How to make The perfect Margarita cocktail - Masterclass

[@sisirdas01]

Love the way she says, “so, now you know” at the end. :D

[@KingBat-vs7qw]

Cutest thing ever

[@ryefry]

Love her accent all together.

[@antoniogradilla7933]

I’m Mexican … and I have to say that this is a PERFECT MARGARITA! Yummy! They also work good ,or even better with an artisanal MEZCAL ! Good job!

[@luisalejandro2335]

What’s being Mexican have to do with it? Margaritas are an American invention.

[@PBandJ25]

I've watched several of your videos now and I must say you have a true talent for explaining your professional expertise in a very easy-to-understand presentation. Having been a trainer in my professional career, I know how much work goes into preparing your presentation, delivering it seamlessly and smoothly, and then editing your video. Great job! And, I thought you are Scottish, but now I find you're an Aussie. I look learning more in your future videos. Cheers!

[@BehindtheBar]

Thank you so much pal, that’s so lovely to hear!

[@ref6122]

I'm mesmerized by her authoritative yet friendly and laid back presentation.

[@простоещеодинпиздец]

I can listen to her all day

[@cgama6284]

Awesome and simple thanks 😁 Greetings from Texas, USA

[@BehindtheBar]

Thanks Charlie!

[@mauro712001]

I'm totally agree with Jetsa's comment, you are so prepared and is very pleasant to follow your work through videos. Well done 👏🇮🇹

[@BehindtheBar]

Thanks pal!

[@theonlymad2876]

You make awesome and very interesting videos. Keep it up.

[@BehindtheBar]

Thanks pal, so glad you’ve enjoyed!

[@roosterguy4958]

Love your videos!

[@BehindtheBar]

Thank you!

[@michaelfurness8050]

I’m so glad I stumbled across this channel a few weeks ago. Love this

[@therulesofblazon4201]

Lots of variations on this, which is big stuff here in Dallas. I eschew the frozen, which is more popular here by far for some odd reason, and when I make my own, no liqueur- agave syrup for the sweet. Fresh-squeezed lime juice a must, and yeah, a quality blanco. Roughly 2:1:1, I go a little low on the sweet, and you truly do not need the salted rim unless your mood says you do. Anyhow, love your channel, enjoyed the video.

[@BehindtheBar]

So more of a Tommy’s? A mezcal Tommy’s is actually my favourite, I’ll have to cover that soon- when the sun comes out here! 😋

[@imonahorse]

New to your channel, absolutely love the content, you’re all class. Having lived in Mexico for a number of years and being married to a Oaxaqueña I’m all about anything tequila or mezcal related.

[@BehindtheBar]

I’ve never been yet but I can’t wait!

[@alexmurray3767]

How did i not know about this site. Wonderful information. Thanks so much. Can't wait to dive into other posts. And now I know!

[@BehindtheBar]

Haha thanks pal, so glad you found it useful!

[@johnolmos8670]

In California we do Tommy’s Margaritas.No Orange Liquor but with Agave Nectar.The nectar brings out the flavors I’m Tequila even more and is a natural sweetener.2 oz Blanco Tequila,1 oz Lomé juice,1 oz Agave nectar diluted 2:1 with water.

[@BehindtheBar]

I love a Tommy’s - a mezcal one is in my top five favourite cocktails ever. I’d love to try it in its birthplace!

[@dlfendel2844]

Cara, for what it is worth, my new "find" among Tequilas is a brand called Corazon. No idea if it gets down under, but wow is it good AND all expressions are aged LONGER than the minimum required by law.

[@BehindtheBar]

This one does actually get brought in to Australia, it’s great!

[@the72u7h4]

Good.

[@garysandiego]

Nicely done. Here in San Diego we take the Margarita very seriously. Most of us think Cointreau was the original ingredient. I think the original had the proportions of the sweet and sour reversed from your mix. I’m surprised you didn’t get into the history of the drink. Maybe because of the controversy surrounding the topic, as there are a lot of contenders. I tend to side with those who think it’s a Tequila variation on the Daisy popularized by Danny Herrera at the Rancho La Gloria, a restaurant about half way between Tijuana and Rosarita Beach sometime in the late 30’s. However, we San Diegans are pretty sure its first appearance as an ice blended drink in the US was at the La Plaza Resturaunt in La Jolla, California. I live about two miles away from the building that housed the restaurant-although now it’s part of a United Methodist church!

