One of the crown jewels in the cocktail world is the Margarita. Like some of the classic French and Italian recipes every chef should know, the Margarita is something that every bartender knows. Since it’s such a well-known, and simple, cocktail you’d think getting a decent Margarita would be easy.
Few people know the difference between these two drink because they both contain gin, lemon and soda water. Some people throw the Gin Rickey into the equation to make things even more confusing. Just for the record, Gin Rickey’s use lime in place of lemon and sugar is optional. The
This particular cocktail ingredient has had a significant amount of discussion in the old blogosphere. Many of the cocktail luminaries, if there is such a thing, have researched the origins of this flavoured syrup from the Barbados. None more than Ted “Dr. Cocktail” Haigh. In a now defunct Martini Republic
The idea of a sour mix is simply one of the efficiencies in a fast paced work environment, such as a bar or a big party. By premixing simple syrup and fresh squeezed citrus juice, and then bottling the mixture, you can avoid doing this repetitively for each drink.
The Margarita is most likely the number one requested summer cocktail. The problem is that very few people actually enjoy a genuine Margarita. Early in its history it was a simple drink–related to the Daisy class of alcoholic drinks–which consisted of tequila, triple sec, lime and salt. Sadly, over the