![]() Some serve sweet tequilas this is most easily accomplished by using simple syrup, sour mix or pre-packaged “tequila mixes”. Generally coarse salt is used one may also use fine salt, or various flavored salts or sugar (of various fineness) instead. Fresh lime juice is strongly recommended, and considered a defining characteristic one may use Rose’s lime juice or sour mix, but this yields a significantly sweeter drink due to added sugar, and is considered deeply inferior. One may even use other fruit juices (as is common in daquiris), though this should be flagged. One can also use other citrus such as lemon, or even others such as grapefruit, though this is properly a variant. ![]() Most often fresh lime juice, ideally from key limes Persian limes are most common in stores, however. Issues to consider in orange liqueur include: alcohol content – orange liqueurs vary in alcohol content from 15% to 40% (30 to 80 proof) neutral spirits base (such as Cointreau) or brandy base (such as Grand Marnier) – this affects taste and color and price – generic triple sec adds negligibly to the price of a margarita (compared to tequila), while name brands can double the price. There are many alternatives for orange liqueur, some little-known and little-advertised curaçaos may also be used. Grand Marnier is another well-respected orange liqueur, of similar quality and price to Cointreau, while Patrón Citrónge is a more recent addition, somewhat cheaper than both, and Gran Gala is an Italian version that is again somewhat cheaper. Cointreau is a common substitute, and significantly more expensive, but considered by many to be far superior to triple sec. Triple sec is most common, and cheap brands vary in quality and price. This significantly affects the quality and the cost, and comparison is strongly recommended. Widely varying grades of tequila are used in margaritas, from the cheapest grade to the fanciest. If cost is an issue or if very sugary, mixto may prove acceptable, though one should compare with 100% agave before serving. 100% agave is recommended, as it is the focus mixto (less than 100% agave) is significantly cheaper, but of inferior quality. Blanco is most assertive, and the purest expression of agave, while reposado is gentler and with somewhat less agave and a little wood (from oak) añejo has less agave taste and makes a very gentle margarita. The issue is that tequila is the focus of the drink, and conversely the margarita is the most common tequila cocktail. Tequila – or mezcal, or sotol Blanco (unaged) is most common and recommended, but reposado (aged under 1 year) is also often used, and añejo (aged 1 to 3 years) is sometimes used.mix tequila, triple sec, and lime juice (3:2:1).These sweet and iced variants are looked down upon by traditionalists, and despised as “party drinks”, but frequently served at parties. Traditional tequilas are dry, and served without ice however, one may prepare sweet tequilas, often with other fruit juices such as pineapple, or serve over ice, or even blended. The rim of the glass is often, but not always, salted. Other orange flavored liqueurs are frequently substituted for Triple Sec Cointreau is most common, but there are many alternatives. The traditional recipe is 3:2:1 – three parts Tequila, two parts Triple Sec and one part lime juice however, the IBA standard is 7:4:3 = (50% tequila, 29% Triple Sec, 21% fresh lime or lemon juice), which keeps 50% tequila, but uses slightly less Triple Sec and correspondingly slightly more lime juice. ![]() There are three main ingredients in a margarita: Tequila, Triple Sec, and lime juice. The margarita is the most common of all tequila-based cocktails. ![]() Wikipedia has related information at Unit of alcohol
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