speedsraka.blogg.se - Skinnygirl margarita bottle

A proper margarita, assuming a ratio of 3 ounces of tequila (80 proof/210 calories), 1 ounce of Cointreau (80 proof/95 calories), and 1 ounce of lime juice (0 proof/8 calories) will produce a drink somewhere around 65 proof (a touch less if you account for dilution from ice, but the Skinnygirl will be diluted as well). One thing for sure: it's not fresh lime juice.Įven if you do like the taste of this stuff, and you shouldn't, maybe you're thinking that there is a magical calorie savings to consider, which might make you reach for the bottle of Skinnygirl.īut how do they pull off this magical 125 calories per 5 ounces trick you ask? My guess is that they are simply watering down the simple cocktail on which it is based. To my mind, the unpleasantness comes from the lime flavoring, whatever that may be. Skinnygirl was the clear loser, and beyond that, was near undrinkable. Another taster winced and practically cried during a side-by-side blind tasting including Skinnygirl and a proper margarita made with Hornitos, fresh lime juice, and Cointreau. With no exaggeration, I spit the first sip into the sink. The t:e panel of esteemed tequila tasters agreed unanomyously that Skinnygirl tastes medicinal and unpleasant. Where is goes right is that it's not overly sweet, and the color is dead-on, no doubt thanks to the caramel color added to the drink. 100 calories per 4 ounces (125 calories per 5 ounces).The Skinnygirl solution to the calorie issue includes removing the sweet crap from the cocktail, and putting the remainder in this bottle of greenish liquid. And yes, those horribly sweet margaritas being produced in bars and homes likely pack a wallop of calories. Creating a margarita that's not sickly-sweet is, after all, a noble endeavor. Frankel was on to something with this pre-made cocktail, without even realizing it. The reality is that if you order a margarita at a bar, without providing any additional direction, you are going to get a horrible drink, with just about no exceptions.Īnd "horrible drink" brings me to Skinnygirl Margarita. While the creation of cocktails is an art and a passion for a few, for the majority of bartenders, it's just a job.a job which they'd prefer to not be doing. On top of a lack of the proper ingredients, bartenders simply do not know what they are doing.

The vast majority of restaurants and bars, in fact, will not even have fresh lime juice on hand, so they don't have 1 of the 3 required ingredients. I've also documented how difficult it is to get a proper margarita at most restaurants and bars.

Good quality triple sec (Cointreau is the gold standard.

Fresh lime juice (Not Rose's lime juice.

100% blue agave tequila (I prefer the clean, pure agave flavor of blanco, which is not aged in oak, rather than reposado or anejo, which are aged).

I've already noted here on this blog that a margarita's success is based almost solely on the use of quality ingredients, used in a proportion which you find appealing. And that's the problem: people don't know any better. But I'm guessing most people, when thinking "margarita," picture a huge pint glass of a neon green, overly-sweet, vaguely tequila-y slushie, more fitting for a frat party or Bourbon street than for a restaurant or serious contemplation.

You see, there was a time when a margarita would be enjoyed in a coupe, or cocktail glass (stemware which is now generally referred to as a "martini glass"), 3, maybe 5 ounces at a time. Once a near-perfect drink, in the family of cocktails known as "the sour" (not, you'll note, "the sweet"), blessed with a balance of natural sweetness, mouth puckering sour, and agave flavors, the margarita has become almost a joke in the hands of bartenders and regular folk across the land (and I suspect across other lands as well).