So, I’ve ignored this spirit long enough. It’s my fault tequila doesn’t hold a place on my bar. I usually keep vodka, whisk(e)y and gin in the three decanters that occupy the prime real estate on my bar.
The fact that I own tequila and rarely use it is something of a travesty. I aim to rectify that this week using a basic tequila recipe, with a twist. We’re mixing up a margarita, but adding broiled lemon juice to the party.
The recipe comes from a new source: “The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes” by Tony Conigliaro:
50 ml. (1.5 oz.) Reposado Tequila
25 ml. (.75 oz.) Broiled lemon juice
2o ml. (.66 oz.) Triple sec
Sugar, for the rim.
Combine all the ingredients except the sugar in a cocktail tin and shake over cubed ice. Fine strain and pour into a chilled coupette with half a sugar rim.
Easy right? Except that whole broiled lemon juice thing.
5 Sicilian lemons
Chop the lemons in half and broil at medium heat until golden brown.
Juice the broiled lemons
Strain using a Superbag
Homogenize in four 25-second bursts
Makes about 100 ml. of juice
You all have a Superbag and a homogenizer at home, right? You don’t? Actually…neither do I. So I skipped the homogenize step and used cheesecloth to strain the juice. Sidenote: I’ve never seen a medium setting for a broiler. My oven goes from low to high. I broiled on low close to the broiler.
As to the drink? Well…it’s a margarita all right. The lemon comes through as it normally would, but with less of a bitter bite than regular lemon juice. The broiling process caramelizes the exposed lemon, and enhances the natural sugars in the juices cutting the acidity. Normally, rimming the glass seems like an unnecessary step, but in this application the additional sweetness the half sugar rim plays nicely with the rest of the drink. It is certainly delicious, but I’m not sure the extra step of broiling lemons for juice to make a one-off drink is worth the hassle. If I want a margarita, I’ll stick with Sterling’s recipe above.
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I avoid tequila. Not margaritas tho. Love that drink.
I may try that lemon broilin thing, but on a grill. Mash ‘em with some sugar, add chilled vodka…
Oof, getting tipsy thinking about it.
Avoiding tequila and drinking margaritas is VERY difficult!
Some people pair this with cocaine.
Margs are one of those that several verities to taste are good. I use less and less, if any Triple sec.
Tequila makes a great mixer, but you’ve got to choose the correct one for the application.
I used Espolon Blanco for this. I should make it with the reposado next time.
If you want to make it super smooth, use Añejo.
Agreed, adds a bit more flavor. I like the Reposado versions for lot for these.
Not cheap, but not delicious sippin’ either.
I’d emphasize NOT CHEAP SHIT. It will ruin it.
Tequila hmm?
Not my go to base spirit, but good tequila should not be overlooked.
Not complaining, it’s just a very convenient tie in to something coming up. A fortuitous bit of kismet.
I feel like we need to make a cocktail of the week/sunday gravy collaboration happen, but that requires advanced planning and cross country travel
“Not if you know Philip’s proclivities as well as I do.” – his wife
“Not if you know Philip’s proclivities as well as I do.”
“Not if you know Philip’s proclivities as well as I do.”
“Not if you know Philip’s proclivities as well as I do.”
“Not if you know Philip’s proclivities as well as I do.”
“Not if you know Philip’s proclivities as well as I do.”
“Not if you know Philip’s proclivities as well as I do.”
“Not if you know Philip’s proclivities as well as I do.”
“Not if you know Philip’s proclivities as well as I do.”
Et cetera, et cetera.