ChicagoRon
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^^ Huntsman - I get the issue with sour mix.. but do you really put sugar or simple syrup in your Margaritas ?
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^^ Huntsman - I get the issue with sour mix.. but do you really put sugar or simple syrup in your Margaritas ?
A few drops, typically. I realize I should not have put those two together -- they are an order of magnitude apart. I once read the dictum that any cocktail programme involving fresh citrus ought involve simple syrup, and I have found that to be true (to my taste), and especially true since citrus varies so much in acidity and bitterness. ~ H
Glad to hear that you use the fresh stuff. I use a recipe without sugar as well as I find that the liqueur is enough of a sweetener on it's own. Don't rule out triple sec though, Cointreau is in fact a triple sec, a high end and delicious name brand of triple sec at that. There are some other great triple secs out there that differ in flavor, two of my favorites are Combier triple sec and Luxardo triplum triple sec. Regarding Grand Marnier, I don't like to use it either because I find it a bit too much in strength and I don't like the color it gives to the margarita. While it is an orange liqueur, it is also not a triple sec, it's considered an orange curacao, it's also a high end delicious version or this style of liqueur.I hear ya... My margs are strictly fresh lime, tequila, cointreau over ice and a tiny bit of salt on the glass. No gran marnier. No sugar. Definitely no sour or triple sec. no exceptions.
In regards to Margaritas and sugar. If the citrus is too acidic and you do not want to use sugar or simple syrup, use beer. For a single serving, use 1.5 oz of a very bland beer, one with as little taste as possible, the "piss water" beer. Beer is basic so it will buffer out the excess citric acid, without adding flavour or sweetness.
I hope that is a joke.
An update: I ended up with The Essential Cocktail by Degroff. Many thanks for all the advice.