How to Make Margaritas Like Federales

How to Make Margaritas Like Federales


On this episode of In the Kitchen,
we’re getting loose at Federales. I’m here with Tim Ryll,
the beverage director, and he’s going to teach me
how to make three margaritas for National Margarita Day on February 22nd. Cheers! Okay, let’s get started
with the original margarita. Get your glassware first and we’ll salt the rim for one of
these with our tajin salt. What’s in tajin salt to make it special? All sorts of like herbs and spices. It’s salt a little bit of pepper a couple
other things that I don’t even know. But I know it’s good and people love it. Awesome! Start with your syrups which for us will be agave. You do ¾ ounce. Pretty much any local, Mariano’s,
Whole Foods, all those places have it. We use dark amber, which is kind
of like the uncut really pure one. So then we got our syrup in there. Then we go to our juices. So first we use a ¾ ounces of lemon juice. Ounce and a half of lime juice. And at home, you could just
actually squeeze lime and lemon. Absolutely. Now we got our base products in there. Now we go to the good stuff the booze. Ounce of Cointreau. And what flavor is the Cointreau? It’s an orange liqueur still
80 proof, so nice and strong. Tequila, which we use El Jimador, 100% blue agave. Are there any types of
tequilas you shouldn’t use? You always want to do a 100% blue agave. That’s kind of like the gold standard There are ones called mixto as
soon as they throw all kinds of like whatever sugar cane
they have which are kind of like the ones in college
that gets you a hungover. You want to stay away from those. The yellow ones? Yes! Now it’s ice time. Then in our shaker. Shake is super important. You want the whole bar to hear it! When ice starts to chip away,
you know you’re done. Beautiful! And then we finished with
our lime wedge garnish. Boom! So that is our classic Margarita. looks delicious. So let’s say I am getting swole,
but I still want a margarita. Do you have something for me for that? For sure! So, anyone who still wants to, you know,
have a drink, alcohol, all that good stuff without the calories, we
have a skinny margarita. I’m gonna walk you through it. Okay! So the biggest thing you
need of course is a jigger, so we know what we’re doing. Got it. So the first thing you’re gonna do. A pounds of lime juice. So you never just eyeball things? No unless it’s like a Tito’s soda. I mean, then you’re fine. So right in there. Maybe that’s my problem at home. Perfect, and now we go to our booze. So we’re gonna do an ounce just
like you did there with Cointreau. Yes! I really feel like Tom Cruise in Cocktail! He’s the best! Can I throw this bottle in here? Please don’t. Okay. Tequila, El Jimador. So this is two ounces. Maybe just a little bit beyond that? If you’d like, no problem. Yay! There you go, perfect. Ice her up. Alright, awesome. So
now you’re halfway there. So now we grab our bar spoon. This is the hardest part. Bartenders make it look kind
of easy, but it’s a little difficult. No wrist, it’s all in the fingers. So put it in here and just stir just like this Stay along the end… That’s actually really good! I have some experience bartending! Awesome! Top it with sparking mineral
water, so Topo Chico. Lightly top it. Lightly! Boom, perfect. A couple more gentle
stirs as you like to say. I’m liking this. Yeah, there you go. Just finished it off with a lime
wheel and you’re good to go. Yeah, that’s it. You’re done Thank you. This is very good. Just super light. Yeah. So you take out the syrup, so you
don’t have any sweetness really. And then the effervescence of sparkling water. Obviously a lot lighter since less is in it. We’ve done the original,
and we’ve done the skinny. Let’s say it’s the dead of winter in Chicago and we want to feel like we’re at the beach. That would be our mango margarita. Our classic and then you mix in our mango puree. one ounce and you are good to go! Beautiful! We are ready to rock. Mm-hmm. It really does taste like the beach. Thank you so much. You got it. Thanks for coming.

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