Glowing Margarita Mix Alcoholic or Non-Alcoholic
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Date: 2019-08-15
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Comments and reviews: 10
spetsky
I am sure this will disappear in the litany of other comments, however I feel it is important that I state my case Names are important when it comes to cocktails It might seem silly to people from a cooking and baking background, but most cocktail recipes are less than 200 years old. This means we can still track down their history and learn from their etymology. Because of this accessible knowledge, we can categorize drinks of yore and learn why they Excel in their respective manners. This makes creating new cocktails easier and more exciting. For that reason I must make a detailed criticism of this video. I am sure that the drink made was very tasty and delicious However, it was not a Margarita. The margarita is a much maligned cocktail that has been made incorrectly many thousands of times more than it has been made correctly. For that reason I will submit what I attest to be the classic margarita recipe. 1 part each fresh lime juice and orange liqueur (a dry Curacao preferred) 2 parts Blanco tequila Shaken and served up in a glass with a salt rim I will now describe why this is the classic recipe. Margarita is not just a name but a Spanish word. It means Daisy. A margarita is a daisy. A daisy is a 19th century category of cocktail that describes a spirit, am orange liqueur, and a citrus. If you hold the salt, you can swap out the tequila for any spirit and it will still be a daisy. A rum daisy, a whiskey daisy, a gin daisy. You can work at a bar for a thousand years and nobody will order those drinks. Now in 2019, only two daisies have survived. The margarita and the sidecar. The side car is a daisy using Brandy and lemon juice. What is the similarity between these drinks beside their category? The garnish. A margarita is served with a salt rim, and a sidecar with a sugar rim. This additional seasoning is what allowed these examples of a dead category to survive. The reason I mention this is because without the Curacao and salt rim you cannot say you have made a margarita. You have made a tequila sour. There is nothing wrong with this drink I myself would love to have one. To describe how it could be made a margarita, I will supply the following information. 1. The syrupThe sweetness of margarita comes from the curacao. Of all of the beautiful citrus fruits of the world (my favorite is yuzu) none have a more divine and sacred marriage than orange and lime. The sweetness of your Tequila Sour (a fine drink) comes from simple syrup. However, your recipe does not explain how to make simple syrup. Simple syrup made in the manner you described is too sweet. Simple syrup is half sugar and half water. Any difference in ratio disqualifies it from being described as simple. As does any difference in ingredients. When you boil the water, add sugar, and then wait for it to book itself together, you are allowing the water to evaporate, making a syrup that is more sugar than water. This is a rich syrup, not a simple syrup. The best way to make syrup is to boil water and then add it to an equal quantity of sugar. Stir them together quickly. This will minimize the evaporation of the water before the solution is sealed and chilled. Adding zest to a syrup to heighten the citrus flavor is an amazing idea The easiest way to do this is fill your bottle of simple syrup with citrus peels. Otherwise it will become too oily and bitter. It takes more time than the recipe described in the video, but you will have a more flavorful extraction. After watching the video I also feel the need to describe the importance of salt on the rim of the margarita. As stated earlier, a margarita contains both lime and orange. Two sources of citrus. Salt acts like a zipper, binding them together and letting their fruitiness shine before their sweetness. Salt intensifies some flavors and subdues other. It makes citrus seem sweet and acidity seem refreshing. Salt is the reason the margarita has survived, just like the sugar rim is the reason the sidecar survives (although I prefer mine with no sugar rim) A margarita with no salt is a tequila daisy, aka, a dead drink. Just like how a margarita with no Curacao is a tequila sour. Names are incredibly important when it comes to cocktails. Your version needs it's own name. When we protect the past we allow the future to learn from it. Tequila is made from agave, a type of fleshy desert plant. Agave is vegetal and earthy, however it has a latent sweetness and caramely brightness. Salt lifts the fruitiness, and subdues the earthiness. This is why mezcal is sometimes served with a salt covered worm. The worm is for novelty, the salt is the reason you can make it to the bottom of the bottle to find it. One last thing: a spirit needs to be shaken with citrus. You claim to like your Margarita's cold (even though you don't chill your glass) however this will cause your recipe to separate in the glass. When using citrus or cloudy ingredients you need to shake. otherwise the drink will not be fully incorporated. You might think it's mixed together, but that's because you haven't tried it shaken yet. Again, your recipe for a tequila sour sounds awesome If the syrup was made correctly and it was shaken I would happily try it myself. However, it is not a margarita, and names are important when it comes to cocktails. I hope my comment, although long, was some use to you.