[@BehindtheBar]

Hey pal! Thank you 😊. This was actually one of our very first videos so I was still sort of gauging how far in to the history and different variations to get, so skipped a lot of interesting things but now I know how many geeks like me there are out there I get right in to it 🤓 haha. We’ll definitely be revisiting it for variations so will be sure to delve further in to the points you’ve brought up!

[@jessicali8594]

A longer video on the Margarita would be devine 😉

[@wehoandy]

The simpler the better when it comes to the margarita, and fresh lime juice is essential.

[@BehindtheBar]

💯

[@chesterwillger7017]

Kinda new to your channel But watching your new content. You’ve come along way! Not that this video is bad but it’s fun seeing how much better you are now. Looking forward to more content in 2021

[@BehindtheBar]

Haha totally fair, we’ve learnt a lot along the way! Thanks for watching 😊

[@kirker23]

Now I know! Epic job on such a beautiful simple cocktail! Well Done Sweets!!

[@BehindtheBar]

Thank you 😊

[@fotog04]

She's so charismatic 😍

[@johnx9318]

Cara, you are such a bad influence! I've been to the bottle shop, my glass is in the freezer, and I have wood stacked up on the patio next to my firepit. Tonight, we shall sample Margaritas by moonlight! (Thanks!)

[@BehindtheBar]

Sounds awesome!

[@aaronnn514]

Would love that Tequilla specific video! Is there one out already?

[@BehindtheBar]

Not yet! But definitely still on the list

[@mauricemorse5076]

I've been watching your videos from the start on a whim lately. I really like how informative you are. It has helped me with understanding how/why cocktails are balanced. This is what I use as a margarita recipe. I use: 2-1-1-1/2 (ounces) 2 oz blanco tequila 1 oz triple sec (or whatever orange liqueur) 1 oz lime juice (fresh squeezed) 1/2 oz agave syrup

[@evanthomas9680]

Perfect recipe in my opinion

[@SloopADoopy]

Wow, great lesson and demonstration. Craving one now!

[@ericchilver9113]

So now I know...my goto channel for all my drink info 👍🇦🇺

[@ssy12335]

Still exploring your excellent channel Cara...have you done a top 5 bottles for a start-up home bar?

[@BehindtheBar]

It was hard to stop at 5! kzbin.info/www/bejne/hoPCk6CDr7amsMk

[@little_billy]

Great video, never have done good with tequila, I just drunk too much too quick, found my shirt in the refrigerator and never did find my other sock, one shoe, the laces were gone, last time I drank tequila, I will try it more reserve this time, will fix me a cocktail and take my time and enjoy it

[@BehindtheBar]

😂

[@mhcaswell]

I just discovered your channel and really enjoy it! I’m really looking forward to a comprehensive video on the different types of Tequila.

[@BehindtheBar]

It coming I promise!

[@robertgardner1498]

My wife is the tequila drinker in the house and her preference is Cuervo La Famiglia. How does Calle 23 compare. Would love to give it a shot.

[@BehindtheBar]

I don’t think Calle has one as old as La Familia (at least that I have tried!) so not really comparable - I love the freshness of their Blanco. Probably my favourite in the Extra Anejo realm comes from Don Fulano, which is finished in oloroso sherry casks for a really great nuttiness, if she liked an older style 😊

[@isorna2456]

Really appreciate the concern about the farmers when buying the ingredients! I am ashamed to admit I never thought about that aspect before.

[@BehindtheBar]

Honestly neither had I until a couple of years ago- this is a good (if a little old) article on it: www.alcademics.com/2009/02/the-trouble-with-tequila.html If you’re interested! And luckily the stuff from smaller producers is delicious 😋. Thank you for all of your comments and support!

[@joejoelesh1197]

Or you could help Mexican producers by buying Tequila made by them, not French chemists.

