Comments on: Friday Cocktail Hour: The Margarita

By: Adam

Adam — Sun, 15 Jul 2012 23:37:50 +0000

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

By: Orange Orange | Michael Ruhlman

Orange Orange | Michael Ruhlman — Fri, 13 Jul 2012 14:38:16 +0000

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

By: Melanie

Melanie — Wed, 11 Jul 2012 03:14:07 +0000

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.

By: Peter O.

Peter O. — Tue, 10 Jul 2012 23:43:13 +0000

…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.

By: Peter O.

Peter O. — Tue, 10 Jul 2012 23:41:26 +0000

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…

By: Brian Beggarly

Brian Beggarly — Sun, 08 Jul 2012 05:40:21 +0000

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.

By: Mike

Mike — Sun, 08 Jul 2012 03:57:40 +0000

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.

By: Natalie Luffer Sztern

Natalie Luffer Sztern — Sat, 07 Jul 2012 21:01:23 +0000

SAQ is the Quebec version of an alcohol store…FYI

By: Natalie Luffer Sztern

Natalie Luffer Sztern — Sat, 07 Jul 2012 21:00:33 +0000

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….

By: Irene

Irene — Sat, 07 Jul 2012 19:12:52 +0000

Fantastic article.

By: Chris

Chris — Sat, 07 Jul 2012 02:13:10 +0000

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!

By: Chris

Chris — Sat, 07 Jul 2012 02:07:23 +0000

The Decision II

By: Wilma de Soto

Wilma de Soto — Fri, 06 Jul 2012 20:30:47 +0000

Think of it as a Latino Bloody Mary.

By: Wilma de Soto

Wilma de Soto — Fri, 06 Jul 2012 20:28:02 +0000

“Try it, you’ll LIKE it!”

By: Kathy

Kathy — Fri, 06 Jul 2012 19:06:03 +0000

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.

By: allen

allen — Fri, 06 Jul 2012 18:56:11 +0000

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

By: ruhlman

ruhlman — Fri, 06 Jul 2012 18:45:42 +0000

have been thinking about this!

By: ruhlman

ruhlman — Fri, 06 Jul 2012 18:38:02 +0000

thank you.

By: ruhlman

ruhlman — Fri, 06 Jul 2012 18:37:42 +0000

love agave nectar

By: ruhlman

ruhlman — Fri, 06 Jul 2012 18:37:21 +0000

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