From the lost season of Good Eats: Reloaded, the new and improved Margarita recipe. Click here to order an autographed copy of Good Eats 4 today: altonbrown.com/products/autog...
God bless this man for never ceasing to find interesting ways to shoot food/prep. Never seen anyone use a tank of water as a foreground element before like this
Can I just say that I love how the orange liqueur recipe almost feels like a subtle F.U. to the pedants by AB about its original omission? "Oh, you want orange liqueur in your margarita, do you? Well you better have an immersion circulator and dried orange bitters, nerds!'
@@cramesplays juice, and pretty much anything else water based, doesn't integrate with alcohol very easily. So vigorous shaking, with ice for more agitation, is preferred. Generally you stir drinks that are strictly alcohol, or have very little water in them, a martini, despite what those Bond films have told you, is best stirred not shaken. But once the cocktail has simple syrup or juice shake it.
@@cramesplays for the same reason Alton alluded to with why he does it for the syrups. Any fresh fruit juice will contain some amount of fruit pulp, shaking the drink rather than stirring it I corporates it more completely into the drink. There are also other benefits, like aerating the drink, chilling, and dilution. As a general rule of thumb, if the drink contains fruit juice, egg or dairy, and is going to be cloudy then shake. If the drink is mostly a base spirit with other modifiers that won't cloud it, and you want the end result to be clear, stir
I'm looking forward to your new book. I've always enjoyed the Good Eats series, so having this book I'll feel more like I didn't miss any episodes that never aired. A proper margarita will be the first thing I make, I've always enjoyed those as well! Cheers!
I always appreciate when Alton does cocktails because he approaches them with the same rigor and ingenuity as any food dish. Just goes to show whether it's in the kitchen or in the bar, science rules the day.
Hi Alton just wanted to thank you for all your work! As a teenager I started watching Good Eat in the Israeli food channel and even though a lot has changed over the years, you are still unmatched in making home cooking accessible for everyone. You are a true inspiration and helped me understand that what I wish as my life goal is to create recipes that will make people happy. Eight years ago I started my own food blog, and now it is my full time job. You helped me realise how important it is to look beyond the ingredients and instructions, and really understand what I am doing whenever I cook, and I now convey the same message forward in my work. So thank you again and of course I’m ordering your new book (btw in my cookbook, Cauliflower, there is a recipe inspired by your broccoli slaw from: If it ain’t broccoli, don’t fix it 💚🥦)
You know you are channeling Alton Brown when you purchased and had been using graduated cylinders, beakers and Petri dishes for your culinary exploits.
@@diggysoze2897 sous vide translates to under vacuum. Immersion circulator is the heated stick that goes in the water bath with your product that may or may not be in a sous vide bag.
I have a sour orange plant in a pot that produces pretty well even in Massachusetts. I started sticking the peels in a jar of vodka during the beginning of the pandemic. Wow! So good! Really makes a difference.
Just returned from Mexico with some wonderful tequila, and this video is at the top of my list! AB, as usual, you've inspired me. I'm making this! Thank you!
I second that. Side note though, I tried the recipe in this video (albeit with store bought orange liqueur) and it was awful. Only 0.5 Oz of lime juice is NOT enough. Way too sweet and heavy on the orange.
@@xyrojin89 Most orange liqueur that you get in the store is far too sweet or tastes artificial. Note that you can soak the zest for a week in the fridge in the vodka/brandy mixture if you don't have an immersion cooker, then add the sugar to it to taste. Super cheap to make, no need to spend $20-$30 a bottle on it.
As a chemist you are my favorite cook of all time. That said not going to use that water bath to push the air out of the bag, what a missed opportunity!
Interesting thing I’ve heard about cocktail shaking: one of the most effective way to do it is use one large ice block, with equal parts cracked ice. The combination of the larger, heavier cube and the smaller ones allows for maximum chilling of liquids while not diluting it as much.
This looks magnificent! I like to combine my cocktail ingredients in-glass (ex. old fashioneds) or in-shaker while on a scale so I can tare between additions. The flaw with this method is that, with each imbibement, the drink unintentionally strays further from the intended recipe however simultaneously mattering less😆
@@BungeeGum1 Haha, I do not. In such small quantities the ratio of all flavor components matter more to me. The results are delicious to me so the ends justify the means.
I've always been a fan of the Tommy's Margarita variant, which is really similar to your previous recipe but without the orange juice. I'm a fiend for sour things though. My favorite cocktail is a modification of the Paloma made to be less sweet and more sour: 2oz tequila (or preferably mezcal if you have it handy), an ounce of lime juice. Shake those, and top up with a Fever Tree grapefruit soda. Really simple and incredibly tart.
Using the immersion cooker to reduce a week into 1 hour is an amazing hack. It also fits with the idea of how they drink developed originally. The history of the drink on Wikipedia is actually a bit off in that the origins of the drink are basically a Daisy (popular in the late 1800s) but made with Tequila. Versions of this were around years before any recipes were published as it was basically citrus liqueur, whatever spirit you had on hand, some sour component, usually lemon or lime juice, and enough sugar to balance it. What would later become the Cosmopolitan is one version of this. The only expensive part, especially in places like Mexico and Central America at the time would have been the Tequila. Nobody would have been buying $30 a bottle liqueur but instead using stuff they made.
