quote:

Personally, I don't think the tequila makes a huge difference in a margarita, as long as it isn't garbage like Jose Cuervo.

I would say in a mixed drink it matters little but does still matter in a finite manner.
To blanketly throw the complete Jose Cuervo company under the bus is ignorant.
EVEN for sipping Tequila their Familia Reserve Extra Anjeo is spectacular but it is in the buck-thirty price range.
The other stuff I don't really drink but used to use and like is the Jose Cuervo Platino Silver until I switched to QUI.

quote:

To blanketly throw the complete Jose Cuervo company under the bus is ignorant.

Well I specifically said, “Cuervo Gold,” in response to irreverent, and while maladat wasn’t specific, I understood him to mean Cuervo Gold. I suspect you did too.

Ah, you covered it already...

quote:

Originally posted by irreverent:
Wait.. Jose Cuervo is garbage? I use it for making my margaritas all the time? What should I be using?

Quervo is "Mixto" rather than "100% Agave", and Mixto (like cheap liquors in the US) is cut with Grain Alcohol/Sugar/etc.

No self respecting Tequila lover drinks Mixto on purpose.

I make extracts for cooking all the time i.e. Vanilla, almond, coconut. I use the cheapest brand of vodka I can find. They all will extract your product. But I think you want to add this extract to your margarita's, rather than flavor with this tequila. If that's the case go with the cheap stuff. But if you want to flavor what you are drinking buy premium stuff.

Use a cheap tequila to make the habanero extract, it will likely be way too potent to use for the whole amount of tequila in the margarita.

You’ll have to experiment of course but I’d imagine something like a small splash to 1/2 oz of the infusion for the heat and 11/2 to 2oz of a bit better tequila to be the main alcohol in the drink.

I agree... infuse the syrup, not the tequila.

Maybe I should just purée the habanero and have the bartender add 1/4 tsp or something to each margarita. That may make it easier. I’ll try that before I infuse anything. Then people could order extra hot or not so hot.

quote:

Originally posted by TMats:

quote:

To blanketly throw the complete Jose Cuervo company under the bus is ignorant.

Well I specifically said, “Cuervo Gold,” in response to irreverent, and while maladat wasn’t specific, I understood him to mean Cuervo Gold. I suspect you did too.

Although I didn't specify, I did mean Jose Cuervo Especial Gold, which is terrible, commonly used in margaritas, and what most of the non-tequila-sippers I know think of when they think of tequila - or at least did fifteen years ago when I was in college and knew a lot of recreational drinkers. I get the impression that tequila is a higher profile spirit in the US now and maybe there is more general knowledge of it.

I'm sure the Jose Cuervo company makes plenty of other products that are perfectly fine or even great. I'm not a huge tequila drinker, and I haven't tried any of them (although I have been on a mezcal kick for the last couple of years).

I will stand by my opinion that Cuervo Gold is garbage, though. That stuff's nasty.

quote:

Originally posted by maladat:
[QUOTE]Originally posted by TMats:


I'm sure the Jose Cuervo company makes plenty of other products that are perfectly fine or even great.

I will stand by my opinion that Cuervo Gold is garbage, though. That stuff's nasty.

Point taken.

quote:

Originally posted by frayedends:
Maybe I should just purée the habanero and have the bartender add 1/4 tsp or something to each margarita. That may make it easier. I’ll try that before I infuse anything. Then people could order extra hot or not so hot.

If you wanted to come up to the ME/NH border I'm sure the wife and I would be more than willing to offer feedback on your recipes!