Rick Bayless Margarita Master Class
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- เผยแพร่เมื่อ 24 พ.ค. 2022
- There’s really no trick to making a great margarita. The classic technique is a time-honored one. You just have to understand which ingredients to use for your perfect drink. Like all drinks in the “sour” category (think whisky sour, pisco sour, traditional daiquiri, sidecar), the classic margarita follows well-known proportions: 1 ½ to 2 ounces of the base spirit (tequila), about 1 ounce of something sour (lime juice here) and about 1 ounce of something sweet (simple syrup, agave syrup or orange liqueur or a combination). If you like a tart drink, you’ll go less than an ounce of the sweet stuff; for a sweeter version, use it all or lessen the tangy lime. For the brightest-tasting margarita, choose unaged (silver/blanco) tequila and a clear orange liqueur (Cointreau is the most famous). For a very smooth margarita, choose a slightly aged reposado or a fully aged añejo tequila and a dark (brandy-based) orange liqueur (Grand Marnier is a well-known example). I can only recommend tequila that is 100% agave (the mixtos don’t deliver a true tequila flavor), but I choose a mid-priced one for margarita making, not a more expensive, “sipping” quality bottle. The better the bottle of orange liqueur, the better the drink. The low-proof inexpensive triple sec orange liqueurs typically have a fairly washed out flavor. Agave syrup gives a more velvety texture to your margarita than simple syrup, plus it is sweeter than simple syrup that’s made from 1:1 proportions (1 cup water, 1 cup sugar). Fresh-squeezed lime juice (juice you squeeze from limes) is the lynch pin of a great margarita. Even the stuff called “fresh squeezed” in the grocery store will make a less than stellar cocktail.
Makes 1 cocktail
Coarse (kosher) salt
1 lime wedge
1 ½ to 2 ounces 100% agave tequila (blanco for brightness, reposado or añejo for smoothness)
About 1 ounce fresh-squeezed lime juice (more for a brighter drink, less for a sweeter drink)
About ½ ounce orange liqueur (a clear one for brightness, an amber-brandy-based one-for smoothness)
About ½ ounce simple syrup or agave syrup (use the full amount if you like a sweeter margarita)
Spread the salt on a small plate. Moisten the rim of a 6-ounce martini or coupe glass with the lime wedge and upend the glass onto the salt to crust the rim. In a cocktail shaker, combine the tequila, lime juice, orange liqueur and syrup. Fill about 2/3 full with ice. Cover and shake vigorously until frothy and cold; about 15 seconds is the right amount of time to properly dilute and chill the drink and to create enough tiny shards of ice to float on the finished cocktail, giving it a refreshing appearance. Strain into the prepared glass and serve right away.
** MORE MARGARITAS **
Apple-Habanero Margarita: www.rickbayless.com/recipe/ap...
Blood Orange Margarita: www.rickbayless.com/recipe/bl...
Farmers' Market Strawberry Margarita: www.rickbayless.com/recipe/fa...
Guanabana Margarita: www.rickbayless.com/recipe/gu...
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Over 7 minutes long? I drink a Margarita in less than seven minutes!
I see "Rick Bayless" and "margarita" - I click immediately.
I love how he emphasizes the use of fresh ingredients, such as hand-squeezed lime juice and quality agave nectar, to create a Margarita that is unparalleled in taste and authenticity.
I’ve had 10,000 margaritas in my lifetime. Rick, this mix is hands down the absolute best. Thank you. Boomer Sooner!
lime the OUTSIDE of the rim only so as to avoid salt in the cocktail.
...does make me thirsty.
Thanks rick!
Margaritas always bring joy, thanks Rick.
Loving cocktails with Rick Bayless. 🍸🍹🧉
I had the Summer Margarita at your restaurant years ago. Thank you for posting it online. Friends always request I make them when we have dinner parties.
Thanks Rick! I used to love your show on PBS for the enthusiasm with which you approach cooking. I love that I found you again on TH-cam.
I’ll be starting a new mixology bartender video soon because of you. Love the energy and description of a classic drink. Inspired
Rick is a true Boss. Great video. Love the explanation of the liquor differences.
