A classic shot of Margarita 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).
Nothing promises a good time like a good ol’ shot of 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.[caption id="attachment_14862" align="aligncenter" width="1920"]
Margarita Cocktail with Tequila
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.
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 is Tequila Made? Well, you’ll learn more through the video below.
Margarita with Tequila Cocktail
Margarita Cocktail Preparation Recipe
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