[@BehindtheBar]

Joe JoeLesh that’s a fair point pal. Sophie does live in Mexico and has for about 20 years (it’s not just a foreign owned company), and she pays proper prices for the agave plants to the farmers (who are the ones who really get f*cked over by the tequila industry), so her success creates a chain of ethical employment there. But it’s certainly something I’ll think on more!

[@MakeSushi1]

you seem to have missed agave syrup

[@BehindtheBar]

The classic Margarita is a variation on the Daisy family of cocktails, so only used orange liqueur, no agave. I saw you commented on the Tommy’s as well so hopefully you give that a try if you want agave! That said I like doing a bit of both sometimes too 😊

[@tristramshandy9326]

I add a bit of egg white (dry shake) to the mixture to help with the texture. Makes a real difference. Diffords also makes some nice Margarita Bitters which can add a touch of spice to the cocktail.

[@eliasrivera8318]

Hi there I have learned to make better drinks cause of you, thanks Can you make some mezcal and rum cocktails? (Not together but as base spirits)

[@BehindtheBar]

For sure! Here are a few to get your started if you haven’t seen them yet… kzbin.info/aero/PLq4QDlrfTBk2yYX4KvOalin8JrF7qmG8C kzbin.info/www/bejne/iGWmdWSJqt6YZ5I

[@mattmathai]

I've also been making margaritas using bacanora. It fits right between tequila and mezcal in its level of smokiness. It's extremely flavorful without making you feel like you're licking a fireplace. It's kind of like a gateway drug to mezcal. :)

[@BehindtheBar]

Nice! Again, it’s such a shame we get so few agave products here. Some Raicilla and Sotol but I’ve only ever read about Bacanora. Just means I’ll have to take a trip to Mexico as soon as possible 🇲🇽

[@mattmathai]

@@BehindtheBar They've just recently started selling a few bacanora brands in the US. Love raicilla (I paid 200 USD for a bottle of Venenosa Puntas (!!!)) , but I haven't figured out how best to use sotol. If you have any suggestions, when you have a moment, I'd love to hear them. Thx

[@billa5289]

This is truly an amazing margarita. Keep up the good work I love your channel. Cheers!

[@BehindtheBar]

Thanks so much Bill, that means a lot to hear!

[@lookouthumanitarian]

Great video as always. Thanks for sharing your love and knowledge of the world of building great drinks. I am off to do a Christmas shop today so going through videos for cocktails and you are one of my favourite presenters on youtube. You have a great style and also being ethical in choices is important to us in my house too. The idea of getting the cheapest drinks doesn’t make them taste better when I know the misery caused in the production. Your drinks always taste like joy and it’s much better to have a sip of a more expensive and well made and ethically sourced spirit than some cheap nasty drink that tastes like despair! Keep on keepin’ on!

[@BehindtheBar]

So glad you feel the same pal, enjoy the Christmas cocktails!

[@carsongbaker]

When do you use agave nectar?

[@BehindtheBar]

Most often in a Tommy’s Margarita!

[@Will057]

Wow, this is the best margarita I've ever made. So delicious!! Thank you!

[@BehindtheBar]

So glad you like it Will!

[@08ranaiu]

Just found your channel this week while beginning the process of building my home bar and awakening my inner mixologist; very excited to try this ratio and style tonight amongst following much of your other guidance and wisdom! Will definitely keep coming back for more☺️🥂cheers

[@BehindtheBar]

Cheers!

[@skyview_multydrone7998]

Well done and excellently explained. Thanks 👍🏼

[@YokoshimaSTAR]

Her gleaming smile, personality and style, hypnotized me to smile.

[@estebanfernandez1813]

Nice recipe! You should try Tequila Siete Leguas. It is really nice! Greetings from Mexico!

[@BehindtheBar]

I really like Siete Leguas! We have access to much fewer good tequilas here than in the States (and of course Mexico haha) but we do have that 😊. Thanks for tuning in!

[@christopherreed4723]

Even in the US it can be tricky. Southern Arizona, you'll find a several varieties in your local supermarket. Go to an actual liquor store, and the selection is mind boggling. Ohio...not so much. Pretty sad, in fact. I use Legado, which is produced by San Matias at their distillery. The Reposado makes excellent margaritas without breaking the bank.

