This looks like a good variation. I think the Cadillac moniker is earned by using Grand Marnier, since that's probably the Cadillac of orange liqueurs. I'm going to remember this drink as a Tommy's Margarita with a Grand Marnier float (served up).
"I'm going to remember this drink as a Tommy's Margarita with a Grand Marnier float (served up)." I was thinking the same thing. Especially since I just recently watched Cara Devine's episode about the Tommy's.
I think the way I used to do them…when I actually had people order them more often was 2 reposado 1 lime 1/4 Cointreau 3/4 Grand Marnier (possibly 1/2) float And shook with a healthy orange slice Double strained over large cube. We didn’t have agave syrup. That sounds right. My idea was to up the sweet with the Cointreau and I thought the subtle fresh orange was nice.
Haha, love the talk about people ordering Cadillac versions. I feel like sometimes when I ask guests if they have a preferred whiskey in their Old Fashioned (for example), all of a sudden they seem to feel like they HAVE to pick something "fancy". And of course I don't mind the upsell, but at the same time I want to tell them to go with our house, because it is good! Great episode!
Whenever I make Cadillac Margs at the club I’m at now I do 1 1/2 oz Reposado tequila, 1 oz Grand Marnier, 1/2 oz lime juice. It should be pretty golden when it comes out
I would go with the Cadillac Bar story. Through my alcohol memories I was definitely drinking Cadillac margaritas well before 1989. Also went to Spago many times and the bar was not very innovative. One time I had to tell the bartender how to make a Manhattan.
I love a good Margaritas made with fresh ingredients and 100% agave tequila. One of my favorite ways is to use Grand Marnier. I like how you made this one straight up. 😊
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That looks good. I've found that certain tequilas go best with certain orange liqueurs. I like Arrette Blanco and I like it best with Grand Marnier. I had used Cointreau with most tequilas but found a bit of an edge with Arette and more so with Clémont Créole Shrubb which is great but, for me, not with Arette. I just mix it 2-1-1 (or there about to taste) No agave required. Shake and dump. Yummy. I prefer not only 100% agave but ADDITIVE FREE !
I know it's not traditional to use agave nectar in a Cadillac, but i think it makes it so much better. In my recipe, i do the same except use 0.5oz of the Cointreau/GM
I remember drinking these in San Francisco in 1983, 84, and 85 at the Cadillac Bar & Grill located on Minna Street South of Market. I used to LOVE these. What I remember being different about them besides the Gran Marnier was the fresh lime. Almost all bars seemed to use margarita mix (theirs out purchased) in their regular margaritas. I honestly don't remember fresh juice being squeezed at any bar in the '80s. But then, I wasn't watching the bartender......
I am a huge fan of Margaritas and the Cadillac is a good one. I like the nuances. But I do agree quality ingredients make a fantastic Margaritas and Paying a price for top tier doesn't necessarily make the best drink, Bu the time you add the other ingredients much of the distinctiveness is removed. Unless you change to a Repasado or even en Anejo. However the Repasado works best in my opinion for a Cadillac.
It could be argued that much of the history of cocktail making was about taking cheaper spirits and making them shine in tandem with other ingredients. I don't mind using "premium" spirits every so often, but there's certainly a massive sense of diminishing returns, and I feel it sort of goes against the spirit of cocktail making.
@@jordanfield111 @Jordan Field Absolutey, Bringing out the best in every ingredient is the best best way. And the little nuances tthat you would get from an expensive bottle will be lost once you mix and diluted it.
My money is on the second version I base this in the fact that I remember my father ordering Cadillac margaritas in the mid 80s at a higher end Mexican restaurant in California
It’s probably worth noting that just because a tequila says 100% agave, it still may not be “quality”. Tequilas can still have glycerin or flavorings added without disclosing it, and can be made with diffusers or other shortcut methods that make a worse spirit. And you will taste the difference, even in a cocktail! So maybe paying a little extra for a “Cadillac” tequila is worth it to get a better tasting, honest tequila that doesn’t just taste like agave vodka
He didn't find Patron. Patron was already being made by 7 Leguas. He only bought it from the people there and then started selling it as a premium tequila.
Funny, just yesterday I tried out Difford's Million Dollar Margarita, which is quite similar to this. The Grand Marnier really elevates the whole thing, and whatever you want to call it, it is definitely a classier version.
I'm of the belief that Grand Marnier doesn't belong anywhere near a margarita. It just kills the freshness of the drink whereas something like Pierre Ferrand, Cointreau, Combier, or Giffard's compliment the drink. I think it mostly has more to do with the strong cognac flavor of Grandma than anything. But as I tell my guests, drink what you like. You're not wrong for liking things your bartender doesn't like.
