CASAMIGOS FROZEN MARGARITA MACHINE PLUS
CASAMIGOS FROZEN MARGARITA MACHINE FREE

After making the simple syrup, I add a mixture of 3/4 lime juice and 1/4 lemon juice to the cooled syrup. I like a lime-forward sour mix as that flavor profile works especially well with margaritas. The sour mix I use to make margaritas, top shelf or otherwise, is the same one I developed for the bar at the restaurant.

your top shelf margarita will thank you for your efforts!

CASAMIGOS FROZEN MARGARITA MACHINE PLUS

Plus homemade sour mix tastes so much better. It is so easy to make your own sour mix to make margaritas that you’ll never buy store-bought again. Reposado is aged for up to 3 months in barrels, so it takes on a gold-ish color and has a bit more flavor than silver.įor margarita purposes, I would stay away from añejo, which is aged from 1-3 years, because that is really meant to be sipped straight, and the nuances would be lost in a cocktail.

CASAMIGOS FROZEN MARGARITA MACHINE FREE

I prefer silver, so that’s why I went with the Camarena, but feel free to use either.īlanco tequila is unaged and has the mildest flavor profile, making it great for cocktails. You also need to decide whether you want a silver ( blanco) or gold ( reposado) tequila. Since we’re talking top shelf, you want to get a good quality tequila. If you enjoy a specific tequila as a shot, use it in your margarita. Honestly, it’s whatever you like to drink. Mix the alcohols and sour mix together in a pitcher, then pour over ice.

Pour Over Rocks and Enjoy Fill your margarita glasses to the rim with ice cubes or crushed ice.

I encourage you to save your Triple Sec for blender margaritas and to use the “good stuff” for your top shelf margarita. Cointreau has a nice, bright orange flavor, though, so you use whichever you like. I prefer to use Grand Marnier because I think it has a more nuanced flavor than Cointreau.

Measure the Tequila and Grand Marnier I like a ratio of 4:1 tequila to orange liqueur, so for each ounce of tequila, I use 1/4 oz of orange liqueur.

Let the rims dry while you make your drinks. Wipe a lime segment around the rim of your margarita glass, then dip the rim of your glass into the dish of salt.

Rim Your Glasses with Salt Pour kosher salt or your favorite rimming salt into a shallow dish.

Add a mixture of lime juice and lemon juice.

Make Your Sour Mix Boil equal parts of water and sugar together so the sugar dissolves.

Toss it back alongside a plate of Texas smothered fries, featuring roasted poblano queso, braised short ribs, and pickled jalapeno.It is very easy to whip up your own top shelf margarita all from scratch. The switch gives the drink an added sophistication, maximized by the complex orange notes of the Grand Marnier. While most of the ingredients are the same as its frozen sibling, the Baja Bear swaps the Casamigos blanco for Casamigos añejo, which is aged for 14 months in American oak barrels. Union Bear’s other famous margarita variation, a nod to the restaurant’s California roots, is served on the rocks. The base of Casamigos blanco is supplemented by both types of citrus, as well as agave syrup and Grand Marnier. Unlike many other variations on the classic drink, Union Bear’s take includes lemon juice in addition to lime. The Frozen Caddy, served in a branded snifter with a dusting of chunky salt and a lime wheel, is perhaps the best known. But despite its sudsy roots, this West Coast-style beer hall also serves not one, but two of the best margarita variations in town. Plano’s Union Bear is known for an alcoholic beverage of a different kind: beer. Luckily for us, the Dallas/Fort Worth area is a margarita-drinking city, with high-quality renditions of this piquant tipple left and right. (That machine now sits in the Smithsonian.)ĭespite the competing theories on the margarita’s origins, there’s one thing we can all agree on: A good margarita has just a few ingredients - tequila, lime juice, an orange liqueur (like Grand Marnier, a unique blend of cognac and exotic bitter orange liqueur), and occasionally a sweetener of some kind - and can be immensely upgraded based on the quality of these ingredients. Dallas socialite Margarita Sames claims to have concocted the drink for her whole squad while vacationing in Acapulco in 1948, and years later, the first frozen margarita machine - a converted soft-serve machine - was invented in 1971 by Dallas restaurateur Mariano Martinez. But whether or not the drink is actually Mexican in origin, much of the margarita’s history has ties to an American city: Dallas. Some accounts place the drink as a Tijuana byproduct, a cooling Prohibition-era cocktail as people traveled to Mexico in search of booze, while others say it came from a bar in Ensenada. Like many other classic cocktails, the origins of the margarita are hazy.

Casamigos frozen margarita machine