[@JayJoJonny]

I want one...or two!!

[@BehindtheBar]

Coming right up 😉

[@s_9878]

On point. I'm a Tommys with a decent espadín myself but this looks bangin' !!

[@BehindtheBar]

Honestly I tend to be more of a Tommy’s drinker myself, and lean towards mezcal for them- it’ll come at some point I’m sure!

[@s_9878]

Wicked! Mescal's a special one for sure. Had a lovely selection I got from some great mom and pop operations in the hills around Oaxaca but they got stolen by some hipster burglars. Took my record bag, Japanese chef knife and the Mescal :( Ridiculous - that's Hackney for you!

[@BehindtheBar]

S _ no way! That’s horrendous, but you almost have to commend their good taste...

[@sebastiantillmann1669]

I once asked my local Bartender for his favorite Tequila for Magaritas. His answer: Mezcal. Love it in Tommys Magaritas!

[@tonyennis1787]

What's in the insanely sweet swill they serve at Mexican restaurants in the USA?

[@BehindtheBar]

Couldn’t comment I’m afraid! Sour mix and syrups I think...

[@mbbartleson]

Love this take. I do use Cointreau. So glad to see a recipe that doesn’t include a bunch of sugar or agave. Use good ingredients and you don’t need to drown it in sour mix or syrup

[@mph7282]

I also use Cointreau, and only tequila I'd drink straight, never the cheap stuff. But I do like spicing mine up a bit from time to time, so when I feel that urge, I use agave nectar around the rim of the glass and chile lime powder rather than salt.

[@mdod0]

@@mph7282 There's a well known variation (Tommy's Margarita) that swaps the Contreau for Agave syrup and a dash of orange/citrus bitters. That variation when made with quality ingredients is also quite good. It's the places that serve premixed margaritas (often frozen) and may even sub the salt in the rim for coloured sugar that give the drink a bad reputation.

[@mph7282]

@@mdod0 I'm old school, in that a margarita is tequila, Cointreau, and fresh lime juice. A dash of agave nectar is cool, but's it. I get why bars and restaurants use the mix...it's cheap. But it also tastes like it. I usually avoid margaritas in bars or restaurants unless I know they make it proper. And don't get me started on those abominations called "frozen margaritas"...

[@photoman00]

Awesome masterclass 🙌 so much content and information in such a short captivating video. I've enjoyed it 💯❤️

[@BehindtheBar]

Thank you so much pal!

[@billlewis141]

Cara, do you ever add a simple syrup to the basic mix, or not?

[@BehindtheBar]

In the bar we actually add about 5ml of agave syrup - because Marionette is much less sweet it rounds it out a little. You could definitely add a little sugar syrup too to suit your palette, as you don’t just want to keep adding orange liqueur as it will start to overpower (and get expensive haha)!

[@samfunfun646]

I like a little agave nectar in my margaritas. Not traditional but adds some sweetness without corrupting the pure margarita taste.

[@BehindtheBar]

Absolutely, that’s a good call if you prefer free them a little sweeter! My favourite is the Tommy’s so we’ll have to do that soon 😊

[@christopherreed4723]

Just discovered the Tommy's, and I love it. Might have to grab some Mezcal to play up the smoky notes.

[@mattmathai]

Very nice video. I've enjoyed all the videos of yours I've seen. I live in the Southwest US, so margaritas are huge here. Sadly, there are many more terrible tequilas than good ones. I prefer flavorful tequilas to the bland, ultra-smooth ones (of which Patron is the worst offender. I find it featureless and way over-priced.) My current favorite is Fortaleza blanco, and I tend to make a relatively sour Tommy's Margarita. Keep up the great work!

[@BehindtheBar]

Fortaleza is so yummy! Unfortunately it’s incredibly expensive here but still happy to pay for such an incredible spirit.

[@mattmathai]

@@BehindtheBar Interesting. Patron is about 15% more expensive here. Guess they do enough volume to bring down shipping costs

[@BehindtheBar]

Matt Mathai to be fair Patron is also not cheap, and I’d always rather spend my money on something as incredibly handcrafted as Fortaleza. Cheers!