I googled margaritas years ago and the Wikipedia recipe from the IBC came up: Three parts fresh lime juice, four parts triple sec and seven parts tequila. Being an industrious drinker, of course I made a pitcher and bought the more expensive (but cheap compared to Cointreau or Gran Marnier) 60 proof triple sec. Then, my wife and I became quickly blotto! They tasted perfect, but you are right Rick, when you say dilution is important! Fortunately it was a Sunday and we could have a nice siesta before our tacos. 😃
I have always gone with the recipe used by the Cadillac bar in the Nuevo Laredo Mexico. 2 ounces tequila, 2 ounces of Cointreau, 1 ounce of fresh lime juice. Blend shake with cracked ice pour over ass salted rim glass. I have used that recipe for 50 years.
What style of tequila?
@@trailerparkcryptoking5213 back when I was frequenting that bar, there was only one style, José Cuervo.
@@TexasScout silver, gold or repasado?
@@trailerparkcryptoking5213 there was no such thing back then.
Many Joys, Sir. Thank You. This is how I was taught to make a margarita
Seen so many margarita recipe and how you made this and explained all the flavor profile - mind blown!!!!
LOVE LOVE LOVE Fresh Lime juice Margaritas. So often people use the sweet n sour mix. Places need to get rid of that mix. Fresh is definitely the way to go. It is such a perfect taste and the salt, sour, sweet opens up your taste buds and makes all food that you eat taste better! thanks for the reminder Rick!
Oh ill never go back the sweet and sour mix after making them Ricks way
Lime and kumquat with a bit of chile pepper
Excellent tutorial. Thanks!
Hey Rick!
You prepare everything so effortlessly..it's impossible to duplicate but, we try.
How about a mitchelada recipe for summer....
My families best regards to you and yours.
The big boss love mr Rick Bayless the BEST and above the crowd
Totally miss lazy Saturdays afternoons with Rick.
nice job, thanks for your master class creation!
Been watching your work since I was a teenager. Good stuff!
Love a “perfect” margarita…thanks for sharing this info…just found your channel and have subscribed for more great tips & tricks
Thank you I will be making some today for the family.
Awesome Rick! Well done and cheers!
Best margarita i have ever made, my family thanks you!!
This is exactly how I make my tequila Blanco margaritas. I also use Espolon blanco. It's a bright, great tasting tequila at a great price point.
I appreciate these videos. That guaillo chili sauce was amazing. You even talked me into a molcajete, which is on the counter right now with a serrano and garlic paste seasoning it.
I'm planning to do al pastor this 4th (have watched your video already on it) and was thinking to serve margaritas to start the festivities. Thank you for this video.
Thanks for both recipes sir
Will have Experiment a little now to see which one my wife like the best😀. Thanks so much for the tutorial
👏 best margarita I’ve ever had was at Frontera Grill 👏 Absolutely mind blowing 🤯
You're a great educator. 👍🏽
Patron makes a nice orange liqueur called Citronge. Great for margaritas and even good neat or on the rocks. My recipe same as yours so I know how good it is and I always shake vigorously for 15 seconds. I get many compliments on my Margs. Gracias for all your great Mexican recipes Salud!
Thanks for the info....excellent. Bless ya
Thank you this was brilliant and well explained 🔥
Nice! Makes me want to get more educated in all this stuff
Damn Rick, I love you tex/mex and now we love your drinks too. Well done! Thanks
Thanks , I’ve been searching for a real margarita recipe, no mix 👍🏻
What am I most pleased about this video? I've been making Margis the correct way! I do like the idea of a bright vs smooth beverage. I tend to use repasado tequila over the others. I like color and profile.
I guarantee this guy makes the best margaritas compared to many of the other videos you see on TH-cam. Try making one exactly like he does, then pick another top video on TH-cam on how to make a margarita. If anyone actually does this, please comment on your results. Which do you like better?
Hummm looks so delicious !!! 😊😊😋😋like he said refreshing Margarita Experience yummy!! Thanks for ur tutorial 😊🙏
As soon as I see fortaleza I know its going to be good
Greetings from Queretaro Mexico Rick.
Excellent!
I’ve been making margaritas for our Sunday dinner for some time now, trying different brands of tequila but always use fresh limes, “rich" simple syrup or agave. The best margaritas ever, were enjoyed at your Frontera restaurant!
