Congratulations on getting your restaurant's alcoholic beverage license! Now that you can responsibly serve your customers delicious liquor-based drinks, it's time to perfect your restaurant's margarita recipe. This article will cover some of the best ingredients to use in a margarita, and will also cover some of the basics of practical margarita assembly. This way, you'll be able to make a delicious margarita that your customers will love.
Pick the Right Ingredients
The first crucial step to devising your restaurant's margarita is to pick the right ingredients for the recipe. This is what you'll need to get started:
- Pure agave tequila. Pure agave tequila adds the most complex flavors to your margarita.
- Fresh lime. Fresh lime juice is better than bottled lime juice, and is far better than pre-made margarita mix. For the sake of authenticity, use thin-skinned, small Meixcan limes.
- Triple sec or cointreau. Triple sec or cointreau is used as a citrus-y sweetener in margaritas.
- Agave nectar (optional). Some margarita recipes call for agave nectar in the place of triple sec. If you choose to use agave nectar, you can either add agave nectar in place of triple sec, or use it in addition to triple sec.
- Salt. Salt comes in two types, coarse salt and fine-grained. Both are useful for a margarita recipe.
- Beer (optional). Beer helps round out the citrusy margarita flavor and also adds a little carbonation. The best beer to use in a margarita is something light colored and not too flavorful.
Experiment with Proportions
Plan to use equal parts tequila and triple sec or cointreau, and slightly less lime juice. For example, for every 1.5 ounces of triple sec and tequila, use 1.25 ounces of lime juice. Shake these ingredients together well, then taste and change proportions according to your preferences.
If desired, add a pinch of salt, and a dash of beer and agave nectar. The salt will help smooth out the acidic flavor of the lime juice, but overdoing it can make your margarita taste too mellow. Find the proportions that work for you, and record the amounts.
Pre-mix What You Can
Once you have a recipe, you'll need to work out a routine that enables your restaurant to make the margaritas quickly and efficiently for your customers. Juice your limes in the morning and add triple sec, salt, agave nectar and tequila to the mixture ahead of time, then keep the mixture in a covered pitcher in your restaurant refrigerator. When it's time to serve, pour the mixture into a shaker with beer and ice, then shake well before serving.
With practice, you'll be able to make this procedure efficient, so your customers will enjoy quick and delicious margaritas. For more information, contact a company like Alcoholic Beverage License Service.