Barrel-Aged Margarita

2016-01-17

Ingredients

  • 4 parts Tequila
  • 1½ parts Cointreau
  • 1¼ parts Agave Nectar
  • 3 oz. Lacart per 750ml of Tequila

  • For a 3-liter Barrel, use:
  • 2-750ml bottles Tequila
  • 19 oz. Cointreau
  • 16 oz. Agave Nectar
  • 6 oz. Lactart (10% Lactic Acid)

  • Add all ingredients to a 3-liter barrel and store to taste (1 week to indefinitely). To serve, tap 3-4 ounces into an ice-filled margarita glass. Stir to chill and garnish with a lime wheel. If bottling, add ¼ oz. water per 6 oz. of cocktail and store in the freezer.

We love aging Margaritas in a barrel. Anyone who knows Jeff’s love for Margaritas (and his paltry will-power) would be surprised that he would have the patience to wait for it to age. But one’s patience is nicely rewarded, here! Aging in the barrel imparts a nice smoky flavor – from the charred oak – which marries wonderfully with the richness of the tequila. To age a cocktail, like the margarita, which calls for a citrus-juice sour, we substitute in Lactart (a 10% lactic acid solution) for the lime juice. Lactart (lactic acid) is a byproduct of yogurt and found in buttermilk and is a common food additive. In cocktails, it provides a stable, pleasant, balanced, sour. If you enjoy this, consider trying our Leathered (wineskin-aged) Margarita as well as the other barrel-aged cocktails we enjoy. Cheers!

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