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Curaçao Margarita

As the name implies, this flavoursome Margarita is made with orange curaçao in place of the usual triple sec. Better when made with a reposado, or even...
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Simon Sedgley’s Avatar Simon Sedgley
4th April at 13:15
Our eyes lit up at the sight of this recipe. And we weren't disappointed. Very tasty and excellently balanced...bravo. Inspired by the added depth that the Reposado offers, we decided to try to take it a step further. By splitting the liqueur 15ml Curacao and 7.5ml Nonino Amaro Quintessentia, and the bitters 2 drops Margarita bitters and 6 drops grapefruit bitters. We call it El Nino's Margarita, as a nod to the Pacific Ocean climate pattern that brings us cloudless, sunny days under a deep blue sky.
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tom munger’s Avatar tom munger
4th April at 06:13
I have made Margaritas with Curaçao for decades but, preferring tart over sweet, simplify the recipe to a 2:1:1 ratio and eschew the added sodium. ¡Saborísimo!
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David Little’s Avatar David Little
3rd April at 17:28
I've always made my Margarita's like this. Makes me want one this week, however! I need to get some Difford bitters.
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Cliff ’s Avatar Cliff
3rd April at 16:42
It looks good no matter what glassware it's in. Photographed in a Coupe, instructions note to pre- chill an Old-Fashioned glass. Definitely going to try this with Anejo when I get home from work later.
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Cliff ’s Avatar Cliff
4th April at 06:14
Alas, I was out of limes. Stayed with citrus, however, and made a Greyhounds Tooth. Thank you, Simon, for such a great website.
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Simon Difford’s Avatar Simon Difford
3rd April at 19:30
I meant to shoot this reposado version on the rocks and the anejo version straight up. I'll fix during our next shoot.
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