Platinum Margarita Cocktail Recipe

Divya Gugnani: The thing about having a Margarita is sometimes even one is too much. It can be heavy on your stomach and even heavier on your head. I’m Divya Gugnani here at the Scorpion Bar at the Foxwoods Resort in Casino in Connecticut. I’m about to show you how to make a margarita that’s going to keep you coming back for more. So, let’s go Behind the Burner and meet the expert. So, I’m here with beverage manager, Joel Conner and Joe it is margarita time which is my favorite time of any times so let’s do it. Joel: Cool. What we’re doing today is the bottom margarita so I generally think that the best thing used for margarita is a silver tequila or a platinum tequila not being ages much. It’s very versatile when mixed in with a fruit. Divya Gugnani: Is that what makes the difference? A silver and a platinum tequila? It’s not aging? Joel: Yes. It’s just the aging and the old, if we pull the bottle off this, either a Reposado or Añejo it’s going to be a little browner in color like soaking up to pour them out in. Now, it gives an odor of more richness. So, this is definitely something that blends better. So, just like an ale or margarita, today we’re going do to do it straight up. A lot of people do it on the rocks, frozen, generally, using a great skill like Patron. I like serving it straight up. It leaves the flavor of tequila in there. Divya n Gugnani: It’s good because I’m a straight up kind of girl. Joel: Be like that. So, do you want to make a little? Divya Gugnani: Yes, let’s do it. So you can really put some ice here. Joel: Absolutely. So, we’re going to fill the modified shaker up all the way to the top. I prefer the modified shakers though that’s more people know when I’m dying hands those tequila glass. Divya Gugnani: Easier to work with. Joel: Absolutely. My glasses are fine. So, we put as much in there as we can. Alright. Divya Gugnani: I’m up to the top, memorize the glass. Joel: These are really nice bottles. It really allows to get the pores and we come up with this and measure it kind of like that. Divya Gugnani: Right. Joel: Jiggers have an important role for others. Divya Gugnani: So, you use a jigger when you can actually get the four on top of the kitchen account? Joel: Sure, you can always use this but speed-wiser. So, you’re going to fill this all the way up to the top. That measurement on them is exactly what it is. Divya Gugnani: So, it’s how many ounces? Joel: This is going to be one ounce. Divya Gugnani: Okay. Joel: So, we’ll fill up all way up to the top. We got access to the citron ash. So Patron is a newer product that naturally occurs a lot of people have used it. Divya Gugnani: I’ve never had it. This is my first time. Joel: Yes, at somewhere you’re contra. I think there’s a little more Mexican style works more of the margaritas well. Divya Gugnani: So it’s an orange liquor? Joel: It is. It’s not a tequila. It feels like it’s hell of a lot bit and no means over the tequila. So, it has the four ounce on it. So, we’re just going to do a two count. Two, that’s a half ounce. The next thing I'm going to have here scrapping house margarita. So, this is just our sour mints. It’s made from all the fresh fruit, from the fruits itself do you really want to use a lot more lines and the lemons real strong so fortunate wise, one lemon and one orange will probably every five or six lines turning the sides on. They are really nice and fresh taste but we also want to add some salt for that. Salt is something that a lot of people will see from the glass. I never really understood it. Putting it in there actually brings up all together a little bit more tasting salt first than the sour. You really get the whole flavor all at once. It’s really nice. We’ve definitely put a little bit of salt in our mix. That’s already in there. So, we’ll dump that right in, an ounce and a half of that. You know putting all over the simple syrup and the sour makes me want to do it but I really think that it got me an extra again coming from a planet where the tequila is coming from breaking that down with water so agave is really thick and rich. Divya Gugnani: It’s a natural sweetener. Joel: Exactly so cutting that with water. So a big tip that was what the agave or you want to cut it with water. You like one part agave and two or three parts of water and then you’ll cut that. Now we’ll put this over. We got a three and half ounces and we’re ready to go. Divya Gugnani: Yup. Joel: Let’s go on a little. Divya Gugnani: We get it solid in there so I don’t start spilling on you. Joel: Mix this. I’m more than 100%. In here I’m grabbing my cold glass right here out of the fridge. All you do is fill the glasses of course. You get a good shake good ten times probably if you got. Alright now, assume it’s always nice. Make sure you did it. Divya Gugnani: And unlock successfully. Joel: Got that. So we’re going to just tilt right over. Careful now when pouring, you’re not going to overflow it. It’s going to rest on top. Divya Gugnani: So it’s time to garnish our beautiful drinks. Joel: Absolutely. Divya Gugnani: A lime for you and orange for me because I did love that orange liquor and cheers with this. Joel: That’s really great I mean. You have the tequila out of it. You definitely have the fresh fruit. The agave on the finish really makes the world balance drink as far as being able to have more than one feeling refreshed. Enjoying it is the most important. Divya Gugnani: It’s definitely refreshing. Joel: It’s good to go. Divya Gugnani: So, cheers Joe. Thanks for having me. Joel: Cheers! My pleasure. Divya Gugnani: Stay tuned to “Behind the Burner” for we can give you the tips, tricks, and techniques that are lighting the culinary world on fire.