Michael Ruhlman - Translating the Chef’s Craft for Every Kitchen

menu navigation

Comments
  • Wilma de Soto July 6, 2012 at 9:43 am

    On a tequila roll, I see. This is Margarita done good and proper. I guess the tequila/sangrita thing is not for you.

    • ruhlman July 6, 2012 at 1:37 pm

      no, even tho steve sando recommends sangrita as well, doesn’t spark the imagination

      • Wilma de Soto July 6, 2012 at 3:28 pm

        “Try it, you’ll LIKE it!”

      • Wilma de Soto July 6, 2012 at 3:30 pm

        Think of it as a Latino Bloody Mary.

  • Allen July 6, 2012 at 10:17 am

    I love any sweetener, but tequila needs agave for sweetener since it’s made from agave, it doesn’t hide the flavor of the tequila. And my wife taught me a long time ago; avoid the brain freeze, order on the rocks, never blended.
    Cheers, happy Friday all!

    • ruhlman July 6, 2012 at 1:37 pm

      love agave nectar

      • allen July 6, 2012 at 1:56 pm

        Cut it with warm water and let it cool for easier mixing.

  • rodmitch July 6, 2012 at 10:23 am

    This very interesting Reason article about the history of Mexican food in the U.S. says Mariano Martinez created the frozen margartia machine: “How Mexican food became more American than apple pie” http://reason.com/archives/2012/05/14/taco-usa/singlepage

    • ruhlman July 6, 2012 at 1:38 pm

      thank you.

    • Irene July 7, 2012 at 2:12 pm

      Fantastic article.

  • Mantonat July 6, 2012 at 10:28 am

    Depending on the tartness of the limes, I sometimes add a splash of simple syrup. I’m also a fan of reposado tequila or sotol in my margaritas. The sotol is great because it lends a smoky note which balances well against the lime. (Hacienda de Chihuahua is the only sotol brand I’ve seen in US liquor stores.)

    • Victoria July 6, 2012 at 10:59 am

      I always use Hornitos Reposado, but tonight I’m giving MR’s version a try.

  • Carly July 6, 2012 at 10:29 am

    Good call on adding the salt to the drink. I add a pinch of salt to just about everything (adding it to smoothies has gotten me many disapproving looks), but I can’t think of a single time when having my glass rimmed with anything added to my drinking experience.

    • Melanie July 10, 2012 at 10:14 pm

      I add a salt/sugar 50/50 rim to my watermelon martinis, which to me really adds something to the flavor of the drink. But as to a rim adding to the drinking experience, I think I will never drink a cable car without a rim of raw sugar mixed with cinnamon, and then bruleed to the glass. It’s sublime. And when you try to eat it, it sounds like you’re chewing glass. ;-)

  • Victoria July 6, 2012 at 10:58 am

    I know it is plebian of me, but I always use Bols (only Bols) Triple Sec. I have always figured that if it’s good enough for Jimmy Buffett, it’s good enough for me. But it’s not good enough for you, so I’ll forego my new love, your Paloma, tonight and make a margarita YOUR way.

    And I’ll spare you by not going into the details of the night I did a taste testing of margaritas – one with Cointreau, one with Grand Marnier, one with Patron Orange Liqueur, and one with the Bols.

  • Susan July 6, 2012 at 10:58 am

    My very first Margarita was served “neat,” much like a gimlet but with salt around the rim. I liked it at the steak house where it was served. The next was over ice at a restaurant bar; I liked that, better. The next was frapped at a summer barbeque and I like it best! There’s a mood or place for every application. No rules!

  • Michael Barrett July 6, 2012 at 11:22 am

    Forgo the Cointreu and muddle a wedge of orange in the bottom of your shaker.

    Then follow a classic highball ratio: 2 parts tequila, 2 parts lime, 1 part simple syrup. You can reduce the simple syrup to 1/2 if you prefer it tart.

    Triple Sec and Cointro are far too sweet and heavy, the weigh down the drink and make it sludgy. Fresh orange is, derp, fresh and mellows out the lime without being cloyingly sweet.

  • lux July 6, 2012 at 11:30 am

    Make that two please! :)

  • Chris July 6, 2012 at 11:36 am

    When does the Ratio bartender app come out? The Manhattan was a nice 2:1 bourbon/vermouth as well…

    • Wilma de Soto July 6, 2012 at 12:08 pm

      Ooh! GOOD Question!

    • ruhlman July 6, 2012 at 1:45 pm

      have been thinking about this!

      • Chris July 6, 2012 at 9:07 pm

        The Decision II

  • Ryan July 6, 2012 at 1:32 pm

    Great looking recipe. Keep it classic! If you want to kick up your triple sec another notch, try subbing the Cointreau with Pierre Ferrand’s Dry Curacao. Not as sweet and really delicious on its own. I’ve been using it in margaritas (and a bunch of other drinks) since I saw it reviewed in the WSJ. (http://on.wsj.com/IqYKkc)

  • Kathy July 6, 2012 at 2:06 pm

    Now see, I make mine with Paula’s Texas Orange. Because I’m a hopeless locavore hipster, even when it comes to cocktails. Thank God Texas has so many distilleries and whatnot.

  • Chris July 6, 2012 at 9:13 pm

    Michael, let me know the next time you’re in San Francisco. The cocktail scene is phenomenal out here. I’m said to say, much better than the scene in NYC, which I’ve recently left after 17 years.

    With all respect to PDT, Pegu, EO, etc. none of them hold a candle to Comstock or Slow Club. I reserve the right to change my mind after Dave Arnold’s place opens. As long as I’m dropping names, why people in NYC don’t drop by WD-50 more often for drinks is beyond me… WD-50 clarify their bitters for a clear Manhattan!

  • Natalie Luffer Sztern July 7, 2012 at 4:00 pm

    OH YA !!!a ratio Bartending Book Genious! Just the word Whiskey Sour makes my taste buds quiver a bit cause I just love Whiskey Sours.
    Michael make sure you post Fridays early so I can get to the SAQ before dinner….

  • Natalie Luffer Sztern July 7, 2012 at 4:01 pm

    SAQ is the Quebec version of an alcohol store…FYI

  • Mike July 7, 2012 at 10:57 pm

    Having one over the rocks with Patron silver right now – it is quite good. Is Herradura your preferred tequila?

    I usually do a 4-2-2-1, tequila, lime, agave nectar, Cointreau for propel who want something a bit sweeter.

  • Brian Beggarly July 8, 2012 at 12:40 am

    Try using hot pepper infused tequila. The spice and the sweet and sour are a great combo. My wife made some great infusions this summer and we have been making some great cocktails.

  • Peter O. July 10, 2012 at 6:41 pm

    Just curious…I’m interested in how many folks out there use a scale to make a cocktail? Never something I thought of until I saw measurements in grams…

  • Peter O. July 10, 2012 at 6:43 pm

    …and to follow up, ethanol is about 25% less dense than water, so 1 g per ml conversion is slightly off…probably not enough to make much difference.

  • Orange Orange | Michael Ruhlman July 13, 2012 at 9:38 am

    [...] My post on making a great Margarita. [...]

  • Adam July 15, 2012 at 6:37 pm

    great post. for additional flavor, i muddled a jalapeno with salt, and then proceeded with rest of recipe. neat (and spicy), goddamit

iPad Theme

Leave A Comment

Cancel