Posted 01 April 2012 - 09:54 PM
Posted 02 April 2012 - 08:21 AM
No idea about price. It's usually safe to assume it'll be noticeably more expensive than NOB. If you use a lot of it, that could conceivably make it worth bringing some from the States. Otherwise, the hassle and risk of getting everything in your check-through luggage all syrupy probably makes it worth whatever premium they charge.
Posted 02 April 2012 - 08:24 AM
Posted 02 April 2012 - 12:01 PM
Posted 02 April 2012 - 07:38 PM
Posted 02 April 2012 - 08:16 PM
Posted 02 April 2012 - 09:34 PM
btw thanks for the replies I will have to get some when we are back in town, 27 DAYS TO GO
Posted 03 April 2012 - 07:14 AM
Posted 03 April 2012 - 09:17 AM
So true. A real Margarita only needs to have tequila, orange liquor and fresh lime juice. Who knows when they started adding the syrup?
I've always preferred Controy for the orange liqueur - even Cointreau isn't quite right for me. Thus, I was pleased to learn recently that it is actually widely available in the US hidden in bottles labeled Patron Citronge. When they first started importing and relabeling it, it was actually in the classic square green Controy bottle with the same molded-in markings. They now bottle it in a bottle that matches other Patron products, but it's true Controy in there.
My theories on how syrup came to be used include:
1) Americans like sweet stuff. A lot.
2) Not that long ago, limes were pretty exotic in the US. People often disagree when I say this, but they're still very expensive in the Northeast (I recently paid USD$3 for 2 mediocre limes in an emergency!) and were not routinely stocked in bars. I was a bartender in college, and limes were only used in tiny slivers as flags, never squeezed.
3) Rose's Lime Juice. Ugh! This vile stuff was, and to a large extent often still is, used as if it were lime juice in bars and contains a lot of sugar. It's based, somewhat loosely, on the original Rose's Lime Cordial which is actually pretty tasty when diluted to make a limeade but very hard to find in the US. I've done a side-by-side tasting. The Cordial is fine and might even be a decent substitution in a dire emergency. The "Juice" just tastes cooked and bitter with no real lime taste at all.
4) "Sour Mix", also known as "Sweet and Sour Mix" and functionally indistinguishable from "Margarita Mix" incorporates theories 1 and 2 above and adds a huge dollop of laziness. Just throw some tequila and some Sour Mix in a shaker and hey, presto!: "margarita". Many bars leave out the orange liqueur altogether. Sour Mix is water, sugar, and chemicals.
Most Americans' idea of a Margarita is tequila in "mix", so they think of it as a sweet drink with sour notes and a vaguely detectable tequila-ish-ness.
Mexicans love them some limes but Americans tend not to know what to do with them. We know and are familiar with lemons, which can be unobtanium in Mexico. As more Americans are exposed to Mexican culture and foods they're starting to realize limes are a wonderful and indispensable fruit and not unripe lemons. My prediction is that as Americans come to want more lime in their margaritas their desire for sweetness will diminish to the point that the orange liqueur provides plenty. With luck, that might mean the demise of Sour Mix. One can hope.
Posted 03 April 2012 - 09:33 AM
Orange liquor? I thought that was just a La Choza thing?
Wow. I think my mind just officially boggled!
Orange liqueur has always been in the recipe for a margarita starting when it was esoteric and exotic in the US (where it may have started). A good place to find "real", well-researched, thoughtful drink recipes is drinkboy.com. Here's their recipe:
Note how prominent the orange liqueur is compared to the tequila. Also note that water is an unlisted ingredient since if this is not shaken with ice it won't taste right. In the absence of Controy in a typical US bar, I agree with his choice of Cointreau.
The Margarita is an official International Bartenders Association cocktail, and their official recipe is:
3.5 cl Tequila
2 cl Cointreau
1.5 cl Freshly squeezed lime juice
Pour all ingredients into shaker with ice.
Shake well and strain into cocktail glass rimmed with salt
IBA calls a thing made with tequila, lime juice, and agave nectar a "Tommy's Margarita" and lists it among "New Era Drinks" while a Margarita counts as a "Contemporary Classic" along with things such as the Mojito, Mai Tai, and Mint Julep.
Posted 03 April 2012 - 09:45 AM
I looked at the recipe on the back of my Controy bottle and it says 1 part Tequila, 3/4 parts Controy and 1/2 part lime juice. Which is slightly more Controy and lime juice than both recipes you listed. I actually mix mine in between the two, but closer to the mixture you use Doc.
Wow Doctor! Bartender, biologist, Doctor! Who knew? Pretty impressive resume!
Posted 03 April 2012 - 09:56 AM
Posted 03 April 2012 - 10:41 AM
Posted 03 April 2012 - 11:55 AM
Posted 03 April 2012 - 12:37 PM
Yes it is all personal preference. I like the traditional Margarita with just the three ingredients. Definitely without syrup. Not a fan of the sweeter "new era drinks". But it's a matter of each persons taste.
Posted 03 April 2012 - 01:08 PM
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