Ratios for the best margaritas
By Owen Morris in Booze
Thursday, Jun. 25 2009 @ 11:15AM
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While the restaurant is known for its classic American pork chops, Grand St. also features an extensive list of margaritas which Flavin has been shaking for 15 years. "That's the thing -- a margarita should always been shaken," he said while making one of his specialties: a suave agave, which is a mixture of Herradura respasdo tequilia, Grand Marnier and lime juice.
Agave nectar is Flavin's secret ingredient. He buys it as the Brookside Market and uses it in one of his favorite tequila recipes, which he says he lifted from the Bellagio in Las Vegas.
1 1/2 ounce tequila
1/2 ounce Cointreau or Triple Sec
1 ounce Lime syrup
Splash of agave nectar
Shake the tequila, Cointreau and lime together with ice. Strain and add the agave. Serve with lime wedge. Salt on the rim is optional.
It's the ratio for the classic margarita but Flavin has some warnings. "The biggest mistake when making margaritas in the home is using cheap tequila ... I love the Herradura because it has a peppery flavor." As for the lime syrup, he makes a recipe that's one quart lime juice, one quart water and one pound sugar. "If that's too much work, the brand Simply Limeade is good too."
That's all Flavin could say before another regular was calling him. The bar was packed. "It always is for Brian," loyal fan and former co-worker Thelma Oliver said. "He's the best ... If that's the way he told you to make a margarita then that's the way to make it."
(Image via Flickr: Erlin1)
1/2 ounce Cointreau or Triple Sec
1 ounce Lime syrup
Splash of agave nectar
Shake the tequila, Cointreau and lime together with ice. Strain and add the agave. Serve with lime wedge. Salt on the rim is optional.
It's the ratio for the classic margarita but Flavin has some warnings. "The biggest mistake when making margaritas in the home is using cheap tequila ... I love the Herradura because it has a peppery flavor." As for the lime syrup, he makes a recipe that's one quart lime juice, one quart water and one pound sugar. "If that's too much work, the brand Simply Limeade is good too."
That's all Flavin could say before another regular was calling him. The bar was packed. "It always is for Brian," loyal fan and former co-worker Thelma Oliver said. "He's the best ... If that's the way he told you to make a margarita then that's the way to make it."
(Image via Flickr: Erlin1)
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