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I am sure this will disappear in the litany of other comments, however I feel it is important that I state my case Names are important when it comes to cocktails It might seem silly to people from a cooking and baking background, but most cocktail recipes are less than 200 years old. This means we can still track down their history and learn from their etymology. Because of this accessible knowledge, we can categorize drinks of yore and learn why they Excel in their respective manners. This makes creating new cocktails easier and more exciting. For that reason I must make a detailed criticism of this video. I am sure that the drink made was very tasty and delicious However, it was not a Margarita. The margarita is a much maligned cocktail that has been made incorrectly many thousands of times more than it has been made correctly. For that reason I will submit what I attest to be the classic margarita recipe. 1 part each fresh lime juice and orange liqueur (a dry Curacao preferred) 2 parts Blanco tequila Shaken and served up in a glass with a salt rim I will now describe why this is the classic recipe. Margarita is not just a name but a Spanish word. It means Daisy. A margarita is a daisy. A daisy is a 19th century category of cocktail that describes a spirit, am orange liqueur, and a citrus. If you hold the salt, you can swap out the tequila for any spirit and it will still be a daisy. A rum daisy, a whiskey daisy, a gin daisy. You can work at a bar for a thousand years and nobody will order those drinks. Now in 2019, only two daisies have survived. The margarita and the sidecar. The side car is a daisy using Brandy and lemon juice. What is the similarity between these drinks beside their category? The garnish. A margarita is served with a salt rim, and a sidecar with a sugar rim. This additional seasoning is what allowed these examples of a dead category to survive. The reason I mention this is because without the Curacao and salt rim you cannot say you have made a margarita. You have made a tequila sour. There is nothing wrong with this drink I myself would love to have one. To describe how it could be made a margarita, I will supply the following information. 1. The syrupThe sweetness of margarita comes from the curacao. Of all of the beautiful citrus fruits of the world (my favorite is yuzu) none have a more divine and sacred marriage than orange and lime. The sweetness of your Tequila Sour (a fine drink) comes from simple syrup. However, your recipe does not explain how to make simple syrup. Simple syrup made in the manner you described is too sweet. Simple syrup is half sugar and half water. Any difference in ratio disqualifies it from being described as simple. As does any difference in ingredients. When you boil the water, add sugar, and then wait for it to book itself together, you are allowing the water to evaporate, making a syrup that is more sugar than water. This is a rich syrup, not a simple syrup. The best way to make syrup is to boil water and then add it to an equal quantity of sugar. Stir them together quickly. This will minimize the evaporation of the water before the solution is sealed and chilled. Adding zest to a syrup to heighten the citrus flavor is an amazing idea The easiest way to do this is fill your bottle of simple syrup with citrus peels. Otherwise it will become too oily and bitter. It takes more time than the recipe described in the video, but you will have a more flavorful extraction. After watching the video I also feel the need to describe the importance of salt on the rim of the margarita. As stated earlier, a margarita contains both lime and orange. Two sources of citrus. Salt acts like a zipper, binding them together and letting their fruitiness shine before their sweetness. Salt intensifies some flavors and subdues other. It makes citrus seem sweet and acidity seem refreshing. Salt is the reason the margarita has survived, just like the sugar rim is the reason the sidecar survives (although I prefer mine with no sugar rim) A margarita with no salt is a tequila daisy, aka, a dead drink. Just like how a margarita with no Curacao is a tequila sour. Names are incredibly important when it comes to cocktails. Your version needs it's own name. When we protect the past we allow the future to learn from it. Tequila is made from agave, a type of fleshy desert plant. Agave is vegetal and earthy, however it has a latent sweetness and caramely brightness. Salt lifts the fruitiness, and subdues the earthiness. This is why mezcal is sometimes served with a salt covered worm. The worm is for novelty, the salt is the reason you can make it to the bottom of the bottle to find it. One last thing: a spirit needs to be shaken with citrus. You claim to like your Margarita's cold (even though you don't chill your glass) however this will cause your recipe to separate in the glass. When using citrus or cloudy ingredients you need to shake. otherwise the drink will not be fully incorporated. You might think it's mixed together, but that's because you haven't tried it shaken yet. Again, your recipe for a tequila sour sounds awesome If the syrup was made correctly and it was shaken I would happily try it myself. However, it is not a margarita, and names are important when it comes to cocktails. I hope my comment, although long, was some use to you.
