Ingredients: 50ml tequila 30ml lime juice 25ml agave syrup (50:50 mixture of agave syrup and water) However it's also served on the rocks (over ice) rather than in a martini glass and does not feature salt on the rim. This has the benefit of being softer and more complementary to the flavours from the tequila, allowing them to sing, rather than mask them. Created by tequila legend Julio Bermejo at Tommy’s restaurant in San Francisco, the now-iconic Tommy’s margarita features agave syrup in place of curaçao. The most famous twist on a margarita that involves changing the actual ingredients is unquestionably the Tommy’s margarita. There are many twists and variations on the margarita, from adding fruit, to serving it frozen by blending with ice, perfect for summer time. Garnish with a lime wheel or wedge on the side of the glass (this has the added benefit that you can use it to remove the salt rim if you decide you don't want it!). Method: Shake all the ingredients with ice and double-strain into a martini glass with a salted rim. Nick recommends you stop shaking before it sounds like the ice has been smashed to shards, you should hear the change as your cocktail shaker (or jam jar if you don't have a shaker) moves backwards and forwards to the side of your head – so be sure to listen carefully!Ĭlassic margarita recipe Ingredients: 50ml tequila 30ml lime juice 25ml triple sec or curaçao It's also important to properly aerate the cocktail, but you need to be careful not to over-dilute. This is important as you need to make sure that the spirit and liqueur are well combined with the citrus. However, so long as your liqueur uses fresh ingredients rather than artificial flavourings, Nick says you're on to a winner. Cointreau is perhaps the most famous of these and most commonly used. The classic margarita is sweetened using an orange-based liqueur, such as a triple sec or curaçao. Great for reducing the amount of washing-up for later! The sweetener You'll also be able to squeeze directly into your cocktail measure rather than having to use another glass.
Using a piece of kit called a Mexican elbow makes it incredibly easy to juice limes as you're making the cocktail with minimal fuss or mess. When it comes to limes she suggests rolling them first to make them easier to juice, and cut them on the diagonal rather than straight through the middle. She's therefore got more than a few top tips up her sleeve. Sophie Bratt, from the OXO Tower in London, is currently competing in a global cocktail competition to create the best twist on a margarita with Patrón Tequila. Nick Caputo agrees: "If it's not fresh, you'll end up with something that is more of a candied sugary mess than fresh and light." The fresher the better says Michael Sutherland from the Reverend JW Simpson in London.
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