Love the way she says, “so, now you know” at the end. :D

@KingBat-vs7qw

3 жыл бұрын

Cutest thing ever

@ryefry

3 жыл бұрын

Love her accent all together.

I'm mesmerized by her authoritative yet friendly and laid back presentation.

I’m Mexican … and I have to say that this is a PERFECT MARGARITA! Yummy! They also work good ,or even better with an artisanal MEZCAL ! Good job!

@luisalejandro2335

6 ай бұрын

What’s being Mexican have to do with it? Margaritas are an American invention.

I've watched several of your videos now and I must say you have a true talent for explaining your professional expertise in a very easy-to-understand presentation. Having been a trainer in my professional career, I know how much work goes into preparing your presentation, delivering it seamlessly and smoothly, and then editing your video. Great job! And, I thought you are Scottish, but now I find you're an Aussie. I look learning more in your future videos. Cheers!

@BehindtheBar

3 жыл бұрын

Thank you so much pal, that’s so lovely to hear!

I’m so glad I stumbled across this channel a few weeks ago. Love this

Wow, great lesson and demonstration. Craving one now!

Just found your channel this week while beginning the process of building my home bar and awakening my inner mixologist; very excited to try this ratio and style tonight amongst following much of your other guidance and wisdom! Will definitely keep coming back for more☺️🥂cheers

@BehindtheBar

3 жыл бұрын

Cheers!

Well done and excellently explained. Thanks 👍🏼

Great video as always. Thanks for sharing your love and knowledge of the world of building great drinks. I am off to do a Christmas shop today so going through videos for cocktails and you are one of my favourite presenters on youtube. You have a great style and also being ethical in choices is important to us in my house too. The idea of getting the cheapest drinks doesn’t make them taste better when I know the misery caused in the production. Your drinks always taste like joy and it’s much better to have a sip of a more expensive and well made and ethically sourced spirit than some cheap nasty drink that tastes like despair! Keep on keepin’ on!

@BehindtheBar

3 жыл бұрын

So glad you feel the same pal, enjoy the Christmas cocktails!

Awesome masterclass 🙌 so much content and information in such a short captivating video. I've enjoyed it 💯❤️

@BehindtheBar

3 жыл бұрын

Thank you so much pal!

New to your channel, absolutely love the content, you’re all class. Having lived in Mexico for a number of years and being married to a Oaxaqueña I’m all about anything tequila or mezcal related.

@BehindtheBar

3 жыл бұрын

I’ve never been yet but I can’t wait!

How did i not know about this site. Wonderful information. Thanks so much. Can't wait to dive into other posts. And now I know!

@BehindtheBar

4 жыл бұрын

Haha thanks pal, so glad you found it useful!

This is truly an amazing margarita. Keep up the good work I love your channel. Cheers!

@BehindtheBar

3 жыл бұрын

Thanks so much Bill, that means a lot to hear!

I'm totally agree with Jetsa's comment, you are so prepared and is very pleasant to follow your work through videos. Well done 👏🇮🇹

@BehindtheBar

2 жыл бұрын

Thanks pal!

Wow, this is the best margarita I've ever made. So delicious!! Thank you!

@BehindtheBar

3 жыл бұрын

So glad you like it Will!

Now I know! Epic job on such a beautiful simple cocktail! Well Done Sweets!!

@BehindtheBar

2 жыл бұрын

Thank you 😊

Awesome and simple thanks 😁 Greetings from Texas, USA

@BehindtheBar

3 жыл бұрын

Thanks Charlie!

I just discovered your channel and really enjoy it! I’m really looking forward to a comprehensive video on the different types of Tequila.

@BehindtheBar

3 жыл бұрын

It coming I promise!

I can listen to her all day

Love your videos!

@BehindtheBar

3 жыл бұрын

Thank you!

Words of wisdom " don't buy cheap tequila becuase you are fucking over the farmers in Mexico" 🤣 i love it

@Dragnesi

2 жыл бұрын

I didn't quite understand why she said that. May be she's talking about the counterfeit tequila, which came mostly from China.

