{"id":949,"date":"2022-06-02T17:31:34","date_gmt":"2022-06-02T17:31:34","guid":{"rendered":"https:\/\/www.campariacademy.com\/en-us\/?p=949"},"modified":"2023-02-22T18:33:08","modified_gmt":"2023-02-22T18:33:08","slug":"the-margarita-gets-a-modern-day-makeover","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/en-us\/inspiration\/trends\/the-margarita-gets-a-modern-day-makeover\/","title":{"rendered":"THE MARGARITA GETS A MODERN DAY MAKEOVER"},"content":{"rendered":"\n

Is there a more adaptable, beloved drink than the Margarita? Negroni and Martini fans may protest, but the world\u2019s most ordered drink is mixology\u2019s version of an iconic pop star. The Margarita is constantly trying on new looks and personas, yet at its core remains true to itself. Cutting edge twists on the classic include clarified cordials, silky frozen treats and even a sleek update to the chunky salt rim.<\/h3>\n\n\n\n
\n\n\n\n

No matter the shifts in direction, the Margarita\u2019s fans are along for the ride.<\/p>\n\n\n\n

\u201cIt\u2019s a little tart, a little sweet,\u201d Portland bartender Matt Gumm <\/a>says. \u201cMargaritas are a hit any time of the year. It\u2019s three ingredients, four if you want to get nerdy about it. It\u2019s too simple to kill it.\u201d<\/p>\n\n\n\n

\u201cThe acid from the lime or lemon keeps your palate salivating,\u201d Jason Tremper, director of operations for a national restaurant brand, adds. \u201cThere\u2019s so many different flavors going on at one time, that’s really the most interesting component for me.\u201d The enduring popularity of the drink is backed up by sales; on a recent Saturday night, the Las Vegas venue Tremper oversees sold 750 Margaritas.<\/p>\n\n\n\n

Veteran bartenders recall times when there were few quality ingredients to choose from. \u201cI remember starting as a bartender 15 years ago, and there wasn\u2019t a drinking culture of amari and aperitifs,\u201d Jose Ignacio \u201cNacho<\/a>\u201d Jimenez, a beverage consultant in New York, says. The availability of liqueurs, such as Ancho Reyes Verde<\/a>, has influenced drinks creators to shift the recipe in new ways. \u201cI don\u2019t see any restrictions [to making adaptations] other than having tequila and lime juice,\u201d Jimenez adds. \u201cEverything else is really up for grabs. If you have that sour, fresh element to it, then you can go as far as you want.\u201d<\/p>\n\n\n\n

Classic Margaritas remain a constant for menus nationwide, but the adaptability of the recipe has pushed bartenders to rethink the drink\u2019s individual components. Maxwell Reis<\/a>, a bar director in West Hollywood, created a centrifuge-clarified lime cordial (lime peels, juice, sugar and acids) which he simmers sous vide for two hours, resulting in silky, transparent citrus replacement. The cordial, acting as both the sweet and sour element, is then stirred with tequila (or mezcal) and served over a large cube, like an Old Fashioned.<\/p>\n\n\n\n

In order to not break up the aesthetics of the clear drink with a chunky salt rim, Reis devised a saline gomme gel (salt, water, spent citrus peels and gum arabic, cooked sous vide) that he \u201cpaints\u201d on the rim of the glass. \u201cThe cocktail is very clean-looking,\u201d Reis says. \u201cThe removal of the lime juice showcases the spirit, and brings it to the front of the cocktail. It winds up like a more serious Margarita you want to sit with. And it\u2019s gorgeous. Everyone flips out over it.\u201d<\/p>\n\n\n\n

You\u2019ll also find a clarified, stirred Margarita (the \u201cGray Gusano\u201d) in Portland. Made with mezcal, Ancho Reyes Verde, habanero bitters, clarified lime and Becherovka, an herbal, bitter liqueur from the Czech Republic, it is also served over a big cube. The drink is an example of how to stretch classic specs into new forms, Portland\u2019s Matt Gumm notes. \u201cWhatever you make, the whole has to be more than the sum of its parts,\u201d he says. \u201cIs the end result better than the individual ingredients going into it?\u201d<\/p>\n\n\n\n

Frozen Margaritas occupy their own meticulous space in the bar universe. Mark Murphy<\/a>, bar operations manager for a Philadelphia-based restaurant group, has spent a lot of time thinking about ways to perfect the frozen margarita. His take on achieving the perfect frozen texture? Removing the water as a source of dilution.<\/p>\n\n\n\n

The water-based ingredients in a Margarita will freeze more than the alcohol; once frozen, a once-balanced drink will shift in flavor. When making frozen drinks. Murphy will instead look to ingredients that are already sweetened. Such as citrus sodas, white cranberry juice and apple juice, rather than relying on simple syrup and ice. \u201cThe biggest overarching idea of a frozen margarita is to nail down the proper amount of dilution,\u201d Murphy says. \u201cWhen it\u2019s simply water, it feels thin and light. Citrus sodas give the drink a different texture.\u201d<\/p>\n\n\n\n

Murphy adds that the idea translates even if you\u2019re making drinks at home or working with a blender. Whipping up a watermelon frozen margarita? Freeze the fruit in ice cube trays and omit the water. \u201cFreezing things other than water is the best trick if you\u2019re doing blender things at home,\u201d Murphy says. \u201cIf you\u2019re adding ice to warm tequila, warm lime and warm sweetener, that ice is going to melt super quick. Anything I can do to get everything as cold as possible before I put it in the blender is going to help me get a super frozen drink.\u201d<\/p>\n\n\n\n

However you serve it (blueberry-pomegranate Margarita, perhaps? How about Cynargarita<\/a>?), the drink\u2019s enduring power is its flexibility. \u201cThink about how many ways you can drink a Margarita \u2013 on the rocks, frozen, with or without salt, strawberry, mango, peach. . .,\u201d Jason Tremper muses. \u201cYou can add different flavors, and it changes the direction of the drink but it\u2019s still a Margarita. I don\u2019t know of a cocktail that has that many variations and can meet the needs of whatever that customer wants.\u201d<\/p>\n\n\n\n

To learn some of our favorite takes on the Margarita, download the Margarita Booklet HERE >><\/a><\/h4>\n","protected":false},"excerpt":{"rendered":"

Is there a more adaptable, beloved drink than the Margarita? Negroni and Martini fans may protest, but the world\u2019s most ordered drink is mixology\u2019s version of an iconic pop star. The Margarita is constantly trying on new looks and personas, yet at its core remains true to itself. Cutting edge twists on the classic include […]<\/p>\n","protected":false},"author":120,"featured_media":950,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,27],"tags":[48],"global-tags":[],"theme":[],"class_list":["post-949","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration","category-trends","tag-ancho-reyes"],"acf":[],"yoast_head":"\nTHE MARGARITA GETS A MODERN DAY MAKEOVER - Trends<\/title>\n<meta name=\"description\" content=\"Is there a more adaptable, beloved drink than the Margarita? 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