1 1/2 oz. Tequila 1 oz. Cointreau or triple sec 3/4 oz. fresh lime juice Coarse salt Lime wedge 1. Combine first three ingredients in a mixing glass with ice. 2. Shake well and strain into a chilled, salted cocktail glass. FROZEN MARGARITA 1 1/2 oz. Tequila 1 oz. triple sec 1 oz. fresh lime juice 2 oz. simple syrup handful of cracked ice Coarse/kosher salt 1. Combine all ingredients, except the salt, in a blender. 2. Blend and pour into a large goblet rimmed with kosher salt. To salt the rim: Rim the edge of the cocktail glass by rubbing a lime wedge along the outside rim of the glass. Then, dip it into a saucer of kosher or course salt.