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Margarita (straight-up)
If desired, for the perfect salt rim you can liquidise or grind sea salt to make it finer, then run a cut slice of lime (or orange) around the outside...
Chris Dimal
29th January 2024 at 19:06
Alright, this is the winner. I managed to acquire a truly amazing additive free Tequila called the Cascahuin Blanco. Brick oven cooked, roller-milled and confirmed additive free. All of this to say that with it, you get a Margarita which hits the sweet spot, with vegetal minerality, orange fruitiness and lime sourness, rounded out by just enough agave syrup, still maintaining its 'Daisy' nature. My favourite take on a Margarita.
1st April 2024 at 17:24
Chris, ever since I discovered Cascahuin Blanco, I want no other. I agree, this is the winner. This recipe is similar to my own, which is 50-25-20-5, plus some saline. There's something about that little bit of agave that just seals the deal. Salud!
3rd April 2024 at 14:03
Glad to see that. I will say, seeing that you're American, you can get many as good, if not better Tequilas than Cascahuin. Some recommendations: Fortaleza, G4, Terralta, Cascahuin Tahona and other non standard editions, Wild Common, Volans, El Gran Legado de Vida, Siembra Valles, ArteNOM Blancos, Atanasio, Siempre, Lalo, Don Fulano, Cazcanes, Tapatio 110 Proof and Amatitena.