![]() ![]() I've considered making a beet sugar syrup to find results but never have. As a fun fact, Cointreau is sweetened with beet sugar. When I dilute the nectar with water to make an agave "syrup" that is quicker to use, it's still incredibly sweet in a cocktail. (The process of making agave nectar turns the sucrose/glucose into fructose which companies claim to be better for diabetics but is controversial as the short term health benefits may give way to worse long term effects.) But as far as flavor is concerned, agave is sweeter by something like 50%. ![]() ![]() Agave nectar supposedly helps to push the tequila flavor to the forefront, since it's essentially the same product used to make tequila, and is a different type of sugar altogether from cane. Simple syrup just adds a baseline of sweetness that's not very complementary to the drink, other than to just balance it out. After mixing and pouring into a glass I was excited to taste it. So most people add some sort of sweetener. When I flipped the bottle around to look at the ingredients I was pleasantly surprised that I could pronounce each one, and there were only four ingredients: water, organic agave nectar, organic lime concentrate, and ascorbic acid. Gently stir with a spoon to combine.The traditional margarita recipe is sweetened with Cointreau alone and the recipe is a bit sour/acidic for your typical palate. To make the margaritas: Add the margarita mix, tequila and triple sec to a cocktail glass filled with ice. Use immediately or transfer to a refrigerator safe pitcher. How do you make margarita with margarita mix? They are usually either too sweet or too tart to be palatable on their own. Most commercial blends are highly concentrated, which means that they need either liquor or water to thin them out. Margarita mix often resembles a green-colored juice, but it is not usually suitable for drinking on its own.
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