![]() Other strawberry drinks you might enjoy: Strawberry Lemonade | Strawberry Moscow Mule | Strawberry Champagne Cocktail | Strawberry French Monaco Drink | Strawberry Old Fashioned However, if you want to make this Frozen Strawberry Margarita recipe into a pitcher drink, I’ve got you covered and have the instructions below! Because yes, I’d love a pitcher of margaritas, but I currently have no crowd to share it with. ![]() I also really like that this is a small batch margarita recipe, meaning it makes 2 drinks instead of an entire pitcher. ![]() I imagine this blended margarita recipe would be fabulous on a hot summer’s day and will confirm this for us when the weather heats up in Texas later this month. The texture is perfect - it’s not a runny frozen margarita or one that tastes watered down, which is the saddest. This Frozen Strawberry Margarita is perfectly balanced - not too sweet or sour. (If you’re curious, I have a classic Strawberry Margarita on the rocks, as well as a Strawberry Mockarita (Strawberry Virgin Margarita) recipe.) We’re celebrating all kinds of margaritas this year here at The Speckled Palate, and I particularly love this Frozen Strawberry Margarita because it tastes like that one I had in San Miguel. Well, I’ve recreated it, and I highly recommend everyone trying it. It was one of the most delicious drinks I sipped during our trip, and upon our arrival back in Dallas, I knew I needed to eventually recreate it. One evening, we found ourselves on the rooftop, and I ordered a Strawberry Margarita. Now, I’m the frozen guy, I get questions about it all the time.We celebrated the wedding of dear friends in San Miguel de Allende in February 2020, and while we were there, we went on an unofficial margarita tour of the city. “We were trying to recreate a really well-made frozen. Meanwhile, the garnish has morphed from a fresh lime wheel to a dehydrated one, with the option to add salt or a Tajín chile seasoning rim to taste.īut, frankly, the Margarita doesn’t need much workshopping, Tober concludes. While the Margarita has been served variously in goblets or “cheesy cactus glassware,” these days Nickel City serves it in 12-ounce plastic cups, as to-go drinks have flourished since the pandemic. The finishing touch is the drink’s presentation, which is one of the only parts that has changed over the years. While he uses a frozen-drink machine at his bar, for home use he suggests freezing diluted tea into cubes, and blending the drink using a Vitamix or three-speed Hamilton Beach blender. After tinkering with the dilution, he found the sweet spot to be between 20 and 26 percent dilution, with his current version of the cocktail ending up around 22 percent. “We wanted it almost like a soft serve, to hold up to Texas summers and not melt too quick,” he says. The most challenging part was getting the right consistency. The blend offers better balance, is less acidic and “makes a more crushable cocktail.” He also tinkered with the lime juice component, blending three parts Persian lime juice to one part Key lime, a technique he first honed while making three-rum Daiquiris at Austin’s now-closed VOX Table. “The more unflavored water I can take out, the better,” Tober says. Then, Cointreau is paired with rich simple syrup, made of two parts sugar to one part water, continuing the theme of keeping dilution to a minimum. ![]() “It just made sense to stick with the granddaddy of orange liqueurs,” he says. “It had enough character in it, but it wasn’t so over-the-top it threw off other flavors,” says Tober.įrom there, Cointreau was an easy selection, for its higher proof, familiar flavor and wide availability. Winnowed down to a single serve, an ounce and half of blanco tequila leads the drink these days he’s using Tromba, an easy-to-find brand with a grassy note that he feels goes well with frozen cocktails. The proportions are similar to those of many classic Margs. It took only a few tries to nail the recipe. Further, the tea is diluted to the point where it adds just a hint of flavor, accenting but not overpowering the main ingredients. Though there’s no actual orange in the tea, it harmonizes well with citrusy Cointreau. While he’d experimented with a wide range of teas over the years, he selected orange pekoe, a type of black tea, for the Margarita because of its versatility. Tea, he reasoned, would offer a similar outcome. The tea technique came about because Tober was “playing with flavors.” He was inspired by the “ Regal Shake ,” which involves shaking a drink with a piece of citrus peel to add nuanced aroma and essential oils from the peel, while the pith gives a slight drying effect. The recipe has been in place since Nickel City first opened about seven years ago, and it has barely changed since then. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |