Rick Bayless Margarita Master Class
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- Опубликовано: 24 май 2022
- There’s really no trick to making a great margarita. The classic technique is a time-honored one. You just have to understand which ingredients to use for your perfect drink. Like all drinks in the “sour” category (think whisky sour, pisco sour, traditional daiquiri, sidecar), the classic margarita follows well-known proportions: 1 ½ to 2 ounces of the base spirit (tequila), about 1 ounce of something sour (lime juice here) and about 1 ounce of something sweet (simple syrup, agave syrup or orange liqueur or a combination). If you like a tart drink, you’ll go less than an ounce of the sweet stuff; for a sweeter version, use it all or lessen the tangy lime. For the brightest-tasting margarita, choose unaged (silver/blanco) tequila and a clear orange liqueur (Cointreau is the most famous). For a very smooth margarita, choose a slightly aged reposado or a fully aged añejo tequila and a dark (brandy-based) orange liqueur (Grand Marnier is a well-known example). I can only recommend tequila that is 100% agave (the mixtos don’t deliver a true tequila flavor), but I choose a mid-priced one for margarita making, not a more expensive, “sipping” quality bottle. The better the bottle of orange liqueur, the better the drink. The low-proof inexpensive triple sec orange liqueurs typically have a fairly washed out flavor. Agave syrup gives a more velvety texture to your margarita than simple syrup, plus it is sweeter than simple syrup that’s made from 1:1 proportions (1 cup water, 1 cup sugar). Fresh-squeezed lime juice (juice you squeeze from limes) is the lynch pin of a great margarita. Even the stuff called “fresh squeezed” in the grocery store will make a less than stellar cocktail.
Makes 1 cocktail
Coarse (kosher) salt
1 lime wedge
1 ½ to 2 ounces 100% agave tequila (blanco for brightness, reposado or añejo for smoothness)
About 1 ounce fresh-squeezed lime juice (more for a brighter drink, less for a sweeter drink)
About ½ ounce orange liqueur (a clear one for brightness, an amber-brandy-based one-for smoothness)
About ½ ounce simple syrup or agave syrup (use the full amount if you like a sweeter margarita)
Spread the salt on a small plate. Moisten the rim of a 6-ounce martini or coupe glass with the lime wedge and upend the glass onto the salt to crust the rim. In a cocktail shaker, combine the tequila, lime juice, orange liqueur and syrup. Fill about 2/3 full with ice. Cover and shake vigorously until frothy and cold; about 15 seconds is the right amount of time to properly dilute and chill the drink and to create enough tiny shards of ice to float on the finished cocktail, giving it a refreshing appearance. Strain into the prepared glass and serve right away.
** MORE MARGARITAS **
Apple-Habanero Margarita: www.rickbayless.com/recipe/ap...
Blood Orange Margarita: www.rickbayless.com/recipe/bl...
Farmers' Market Strawberry Margarita: www.rickbayless.com/recipe/fa...
Guanabana Margarita: www.rickbayless.com/recipe/gu...
I have always gone with the recipe used by the Cadillac bar in the Nuevo Laredo Mexico. 2 ounces tequila, 2 ounces of Cointreau, 1 ounce of fresh lime juice. Blend shake with cracked ice pour over ass salted rim glass. I have used that recipe for 50 years.
Over 7 minutes long? I drink a Margarita in less than seven minutes!
I see "Rick Bayless" and "margarita" - I click immediately.
I love how he emphasizes the use of fresh ingredients, such as hand-squeezed lime juice and quality agave nectar, to create a Margarita that is unparalleled in taste and authenticity.
lime the OUTSIDE of the rim only so as to avoid salt in the cocktail.
...does make me thirsty.
Thanks rick!
I’ve had 10,000 margaritas in my lifetime. Rick, this mix is hands down the absolute best. Thank you. Boomer Sooner!
LOVE LOVE LOVE Fresh Lime juice Margaritas. So often people use the sweet n sour mix. Places need to get rid of that mix. Fresh is definitely the way to go. It is such a perfect taste and the salt, sour, sweet opens up your taste buds and makes all food that you eat taste better! thanks for the reminder Rick!
Oh ill never go back the sweet and sour mix after making them Ricks way
Lime and kumquat with a bit of chile pepper
Margaritas always bring joy, thanks Rick.
Awesome Rick! Well done and cheers!
Rick is a true Boss. Great video. Love the explanation of the liquor differences.
