"Glowing" Margarita Mix — Alcoholic or Non-Alcoholic



Hey, this drink recipe is sponsored by Squarespace,
an all-in-one solution for designing, building, managing and hosting your website or online
store. Tell them I sent you and you'll get a discount. Link in the description. Cheers! This slightly non-traditional margarita mix
is my go-to summer beverage, either with tequila or as a soft drink. The secret ingredient
is this etherial green glowing goo that kinda resembles ectoplasm. To make it, you have
to zest your citrus before you juice it. A microplane grater is fantastic for zesting
because it makes really shallow cuts. It just pulls off that flavorful outer skin while
leaving the bitter white pith behind. You can see that I'm not being obsessive about
getting every last bit of zest. I need a cup of juice for this recipe, which I think is
gonna be about six limes, so that's how many I'm zesting. Once you've got a nice big pile,
scrape it into a bowl and set it aside. Time to cut these in half and juice them. I am
using a reamer. You could just squeeze them with your hands, but limes can be especially
tough to juice. Reamers are good. You could use all kinds of citrus by the way. I'll do
this with grapefruit, blood orange, lemon, lime or a mixture of all of the above. Today
I'm just doing limes. Yeah, perfect, six limes for one cup of juice,
but limes really do vary. Buy extra, you can use them for garnish. I tend to put that in
the freezer while I do the rest. I like really cold margaritas. Get yourself a little saucepan and pour in
half a cup of sugar and half a cup of water. Put it on high heat and bring it to a boil.
You don't have to stir it. Now you've got simple syrup. Pull it off the heat, and wait
for it to stop bubbling. Then throw in your zest and stir it around. It is imperative
that you wait until this comes off the boil before you put in the zest, otherwise the
liquid will come out brown instead of green. Just let that steep for, I don't know, five
minutes or so. This step makes margaritas that are so much more intensely flavorful
than the traditional recipe. That zest is just magic. Now, get yourself a heatproof, four-cup measuring
jug and a metal sieve, and pour in the syrup. Take a spoon and press on that zest to squeeze
out the last little drops. Hold on to that sieve, we'll need it again. And there you go, ectoplasm. At this stage,
it is both too sweet and too hot. We can fix both problems at once by just dropping in
enough ice cubes to give us one cup total of syrup. Just stir it around for a minute.
If the ice cubes don't melt all the way, it doesn't matter, they'll melt really fast in
the glass. Now, put the sieve back on the jug and spill
your juice through there. Why do I always spill? That'll catch any pulp that you've
got. Again, give the zest a squeeze. A lot of people would say I use too much citrus.
I would say they use too much sugar. OK, here's a bottle of silver tequila, and
yes, I have been keeping it in the freezer. I like cold margaritas. For a party, you could
just pour that straight into the jug and taste it until you like the proportions. I sometimes
go as high as half mix, half tequila. But I'll just do one glass for now and eyeball
it. One third syrup, one third citrus, one third booze. Little lime slice on the glass.
No, I do not do salt on the rim thing. Look at that sexy drink. And see, the ice cubes
are already gone. That just looks like smoke in a glass. Gorgeous. Tastes nice, but I really
do think it tastes better stronger, I like half and half. OK, say you don't want to drink booze. What
should you do instead? For a non-alcoholic version I would just grab a larger glass,
throw in some ice, and do half mix, have club soda. Throw in a lime wedge and give it a
stir. Ooo, that is pretty. That is a delicious summer soda, super refreshing, so good that
I sometimes combine these two concepts and splash in a little tequila on top. I'm sure
bartenders have a name for that. I call it something to take out on the front stoop. You caught me drinking on the job. Thanks
again to Squarespace for sponsoring this video. Here, look, I've been working on my site,
it is crazy easy with their very food-friendly templates. If I had a restaurant, I could
drop an Open Table block right there and take reservations on my site. Hmm. Logo. I need a logo. Which fork do you
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28 thoughts on “"Glowing" Margarita Mix — Alcoholic or Non-Alcoholic

  • You could deep fry your limes, but they look and taste just as good cooked in the oven, and there's far less cleanup afterwards.

  • I am sure this will disappear in the litany of other comments, however I feel it is important that I state my case
    Names are important when it comes to cocktails
    It might seem silly to people from a cooking and baking background, but most cocktail recipes are less than 200 years old.

    This means we can still track down their history and learn from their etymology. Because of this accessible knowledge, we can categorize drinks of yore and learn why they Excel in their respective manners. This makes creating new cocktails easier and more exciting.

    For that reason I must make a detailed criticism of this video. I am sure that the drink made was very tasty and delicious! However, it was not a Margarita.

    The margarita is a much maligned cocktail that has been made incorrectly many thousands of times more than it has been made correctly. For that reason I will submit what I attest to be the classic margarita recipe.

