Lessons in Margaritas

For this 4th of July, I spent it working a party in Stevenson Ranch.   Near magic mountain in Southern California.   The family has this event every year for the past 20 some years.  The normaly have a margarita machine to handle drink tasks, but this year decided to try a live bartender.   That was me.   Since they only wanted margaritas, I created a menu with 6 versions and a tequila sunrise.   

The challenge-  they family decided to use a mix then just add the tequila and done.  Instant margarita.   Now for the home drink, that is good enough.   But for my clients they deserve better.  I normally make margaritas with fresh squeezed lime juice, agave nectar, triple sec (Cointreau) and tequila.  Simple, clean tasty.   The mix says 4 ounces of mix with 1 ounce of tequila.  This doesn't cut it.   I had to experiment with the mix, triple sec, agave, and tequila ratios to make a refreshing, non-chemical tasting margarita.   So after a few tests here is what I came up with. 

1.5 oz tequila

0.75 triple sec

1/4 oz agave nectar

3 oz of mix

Shake everything together and strain into cup with ice.   Everyone loved this mix.  

For the fruit versions simply add a handful of the berries to the shaker and pick large ice pieces to smash the Berries with hard shakes.

A guest decided she wanted jalapeño / pineapple margaritas.  So she brought the ingredients with her.   I had no idea how to make this so I used my chemistry skills to figure it out.   Pineapple is acid so it needs balance by equal parts of the mix.  Then muddle in 2 jalapeño slices , and the rest of the ingredients and magic.   The margarita was a hit too.   

Lesson learned- don't be shaken when your normal ingredients are not available.  Be flexible! Be creative!   Clients will be appreciative.  

Giving more than what a client expects is what it is all about.  

Raising the bar and toasting your spirits.

Bartender Vince