Is Cointreau Sweet Enough for a Margarita?
Does adding syrup into the marg make it a better drink than liqueur alone?
Quick one today as we’re honing in on the recipe. As a reminder, here’s where we’re at:
It’s rounder than blanco and produces a much fuller, more interesting cocktail
1 oz lime juice
I’ve noticed many limes I’m squeezing these days are a bit over an ounce out of the juicer, and I’m adding all of it in and like the results. I think this is properly closer to 1.25oz recently, but “juice of 1 lime” really the way to go for simplicity
It adds orange and sugar but doesn’t get in the way or compete with the tequila
~8 drops of saline solution
I know I said I’d test this, and I have, but it’s really not worth posting about. It’s just better - it brightens the drink, compliments the flavors, and doesn’t get in the way of anything. You should be adding saline solution to most drinks TBH…
The question today is whether or not adding in some simple syrup to augment the liqueur is worth it or not. And should it replace the liqueur, or should it be added in on top?
Replacing Cointreau with Syrup
Replacing a Half Ounce
This tastes good, but it doesn’t taste orangey at all. This is just a bit too little orange for the drink to work like you want, and without the orange the lime really takes over. This is sweet lime juice with a little oak, and we’re basically back to a daiquiri at that point…
Replacing a Quarter Ounce
This has the opposite problem where I really struggle to tell a difference. Maybe the sugar is a bit deeper and the orange a little less pronounced? My palate is frankly not fine-tuned enough to tell the difference in a blind taste here, so I’d say it’s just not worth the trouble.
Adding Syrup On Top
Adding a Half Ounce
I think really the issue is that half an ounce of syrup is just too much for a Margarita. Even with the full ounce of Cointreau, this takes over the orange and it starts taking over the lime too. If you really enjoy sweet cocktails, this is probably great for you. But, I can’t claim it’s balanced…
Adding a Quarter Ounce
I think this is the answer. The front of the drink loses some bite, and I think that’s a good thing - instead of sour lime being the first thing that hits you, it’s more of a citrus mélange that isn’t so bracing. The added initial sweetness gives way to the zest and oak, and that oak holds on for the finish.
The Verdict: Adding a Quarter Ounce of Syrup on Top
That calmer start really improves the drink for me, but this still avoids drinking too sweet for my palate. It’s worth a quick squeeze into the shaker in my book. And Mary likes it more too, which is a major component of the Weyenberg house cocktail…