I had the Summer Margarita at your restaurant years ago. Thank you for posting it online. Friends always request I make them when we have dinner parties.
I’ll be starting a new mixology bartender video soon because of you. Love the energy and description of a classic drink. Inspired
Love a “perfect” margarita…thanks for sharing this info…just found your channel and have subscribed for more great tips & tricks
Thanks Rick! I used to love your show on PBS for the enthusiasm with which you approach cooking. I love that I found you again on RUclips.
Excellent tutorial. Thanks!
Loving cocktails with Rick Bayless. 🍸🍹🧉
Many Joys, Sir. Thank You. This is how I was taught to make a margarita
Seen so many margarita recipe and how you made this and explained all the flavor profile - mind blown!!!!
nice job, thanks for your master class creation!
Hey Rick!
You prepare everything so effortlessly..it's impossible to duplicate but, we try.
How about a mitchelada recipe for summer....
My families best regards to you and yours.
Been watching your work since I was a teenager. Good stuff!
I googled margaritas years ago and the Wikipedia recipe from the IBC came up: Three parts fresh lime juice, four parts triple sec and seven parts tequila. Being an industrious drinker, of course I made a pitcher and bought the more expensive (but cheap compared to Cointreau or Gran Marnier) 60 proof triple sec. Then, my wife and I became quickly blotto! They tasted perfect, but you are right Rick, when you say dilution is important! Fortunately it was a Sunday and we could have a nice siesta before our tacos. 😃
I appreciate these videos. That guaillo chili sauce was amazing. You even talked me into a molcajete, which is on the counter right now with a serrano and garlic paste seasoning it.
Totally miss lazy Saturdays afternoons with Rick.
You're a great educator. 👍🏽
I guarantee this guy makes the best margaritas compared to many of the other videos you see on RUclips. Try making one exactly like he does, then pick another top video on RUclips on how to make a margarita. If anyone actually does this, please comment on your results. Which do you like better?
Thanks for both recipes sir
Thank you this was brilliant and well explained 🔥
The big boss love mr Rick Bayless the BEST and above the crowd
This is exactly how I make my tequila Blanco margaritas. I also use Espolon blanco. It's a bright, great tasting tequila at a great price point.
Thank you I will be making some today for the family.
Best margarita i have ever made, my family thanks you!!
I’ve been making margaritas for our Sunday dinner for some time now, trying different brands of tequila but always use fresh limes, “rich" simple syrup or agave. The best margaritas ever, were enjoyed at your Frontera restaurant!
Want a mouthgasm? Try a bottle of Fortaleza reposado in your cocktail
Budget friendly alternative is centenario. So so delicious.
2 oz centenario
1 oz lime juice
.5 triple sec
.5 Agave nectar
.5 brandy
Incredible cocktail best I've had
Thanks for the info....excellent. Bless ya
Will have Experiment a little now to see which one my wife like the best😀. Thanks so much for the tutorial
I'm planning to do al pastor this 4th (have watched your video already on it) and was thinking to serve margaritas to start the festivities. Thank you for this video.
Excellent!
Damn Rick, I love you tex/mex and now we love your drinks too. Well done! Thanks
Excellent class
Nice! Makes me want to get more educated in all this stuff
As soon as I see fortaleza I know its going to be good
I’ve learned a lot in a lil time!
So fun! I want one...
Hummm looks so delicious !!! 😊😊😋😋like he said refreshing Margarita Experience yummy!! Thanks for ur tutorial 😊🙏
Patron makes a nice orange liqueur called Citronge. Great for margaritas and even good neat or on the rocks. My recipe same as yours so I know how good it is and I always shake vigorously for 15 seconds. I get many compliments on my Margs. Gracias for all your great Mexican recipes Salud!
Wow delicious 😋
👏 best margarita I’ve ever had was at Frontera Grill 👏 Absolutely mind blowing 🤯
this is perfect
What am I most pleased about this video? I've been making Margis the correct way! I do like the idea of a bright vs smooth beverage. I tend to use repasado tequila over the others. I like color and profile.
Thanks , I’ve been searching for a real margarita recipe, no mix 👍🏻
I don’t put salt on the rim but instead just a touch of salt in the shaker. Makes a huge difference
Thank you Master..
