A Perfect Margarita? - Part 2 - The Tequila

Welcome, my thirsty followers, to Part 2 of the Perfect Margarita series. In Part 1 we went over the basic make up of a margarita, but now we must delve deep into the details. Although each part of a margarita is important, one could argue that the Tequila you use is the most essential. Why you might ask? Since tequila makes up roughly half of the entire drink, which type/brand you decide to use will have a major influence on the overall taste of the margarita. 

Lets begin this segment by quickly cutting out the rubbish that would never be found in a Perfect Margarita.

A Perfect Margarita will NOT have:

• Mixto - A mixto is any tequila that is not made from 100% Blue Agave. Mixto tequila is a minimum of 51% Blue Agave and the remaining from other sugars, typically cane sugar. Other products allowed in mixto tequila include artificial coloring, oak extract flavoring, glycerin, and sugar based syrups. Mixtos tend to be your cheaper "well" grade gold tequilas and yes, sorry to say to you Cuervo lovers, Cuervo Gold is a mixto. These added sugars and artificial flavorings tend to infringe on a tequilas natural citrus and herbal flavors and aromas. 
• Mezcal - Just to clear things up quickly, Mezcal is NOT a type of tequila. Unlike tequila, which must be made up of at least 51% Blue Agave, Mezcal can be made from any of the other 100+ types of Agave. Also unlike tequila, which must be made in Jalisco, Mexico, Mezcal can be produced anywhere. Mezcal tends to carry a large amount of bite and a harsh aftertaste, which simply takes over when used in a margarita. 
• Anejo - Anejo is a tequila that has been aged from one to three years in oak barrels. These tequilas tend to take on a smokey, woody, or caramel flavor very similar to a light cognac. The aging process causes the tequila to lose most of original citrus and floral notes inherited from the Blue Agave plant, making it a bad mix for a margarita.

Now lets take a look at what types of tequilas we should use in order to make the perfect margarita. Remember, we all have different preferences and palettes, so it would be unfair for me say that I know exactly what tequila you will like. What I am hoping to do, is point you in the right direction by setting down some guidelines and providing you with some examples of what you should try. It is then up to you to go out and explore which margarita is perfect for you. 

A Perfect Margarita WILL have: 

• Blanco -   Blanco, also known as Silver or Plato tequila, is clear in color and is not aged. The freshest of all tequilas, Blancos tend to hold the citrus and floral flavors of the Blue Agave plant best, making it a great compliment to the orange liqueur and lime juice found in a margarita. Much like the grapes used in wine, a Blue Agave's taste is strongly influenced by its soil, and these flavors are most identifiable in a Blanco tequila.
• Reposado - Aged from 2 to 12 months in oak barrels, a Reposado tequilas offers a taste of both worlds. For margarita connoisseurs looking for a more complex drink, a Reposado offers both the citrus and floral notes found in a Blanco and the smokey and caramel flavors of an Anejo. This allows the Reposado to still compliment the other parts of a margarita while offering some extra depth when it comes to taste.
• Just the Right Bite - You don't want a tequila with too much bite, just as much as  don't want a tequila with no bite at all. The point of any cocktail is to taste each part of the drink without having any one part overwhelm the experience. When it comes to tequila you should plan on spending between $20-$35 on a bottle. I know what you are thinking, the "good" tequilas are way more expensive than that. It all depends on what you mean by "good". A smooth $50+ dollar tequila like Avion or Don Julio is a "good" tequila to sip while served neat or on ice, but would I say that it would be a part of my Perfect Margarita, I don't think so. 

So what tequilas would I use? Well the list is actually pretty long but here are just a few of my favorites. Espolon, Hornitos, and Milagro. (Blancos and Reposados of course)

Whew, now breath! You now officially know more about tequila and margaritas then your average bartender and should feel confident the next time you step up to the bar. Stay tuned for the next post of this series, as we go over the final two parts of the Perfect Margarita. Is anyone thirsty?

Patrick

The Good Old Days

So I went searching through the LaHa archives and look at what I found!  Can you spot any familiar faces?

A Perfect Margarita? Part 1

As a bartender at a tequila bar, there is one question I seem to run into oh so often. In one form or another that question is "Excuse me, what is your best margarita?". While the customer expects me to rattle of a few of our most expensive margaritas, I begin to mentally construct a myriad of tequila-related questions for the customer. Because the truth is, there is no easy answer. Tequila is an acquired taste and thanks to commercial media and corporate restaurants, most people don't know what a real margarita is suppose to taste or even look like. (Hint: It shouldn't be pink or green and yes, you should be able to taste the tequila.) 

While I may not be able to tell you what the best margarita is. What I can do is explain what a Perfect Margarita should taste like and what ingredients should be used. My only hope is that you can make a better informed decision the next time you choose to satisfy your margarita cravings.

Let start things of by getting ourselves situated with the anatomy of the margarita and then we can go into details later. A margarita is a hybrid between a cocktail and martini. It is not officially a cocktail due to its high alcohol content, which is why it is normally served in a smaller sized glass versus other mixed drinks. It is also not a martini because  it is normally served over ice, although it is not unusual to see one served straight up in a martini glass. A margarita is made up of three ingredients, although there is an exception to this rule. 

The Tequila - Made from the Blue Agave Plant, Tequila makes up the body of the margarita and which tequila you choose will weigh heavily in the overall taste of the drink. Some even may use Mezcal, a relative of tequila, in their margarita but I will better explain why it should not be used in making a perfect margarita in the next part of this series. 

The Orange - The second part of a margarita is the orange liquor. Although this is typically Triple Sec, many choose to substitute an orange liquor with a more distinct flavor and higher alcohol by volume such as Grand Marnier or Cointreau.

The Lime - The last and only non-alcoholic part of a margarita is The Lime. This is normally some type of lime juice, mix, or blend. There is only one choice when it comes to the perfect margarita, and I will explain why in part 3 of this series.

Now go have a shot and try to soak it all in. Stay tuned for the next part of this series my thirsty followers. 

Patrick

LaHaNH.com is UP and running wild!

Alright  fellow tequila connoisseurs and burrito lovers, the new website for La Hacienda Del Rio is officially up and running. Saying that LaHaNH.com is complete/done/finished would be a straight out lie. LaHaNH.com is ALIVE!!! 

The site will constantly be changing/altering/developing (Yes, thesaurus.com may be open on my next tab). So make sure to check us out from time to time for new specials, events, food items "yum". Also, follow me, Patrick aka your digital conductor for all things La Hacienda, by simply clicking on any of the social media links at the top of LaHaNH.com. 

That's right, I tweet, I blog, I quote FUNNY movies, and pin pictures like its my job, (cuz it is). I also enjoy any comments/feedback/suggestions you all may have so critique away and let your feelings flow free. I'm out of time today, "see you in another life brotha!".

Patrick

LaHa Website - Coming Soon!!!

​Fear not our loyal followers, the website launch is days away!! I will keep you posted. Here is a motivational picture for you all!