How to Make a Margarita Cocktail

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a variation on the classic Margarita cocktail.

Released on 11/11/2008

Credits

Starring: Eben Freeman

Transcript

00:09
Hi, this is Eben Freeman from
00:11
Tailor Restaurant in New York City,
00:12
with the drink that has become probably
00:15
the most ordered drink in the world.
00:17
The margarita.
00:18
Very simple drink to make.
00:19
It starts out with tequila.
00:21
Now personally, in making a margarita,
00:22
I like to have the flavor of the tequila really come out.
00:25
So I like to use Reposado tequila.
00:29
I chose a Reposado tequila because
00:31
it has a little bit more flavor.
00:33
Reposado tequila means that it's been
00:35
rested longer, aged for longer.
00:36
Takes a little bit more of the color of the yolk on.
00:39
A little bit smokier flavor, mellows it out a bit.
00:42
In some drinks I prefer to use a Blanco tequila,
00:45
'cause that vegetal nature comes through.
00:47
I like to use a little bit more tequila
00:47
than most people do in my margarita,
00:51
and therefore I like it to be mellowed out a bit.
00:53
So I'm gonna use a full two ounces.
01:05
I do like to use quality triple sec.
01:07
Cointreau is the original triple sec,
01:10
and I think it's important to use that
01:11
quality product in here, as it is a modifying ingredient
01:14
that makes a big difference in quality.
01:16
And lime juice, of course.
01:18
This is another opportunity for you to make
01:20
this drink better at home than they're made in
01:22
most restaurants, because you can use really fresh juice.
01:24
So if you have a lime squeezer and
01:26
you're able to squeeze it as you make the drink,
01:28
I think it makes a real difference.
01:32
Like many of my ratios, I like to
01:34
do two to one spirits to juice.
01:37
So we're gonna squeeze fresh an ounce of lime juice.
01:42
And add that just squeezed lime juice immediately.
01:47
And this is where I think sugar makes a difference as well.
01:50
I like to use superfine sugar in
01:52
this drink, instead of simple syrup.
01:54
And it's gonna be two teaspoons in.
01:57
Then I'm just gonna stir that or shake that around
02:00
a little bit to dissolve that sugar a bit.
02:05
Then I'm gonna add just a half an ounce of the Cointreau.
02:14
Now that we have all our ingredients together,
02:15
before we add our ice and shake it,
02:17
we're gonna prepare, so that we don't have to do this
02:19
while the drink is sitting on ice,
02:21
therefore diluting it more.
02:22
What we need to do is put the salt on the drink.
02:24
Very simple, you take your glass with a little lime wedge.
02:28
Just rub it around half the glass.
02:31
And then just gently dab it in that salt.
02:36
I'll do it on half, therefore if you don't want salt,
02:38
you can drink if from this side.
02:40
If you do want salt, you can drink it from this side.
02:42
And as you see, it's not big cakes
02:43
of salt that are on the side.
02:45
When you drink from it, your lip is just gonna
02:47
touch that salt, again, it's not gonna be in the drink.
02:50
So now that we have our glass all ready to go,
02:52
we can add our ice and shake.
03:09
You don't need to shake that as much as
03:10
you would in a straight up drink,
03:12
because there is gonna be ice in the glass.
03:17
And it's important to pour it on the side without the salt
03:20
so that again, you avoid getting that salt in the drink.
03:27
Lot of restaurants make the mistake of simply
03:28
pouring that out and dumping all the ice,
03:30
that tired ice, that's gonna melt that much faster.
03:33
So putting fresh ice in your glass
03:35
I think makes a big difference.
03:41
So that's a margarita on the rocks,
03:42
both with and without salt.
03:44
Of course you can drink this drink straight up, if you like.
03:46
I personally like to sip on it and keep it on ice.
03:49
But you can serve it either way.