Very good, thanks
I believe it's called a Cadillac margarita when you use Grand Marnier, and that's my fave. Costs just about the same as Cointreau, or a bit less, and makes it taste fantastic with a half ounce. Couple more tips are when u buy limes, feel them out to make sure the fruit walls are slightly thin, you'll get more juice that way. And you could buy specific margarita salt, but I just get a box of kosher salt with the big flakes, dump a bit on a the paper towel or whatever I cut the limes on and rim the glass on that. For lazy prep u can shake your drink in a mason jar style glass and keep the ice if you don't feel like straining, and crack a bit of salt around the rim with a salt grinder. Just don't use a super cheap tequila.
Yes it’s called a Cadillac Margarita at a Mexican restaurant here in Clarksville,Tennessee and it’s probably my favorite
Whenever I get a Cadillac margarita, the shot of Grand Marnier comes on the side and you are supposed to float it.
@@seanisfat5221 Yes they are good 👍
Greetings from Queretaro Mexico Rick.
Great video...just ordered ur cookbook you wrote 10 years ago ...it was the last one amazon had!!! These recipes are so delicious
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Great video, Mr. White!
You’ve got that 2021 winter blend from Fortaleza! I really enjoy that spirit. Top 4 brands for me easily. Thank you for not using it for a Margarita, Rick.
Seriously! Using Forteleza for a margarita would be a travesty.
Te Amo Rick.
Awesome, chef! I'll have to go with number two tho. One of the first videos on my page is of my favorite cocktail, the Negroni, and I speak about the importance of dilution, and water as an ingredient.
I follow my dad’s recipe- 1:1:1. It’s simple to remember and it comes out great. I always use Cointreau, a high quality Tequila and of course fresh-squeezed lime juice😉. Salud!
At the risk of sounding nerdy, 2:1:1 is the classic Margarita proportion. 1:1:1 may taste great, but it is not spirit-forward enough for a classic sour like a Margarita.
@@MisterCaution I’ve found 2:1:0.7 lime juice to taste the best😃.
Thank you!💚💚💚💪🏽
brilliant
Fortaleza anejo is absolutely the best tequila I've ever tasted
I have used a recipe that my dad gave me which he got from a bartender at the Cadillac Bar in Nuevo Laredo. It has always pleased everyone. 2 ounces of your favorite Tequila (we always used José Cuervo) two ounces of Contreu. And one ounce of lime juice. Shake with crushed ice, pour in a salted glass with crushed ice. Never had a complaint.
Jose Cuervo is the worst Tequila ever! No one in Mexico drinks it. Please try another Tequila, even a cheap one is better than Cuervo.
@@vickycamarena4697 that’s about all you could find 80 years ago.
thanks Nick Nolte!
I made the margarita but i put some chile chipotle. It was so delicious. I love spicy but not to much. Y el sabor esta pero muy sabroso. Graciacs Rick
It's so difficult to find a good margarita here in Toledo Ohio. Sister city of Toledo Spain.
Go figure.
Found your recipe book in the early nineties and been following you since thank you for your dedication and love for food and now the best margarita ..
ever.
Best ever.
Grand Mariner and Pierre Ferrand Curaçao are both orange -flavored brandy liqueurs. Meaning brandy + orange liqueur. Cointreau is a pure orange liqueur or triple-sec (actually extra-sec).
My preferred ratio is 2:3:5, sour:sweet:strong. I stay away from syrups , if I want it sweeter, I’ll up the ratio of orange liqueur and take down the tequila.
Thank you
Congrats on landing a bottle of Fortaleza! We can't seem to find it around here anymore.
Perfect timing Chef Rick, I just planted a mexican lime tree... can't wait for organically grown limoncitos for the margheritas! In the meantime... be back, se me antojo un tragito para el fin de semana que viene! 🙂👍🏼 Gracias Chef.
Well, perfect timing would probably be about three or four years from now when it starts to bear any meaningful amount of fruit.
Jeez Rick, are you following me??? No I know, not but I just watched your pollo al oregano for dinner tonight, and I just bought a bottle of Espolón Blanco.
Thanks chef.
Drank a topolo one Frontera last Tuesday, always great!
You’d be an awesome neighbor. Gonna make these tomorrow, thanks
Yum! I'll be right over 😊
I usually do 1 :1 : 1/2. Tequilla, lime juice, cointreau or small amt of agave syrup. Also, infusing your blanco tequilla with serrano pepper is delightful
Great video! Fresh citrus is the key. And good tequila. I wouldn't put that Fortaleza Winter Blend Repo in a margarita, but I bet it would be good!
absolutely obsessed with his pronunciation of "reposado"
The margarita is the drink that got me into cocktail making as a hobby. Had them at various times, wondered how they were made, looked at the label of a plastic jug of "Margarita mix" and made two observations and one conclusion:
1) I can't pronounce half of what's listed on the label.