[@little_billy]

About the language, that exactly what they would say, spot on!

[@SouthernIggle]

Is there a particular salt you have found works best for rimming the glass?

[@BehindtheBar]

I like using chunky chef salt like Maldon or Kosher. It’s designed to be eaten whole (rather than dissolved) so it actually tastes less intensely salty, and gives a satisfying crunch!

[@marcozg77]

Today I had my "first" Margerita (the very first was yesterday but I got that one completely wrong so I don't count it...) I'm using the 23 Tequila (to be honest I bought it because the bottle has a really fascinating design, with these red beams). For triple sec/curacao, I'm just going with my Cointreau. My trick is to not entirely fill the jigger with lime juice, but entirely fill it up with sugar syrup. It's a super delicious cocktail, refreshing and with a very unique taste :-)

[@urmintrude]

I made one recently and didn't like it much but the tequila i used did come with a tiny novelty sombrero so I think I know what the problem was...

[@BehindtheBar]

Haha potentially 🤠

[@TechnologyRescue]

Just one question. More of a thank you really, to your mom for making you pretty.

[@swissgator6312]

Cara, what do you think about adding a little simple syrup? I always add a bit to my margaritas but maybe I'll try without one time. Cheers,

[@BehindtheBar]

I’m absolutely OK with it, I think a lot of cocktails which classically don’t have sugar actually benefit from a little 5ml or so, really just to boost the texture and bring it all together- it’s a flavour enhancer the same way salt is. A sprinkle rarely goes amiss!

[@swissgator6312]

@@BehindtheBar Great insight....thanks!

[@tsav6952]

What's your opinion of the frozen margarita made in a blender with crushed ice? Cheers!

[@BehindtheBar]

kzbin.info/www/bejne/fWjZd3qGhKqYm9k 😉

[@tsav6952]

@@BehindtheBar 😄

[@jcregs5935]

Love watching your channel Cara! For another variation, how much Manzanilla sherry would you recommend adding?

[@BehindtheBar]

Ooh just a little 15ml would be great I’d imagine

[@Vikkk07]

Hi Cara ! Would you consider making a vidéo on Frozen Margarita ? Tones of videos on internet, barely no ones give good results. Thanks if you consider my suggesting. Cheers from France.

[@BehindtheBar]

Your wish is my command! kzbin.info/www/bejne/fWjZd3qGhKqYm9k Also some general tips for frozen drinks here: kzbin.info/www/bejne/hnvHkoeOhLlkiKM

[@Vikkk07]

@@BehindtheBar 😇 SuperNice ! Thanks

[@udwivax]

Your videos are good. They r well informative but not lengthy, good sound quality and nice camera work with close ups and zoom outs when you are talking. But I must ask one question, do you get more compliments on your amazing drink or beautiful looks? :)

[@BehindtheBar]

And Josh does all the sound and camerawork himself, thanks for noticing! I prefer when people concentrate on the drinks 😊

[@BottyGuy]

I just discovered your channel, thank you. I’m really lazy with my Margarita making, I juice a few limes into a measuring pitcher, then double that amount with Cointreau, then double that whole amount with Tequila (usually El Jimador), and add a little simple syrup if the limes are too sour. Then pour it straight over crush ice to drink.

[@little_billy]

If it works and tastes great, awesome!

[@andymedina7914]

hello i am a beginner to understand ml and one part, two parts ecx, can you please translate it into ounces

[@BehindtheBar]

Hey Andy! 1 oz is 30ml but when I say parts it’s because you can use as much or as little as you like and just work it out from there, so for instance if you’re doing 2:1:1/2 then you could do 2oz/1oz/1/2oz or 200oz/100oz/50oz and it would still work!

[@nickparilac372]

I'm in love

[@cbbmusic]

Is there a certain type of salt that is preferable?

[@BehindtheBar]

I like rough cooking salt - Maldon or Kosher is 🔥

[@randypullman1155]

To perfectly honest one must drink it then chime of it's excellence 👌 cheers!