I sometimes order them at taquerias around here where it is usually just how you say please charge me two dollars more and dont use whatever mix that is mostly orange juice in that plastic jar in the well.
Great video. I would argue that the amount of grand marnier used is a big factor here. The way you make it probably has a distinct flavor from variations where you use a full ounce. I’ve seen a few different ratios for a Cadillac and I’d bet they vary a bit.
I feel like this drink deviates from a more original Cadillac Margarita recipe, which uses a blend of Cointreau and Grand Marnier, and did not necessarily use agave nectar. Recipe disagreement aside, I agree with your desire to bring back the Cadillac Margarita!
Interesting that this is basically a Tommy's served up with a GM float. My intuition would tell me to just make a standard Margarita and sub GM for Cointreau. Ever tried it that way?
The other week I went into El Coyote in WeHo and ordered a Cadillac margarita. I swear to god they poured el jimador, gran marnier, and bottled lime juice directly into the glass over ice!! And it was $16!!!
Must ask if not a orange/lime or bitter orange flavor salt rim could make the Cadillac Margarita even more Cadillacish? Or why not some pink Himalayan salt ;-) The salt would bring the sweet and sour taste even more I feel.
My bane is when someone orders a skinny marg.. to me, essentially a tequila Rickey, no sugar and basically 1/10 the calories. But a percent of guest think that means no sour mix.. 🤨 girl, there's no sour mix in this bar, so u just want a regular marg 💀
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Oh man do I really need to pick one? My favorite is taking a classic and mash it up with a Tommy’s so like 2oz tequila 1oz lime 1/2oz agave and 1/2oz Curaçao
Personally I dont think that triple sec, or other orange liquors (with the exception of Gran Marnier) really compliment the tequila as much as Liquor 43 does. I try to replace triple sec with Liquor 43 in all my margaritas.
Looks like the Grand Marnier sunk rather than floated :o) I use 43 in mine and shake it into the drink. Guess I've been making the Cadillac all along! Regards from Indiana!
Great video! I often have extra lime and lemon juice left over after having people over. I've been told that you can freeze the juice and it will still be good. Does freezing the juice ruin it?
Thanks man, Awesomeness! On a side note I’d like to do a shameless plug for a gentleman on RU-vid that has a free pdf about fountain drinks, mostly no alcohol, a few do but no competition, his name is Darcy his channel is Art of the Drink the pdf is Fix the Pumps, maybe check him out when you can.
I’m very aware of him. Own his book and he’s a genius. Everybody that wants to learn advanced techniques should be following Darcy. I’ve used his recipes when I was running Coke’s and have tested several others. We should do a collab with him!
Oh man in my very modest(amateur)opinion it does matters to use high quality ingredients in a cocktail like this and pretty much in any classic cocktails I’ve been in many bars and….I can taste 👅the difference When they use cheap ingredients compare to what I make at my home with much better ones….for example using Cointreau or curacao to a cheap 5 dollars sirupy triple sec…
Yes I agree. The point I’m making in the video is that now as more and more are turn to quality ingredients as a base line offering has it made the “Cadillac Margarita” obsolete? But yes I agree about using quality ingredients 100%
Super awkward in video ad placement. This was one of the first times in my RU-vid subscriptions where your personal ad placement actually frustrated me. I always watch those ads, because I believe they support you more than RU-vid's pre and post ads, but next time one pops up right as you take a drink I will probably skip it, fyi.
Shouldn't it be a Mercedes Margarita? or a Lamborghini Margarita? Cadillac Margarita would imply it's a dated, poorly constructed design only old people could want.
Yeah pretty much. And no I wouldn’t say that either. Like I said the idea of a Cadillac is really kind of moot these days because Margaritas are now such high quality to begin with (at most places) the main thing is the addition of the Grand Marnier which will add a little more complexity to the finished drink
Other than leaving out the salt, around here in Texas we call that "The Perfect Margarita". :) As a guy with a mustache, I'm not real big on the salted rim. For myself, and my friends, I tend to build our margaritas on the rocks, then float the salt on the ice cubes. It mixes as you drink it. A few of my friends like the salt shaken in the drink and served on the rocks. That's the fun of mixing drinks. Choices!! :)
Damn, ur editing is spot on, You need to give me lessons..love the different shows & angles. I'm getting into that but few notice.( besides true followers, OK. I have a few.). I'm wondering if it's worth the work. Is it better to just put out content rather than take so long editing?