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Ryan M
Adam you need a nice introduction to agave syrup. Also some Cointreau, my friend(From me, a bartender)1. 5 oz blanco tequila (use an inexpensive one that isnt peppery. My preference is Espolon for my margaritas. 75 oz cointreau (triple sec is fine if you dont want your wallet to hurt. 5 oz agave syrup (this is what I measure, but a lot of it sticks to the jigger so probably only. 3 or. 4 oz actually go in. 75 oz lime juice (about half a lime)Shake in a tin with ice and strain over fresh iceI totally recommend muddling in some jalapeno into the glass before building it. I typically use half a pepper with the seeds, but do whatever. That's my summertime go-to, but you could muddle whatever the hell you like and it'll be delicious
reply
Adam you need a nice introduction to agave syrup. Also some Cointreau, my friend(From me, a bartender)1. 5 oz blanco tequila (use an inexpensive one that isnt peppery. My preference is Espolon for my margaritas. 75 oz cointreau (triple sec is fine if you dont want your wallet to hurt. 5 oz agave syrup (this is what I measure, but a lot of it sticks to the jigger so probably only. 3 or. 4 oz actually go in. 75 oz lime juice (about half a lime)Shake in a tin with ice and strain over fresh iceI totally recommend muddling in some jalapeno into the glass before building it. I typically use half a pepper with the seeds, but do whatever. That's my summertime go-to, but you could muddle whatever the hell you like and it'll be delicious
reply
Jesper Mattiasson
If you have the prep time, you can crank this up to 11 by making an oleo-saccharum syrup out of your peeled zest (no need to grate it, strips are fine) which you muddle into the dry sugar that you're going to use for your syrup. I usually go with 50 g sugar per citrus fruit, probably a bit much for limes though. Let this sit in a container for a minimum of 4 hours, occasionally giving it a shake, until you feel the sugar has drawn out enough of the citrus oils. Dissolve this with boiling water to a 1: 1 or 2: 1 syrup depending on preference, strain and chill, and you have an incredibly potent citrus syrup to use for drinks, sodas or even desserts
reply
If you have the prep time, you can crank this up to 11 by making an oleo-saccharum syrup out of your peeled zest (no need to grate it, strips are fine) which you muddle into the dry sugar that you're going to use for your syrup. I usually go with 50 g sugar per citrus fruit, probably a bit much for limes though. Let this sit in a container for a minimum of 4 hours, occasionally giving it a shake, until you feel the sugar has drawn out enough of the citrus oils. Dissolve this with boiling water to a 1: 1 or 2: 1 syrup depending on preference, strain and chill, and you have an incredibly potent citrus syrup to use for drinks, sodas or even desserts
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Matthew Green
90% of comments on Adam Ragusea videos: 90% of the comments on Adam Ragusea videos. 10% of comments on Adam Ragusea videos: the remaining 10% of the comments on Adam Ragusea videos, thus giving full 100%. What we can learn from this is that the number of comments on Adam Ragusea videos is equal to the number of comments on Adam Ragusea videos.
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90% of comments on Adam Ragusea videos: 90% of the comments on Adam Ragusea videos. 10% of comments on Adam Ragusea videos: the remaining 10% of the comments on Adam Ragusea videos, thus giving full 100%. What we can learn from this is that the number of comments on Adam Ragusea videos is equal to the number of comments on Adam Ragusea videos.
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FLintxor
Youve become one of my favorite youtubers. I took a cooking chemistry class two years ago and fell in love with the kitchen (granted it was not a part of my major but I wanted a fun elective) and seeing how passionate you are with everything kitchen related is awesome and fun and you dont sugar coat shit, keep at it
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Youve become one of my favorite youtubers. I took a cooking chemistry class two years ago and fell in love with the kitchen (granted it was not a part of my major but I wanted a fun elective) and seeing how passionate you are with everything kitchen related is awesome and fun and you dont sugar coat shit, keep at it
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Shmekeldorf
I love this stuff as a soda. I'm a big believer in pretty food and this stuff looks amazing Additionally the intense lime flavor really gives it a nice Mexican feel and makes it pair well with something that isn't very acidic like carne asada with orange instead of lime juice.
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I love this stuff as a soda. I'm a big believer in pretty food and this stuff looks amazing Additionally the intense lime flavor really gives it a nice Mexican feel and makes it pair well with something that isn't very acidic like carne asada with orange instead of lime juice.
reply
lolheyaj
Your videos are succinct and to the point. They waste no time and dont have the god awful minute long pay attention to me bourgeois at the end of it. In a sea of garbage and entitlement on YouTube nowadays these qualities are both refreshing and appreciated. Thank you.
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Your videos are succinct and to the point. They waste no time and dont have the god awful minute long pay attention to me bourgeois at the end of it. In a sea of garbage and entitlement on YouTube nowadays these qualities are both refreshing and appreciated. Thank you.
reply
Naked Snake140
Adam I think you should do a taste test between regular brown sugar and white sugar with molasses because I've made homemade brown sugar and it does NOT taste like the stuff you get at the store EDIT: I just remembered that it has nothing to do with the video
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Adam I think you should do a taste test between regular brown sugar and white sugar with molasses because I've made homemade brown sugar and it does NOT taste like the stuff you get at the store EDIT: I just remembered that it has nothing to do with the video
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adam mac
Hey, Adam Hope you're wellI VERY much appreciate you including the non-alcoholic version. Some of us can't handle our alcohol. And by can't handle I mean wake up with urine soaked pants and forget where they are. And by they I mean me. #10YearsClean
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Hey, Adam Hope you're wellI VERY much appreciate you including the non-alcoholic version. Some of us can't handle our alcohol. And by can't handle I mean wake up with urine soaked pants and forget where they are. And by they I mean me. #10YearsClean
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WalnutTime
Hey Adam, as a follow-up to your video about what form of garlic is best, you should make a video determining what the best butter is for cookies. Should it be browned butter, softened butter, or melted butter? It would make an amazing video
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Hey Adam, as a follow-up to your video about what form of garlic is best, you should make a video determining what the best butter is for cookies. Should it be browned butter, softened butter, or melted butter? It would make an amazing video
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