@ericktellez7632

2 жыл бұрын

@@Dragnesi She is talking about what is happening recently with the tequila boom, after celebrities and regular people getting into tequila corporations began producing tequila in bulk, they began using immature agave (agave needs at least 7 years to be harvested, companies started using 3 years old or even younger agave plants) to make tequila this competition pressures the families who farm their own agave and make their own tequila that gets exported to the US and europe, basically putting them out of business or having to sell their land to the large corporations like Diageo.

Cara, you are such a bad influence! I've been to the bottle shop, my glass is in the freezer, and I have wood stacked up on the patio next to my firepit. Tonight, we shall sample Margaritas by moonlight! (Thanks!)

@BehindtheBar

3 жыл бұрын

Sounds awesome!

You make awesome and very interesting videos. Keep it up.

@BehindtheBar

3 жыл бұрын

Thanks pal, so glad you’ve enjoyed!

So now I know...my goto channel for all my drink info 👍🇦🇺

She's so charismatic 😍

I add a bit of egg white (dry shake) to the mixture to help with the texture. Makes a real difference. Diffords also makes some nice Margarita Bitters which can add a touch of spice to the cocktail.

Kinda new to your channel But watching your new content. You’ve come along way! Not that this video is bad but it’s fun seeing how much better you are now. Looking forward to more content in 2021

@BehindtheBar

3 жыл бұрын

Haha totally fair, we’ve learnt a lot along the way! Thanks for watching 😊

I'm in love

About the language, that exactly what they would say, spot on!

Would love that Tequilla specific video! Is there one out already?

@BehindtheBar

2 жыл бұрын

Not yet! But definitely still on the list

Love watching your channel Cara! For another variation, how much Manzanilla sherry would you recommend adding?

@BehindtheBar

3 жыл бұрын

Ooh just a little 15ml would be great I’d imagine

Her gleaming smile, personality and style, hypnotized me to smile.

To perfectly honest one must drink it then chime of it's excellence 👌 cheers!

I've been watching your videos from the start on a whim lately. I really like how informative you are. It has helped me with understanding how/why cocktails are balanced. This is what I use as a margarita recipe. I use: 2-1-1-1/2 (ounces) 2 oz blanco tequila 1 oz triple sec (or whatever orange liqueur) 1 oz lime juice (fresh squeezed) 1/2 oz agave syrup

@evanthomas9680

2 жыл бұрын

Perfect recipe in my opinion

Lots of variations on this, which is big stuff here in Dallas. I eschew the frozen, which is more popular here by far for some odd reason, and when I make my own, no liqueur- agave syrup for the sweet. Fresh-squeezed lime juice a must, and yeah, a quality blanco. Roughly 2:1:1, I go a little low on the sweet, and you truly do not need the salted rim unless your mood says you do. Anyhow, love your channel, enjoyed the video.

@BehindtheBar

3 жыл бұрын

So more of a Tommy’s? A mezcal Tommy’s is actually my favourite, I’ll have to cover that soon- when the sun comes out here! 😋

Damn, now I'm in love.

Cute!

Hey Cara, your videos are sooo inspiring and so much joy to watch! Even it is shitty weather here in Germany today, I will go downtown now and look for a good tequila and tripplesec. And then try myself :-D

@BehindtheBar

3 жыл бұрын

Thank you so much! Good luck with the mixing 😊

@LasseJulius

3 жыл бұрын

@@BehindtheBar They had a kind of Tripplesec from other company, but a very cheap one. Then I remembered, I also have some "Cointreau" at home. Maybe it's not exactly the same, but I will see tonight, if it works as well. ;-)

@BehindtheBar

3 жыл бұрын

Cointreau will be great! Just a little sweeter but that’s ok 😊

@LasseJulius

3 жыл бұрын

@@BehindtheBar Thank you so much!

On point. I'm a Tommys with a decent espadín myself but this looks bangin' !!

@BehindtheBar

4 жыл бұрын

Honestly I tend to be more of a Tommy’s drinker myself, and lean towards mezcal for them- it’ll come at some point I’m sure!

@s_9878

4 жыл бұрын

Wicked! Mescal's a special one for sure. Had a lovely selection I got from some great mom and pop operations in the hills around Oaxaca but they got stolen by some hipster burglars. Took my record bag, Japanese chef knife and the Mescal :( Ridiculous - that's Hackney for you!

@BehindtheBar

4 жыл бұрын

S _ no way! That’s horrendous, but you almost have to commend their good taste...

@sebastiantillmann1669

3 жыл бұрын

I once asked my local Bartender for his favorite Tequila for Magaritas. His answer: Mezcal. Love it in Tommys Magaritas!

Good.

I want one...or two!!

@BehindtheBar

3 жыл бұрын

Coming right up 😉

Nice recipe! You should try Tequila Siete Leguas. It is really nice! Greetings from Mexico!

@BehindtheBar

4 жыл бұрын

I really like Siete Leguas! We have access to much fewer good tequilas here than in the States (and of course Mexico haha) but we do have that 😊. Thanks for tuning in!

@christopherreed4723

3 жыл бұрын

Even in the US it can be tricky. Southern Arizona, you'll find a several varieties in your local supermarket. Go to an actual liquor store, and the selection is mind boggling. Ohio...not so much. Pretty sad, in fact. I use Legado, which is produced by San Matias at their distillery. The Reposado makes excellent margaritas without breaking the bank.

Really appreciate the concern about the farmers when buying the ingredients! I am ashamed to admit I never thought about that aspect before.

@BehindtheBar

4 жыл бұрын

Honestly neither had I until a couple of years ago- this is a good (if a little old) article on it: www.alcademics.com/2009/02/the-trouble-with-tequila.html If you’re interested! And luckily the stuff from smaller producers is delicious 😋. Thank you for all of your comments and support!

@joejoelesh1197

3 жыл бұрын

Or you could help Mexican producers by buying Tequila made by them, not French chemists.

@BehindtheBar

3 жыл бұрын

Joe JoeLesh that’s a fair point pal. Sophie does live in Mexico and has for about 20 years (it’s not just a foreign owned company), and she pays proper prices for the agave plants to the farmers (who are the ones who really get f*cked over by the tequila industry), so her success creates a chain of ethical employment there. But it’s certainly something I’ll think on more!

I've also been making margaritas using bacanora. It fits right between tequila and mezcal in its level of smokiness. It's extremely flavorful without making you feel like you're licking a fireplace. It's kind of like a gateway drug to mezcal. :)

@BehindtheBar

3 жыл бұрын

Nice! Again, it’s such a shame we get so few agave products here. Some Raicilla and Sotol but I’ve only ever read about Bacanora. Just means I’ll have to take a trip to Mexico as soon as possible 🇲🇽

@mattmathai

3 жыл бұрын

@@BehindtheBar They've just recently started selling a few bacanora brands in the US. Love raicilla (I paid 200 USD for a bottle of Venenosa Puntas (!!!)) , but I haven't figured out how best to use sotol. If you have any suggestions, when you have a moment, I'd love to hear them. Thx

In California we do Tommy’s Margaritas.No Orange Liquor but with Agave Nectar.The nectar brings out the flavors I’m Tequila even more and is a natural sweetener.2 oz Blanco Tequila,1 oz Lomé juice,1 oz Agave nectar diluted 2:1 with water.

@BehindtheBar

4 жыл бұрын

I love a Tommy’s - a mezcal one is in my top five favourite cocktails ever. I’d love to try it in its birthplace!