Want a mouthgasm? Try a bottle of Fortaleza reposado in your cocktail
Budget friendly alternative is centenario. So so delicious.
2 oz centenario
1 oz lime juice
.5 triple sec
.5 Agave nectar
.5 brandy
Incredible cocktail best I've had
Very good, thanks
Excellent class
Thank you Master..
I made the margarita but i put some chile chipotle. It was so delicious. I love spicy but not to much. Y el sabor esta pero muy sabroso. Graciacs Rick
brilliant
this is perfect
So fun! I want one...
I usually do 1 :1 : 1/2. Tequilla, lime juice, cointreau or small amt of agave syrup. Also, infusing your blanco tequilla with serrano pepper is delightful
thanks Nick Nolte!
I have used a recipe that my dad gave me which he got from a bartender at the Cadillac Bar in Nuevo Laredo. It has always pleased everyone. 2 ounces of your favorite Tequila (we always used José Cuervo) two ounces of Contreu. And one ounce of lime juice. Shake with crushed ice, pour in a salted glass with crushed ice. Never had a complaint.
Jose Cuervo is the worst Tequila ever! No one in Mexico drinks it. Please try another Tequila, even a cheap one is better than Cuervo.
@@vickycamarena4697 that’s about all you could find 80 years ago.
You’ve got that 2021 winter blend from Fortaleza! I really enjoy that spirit. Top 4 brands for me easily. Thank you for not using it for a Margarita, Rick.
Seriously! Using Forteleza for a margarita would be a travesty.
I don’t put salt on the rim but instead just a touch of salt in the shaker. Makes a huge difference
It's so difficult to find a good margarita here in Toledo Ohio. Sister city of Toledo Spain.
Go figure.
Found your recipe book in the early nineties and been following you since thank you for your dedication and love for food and now the best margarita ..
ever.
I’ve learned a lot in a lil time!
Hello.
Very informative video.
Can you tell me more about your jigger since I haven't purchased one yet.
Thank you!
Awesome, chef! I'll have to go with number two tho. One of the first videos on my page is of my favorite cocktail, the Negroni, and I speak about the importance of dilution, and water as an ingredient.
Te Amo Rick.
Wow delicious 😋
Thank you!💚💚💚💪🏽
Thank you
Great video...just ordered ur cookbook you wrote 10 years ago ...it was the last one amazon had!!! These recipes are so delicious
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
I believe it's called a Cadillac margarita when you use Grand Marnier, and that's my fave. Costs just about the same as Cointreau, or a bit less, and makes it taste fantastic with a half ounce. Couple more tips are when u buy limes, feel them out to make sure the fruit walls are slightly thin, you'll get more juice that way. And you could buy specific margarita salt, but I just get a box of kosher salt with the big flakes, dump a bit on a the paper towel or whatever I cut the limes on and rim the glass on that. For lazy prep u can shake your drink in a mason jar style glass and keep the ice if you don't feel like straining, and crack a bit of salt around the rim with a salt grinder. Just don't use a super cheap tequila.
Yes it’s called a Cadillac Margarita at a Mexican restaurant here in Clarksville,Tennessee and it’s probably my favorite
Whenever I get a Cadillac margarita, the shot of Grand Marnier comes on the side and you are supposed to float it.
@@seanisfat5221 Yes they are good 👍
That Fortaleza Winter Blend is definitely a sipper! Also, thoughts on orgeat syrup in the marg??
Best ever.
Congrats on landing a bottle of Fortaleza! We can't seem to find it around here anymore.
Rick is the first margarita you made in the video the basis for your Topolo Margarita you serve at Frontera ? I indulged in many of those whenever I visit Chicago 😁
Great video! Fresh citrus is the key. And good tequila. I wouldn't put that Fortaleza Winter Blend Repo in a margarita, but I bet it would be good!
What kind of salt do you use to rim the glass? Do you ever split the base liquor with mezcal?
I’ve always been a huge fan of putting a pinch of salt into the margarita to replicate putting salt on the rim of the glass.
Mr. Bayless, we’re going to Chicago from Kansas City June 2nd, which of your restaurants do you suggest?