[@paulhuman5126]

I thoroughly enjoy your presentations (you’re absolutely divine!😉) although, I must admit you seem more serious in this episode but no less informative. I fear you’re leading me seriously down the mixologist path, but what an enjoyable one that is! Thank you for that!

[@BehindtheBar]

Haha this was my very first one so maybe a bit nervous!

[@truthstillmatters59]

I'm going to have these perfect margaritas tonight with my perfect homemade fajitas. So now you know.

[@BehindtheBar]

Hope you enjoyed!

[@Barprints]

Not that sounds like a great evening! 👍

[@iancarrey4123]

How sweet is that triple sec that it offsets like juice 2 to 1?

[@BehindtheBar]

It’s actually really zingy with a dry finish but works in this ration for a really tart and refreshing drink. If you prefer sweeter and rounder then try equal parts lime and triple sec, or just add 5-10ml agave to this recipe 😊

[@iancarrey4123]

Behind the Bar gotcha thx! I thought you were gong Tommy’s marg but that sounds great!

[@iancarrey4123]

patrick henry FOR SURE, that’s the thing about fresh juice but 2-1-1 is always a good starting point. I really like her take on it definitely stealing. Just wish I could get a hold of that Product.

[@BartenderTony718]

Thank you for letting people know why we as bartenders shake away from the customers.

[@jmarkd59]

Okay, I have to say it (and you must hear this often). I appreciate your obvious knowledge of the world of drinks and spirits. But you are absolutely lovely.

[@little_billy]

Yes, she is, a very lovely LADY

[@EE-js1wz]

I could seriously listen to her speak and look into those amazing eyes every day for the rest of my life!❤️

[@ElrondHubbard_1]

I use blanco tequila in my margaritas. I do prefer Cointreau vs Grand Marnier, which is barrel aged (and over a triple sec aged in barrels), though in case I did want to use, say, a reposado tequila, as I want to avoid a muddled clash of barrel flavors. Of course this is somewhat a budget curbing move - given unlimited funds I'd have both and try variations (e.g. blanco tequila and a barrel aged orange liqueur). Also, Grand Marnier is a cognac or brandy based liquor and I don't think I really need that mixed in with my tequila anyway. Cointreau is beet sugar based (neutral flavor) and not barrel aged/conditioned. A lot of the triple secs I see in stores seem to have questionable ingredients and I avoid those.

[@jimklemens5018]

You should try Gran Gala liqueur.

[@ElrondHubbard_1]

@@jimklemens5018 looked it up; sounds delicious. Thanks.

[@LasseJulius]

Hey Cara, your videos are sooo inspiring and so much joy to watch! Even it is shitty weather here in Germany today, I will go downtown now and look for a good tequila and tripplesec. And then try myself :-D

[@BehindtheBar]

Thank you so much! Good luck with the mixing 😊

[@LasseJulius]

@@BehindtheBar They had a kind of Tripplesec from other company, but a very cheap one. Then I remembered, I also have some "Cointreau" at home. Maybe it's not exactly the same, but I will see tonight, if it works as well. ;-)

[@BehindtheBar]

Cointreau will be great! Just a little sweeter but that’s ok 😊

[@LasseJulius]

@@BehindtheBar Thank you so much!

[@GeraMontes]

Damn, now I'm in love.

[@NiranjanNanda]

I had seen another video of making classic margarita by a New York based bartender and he suggested to use reposado tequila instead of blanco

[@BehindtheBar]

You can certainly do that! I just like my Margaritas to be fresh, clean and grassy so the Blanco profile suits better. I’d be more likely to sub a repo in to the Toreador as the rounder, slightly vanilla flavour goes really well with the stone fruit. But I’d say like everything, bartending is all about learning the rules so you can break them- once you understand flavour and balance, experiment away and tweak to your own tastes! Toreador if you’re interested: kzbin.info/www/bejne/jZK8fISKrr5re5Y

[@guedesricsfca]

Cute!