Hi there I have learned to make better drinks cause of you, thanks Can you make some mezcal and rum cocktails? (Not together but as base spirits)

@BehindtheBar

2 жыл бұрын

For sure! Here are a few to get your started if you haven’t seen them yet… kzread.info/head/PLq4QDlrfTBk2yYX4KvOalin8JrF7qmG8C kzread.info/dash/bejne/hGh3ppOMpdzLYZM.html

Cara Divine!

Still exploring your excellent channel Cara...have you done a top 5 bottles for a start-up home bar?

@BehindtheBar

3 жыл бұрын

It was hard to stop at 5! kzread.info/dash/bejne/goaTxM-GqrTZqso.html

I thoroughly enjoy your presentations (you’re absolutely divine!😉) although, I must admit you seem more serious in this episode but no less informative. I fear you’re leading me seriously down the mixologist path, but what an enjoyable one that is! Thank you for that!

@BehindtheBar

2 жыл бұрын

Haha this was my very first one so maybe a bit nervous!

Today I had my "first" Margerita (the very first was yesterday but I got that one completely wrong so I don't count it...) I'm using the 23 Tequila (to be honest I bought it because the bottle has a really fascinating design, with these red beams). For triple sec/curacao, I'm just going with my Cointreau. My trick is to not entirely fill the jigger with lime juice, but entirely fill it up with sugar syrup. It's a super delicious cocktail, refreshing and with a very unique taste :-)

The simpler the better when it comes to the margarita, and fresh lime juice is essential.

@BehindtheBar

3 жыл бұрын

💯

Love this take. I do use Cointreau. So glad to see a recipe that doesn’t include a bunch of sugar or agave. Use good ingredients and you don’t need to drown it in sour mix or syrup

@mph7282

3 жыл бұрын

I also use Cointreau, and only tequila I'd drink straight, never the cheap stuff. But I do like spicing mine up a bit from time to time, so when I feel that urge, I use agave nectar around the rim of the glass and chile lime powder rather than salt.

@mdod0

3 жыл бұрын

@@mph7282 There's a well known variation (Tommy's Margarita) that swaps the Contreau for Agave syrup and a dash of orange/citrus bitters. That variation when made with quality ingredients is also quite good. It's the places that serve premixed margaritas (often frozen) and may even sub the salt in the rim for coloured sugar that give the drink a bad reputation.

@mph7282

3 жыл бұрын

@@mdod0 I'm old school, in that a margarita is tequila, Cointreau, and fresh lime juice. A dash of agave nectar is cool, but's it. I get why bars and restaurants use the mix...it's cheap. But it also tastes like it. I usually avoid margaritas in bars or restaurants unless I know they make it proper. And don't get me started on those abominations called "frozen margaritas"...

yep Now i know ...this is gonna be my family recipe :-)

Cara, for what it is worth, my new "find" among Tequilas is a brand called Corazon. No idea if it gets down under, but wow is it good AND all expressions are aged LONGER than the minimum required by law.

@BehindtheBar

3 жыл бұрын

This one does actually get brought in to Australia, it’s great!

Great video, never have done good with tequila, I just drunk too much too quick, found my shirt in the refrigerator and never did find my other sock, one shoe, the laces were gone, last time I drank tequila, I will try it more reserve this time, will fix me a cocktail and take my time and enjoy it

@BehindtheBar

3 жыл бұрын

😂

Nicely done. Here in San Diego we take the Margarita very seriously. Most of us think Cointreau was the original ingredient. I think the original had the proportions of the sweet and sour reversed from your mix. I’m surprised you didn’t get into the history of the drink. Maybe because of the controversy surrounding the topic, as there are a lot of contenders. I tend to side with those who think it’s a Tequila variation on the Daisy popularized by Danny Herrera at the Rancho La Gloria, a restaurant about half way between Tijuana and Rosarita Beach sometime in the late 30’s. However, we San Diegans are pretty sure its first appearance as an ice blended drink in the US was at the La Plaza Resturaunt in La Jolla, California. I live about two miles away from the building that housed the restaurant-although now it’s part of a United Methodist church!

