Though there were a few wild cards in the mix, notably two recipes that called on yellow and green Chartreuse, respectively, the standouts proved an adage that Evans found to encapsulate the entire tasting: “Simplicity is best. Evans deemed it the “most intense flavor-wise” in the group, while Centeno found it to be perfectly “juicy.” Wiseman calls for a full two ounces of tequila (she prefers Ocho Plata)-a half-ounce more than the other winners-alongside a half-ounce of Cointreau, an ounce of agave nectar, two ounces of lime juice and a Tajín-salt rim. Blend the Tequila, Triple Sec (or Cointreau), lime juice, simple syrup (if using) and ice together until ice is crushed and the consistency of a slushy. The Mexican Bulldog a.k.a Frozen Coronita Margarita is the perfect beer cocktail for a hot summers day. Third place went to Christine Wiseman, whose recipe ticked all the boxes: sweet, acidic and tequila-forward. The classic Margarita recipe is a simple 3:2:1 ratio of strong, sour and sweet. (The only other recipe to include lime zest was Leanne Favre’s frozen Margarita, which likewise stood out to the judges and would appeal to drinkers looking for a slightly drier version of Magro’s recipe.) Pour into the prepared glasses and garnish each with a lime wedge. Add 3 cups of the ice and blend to desired consistency, adding the final cup of ice if needed. Blend the margaritas: Transfer the frozen limeade cubes to a blender. “It’s almost like a cartoon version of a frozen Margarita,” said Evans, who found that it also channeled the cordial quality of Rose’s Lime Juice, “in a good way.” A pinch of pink Himalayan sea salt helped the flavors pop. Invert each glass into the salt so that the salt coats the rim. Margaritas can be served frozen, shaken with ice, or straight up. It’s usually served in a margarita glass that has been rimmed with salt. Second place went to Kristina Magro, whose recipe stood out chiefly for its inclusion of lime zest grated directly into the blender, integrating oils from the peel into the drink for an exceptionally bright and floral take. Meredith Food Studios A margarita is a cocktail made with tequila, orange liqueur, and lime juice. To the expected blanco tequila (Traub favors Milagro), Cointreau, lime juice and agave nectar, Traub adds a splash of orange juice, a subtle touch that adds some necessary extra sweetness and roundness, while remaining almost undetectable. Margaritas: cup freshly squeezed lime juice cup tequila cup orange liqueur simple syrup, to taste, I used 2 tablespoons 3-4 cups ice. The recipe, however, is not quite so textbook. The judges found it to be the most “textbook” in the tasting, with Evans describing it as the most “universally palatable” and a frozen Margarita that would never be sent back. The unanimous first-place winner was the frozen Margarita of Haley Traub, general manager at New York’s Attaboy.
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