2) It looks like the Prestone I use in my car's radiator.
3) There MUST be a better way!
I found it after some experimenting. My standard is 2:1:1 Legado Reposado, lime juice, and Pierre Ferrand Curacao with a bar spoon of agave syrup.
😋
Good drinking
Fresh ingredients in drinks is like fresh ingredients in food! :)
Well as everyone is being name droppers. I have a friend that has some of the best Tequila ever! Sueno do Atzo! If you can find it! :)
damm it now I want a Margarita
Oh . . . yes!
Try using Licor 43 for the orange element. It's on the sweet side, so you may want to reduce the "sweet" component a little.
Nice tip!
That Fortaleza Winter Blend is definitely a sipper! Also, thoughts on orgeat syrup in the marg??
I was in La Paz in 2012 and had two very tasty margaritas on the Malecon. I watched the bartender make it and it was pretty much like you made. But he added a double splash of Sprite to it.
I asked him what gave it that tasty zing and he told me it was because of the Sprite.
Try it. It’s delicious! 👌🏼
So kinda like a mix between margarita and a paloma
@@ericktellez7632 actually no. Paloma has a grapefruit flavor. Sprite is lemon and lime and sweet. It added a refreshing sparkle to it.
@@Rikkcas then he used 7up probably and just called it sprite 🤔👀
@@ericktellez7632 nope. I saw it. Sprite. But you could probably use 7up.
But why question or debate when I’m just adding nice content? Wth?
Try it. You’re welcome ✌️
Unbelievable how so many have the need to make friction online. Different gen I guess.
Good luck
I’ve always been a huge fan of putting a pinch of salt into the margarita to replicate putting salt on the rim of the glass.
No simple syrup or agave syrup tastes the best- true authentic to the original recipe
thanks
Rick representing Chi-Town in the house.
Great video. Beautiful margarita glasses. Would like to know where to purchase them.
I make mine very similar, except I really like a sliced jalapeno in the shaker
Every time I see a Rick Bayless video I crave Hickory House Ribs.
Rick, please teach me how to make authentic "Alfajor de coco", the pink and white sweet commonly sold in Mexico.
Amigooo te Vi en top máster chefff y ganaste
Multiple excellent great tips here. I admire how you explained that there are options on the flavor profile. There was real intelligence here in explaining the options. One minor addition: fresh squeezed lemon or lime juice benefit from a rest of at least half an hour to 4 hours before using. Great video!
Really? What happens when we let the lime juice sit for 4 hours? I’m genuinely interested.
@@Silvery12 ,
"Resting" -as with blending, shaking or other forms of aeration- permits the citric acids to oxidize and lose a bit of their sour edge.
Unfortunately, It also permits the characteristic volatile oils to evaporate, which dissipates the distinctive citrus aroma & flavor -Lime, kumquat, tangerine, bergamot, blood-orange, or what have you.
Basically, you get a _stale tasting_ margarita; *and I don't care for this idea.* It's more like what you get with pasteurized & bottled lime juice or Rose's "sweetened lime juice" (sugar syrup with green dye).
If you like an authentic *lime* flavor with less brightness (acidity), you can use less juice, but add a drop of lime oil to the glass.
-Or brew your own natural lime flavoring by macerating lime zest in a few ounces of Everclear, Bacardi 151°, overproof vodka or other high-octane white lightning.
·
@@DrChaad This is very interesting. Thank u so much for the info! 🤗
So I bought some agave syrop. Now I put just 1/2 tsp of it in a jigger and then fill up the rest to 1 oz. with Cointreau. Adding more agave syrop was too sweet. This way I can still taste the Cointreau. For me the best margarita. Take 2: I changed it to 1 oz. Cointreau and tossed in 1/2 tsp. or agave syrop. Now the Cointreau has its usual dominance and the agave syrop is a secret ingredient with a definite effect. This kicked it up a notch.
Oh dang, you have Fortaleza tequila, literally one of the best. I have a bottle of that I bought at their distillery, called Abuelos in Mexico
So good.
@@rickbayless it really is, and hangs with the very expensive bottles, or even taste better!