A classic shot of Margarita Tequila recipe is a combination of mix cocktail consisting of tequila, orange liqueur, and lime juice. Particularly, the drink is often served with salt on the rim of the glass. In addition, the drink is served shaken with ice (on the rocks), blended with ice (frozen margarita), or without ice (straight up).
Moreover, nothing promises a good time like a good old’ shot of a Margarita tequila. But not all tequilas are created equal. Some are perfect for Margaritas and other tequilas are meant for sipping. Certain brands dominate among consumers, mainly in the off-premise world of restaurant sipping and casual bar slugging.
Notably, those suffering from colon diseases like irritable bowel syndrome, cancer, Crohn’s disease, or ulcerative colitis might find tequila their new drink of choice.
Margarita Tequila Cocktail Mix Recipe Chronicles
Tequila (Spanish pronunciation: [teˈkila] is a regional distilled beverage and type of alcoholic drink. In particular, made from the blue agave plant, primarily in the area surrounding the city of Tequila. Approximately 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central-western Mexican state of Jalisco.
Aside from differences in the region of origin, tequila is a type of mezcal (and the regions of production of the two drinks are overlapping).
Unlike other tequila production steps, fermentation is one of the few steps out of the control of human beings. Fermentation is the conversion of sugars and carbohydrates to alcohol through yeast in anaerobic conditions, meaning that oxygen is not present during the process.
Fermentation is also carried out in a non-aseptic environment which increases the bacterial activity of tequila. The participation of microorganisms from the environment (yeasts and bacteria) makes fermentation a spontaneous process which gives rise to many byproducts that contribute to the flavor and aroma of tequila.
Fermentation of Tequila Recipe Products
During the fermentation process, the inoculum is added to the batch to speed the rate of fermentation. When inoculum is added, fermentation can take approximately 20 hours to 3 days.
If inoculum is not added, fermentation could take up to 7 days. The rate of fermentation is a key factor in the quality and flavor of tequila produced. Worts fermented slowly are best because the number of organoleptic compounds produced is greater. The alcohol content at the end of fermentation lies between 4-9%.
The distinction is that tequila must use only blue agave plants rather than any type of agave. Additionally, Tequila is commonly served neat in Mexico and as a shot with salt and lime across the rest of the world.
How are the Margarita Tequila Recipe elements made? Well, you’ll learn more through the video below.
Margarita with Tequila Cocktail Recipe
As a matter of fact, there are many margarita cocktail chronicles exhibited all over the world, but with only one original recipe. However, the classic margarita is one of the easiest cocktails you can make from scratch. And you’ll love the refreshing lime flavor backed by your favorite tequila.
The secret to a great margarita is in its simplicity. There is no great mystery to this iconic drink and which is not complicated. The only ingredients you need are tequila, triple sec, and lime juice. Once you find that ideal balance of flavor, you’ll realize just how delicious a fresh margarita is. It’s also so easy that it’s hard to justify buying a bottled margarita mix!
There are three basic ways you can serve a margarita: straight up (as in this recipe), on the rocks, or frozen. The next question is whether to rim your glass with salt or sugar or to leave it bare. The possibilities are endless and a margarita glass is not required.
Below, check out the video explainer by Howcast:
Benefits of a Margarita Tequila Recipe Mix
According to Forbes, the U.S. and Mexican laws differ in the production of tequila. In America, the liquor can contain as much as 49 percent of other liquids and still be considered tequila.
But under Mexican law, tequila must be made from only the blue Weber agave plant from the Tequila region. All those other additives, chemicals, and sugars are what gives most people a bad feeling about tequila.
You trust Mexico with your tacos, right? So trust the country with your tequila.
Above all, the jmexclusives would like to hear your contributions, additions, and suggestions below this post.