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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...
G. M. Genovese
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.
27th April 2024 at 18:05
I just read an article (I think on PUNCH website) which pointed me to the tastetequila.com site. Most of these brands you mentioned are listed on their 'additive-free' guide. I think I've seen a few of them at my local go-to shop. But jeez that article made me want to dump the junk tequila I use for cocktail testings. Could be my mind playing tricks, but I can (not not) taste the artificiality of it now. And, no sir, I don't like it.