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Frozen margarita machine2/9/2024 “Don’t use a frozen margarita mix tube or some other loveless mix like you did in college,” says Randle. ![]() Easily maintained, extremely high quality and generally very good with customer service.” $4,298 KaTomĪsk the Experts: How to Nail a Homemade Frozen Margarita What’s the Most Common Frozen Margarita Mistake?Įvery pro has their own take on what makes a perfect marg, but there’s one thing they all seem to agree on. For this kind of equipment, it’s hard to beat. “We have used Spaceman for many years now. Mike Vasko, operations director of Austin margarita hotspot Taco Flats, also name-checked the brand. “These machines keep up with the volume and produce that classic frozen texture.” Think Spaceman, Frosty Factory and Taylor,” says Bostick. “At our restaurants and bars, we use big, heavy-duty equipment for our frozens. Whatever your reason, if appliances made for home cooks just aren’t cutting it, the pros all seem to sing the praises of industrial models from Spaceman. Maybe you’re opening a restaurant, maybe Taco Tuesday is your personal religion, maybe you’re merely spending enough on frozen cocktails to justify going pro at home-we’re not here to judge. Plus, it’s on the larger side and is great for making larger batches.” $90 Amazon Best Commercial-Grade Margarita Machine “It quickly crushes the ice and results in a smooth, well-blended margarita. “A great go-to blender for making margaritas at home is the Ninja Professional Blender,” he continues. “The lime’s freshness and the agave’s complexity give the cocktail a well-rounded, yet fresh and not-to-sweet flavor.” Neff recommends a small splash of orange juice to finish alongside an agave sweetener or simple syrup instead of Cointreau or Triple Sec. From jalapeños and tajin to fresh fruit, the list of ways to create your own ‘perfect’ margarita is endless.” “If you use a high-quality tequila and fresh citrus juice, you’re guaranteed a winner, the rest is up to you. “The wonderful thing about the margarita is that it’s a crowd-pleaser that can be made to your personal preferences,” says a representative from the mixology team at the Ojai Valley Inn’s Wallace Neff Heritage Bar. If you do use ice, he says, be mindful of the size of your cubes: “The smaller the power of your blender, the smaller the ice has to be.” $120 Amazon Best Splurge “The better your raw material, the better your drink.”įor small servings, he says, “processors like the Nutribullet can be of great help for making frozen cocktails, using natural frozen fruit instead of conventional ice, with alcohol as a diluting agent.” This NutriBullet PRIME fits the bill, punching far above its weight with a 1,000-watt motor in a compact package. “The elements that give a twist to your drink are using fresh and local ingredients,” Guerrero explains. “In the Yucatan Peninsula, we have ingredients that can replace the acidity of lemon, such as sour orange,” which Guerrero likes to pair with pineapple, cilantro and a burnt-tortilla salt rim spiked with pasilla chile. ![]() If your drink contains both fruit and tequila, who are we to decide if it’s a margarita or a nice, nutritious smoothie? “As a Mexican, I like to use fresh fruits and mix them with botanical elements from the region,” says Eduardo Guerrero, head mixologist at Etéreo, Auberge Resorts Collection in Mexico’s Riviera Maya. Decorative Wine Racks & Modular Systems.
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