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6 Tips for a Better Margarita

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Happy Cinco de Mayo! Chances are, you’ll be throwing back a margarita or two once the clock strikes 5 p.m. (Or maybe even earlier—we’re not judging!) We asked Estaban Ordonez, a consultant at International Cocktail Group and Manhattan’s Church Street Tavern, for a few tips that will help you take your margaritas to the next level—all summer long.

1. MAKE SURE YOU’RE ADDING ENOUGH—BUT NOT TOO MUCH—OF YOUR INGREDIENTS.

The most common mistake people make when mixing a margarita is adding way too much lime juice. “Generally, everyone says equal parts tequila and lime,” Ordonez says. Instead, here's his fool-proof recipe for a traditional margarita:

2 oz tequila (Ordonez prefers Patron Silver)
1 oz fresh lime juice.
.50 oz simple syrup.
.50 oz triple sec (Ordonez recommends Citronge Orange liqueur)

And his recipe for “frozen perfection”:

2 oz Patron silver
1.5 oz lime juice
1 oz simple syrup
.50 oz Citronge
1 1/2 cup of ice

To get accurate measurements, use a jigger or an ounce measuring cup, and make sure you have a good cocktail shaker or blender on hand to mix everything up.

2. MAKE SURE YOU SHAKE, NOT STIR, YOUR MARGARITA.

You always want to shake any drink that contains citrus and fruit juices, Ordonez says. Shaking with ice not only chills the drink and blends the ingredients completely, it also introduces the tiny air bubbles that give a margarita its cloudy, frothy, and delicious appearance.

3. AVOID CONCENTRATE AND CHEAP TEQUILA.

“Your cocktail can only be as good as the worst of its ingredients,” Ordonez says, so lime concentrate and cheap tequila are a no-no. When it comes to choosing which type of tequila to use, “the best tequila for a margarita should be a silver/blanco, as the natural agave flavor and the true tequila taste are those of the un-aged spirit,” Ordonez says. He recommends looking for the same qualities you enjoy in a sipping or shooting tequila when picking your margarita tequila. “Remember, I might like soccer while you prefer football,” he says. “It’s all a matter of taste.”

4. USE THE RIGHT ICE AND LIMES.

According to Ordonez, what you’ve got in your freezer is “as good as it gets” for your margarita. If you’re not near your freezer, though, you should look for big, solid ice cubes and avoid crushed or hollow ice. When picking limes, “look for soft, shiny skin,” Ordonez says. “A light rub should reveal a rich citrus aroma.”

5. REGULAR SALT IS FINE, BUT YOU CAN ALSO KICK IT UP A NOTCH.

Ordonez prefers medium coarse sea salt, but what you choose for your margarita should depend on your flavor preference. Here’s his go-to salt recipe:

1 tbs granulated sugar
1/2 tbs crushed pink peppercorns
Half cup medium coarse sea salt
All mixed together thoroughly

6. GET CREATIVE.

Because margaritas are very easy to make, and also very versatile, “you can pretty much go to town” with inventive ingredients, Ordonez says. Among his favorite things to add to his margaritas are kiwis, strawberries, watermelon, cantaloupe, grapefruit, jalapeños, cilantro, avocados, and pineapples (both raw and grilled).

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New Pop Chart Lab Poster Is a Boozy Blueprint For Making Classic Cocktails
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Pop Chart Lab's posters combine design with data, and their latest offering—a full breakdown of the ingredients in 60 classic cocktails—is no exception. From the exact ratio of gin and tonic that should go into a G & T (2 ounces and 4 ounces, respectively) to the garnishes you'll need to make a proper Tom Collins (a maraschino cherry and a lemon twist), the 3-foot-by-2-foot "Constitutions of Classic Cocktails" artwork teaches mixology basics you'd typically learn in bartending school, sans tuition fee.

In addition to mainstays like the Negroni and the Whiskey Sour, the poster also includes relatively obscure drinks (ever heard of the Golden Dawn, or the Journalist?), which you can attempt after drinking your way through your favorite concoctions. Before you know it, you'll be explaining to your friends the intricacies of why you should stir martinis instead of shaking them (sorry, James Bond), or the difference between a highball and a Collins glass. Bottoms up!

"Constitutions of Classic Cocktails" costs $37, and is currently available for pre-order. Shipping begins on Friday, October 20, 2017. (To see the poster's details up close, visit Pop Chart Lab's website and click on the diagram.)

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Attention Beer Lovers: A London Brewery Is Hiring a Professional Taste-Tester
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Beer lovers aren’t given many chances to discuss their passion for imbibing at job interviews. But a new open position at London's Meantime Brewing Company lists that expertise as one of the top qualifications. As Fortune reports, the brewery is seeking a professional beer taster to help improve its products.

The brewery’s part-time employee will “join the panel brewers as they taste, discuss, and pass opinion on a range of different beers,” according to the job listing on LinkedIn. On top of steady access to free booze three hours a week, the taster will receive a competitive salary “with beer benefits.” As the description reads: “Yes, this could just be the best job in the world.”

Meantime isn’t just considering any casual beer drinker for the role. Their ideal candidate will have a precise palate that can distinguish “chocolate malt from dark malt” and “Fuggles from Cascade hops.” They will also have an understanding of global consumer markets, a functioning knowledge of English, and an extensive beer vocabulary. The brewery is located in the London borough of Greenwich, so applicants who aren’t local should be willing to relocate.

Founded in 1999, the Meantime Brewing Company made its name on the beer scene with signature beverages like their London Lager, London Pale Ale, and Yakima Red. If you’re interested in joining the team, post 30 words on your LinkedIn profile explaining why you deserve the gig, along with any photos or videos that may help your case, with the hashtag #pickmemeantime. The company will narrow down the pool to three candidates for an in-person beer tasting before deciding their top pick. Meanwhile, you can prepare for the job by brushing up on your beer facts.

[h/t Fortune]

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