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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...
4 hours ago
Thanks for your kind words, John. I made it at the suggestion of our friends at Ferrand.
25th May at 19:43
What delightful variation of the Margarita. I made it with an orange liqueur infinity blend (my house Orange Curacao) and then with the pleasurable Ferrand Curacao. Both were fantastic, with that rich orange ribbon. It's not like Grand Marnier, there's something of levity which really takes this to the next level. Actually, I'd have this over a Millionaire/Cadillac Margarita. It really is excellent.
22nd May at 13:46
Too bitter, in my opinion, with 6 drops of bitter and using dry curacao. Next time I'll try with 2 drops.
19th May at 15:18
Made it today with Reposado, Grand Marnier and Peychauds with a very nice result. Definitely deeper than a regular Margarita, but next time I would halve the bitters. As Grand Marnier is only slightly sweeter than Ferrand Dry (200g sugar per liter versus 180g) and also cognac based, I ask myself why it is not in same category listed?
19th May at 15:44
One is a cognac orange liqueur (only flavoured with orange), and the other is an orange curacao with orange and other botanicals. They have different taste profiles, so I have categorised them separately.
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.
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!
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.
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.
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.
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.
Unfortunately, too many Margaritas are sweet. This is more like I get a Margarita in the non-tourist areas of Mexico.
We use a mix of reposado and anejo tequila. Perfect balance between sweet and bitter.