I've never been more excited to see a new book at Costco! I may have been a bit over excited when I opened the boxes we received and put them out. Although Kenji's Wok book might be a tie for these two. 😁
I'm glad you shook it, not because of the syrup, but because it's got lime juice in it. You're supposed to shake any drink with fresh fruit juice and stir any drink without juice. I can't remember why at the moment, I just remember that's how it's done. EDIT: I think it's for aeration, or because of the high water content of juices, but I'm not sure.
@@TheMrJRM1981 haha In my experience as a bartender a classic marg would be more weighted towards the tequila and sour. Usually 2:1:1, tequila:orange liqueur:lime. To each their own and I'm excited to make Alton's recipe.
This was the first recipe I made from your new book. IMHO waaay to bitter for a margarita. I couldn't tastes the tequila at all. But, I am enjoying a sidecar I just made with this liqueur, and it is wonderful! I would suggest to anyone contemplating making this to leave out the bitter orange at first. Then experiment with small batches until you know what you like.
@@VulcanGray I did and I absolutely hatred it...it’s still in my fridge LOL! Thanks so much for the suggestion tho! I really appreciate it :) How do you take your tequila?
Love your content! Have you considered shaking a saltshaker over the moistened outer rim? When you dip the glass in the salt dish, you often end up with salt inside the glass.
Making orange liquor is a fantastic plan. What a fun party talking point. A lot of people skip the regular triple sec because people find it to be cheap and kinda gross. Grand Marnier is way too distinct. Cointreau works. Although, I have never seen a recipe for a Marg that calls for equal parts orange liquor and tequila. It is almost always 2:1. Still love this and would totally make it. Just have to dig up that one extra ingredient.
Congrats on the new book!...I continue to enjoy your first one...does that age me!? Aside from traditionally adding Cointreau, as an alternative I have found making sours with orange peel work nicely...steeping peels in the making of the simple syrup. Have enjoyed results with lime and especially lemon added to the mix. At this point, other than having my favorite tequila only on the rocks (el Tesoro...or Fortaleza) I have come to detest any other flavors beyond fresh citrus...so IMHO-I would scratch the brandy, vodka, and even agave from the mix as it never actually elevates the flavor of a fine tequila.
I thought removing the orange liqueur was "essentially" a margarita, the famous being a Tommy's margarita? Nevertheless, either one is fine by me. Awesome homemade orange liqueur recipe, Alton.
The people that complained about it not having Orange liqueur are people who drink Cuervo Gold. Tequila, lime juice, agave nectar. That’s it, that’s all you need.
yes a Tommy's margarita is 2oz tequila 1oz lime juice ~.25oz agave (depends on the agave) both are great, people who hate on the orange liquer haven't had a good one in their marg, probably either cheap triple sec, which is too sweet, cointreau, which doesn't have much flavor, or grand-ma which has too much brandy flavor.
@@matthewa2894 funny because that's the one we use at my bar. We actually did a split test with blind tasting and it won handily. From our dist. its also 10$ cheaper than cointreau
Oh goodness, that orange liqueur looks so simple to make. If only I had an immersion bath...... 😢 I also love the idea of a little chipotle in the salt mixture. 👍 I'd love to try the finished product. Yummo! 😋🍸 M 🦘🏏😎
For those who don't want to have a couple cups of heated solvent like alcohol sitting in a plastic bag because of the potential for plastic leeching into your food, you can also do the water bath step in a mason jar.
After, try a 3,2,1,0.5 recipe. 3 parts tequila, 2 parts lime juice, 1 part simple syrup, 0.5 parts orange liqueur. Best Margarita you'll ever have. Perfectly sweet and tart.
@@AltonBrown I look forward to whatever comes next, and can't tell you how much you are appreciated. Never felt the need to watch a show with a note book until Good Eats. Thank you for pushing the bar higher.
Okay....so I went to Texas Roadhouse....they had a drink featuring your favorite tequila....with club soda ,twist of lime, and rimmed with tajin seasoning...very yummy!
The original Margarita DID NOT have orange liqueur in it. And did not have orange liqueur in until the Hilton Hotel chain started putting it in their Margarita in the mid/late 1940s.
I'm all for the SV orange liqueur ! But I much prefer any margarita to be essentially HALF tequila (or even better, Mezcal) and then 1/4 pt lime juice. 1/4 pt orange liqueur.
Hey Alton, I recently saw a video about the effects of vegetable oils doing damage to cells and the long term harm it can do to your health. "What I've learned" on RU-vid is the creator, and I'm curious if he might be right or not and am floating this with one my my favorite guys of all time. Thanks.
Ok, here's a question. If we don't have an immersion circulator, would an orange based oleo saccharum work well enough? Maybe simmer with the bitter orange for a bit?
The only other cooking personality that keeps my attention and actually teaches me things I didn't know about cooking besides Alton Brown is Brad Leone, I'd love to see a collab of them together, they make cooking fun and informative, Thanks for inspiring an entire generation of cooking enthusiasts Alton! I remember watching good eats when I was around 5 and that was the start of my love for cooking
you know, I have a feeling, thats not far from the truth... almost malicious compliance... you want tripple sec? do ya? ill give you tripple sec! (and not only making your own, but doing so with the one kitchen tool most people dont have....)
Hi Mr. Brown! I said it in the live chat but I hope maybe you'll see it here too. Thank you for being an amazing inspiration and mentor to so many people- myself included!!! Live long and happy sir. ❤️🐓