    1 part each fresh lime juice and orange liqueur (a dry Curacao preferred)
    2 parts Blanco tequila
    Shaken and served up in a glass with a salt rim

    I will now describe why this is the classic recipe. "Margarita" is not just a name but a Spanish word. It means "Daisy". A margarita is a daisy. A daisy is a 19th century category of cocktail that describes a spirit, am orange liqueur, and a citrus. If you hold the salt, you can swap out the tequila for any spirit and it will still be a daisy. A rum daisy, a whiskey daisy, a gin daisy.

    You can work at a bar for a thousand years and nobody will order those drinks. Now in 2019, only two daisies have survived. The margarita and the sidecar. The side car is a daisy using Brandy and lemon juice. What is the similarity between these drinks beside their category? The garnish.
    A margarita is served with a salt rim, and a sidecar with a sugar rim. This additional seasoning is what allowed these examples of a dead category to survive.

    The reason I mention this is because without the Curacao and salt rim you cannot say you have made a margarita. You have made a tequila sour. There is nothing wrong with this drink!! I myself would love to have one. To describe how it could be made a margarita, I will supply the following information.

    1. The syrup
    The sweetness of margarita comes from the curacao. Of all of the beautiful citrus fruits of the world (my favorite is yuzu) none have a more divine and sacred marriage than orange and lime. The sweetness of your Tequila Sour (a fine drink) comes from simple syrup. However, your recipe does not explain how to make simple syrup.
    Simple syrup made in the manner you described is too sweet.
    Simple syrup is half sugar and half water. Any difference in ratio disqualifies it from being described as simple. As does any difference in ingredients.
    When you boil the water, add sugar, and then wait for it to book itself together, you are allowing the water to evaporate, making a syrup that is more sugar than water. This is a rich syrup, not a simple syrup.
    The best way to make syrup is to boil water and then add it to an equal quantity of sugar. Stir them together quickly. This will minimize the evaporation of the water before the solution is sealed and chilled.
    Adding zest to a syrup to heighten the citrus flavor is an amazing idea! The easiest way to do this is fill your bottle of simple syrup with citrus peels. Otherwise it will become too oily and bitter.
    It takes more time than the recipe described in the video, but you will have a more flavorful extraction.

    After watching the video I also feel the need to describe the importance of salt on the rim of the margarita. As stated earlier, a margarita contains both lime and orange. Two sources of citrus. Salt acts like a zipper, binding them together and letting their fruitiness shine before their sweetness. Salt intensifies some flavors and subdues other. It makes citrus seem sweet and acidity seem refreshing. Salt is the reason the margarita has survived, just like the sugar rim is the reason the sidecar survives (although I prefer mine with no sugar rim)
    A margarita with no salt is a tequila daisy, aka, a dead drink. Just like how a margarita with no Curacao is a tequila sour. Names are incredibly important when it comes to cocktails. Your version needs it's own name. When we protect the past we allow the future to learn from it.
    Tequila is made from agave, a type of fleshy desert plant. Agave is vegetal and earthy, however it has a latent sweetness and caramely brightness. Salt lifts the fruitiness, and subdues the earthiness. This is why mezcal is sometimes served with a salt covered worm. The worm is for novelty, the salt is the reason you can make it to the bottom of the bottle to find it.

    One last thing: a spirit needs to be shaken with citrus. You claim to like your Margarita's cold (even though you don't chill your glass) however this will cause your recipe to separate in the glass. When using citrus or cloudy ingredients you need to shake.otherwise the drink will not be fully incorporated. You might think it's mixed together, but that's because you haven't tried it shaken yet.
    Again, your recipe for a tequila sour sounds awesome! If the syrup was made correctly and it was shaken I would happily try it myself. However, it is not a margarita, and names are important when it comes to cocktails.
    I hope my comment, although long, was some use to you.

  • I always wanted to have a home garden how can I get the best results? How do you make sure the crop grows and all? Thanks !

  • Let me hold my spatula over sieve and pour juice directly over that. I wonder why I always spill?

  • Lots of people jokingly complaining about the lack of white wine recently, but I actually love that this channel doesn’t retread the same ground or lean into repetitive inside jokes. Every video has taught me a cool new tidbit or technique that I can actually use and it keeps me excited for every new video.

  • The lime and club soda mixture is called soda chanh in vietnamese. Chanh meaning lime and soda meaning soda.

  • 90% of comments on Adam Ragusea videos: 90% of the comments on Adam Ragusea videos.
    10% of comments on Adam Ragusea videos: the remaining 10% of the comments on Adam Ragusea videos, thus giving full 100%.

    What we can learn from this is that the number of comments on Adam Ragusea videos is equal to the number of comments on Adam Ragusea videos.

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