@BehindtheBar

3 жыл бұрын

Hey pal! Thank you 😊. This was actually one of our very first videos so I was still sort of gauging how far in to the history and different variations to get, so skipped a lot of interesting things but now I know how many geeks like me there are out there I get right in to it 🤓 haha. We’ll definitely be revisiting it for variations so will be sure to delve further in to the points you’ve brought up!

@jessicali8594

3 жыл бұрын

A longer video on the Margarita would be devine 😉

Your videos are good. They r well informative but not lengthy, good sound quality and nice camera work with close ups and zoom outs when you are talking. But I must ask one question, do you get more compliments on your amazing drink or beautiful looks? :)

@BehindtheBar

3 жыл бұрын

And Josh does all the sound and camerawork himself, thanks for noticing! I prefer when people concentrate on the drinks 😊

Cara, do you ever add a simple syrup to the basic mix, or not?

@BehindtheBar

3 жыл бұрын

In the bar we actually add about 5ml of agave syrup - because Marionette is much less sweet it rounds it out a little. You could definitely add a little sugar syrup too to suit your palette, as you don’t just want to keep adding orange liqueur as it will start to overpower (and get expensive haha)!

Cara, what do you think about adding a little simple syrup? I always add a bit to my margaritas but maybe I'll try without one time. Cheers,

@BehindtheBar

3 жыл бұрын

I’m absolutely OK with it, I think a lot of cocktails which classically don’t have sugar actually benefit from a little 5ml or so, really just to boost the texture and bring it all together- it’s a flavour enhancer the same way salt is. A sprinkle rarely goes amiss!

@swissgator6312

3 жыл бұрын

@@BehindtheBar Great insight....thanks!

Is there a particular salt you have found works best for rimming the glass?

@BehindtheBar

3 жыл бұрын

I like using chunky chef salt like Maldon or Kosher. It’s designed to be eaten whole (rather than dissolved) so it actually tastes less intensely salty, and gives a satisfying crunch!

Very nice video. I've enjoyed all the videos of yours I've seen. I live in the Southwest US, so margaritas are huge here. Sadly, there are many more terrible tequilas than good ones. I prefer flavorful tequilas to the bland, ultra-smooth ones (of which Patron is the worst offender. I find it featureless and way over-priced.) My current favorite is Fortaleza blanco, and I tend to make a relatively sour Tommy's Margarita. Keep up the great work!

@BehindtheBar

3 жыл бұрын

Fortaleza is so yummy! Unfortunately it’s incredibly expensive here but still happy to pay for such an incredible spirit.

@mattmathai

3 жыл бұрын

@@BehindtheBar Interesting. Patron is about 15% more expensive here. Guess they do enough volume to bring down shipping costs

@BehindtheBar

3 жыл бұрын

Matt Mathai to be fair Patron is also not cheap, and I’d always rather spend my money on something as incredibly handcrafted as Fortaleza. Cheers!

I like a little agave nectar in my margaritas. Not traditional but adds some sweetness without corrupting the pure margarita taste.

@BehindtheBar

3 жыл бұрын

Absolutely, that’s a good call if you prefer free them a little sweeter! My favourite is the Tommy’s so we’ll have to do that soon 😊

@christopherreed4723

3 жыл бұрын

Just discovered the Tommy's, and I love it. Might have to grab some Mezcal to play up the smoky notes.

Just one question. More of a thank you really, to your mom for making you pretty.

I know that not everyone collects bitters like I do, but I always find a margarita benefits from a dash of orange, lemon, or lime bitters. Also love to substitute Ancho Reyes for the triple sec.

You didn't mention that some recipes include an option to include about a tablespoon of agave nectar to add a little sweetness & counterbalance the sourness of the lime juice.

When do you use agave nectar?

@BehindtheBar

3 жыл бұрын

Most often in a Tommy’s Margarita!

Okay, I have to say it (and you must hear this often). I appreciate your obvious knowledge of the world of drinks and spirits. But you are absolutely lovely.

