@vteckillenzc They shake it for several reasons. To mix the ingredients, to make it as cold as possible, and to dilute the ice just a bit so the water can tame the spirit a bit and open up the spirits aroma and taste to your palate.
@DonMoza A lot of people actually like to put salt IN the margarita rather than on the rim, there really is no difference if it mixes in the glass or in your mouth - in any event the amount of salt that may have fallen in is minor in comparison to the amount on the rim.
@icommentonsome sorry. that was for the shaken recipe. I see what you mean now, the video skipped right when he said the amount. However, he squeezed two whole limes, which is about 2 ounces. also sounds like that's what he said.
Using fresh fruit isn't hard. When I prepare a Cable Car, Caipirinha, or Margarita it takes maybe 15 extra seconds to cut and squeeze the limes or lemons. Sweet and sour mix is the invention of cheap "spring break" bars catering to college kids that don't know better. Real bartenders use real fruit. Anytime I see a bartender reach for sweet and sour mix these days I just switch to beer.
Lime cordial is pretty much lime flavor and sugar, since he has added both these ingredients fresh, no need for the cordial. Lime cordial has it's place ie. Gin gimlet, but a margarita is best with fresh lime juice IMO.
In "fast bars," that's correct. In places where people expect a drink to taste fruity and get you wasted. In slow bars, where people appreciate a well-crafted cocktail, a drink that takes time will taste that way. Few drinks take eight minutes save, perhaps, a Julep or a Ramos Fizz.
why does the garnish go on top like that in all his cocktails that have garnish? so that the fruit doesn't interfere with the fundamental flavors of the drink?
Something I noticed is he doesn't "speed pour". A man at his level of proficiency uses a shot glass. I guess counting is not as accurate as could be believed. The pressure of the liquid does change and can throw off your count. Good work again Mr. McMillian.
If you hold the glass the way he does, salt can fall into the glass which spoils the drink... ALWAYS hold the glass upside down when salting the rim and shake off lose salt before turning the glass!!
Margarita Cocktail Recipe 3 cl Tequila 2 cl lemon juice 1 cl Cointreau go to the shaker with ice pour into a cocktail glass decorated with previously salt on the rim of the cup this is the original and not the frozen margarita, because it takes away the flavor.
@@Mikeski1969 For those who perceive freshly squeezed lime juice as too intensely sour, adding a sweetener fails to address that residual tartness, which is reduced by using less lime and adding some freshly squeezed lemon juice to make the total citrus mixture. The fresh lemon functions to mellow the fresh lime.
Why does every bartender use that shitty margarita mix from a bottle? They should be using fresh limes like this guy. I guess I need to go to classier bars.
he's taking 8 minutes to teach you about the drink. I can make this cocktail properly with fresh juice in under 30 seconds and my guests appreciate it..
It's all about theatrics. His Margaritas are average, no more no less. Patron is a rip. There are better tequilas for less than half the money. Triple Sec (never) and Cointreau (which he incorrectly pronounces) together.. not in my world. As to slushy margaritas... never. His salt session is a joke. Rim the glass in and out, or as professionals are wont to do, add a pinch in the drink. As a bartender, mixologist, one of thousands. Nothing special. It is obvious he has never had a real margarita made by a Mexican Mixologist or trained by one.
If there's a heaven this guy's the bartender
Beautiful how he ends up topping up his cocktail glasses perfectly to the rim each time. No waste, true professional..
Except you never see if he’s throwing he excess out?
Dude is good though, it would be an honor to have a drink he’d crafted.
This guy is a professional and I would gladly pay more and stay longer just to be in his presence, all bars should have a bartender like him!
I could watch and listen to this guy all day
I'm showing my wife this video tonight. She loves margaritas, but she's surely never had one prepared with that attention to detail! Thanks Chris!
This guy is a true class act. I look forward to trying these variations at the bar I work at.
@sleighte could not agree more. this guy is a real bartender.
Chris would be perfect on the Food Network.
Always great to see Chris in action!
This gentleman is the epitome of what a good bartender should be. I bet he also tells some great jokes too!
Such a smart and sweet man!!! I'd be at his Bar everyday :)
This man is my hero
My favorite bartender I’ve ever seen
thanks for the upload!
Hats off!! Nice bar as well, met Opray’s dude Stedman there a few years back!!
I love margaritas! I've tried a raspberry one and a mango one, too, at a Mexican restaurant.
2009pepperonipizza Congratulations?
@vteckillenzc They shake it for several reasons. To mix the ingredients, to make it as cold as possible, and to dilute the ice just a bit so the water can tame the spirit a bit and open up the spirits aroma and taste to your palate.