[@PorkChopXpress1701]

I've been chasing great margaritas for years. Every time I have one I really like I will go talk to the bartender to see what they are doing. I've got 2 favorites right now based on my research. The Tommy's Margarita: This really lets the lime and tequila shine 2oz blanco 1oz lime juice 1/2 oz diluted agave nectar (2/3 agave to 1/3 water) shake and pour over ice My standard Margarits: 2oz blanco 1oz lime juice 1/2 oz diluted agave nectar 1/4oz Cointreau I go very light on the orange liquor because I find it can take the stage from the tequila sometimes (depending on the tequila) Blancos I really like: Casa Noble, Espolon, Corazon, Avion, and Tres Generaciones. For an interesting twist, try using a Reposado like Cabo Wabo. Love your videos by the way!!

[@BehindtheBar]

Thanks pal! Love a Tommy’s, we’ll have to do that soon.

[@adams8849]

Why do you use , to shake the drink, 2 glasses at times and a shaker at others? Is there some rule to use the 2 glasses for certain drinks and shaker for others?

[@BehindtheBar]

I’m not sure what you mean by two glasses pal? Do you mean the mixing glass? Or do you mean when shakers have a glass bottom? We have a discussion about equipment here: kzbin.info/www/bejne/jZ_Vdn6srtStprc

[@adams8849]

@@BehindtheBar thanks, watched the other video on types of equipment...got it. Tin on tin .... 2 glasses 😁

[@michaelrobinson7632]

Can you get these brands in USA

[@BehindtheBar]

Not the Marionette unfortunately but I’m pretty sure Calle is available there in some places!

[@Barprints]

Espolon is a good brand to go with in the States if you can't find these

[@jeffswingdancer8302]

You didn't mention that some recipes include an option to include about a tablespoon of agave nectar to add a little sweetness & counterbalance the sourness of the lime juice.

[@KingBat-vs7qw]

If someone bought me a bottle of horrible tequila, are there any drinks one can make using bad tequila to mask the flavor of it? I feel bad chucking it out

[@BehindtheBar]

Look, a frozen Margarita wouldn’t be the worst thing- the cold dulls your taste receptors and you use more sweetness than in a regular one so masks it a little. Or maybe try flavouring it by popping in some jalapeños/other chillies/pineapple for a few days 😊

[@davidmvg216146]

Could you please make a video on how to properly order tequila shots in a bar? I keep telling customers that a good tequila shouldn’t be necessary taken with limón. Similar to the video of who to order whisky.

[@BehindtheBar]

Definitely, it’s on the list. I always try and encourage them to do without as well, but I think a lot of people like the ritual of it and that’s fine as well 😊. At my bar we sometimes make verdita as a chaser 😋

[@williamcrane1]

I see a margarita in my future.

[@BehindtheBar]

The future is bright.

[@roy.mclean]

I'm not used to seeing the side of the glass salted. I'm used to just seeing the rim. Don't know how I'd feel about licking the side of the glass.

[@BehindtheBar]

Your lips go on the side of the glass as you’re drinking and then you lick them 😋

[@MrKochshawn]

I replaced my Margaritas years ago with a Paloma. Much simpler and oh so refreshing in summer. I tend to prefer reposado for most things, but 100 percent Agave is the key. Don't cheap on the Spirit.

[@geraldbrienza4474]

Shawn Koch : I also like the Paloma but I make mine with fresh squeezed red grapefruit and a good (El Tesoro) reposado. How do you make it?

[@west-vf7qj]

@@geraldbrienza4474 You weren't asking me but a Paloma is my favorite drink and how I make it probably isnt tradtional but I enjoy it. I make mine with half squirt, half grapefruit juice, tequila and a dash of grenadine.

[@geraldbrienza4474]

west1212 : sounds good. I avoid squirt due to its high calorie count. Do they make a sugar free version?

[@jameshaulenbeek5931]

@@geraldbrienza4474 el Tesoro is a FANTASTIC tequila!

[@geraldbrienza4474]

James Haulenbeek : yes indeed.

[@kevinalpizar2335]

Words of wisdom " don't buy cheap tequila becuase you are fucking over the farmers in Mexico" 🤣 i love it

[@Dragnesi]

I didn't quite understand why she said that. May be she's talking about the counterfeit tequila, which came mostly from China.

