Two Cocktails: Margarita & Bellini

For this post, I simply tested several recipes on the net and got tipsy! As soon as I was sober again, I wrote down the result of the “best practices” and then had to share them with you, even though I did not have Margarita glass and had to use Martini glass instead!  Let’s get started with Margarita and let’s start from scratch, pretending you don’t know what each cocktail is made of.

For Margarita, you need: The Mexican spirit Tequila, Triplesec (or Quattro) and fresh lime juice, salt, ice and cocktail shaker. Drinks Mixer’s recipe for Margarita is great (Check it out, it demonstrates all the steps). It’s got at least two good tips: The first one is the ratio it suggests: 3-2-1 for Tequila, Triplesec, and lime juice respectively: So, let’s say you have one oz. of tequila. You therefore add 2/3 of Triplesec and 1/3 of lime juice to it, before shaking it with ice incocktail shaker.  The balance is perfect!

The second great tip is the way he makes the salt stick only outside of the Margarita glass. Instead of sticking the glass first in lemon juice and then sticking it in a bowl of salt, which results in having lemon/salt both outside AND inside of the glass (therefore risking to overpower the taste of the cocktail with excessive salt), he gets a fresh wedge of lime, rub it across the edge of the glass – either full circle or half way – then, holds the glass upside down and using a bar spoon, drops down salt just on the outside of the glass. Obviously, the slat sticks only on the outside and it looks really cool!  Pour the contents of the cocktail shaker into the glass, holding back the ice, and garnish with a lime wedge.

For Bellini, I tried a couple of recipes as well and I liked that of bell’alimento  best: The use of frozen peach I find both convenient and smart in a sense that you would not need to chill your drinks and glass for too long. Here is what Paula Jones with bellalimento says:

“Ingredients (Serving 2)  Two peaches – peeled, pitted. 1 teaspoon sugar. 1 teaspoon fresh squeezed lemon juice. 1/4 cup peach schnapps. 1 cup crushed ice – more if necessary. 1 cup Prosecco – chilled – more reserved for topping off glasses.

Method: Place peaches, sugar into blender and puree. Transfer to refrigerator to chill completely. When Proscecco and peach puree are completely chilled and you are ready to make drinks, add: peach puree, lemon juice, peach schnapps, crushed ice and Prosecco to blender. Pulse to combine. Equally divide mixture into champagne flutes and top off with additional Prosecco. Garnish with thinly sliced peach wedges – optional.”

Great to go with any brunch, any time of the year (that’s what I say)



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