![]() “That seems to be the sweet spot,” he says. Tober blends on the lowest speed for five seconds, then hits high speed for 10 seconds. When building the drink, add the liquid components to the blender first, followed by the ice. A good frozen should have space and vibrancy.” “A lot of frozen drinks just taste like the sound of recording a band with the microphone next door under a cardboard box. For other frozen cocktails, Estopinal says pasteurized or store-bought juice is “okay, and sometimes way better” than fresh, depending upon the season and availability. “You’ll always need more than you think,” he says, “so I generally use one part sweet to three-quarter parts acid.” (Martinez added simple syrup to his converted Margarita machine to help with freezing, too.)Īt Nickel City, Tober uses a 3:1 blend of Persian and Key lime juices (both varieties are available at most Latin markets), and equal parts Cointreau and simple syrup to balance sweetness and acidity. Capoferri, meanwhile, recommends skewing sweet when making any frozen cocktail, to compensate for dilution. “My philosophy is to achieve a concentration of flavor, sweetness in balance with acidity and fruity aromatics from the citrus,” he says. Estopinal suggests using a spirit between 80 and 90 proof to keep the cocktail balanced. More Recipes →īesides ice, tequila can make or break a frozen margarita. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.A perfected frozen take on the tequila classic. This post contains affiliate links from which I receive a small commission at no additional cost to you.
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