While no one has made the perfect margarita (yet. And if you have, please DM me), coastal-inspired eatery Bartaco is working towards it. Starting today (National Margarita Day) through next month, #bartacoMargaritaMarch will feature five margs that pack very different punches.
Since she's got tequila on her mind, I asked Gretchen Thomas, VP of beverages at Del Frisco's Restaurant Group Emerging Brands, what makes a really tasty margarita.
DB: If you only had three ingredients with which to make a margarita (tequila being the most obvious), what would they be?
GT: Libélula Joven Tequila, freshly-squeezed lime juice and Combier liqueur d'Orange.
DB: Does it matter if white or gold tequila is used to make a margarita?
GT: "White" and "gold" typically refer to mixto tequilas, which I avoid in my margaritas. I like to use only 100 percent agave tequila, and using blanco or reposado can both be great for a margarita!
Blancos are more perfumey, grassy and high toned, while reposados are more spiced, smokey and can have a richer texture. Personally, I like a little of both in my margarita, to get the best of both styles.
DB: What ingredient do you prefer to stay away from when you make a marg?
GT: Believe it or not, salt. A great margarita shouldn't need a salted rim. Save that for the overly sweet ones made with industrial sour mixes; those need the salt to balance the drink!