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Margarita on-the-rocks (Difford's recipe)
This is how we prefer our margaritas to be served. Tangy citrus and tequila with a hint of balancing sweetness and a faint salty undertone. We also prefer...
11th November 2020 at 01:29
I've noticed most Margarita recipes call for Blanco, not Reposado tequila as this one has. (and most on this site actually) Is that a conscious choice?
21st December 2021 at 06:17
I beg to differ–while I agree that reposado tequila is lovely in many cocktails, including fruitier margarita variants, I think a good blanco tequila is ideal for a classic margarita, as it is bright and clean, perfectly complementing the lime juice without muddling the flavor. I'll acknowledge that it's a matter of opinion though, as I come from Texas where many restaurants and bars have entire margarita menus that feature different combinations of blanco or reposado tequilas with various triple secs or other orange liqueurs.
My preferred recipe for home uses Jimador Blanco tequila and Stirrings triple sec (both very underrated in my opinion), in the same ratio as this recipe, but omitting the agave, saline, and bitters and including a half ounce of chilled water. I've tried it side by side with Jimador Reposado, and the reposado was good, but not quite as refreshing and enjoyable for me.
My preferred recipe for home uses Jimador Blanco tequila and Stirrings triple sec (both very underrated in my opinion), in the same ratio as this recipe, but omitting the agave, saline, and bitters and including a half ounce of chilled water. I've tried it side by side with Jimador Reposado, and the reposado was good, but not quite as refreshing and enjoyable for me.
11th November 2020 at 07:12
Hi Jay. In Mexico reposado tends to be the tequila choice and it is also mine. I prefer the more mellow complexity of a reposado in most cocktails. However, some cocktails scream for blanco, just not this one. Price tends to drive the choice between blanco and reposado for many.
12th July 2020 at 16:14
From a longtime Californian, frequent visitor to America's Southwest. Your recipe is classic, essentially what I use, with a few tweaks. Usually a silver/blanco Tequila; lemons sometimes because flavor is more consistent year round; Cointreau is orange liqueur of choice. Used Agave syrup forever, now a new "secret ingredient" instead. Try same portion Velvet Falernum to add a subtle, bit more complex sweetness, with ginger, lime, and spice notes. A suggestion from Northern California. Salud!
15th July 2020 at 18:06
Hi A G. I have used your recipe above to make a "Californian Margarita" which is now live on the site in your honour, and very tasty it is too. Many thanks.
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