Garnish:
Lime wedge
How to make:
SHAKE all ingredients with ice and fine strain into ice-filled chilled glass.
| 1 1/2 fl oz | Patrón Reposado tequila |
| 2/3 fl oz | Triple sec liqueur (40% alc./vol.) |
| 2/3 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Vanilla sugar syrup |
| 4 drop | Bob's Vanilla bitters |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Review:
A classic Margarita with a hint of vanilla.
History:
I first drank Vanilla Margaritas in 1998 at London's Café Pacifico and I drank a lot of them. I also drank VDQs (Vanilla Daiquiris) at Teatro on Shaftesbury Avenue - often on the same night. The former (Café Pacifico is an early evening haunt) was made with tequila infused with a vanilla pod while the latter (Teatro was most definitely a place to finish a night) was made with vanilla-infused Havana 3yo rum. And way before that, I drank McDonald's Vanilla shakes and ate vanilla ice-cream. Who doesn't like vanilla?
I used to, and sometimes still do, make my Vanilla Margaritas just the same way as my regular Margaritas, only based on vanilla-infused tequila (Café Pacifico-style) but thanks to a comment by Vincent Dufour on this very page, (on 5th December 2020) I developed this recipe (that's even better when also made with vanilla-infused tequila).
Alcohol content:
- 1.5 standard drinks
- 22.06% alc./vol. (44.12° proof)
- 21 grams of pure alcohol
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