The blend offers better balance, is less acidic and “makes a more crushable cocktail.” He also tinkered with the lime juice component, blending three parts Persian lime juice to one part Key lime, a technique he first honed while making three-rum Daiquiris at Austin’s now-closed VOX Table. “The more unflavored water I can take out, the better,” Tober says. Then, Cointreau is paired with rich simple syrup, made of two parts sugar to one part water, continuing the theme of keeping dilution to a minimum.
“It just made sense to stick with the granddaddy of orange liqueurs,” he says. “It had enough character in it, but it wasn’t so over-the-top it threw off other flavors,” says Tober.įrom there, Cointreau was an easy selection, for its higher proof, familiar flavor and wide availability. Winnowed down to a single serve, an ounce and half of blanco tequila leads the drink these days he’s using Tromba, an easy-to-find brand with a grassy note that he feels goes well with frozen cocktails. The proportions are similar to those of many classic Margs. It took only a few tries to nail the recipe. Further, the tea is diluted to the point where it adds just a hint of flavor, accenting but not overpowering the main ingredients. Though there’s no actual orange in the tea, it harmonizes well with citrusy Cointreau. While he’d experimented with a wide range of teas over the years, he selected orange pekoe, a type of black tea, for the Margarita because of its versatility. Tea, he reasoned, would offer a similar outcome. The tea technique came about because Tober was “playing with flavors.” He was inspired by the “ Regal Shake ,” which involves shaking a drink with a piece of citrus peel to add nuanced aroma and essential oils from the peel, while the pith gives a slight drying effect. The recipe has been in place since Nickel City first opened about seven years ago, and it has barely changed since then.
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