@little_billy

3 жыл бұрын

Yes, she is, a very lovely LADY

I'm going to have these perfect margaritas tonight with my perfect homemade fajitas. So now you know.

@BehindtheBar

3 жыл бұрын

Hope you enjoyed!

@Barprints

3 жыл бұрын

Not that sounds like a great evening! 👍

I see a margarita in my future.

@BehindtheBar

3 жыл бұрын

The future is bright.

👍👍

I could seriously listen to her speak and look into those amazing eyes every day for the rest of my life!❤️

I just discovered your channel, thank you. I’m really lazy with my Margarita making, I juice a few limes into a measuring pitcher, then double that amount with Cointreau, then double that whole amount with Tequila (usually El Jimador), and add a little simple syrup if the limes are too sour. Then pour it straight over crush ice to drink.

@little_billy

3 жыл бұрын

If it works and tastes great, awesome!

Thank you for letting people know why we as bartenders shake away from the customers.

Scotland!!!!

My wife is the tequila drinker in the house and her preference is Cuervo La Famiglia. How does Calle 23 compare. Would love to give it a shot.

@BehindtheBar

3 жыл бұрын

I don’t think Calle has one as old as La Familia (at least that I have tried!) so not really comparable - I love the freshness of their Blanco. Probably my favourite in the Extra Anejo realm comes from Don Fulano, which is finished in oloroso sherry casks for a really great nuttiness, if she liked an older style 😊

Great tips on keeping the cocktail cold. My recipe is 2 parts 1800 blanco tequila, 1 part Cointreau, 1 part lime juice.

Cara Devine...yes we already know you are divine.

My wife enjoy a rim wetted with agave syrup and then rolled half in salt. That leads to a thicker "crust" of salt, plus a sweeter lick too. Personally I don't do either one, since it competes with already-perfect flavor balance of the drink itself.

@BehindtheBar

3 жыл бұрын

That’s fair if she prefers the salty/sweet! I always serve margaritas with just a half rim so people can choose to use it or not 😊

What's your opinion of the frozen margarita made in a blender with crushed ice? Cheers!

@BehindtheBar

Жыл бұрын

kzread.info/dash/bejne/eWuqqKmJf6jLldo.html 😉

@tsav6952

Жыл бұрын

@@BehindtheBar 😄

Is there a certain type of salt that is preferable?

@BehindtheBar

Жыл бұрын

I like rough cooking salt - Maldon or Kosher is 🔥

Miss Divine,thank you very much for making the comment about cheap tequila. Most celebrity tequilas are also guilty of that.

I can't stop staring at the utensils.

Hi Cara ! Would you consider making a vidéo on Frozen Margarita ? Tones of videos on internet, barely no ones give good results. Thanks if you consider my suggesting. Cheers from France.

@BehindtheBar

Жыл бұрын

Your wish is my command! kzread.info/dash/bejne/eWuqqKmJf6jLldo.html Also some general tips for frozen drinks here: kzread.info/dash/bejne/gn6Yw7aRf7eXgqQ.html

@Vikkk07

Жыл бұрын

@@BehindtheBar 😇 SuperNice ! Thanks

Now I know

I've been chasing great margaritas for years. Every time I have one I really like I will go talk to the bartender to see what they are doing. I've got 2 favorites right now based on my research. The Tommy's Margarita: This really lets the lime and tequila shine 2oz blanco 1oz lime juice 1/2 oz diluted agave nectar (2/3 agave to 1/3 water) shake and pour over ice My standard Margarits: 2oz blanco 1oz lime juice 1/2 oz diluted agave nectar 1/4oz Cointreau I go very light on the orange liquor because I find it can take the stage from the tequila sometimes (depending on the tequila) Blancos I really like: Casa Noble, Espolon, Corazon, Avion, and Tres Generaciones. For an interesting twist, try using a Reposado like Cabo Wabo. Love your videos by the way!!