@vteckillenzc you could stir this drink but stir vigorously enough to ensure that it has been mixed properly
Class act! Very good recipe.
thank you
Superb!
@DonMoza
A lot of people actually like to put salt IN the margarita rather than on the rim, there really is no difference if it mixes in the glass or in your mouth - in any event the amount of salt that may have fallen in is minor in comparison to the amount on the rim.
@icommentonsome sorry. that was for the shaken recipe. I see what you mean now, the video skipped right when he said the amount. However, he squeezed two whole limes, which is about 2 ounces. also sounds like that's what he said.
Using fresh fruit isn't hard. When I prepare a Cable Car, Caipirinha, or Margarita it takes maybe 15 extra seconds to cut and squeeze the limes or lemons. Sweet and sour mix is the invention of cheap "spring break" bars catering to college kids that don't know better. Real bartenders use real fruit. Anytime I see a bartender reach for sweet and sour mix these days I just switch to beer.
Lime cordial is pretty much lime flavor and sugar, since he has added both these ingredients fresh, no need for the cordial. Lime cordial has it's place ie. Gin gimlet, but a margarita is best with fresh lime juice IMO.
@vteckillenzc No, they shake it because it's fun and makes a great swishing noise.
In "fast bars," that's correct. In places where people expect a drink to taste fruity and get you wasted. In slow bars, where people appreciate a well-crafted cocktail, a drink that takes time will taste that way. Few drinks take eight minutes save, perhaps, a Julep or a Ramos Fizz.
Fabulously done MAy I place an order?
true
I do it the same way but 50/50 lemon and lime juice. It makes for a less harsh cocktail.
how many ounces of fresh lime juice? can anyone hear what he says @ 6:41?
@vteckillenzc
Have to mix the lime and symple syrup together with the alcohol
what city are you in? I can probably recommend a place for you
why does the garnish go on top like that in all his cocktails that have garnish? so that the fruit doesn't interfere with the fundamental flavors of the drink?
Something I noticed is he doesn't "speed pour". A man at his level of proficiency uses a shot glass. I guess counting is not as accurate as could be believed. The pressure of the liquid does change and can throw off your count.
Good work again Mr. McMillian.
Has any one made this? Is it any good?
I prefer using agave nectar in place of simple syrup.
How much lime juice? 1/2 ounce?
he said 3/4 oz
Awww.... no wooden mallet?
@icommentonsome 3/4 oz
shaking the drink ensures that you have a liquid that is homogenous...and that is..."same throughout the whole volume of liquid"
I wish he would be my dad.
I broke my flip flop in margaritaville
fresh drinks, i ove it. fuck the pre-mix shit
If you hold the glass the way he does, salt can fall into the glass which spoils the drink...
ALWAYS hold the glass upside down when salting the rim and shake off lose salt before turning the glass!!
Margarita Cocktail Recipe
3 cl Tequila
2 cl lemon juice
1 cl Cointreau
go to the shaker with ice
pour into a cocktail glass decorated with previously salt on the rim of the cup
this is the original
and not the frozen margarita, because it takes away the flavor.
just like to say that edmond briotett triple sec kicks cointreaus ass
Said nobody ever
no it does not
@TheCgmixer are you kidding me? because it tastes horrible. fresh lime + sweetener = 1000x better than rose's.
Missed the amount of Triple-Sec, glitch in the video.
nah, he said it before putting it in
Depends which triple sec is used.
He said 3/4 oz of Cointreau and he added Simple Syrup, which shouldn't be necessary.
@@jessicali8594 He felt it would be.
@@jakescakes Nah, need to look back, I did not see or hear that.
@@Mikeski1969 For those who perceive freshly squeezed lime juice as too intensely sour, adding a sweetener fails to address that residual tartness, which is reduced by using less lime and adding some freshly squeezed lemon juice to make the total citrus mixture. The fresh lemon functions to mellow the fresh lime.
i wish he didn't say "uh" all the time but he's pretty awesome...
Why does every bartender use that shitty margarita mix from a bottle? They should be using fresh limes like this guy.
I guess I need to go to classier bars.
he's taking 8 minutes to teach you about the drink. I can make this cocktail properly with fresh juice in under 30 seconds and my guests appreciate it..
It's all about theatrics. His Margaritas are average, no more no less. Patron is a rip. There are better tequilas for less than half the money. Triple Sec (never) and Cointreau (which he incorrectly pronounces) together.. not in my world.
As to slushy margaritas... never.
His salt session is a joke.
Rim the glass in and out, or as professionals are wont to do, add a pinch in the drink.
As a bartender, mixologist, one of thousands. Nothing special. It is obvious he has never had a real margarita made by a Mexican Mixologist or trained by one.