[@ericktellez7632]

@@Dragnesi She is talking about what is happening recently with the tequila boom, after celebrities and regular people getting into tequila corporations began producing tequila in bulk, they began using immature agave (agave needs at least 7 years to be harvested, companies started using 3 years old or even younger agave plants) to make tequila this competition pressures the families who farm their own agave and make their own tequila that gets exported to the US and europe, basically putting them out of business or having to sell their land to the large corporations like Diageo.

[@AndDiracisHisProphet]

Calle 23 is a really nice Tequila

[@johnnysimes5082]

My wife enjoy a rim wetted with agave syrup and then rolled half in salt. That leads to a thicker "crust" of salt, plus a sweeter lick too. Personally I don't do either one, since it competes with already-perfect flavor balance of the drink itself.

[@BehindtheBar]

That’s fair if she prefers the salty/sweet! I always serve margaritas with just a half rim so people can choose to use it or not 😊

[@little_billy]

Perfect isn't perfect, don't take it that way, it's more like, close to perfect, personal preference and personal opinion, plus the glass in the freezer is my favorite over the glass in the refrigerator, She can't reach perfection, but she gets so very close!!! And trying to reach perfection, she can reach excellence. You go Cara!!!

[@S24W2]

What a beautiful intelligent lady! Thank you

[@mariacallas9962]

Felt like watching myself (more charming of course…). Take care.

[@BehindtheBar]

I’m sure you’re very charming!!

[@douggydingo3083]

yep Now i know ...this is gonna be my family recipe :-)

[@RonR]

Miss Divine,thank you very much for making the comment about cheap tequila. Most celebrity tequilas are also guilty of that.

[@mixedhairless]

Scotland!!!!

[@jeffshafer5336]

I know that not everyone collects bitters like I do, but I always find a margarita benefits from a dash of orange, lemon, or lime bitters. Also love to substitute Ancho Reyes for the triple sec.

[@ouruiz]

Great tips on keeping the cocktail cold. My recipe is 2 parts 1800 blanco tequila, 1 part Cointreau, 1 part lime juice.

[@FilipSandecomposer]

Cara Divine!

Calle 23 is relatively difficult to find and you are going to have to spend about $40/750ml if you do find it. There are other very good 100% Agave Tequilas for around $20/750ml or just a little more that make very good margaritas. For Margaritas you don't need to spend outrageous amount on 100% Agave Tequila.

[@BehindtheBar]

Hey pal, thanks for the input! Booze is so much more expensive here and we don’t have access to the same amount of tequila and mezcal (there are only a few specialist importers bringing in anything that’s not the big name brands). Calle is easier to find than a lot of other more artisan brands, and sits at a reasonable price point given the good practices they follow. It’s $20AU more than a shitty well tequila and well worth it in my opinion! This video was made quite early on, before we had a big following in the States, I try to do a bit more research about what’s available there now.

@@BehindtheBar I live in California and the choices at my local store are essentially endless, from the cheap junk (not 100% Agave) to the brands that are in the lock and key cases and go for over $100.00/750ml (US dollar). One bottle what was in a special locked case went for $6,600/1.5l and that's the definition of insanity. As I said for Margaritas there are a number of decent quality bands between $20-25/750ml (US dollar) that make pretty good Margaritas and other mixed drinks. I guess being so close to Mexico and having a large Mexican population make the price a lot cheaper here than in Australia. Save the good stuff for drinking straight. My favorite affordable brand is Espolon blanco. My absolute favorite brand is Don Julio Blanco.

[@cesarabrahamcastanedavalen3788]

Shaken Margarita is absolutely the best, unfortunately overseas they make an awful frappe type which is a waste of ingredients, even if it's just a cheap unsustainable tequila. Gracias Cara to enlight and delight the world.

[@BehindtheBar]

Haha no problem pal, although I can’t put my hand on my heart and say I don’t enjoy a frozen margarita on the beach every now and again 😜

[@cesarabrahamcastanedavalen3788]

Ok, I'll never dismiss cocktails again, even they might be alcoholess or just crazy crap as well... :-)