@BehindtheBar

3 жыл бұрын

Thanks pal! Love a Tommy’s, we’ll have to do that soon.

So now I know.

What's in the insanely sweet swill they serve at Mexican restaurants in the USA?

@BehindtheBar

3 жыл бұрын

Couldn’t comment I’m afraid! Sour mix and syrups I think...

Calle 23 is a really nice Tequila

What a beautiful intelligent lady! Thank you

🥰

I had seen another video of making classic margarita by a New York based bartender and he suggested to use reposado tequila instead of blanco

@BehindtheBar

3 жыл бұрын

You can certainly do that! I just like my Margaritas to be fresh, clean and grassy so the Blanco profile suits better. I’d be more likely to sub a repo in to the Toreador as the rounder, slightly vanilla flavour goes really well with the stone fruit. But I’d say like everything, bartending is all about learning the rules so you can break them- once you understand flavour and balance, experiment away and tweak to your own tastes! Toreador if you’re interested: kzread.info/dash/bejne/iZWNrbONqbyedZc.html

How sweet is that triple sec that it offsets like juice 2 to 1?

@BehindtheBar

3 жыл бұрын

It’s actually really zingy with a dry finish but works in this ration for a really tart and refreshing drink. If you prefer sweeter and rounder then try equal parts lime and triple sec, or just add 5-10ml agave to this recipe 😊

@iancarrey4123

3 жыл бұрын

Behind the Bar gotcha thx! I thought you were gong Tommy’s marg but that sounds great!

@iancarrey4123

3 жыл бұрын

patrick henry FOR SURE, that’s the thing about fresh juice but 2-1-1 is always a good starting point. I really like her take on it definitely stealing. Just wish I could get a hold of that Product.

Felt like watching myself (more charming of course…). Take care.

@BehindtheBar

2 жыл бұрын

I’m sure you’re very charming!!

I made one recently and didn't like it much but the tequila i used did come with a tiny novelty sombrero so I think I know what the problem was...

@BehindtheBar

3 жыл бұрын

Haha potentially 🤠

hello i am a beginner to understand ml and one part, two parts ecx, can you please translate it into ounces

@BehindtheBar

2 жыл бұрын

Hey Andy! 1 oz is 30ml but when I say parts it’s because you can use as much or as little as you like and just work it out from there, so for instance if you’re doing 2:1:1/2 then you could do 2oz/1oz/1/2oz or 200oz/100oz/50oz and it would still work!

Could you please make a video on how to properly order tequila shots in a bar? I keep telling customers that a good tequila shouldn’t be necessary taken with limón. Similar to the video of who to order whisky.

@BehindtheBar

3 жыл бұрын

Definitely, it’s on the list. I always try and encourage them to do without as well, but I think a lot of people like the ritual of it and that’s fine as well 😊. At my bar we sometimes make verdita as a chaser 😋

you seem to have missed agave syrup

@BehindtheBar

9 ай бұрын

The classic Margarita is a variation on the Daisy family of cocktails, so only used orange liqueur, no agave. I saw you commented on the Tommy’s as well so hopefully you give that a try if you want agave! That said I like doing a bit of both sometimes too 😊

I'm not used to seeing the side of the glass salted. I'm used to just seeing the rim. Don't know how I'd feel about licking the side of the glass.

@BehindtheBar

3 жыл бұрын

Your lips go on the side of the glass as you’re drinking and then you lick them 😋

Perfect isn't perfect, don't take it that way, it's more like, close to perfect, personal preference and personal opinion, plus the glass in the freezer is my favorite over the glass in the refrigerator, She can't reach perfection, but she gets so very close!!! And trying to reach perfection, she can reach excellence. You go Cara!!!

Can you get these brands in USA

@BehindtheBar

3 жыл бұрын

Not the Marionette unfortunately but I’m pretty sure Calle is available there in some places!

@Barprints

3 жыл бұрын

Espolon is a good brand to go with in the States if you can't find these