I follow my dad’s recipe- 1:1:1. It’s simple to remember and it comes out great. I always use Cointreau, a high quality Tequila and of course fresh-squeezed lime juice😉. Salud!
At the risk of sounding nerdy, 2:1:1 is the classic Margarita proportion. 1:1:1 may taste great, but it is not spirit-forward enough for a classic sour like a Margarita.
@@MisterCaution I’ve found 2:1:0.7 lime juice to taste the best😃.
thanks
Drank a topolo one Frontera last Tuesday, always great!
I use the same ratio 2:1:1 (tequila, orange liqueur, lime juice, plus a little touch of agave syrup), but I like balancing the bright and smooth in the liquors, so if I am using a blanco tequila, i prefer grand marnier for the orange liqueur. Gives the bright blanco tequlia some depth. If using an aged tequila, I prefer the clear/bright orange liqueur like Cointreau. The aged tequila has the complexity/depth and the clear liqueur provides a little bite/edge. Kosher salt mixed with Tajin on the rim.
A nice twist on the margarita recipe is to omit the orange. 2oz tequila, 1oz fresh lime, and 1/2oz agave nectar. It still keeps the same proportions of sweet/sour as agave nectar is a little sweeter than simple syrup. So, if you were doing 1/2 orange 1/2 simple... the same sweetness comes through with just a 1/2 agave.. more or less. Some might call this a Tommy's margarita, as this is how they make them at Tommy's in San Francisco. Really delicious and clean tasting. Also, if you're going to shake a drink, as much as I love Rick, I wouldn't use his shake as a template - that will destroy your elbows in the long run.
Grand Mariner and Pierre Ferrand Curaçao are both orange -flavored brandy liqueurs. Meaning brandy + orange liqueur. Cointreau is a pure orange liqueur or triple-sec (actually extra-sec).
My preferred ratio is 2:3:5, sour:sweet:strong. I stay away from syrups , if I want it sweeter, I’ll up the ratio of orange liqueur and take down the tequila.
Jeez Rick, are you following me??? No I know, not but I just watched your pollo al oregano for dinner tonight, and I just bought a bottle of Espolón Blanco.
Thanks chef.
Oh . . . yes!
Great video. Beautiful margarita glasses. Would like to know where to purchase them.
nice video. can i use patron silver?
Great video, Mr. White!
You’d be an awesome neighbor. Gonna make these tomorrow, thanks
I make mine very similar, except I really like a sliced jalapeno in the shaker
Fresh ingredients in drinks is like fresh ingredients in food! :)
Well as everyone is being name droppers. I have a friend that has some of the best Tequila ever! Sueno do Atzo! If you can find it! :)
Excellent!! Only, what does "bright" mean?
Good drinking
Have u ever given a home tour I lived a mile from u and love what I can see of it please
Perfect timing Chef Rick, I just planted a mexican lime tree... can't wait for organically grown limoncitos for the margheritas! In the meantime... be back, se me antojo un tragito para el fin de semana que viene! 🙂👍🏼 Gracias Chef.
Well, perfect timing would probably be about three or four years from now when it starts to bear any meaningful amount of fruit.
Rick, please teach me how to make authentic "Alfajor de coco", the pink and white sweet commonly sold in Mexico.
have you tried using honey for the sweetener for the mix
Every time I see a Rick Bayless video I crave Hickory House Ribs.
Try using Licor 43 for the orange element. It's on the sweet side, so you may want to reduce the "sweet" component a little.
Nice tip!
The margarita is the drink that got me into cocktail making as a hobby. Had them at various times, wondered how they were made, looked at the label of a plastic jug of "Margarita mix" and made two observations and one conclusion:
1) I can't pronounce half of what's listed on the label.
2) It looks like the Prestone I use in my car's radiator.
3) There MUST be a better way!
I found it after some experimenting. My standard is 2:1:1 Legado Reposado, lime juice, and Pierre Ferrand Curacao with a bar spoon of agave syrup.
😋
I'm not sure it's still called a margarita, but I've been using this basic recipe except using mezcal instead of tequila. A mezcalita maybe? Anyway, 2 oz mezcal, 1 oz fresh lime juice, 1/2 oz simple syrup, 1/2 oz Curacao. Amazing!