Professional beverage school
Margarita — Professional House Formula
Tequila, citrus, orange liqueur, dilution, salt and batching as one controlled structure.
Working Numbers
Mechanism
| Ingredient | House starting spec |
|---|---|
| 100% agave blanco tequila | 60 mL |
| Orange liqueur | 22.5 mL |
| Fresh lime | 22.5 mL |
| Optional 1:1 agave syrup | 0–7.5 mL after tasting |
Different orange liqueurs carry different proof and sugar, so they are not interchangeable without recalibration. Chill, shake with a full charge of hard ice, then strain according to house style.
Sensory standard
Tequila remains identifiable, lime is vivid without being punishing, orange bridges acid and spirit, and salt sharpens rather than dominates.
Failure laboratory
| Symptom | Likely cause | Correction |
|---|---|---|
| Thin | Wet ice/overdilution | Improve ice and endpoint |
| Cloying | Sweet liqueur + syrup | Reduce supplemental sweetener |
| Harsh | Under-diluted/warm | Verify temperature/dilution first |
Service execution
For batching, combine stable alcoholic components ahead; add fresh citrus within a validated freshness window. If pre-diluting, measure water explicitly and hold cold.
Applied assessment
A new orange liqueur makes the drink sweeter at the same volume. What changes first?
Model answer: Reduce or remove supplemental sweetener and re-taste the acid/sugar balance; do not alter tequila just to hide the substitution.
Source notes
- U.S. TTB — distilled spirits identity and alcohol-content guidance.
- Brewers Association — Draught Beer Quality Manual.
- KECB working ranges are production and sensory targets, not legal service requirements.
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