Fermented alternative to tequila for margaritas?
- georgempavlov Nov 19, 2008 09:00 PM
Anyone know of a fermented (rather than distilled) alternative to tequila for use in margaritas? A friend of mine has a restaurant - and a beer/wine license - but cannot sell spirits. I've heard of a fermented alternative to vodka - which another restauranteur friend of mine used for bloody marys, but tequila?
There isn't one. A margarita is made with tequila. Fake tequila? Gross.
If he does happen to find some weird alternative and start serving them, he better put a disclaimer on the menu and he better be selling them cheaper than the beer and wine. I'd be one pissed off customer if I ordered a margarita and after the first sip, discovered that it was made with some fake-tequila-alternative stuff.
Well you can mix anything with anything and call it whatever you want but that doesn't make it a margarita. It's kind of like calling all these mixed drinks "martinis" these days because they are served in a martini glass - they are nothing of the sort. They are simply mixed drinks served in a martini glass.
Again, margaritas are made with tequila.
If you want to make it with wine call it a White Winearita or something goofy like that. Do not decieve the customer.
There is a Agave wine from Mexico on the Market it is called Los cabos this same company makes a wine based Vodka,Rum,whiskey and others. To make tequila the agave is fermented ( aka agave wine) before it is distilled to make tequila. So it has a real flavor just at a lower % of alcohol to fit the law of the state. See www.loscabosmargaritas.com
I think that as long as the customer knows they're at a joint that only has a wine/beer license, it will not be a surprise that the "margarita" isn't the traditional recipe. There's a place here that only has a wine/beer license, but manages to offer some inventive cocktails nonetheless. Their margarita is made with sake. Menu with drink ingredients here:
(I'm partial to the Tokyo Manahttan, though.)