The Margarita is a cocktail with unlimited variations, they aren’t always great but luckily we test all of our cocktails time and again to make sure we are only sharing the best with you. I have always loved using bitters in my cocktails as it is one of those products that the saying “a little goes a long way” really applies to. With the new generation of “mixologists” who are really making bartending a science there are so many unique flavors to play around with and when a flavor may be obnoxious in a spirit or liqueur you can still create a great bitters with it and use it sparsely when the occasion calls.
Sometimes though the classics start to be overlooked and people stop experimenting with them which is why I pushed aside my collection of weird and whacky bottles and scooped up the classic ANGOSTURA® orange bitters for this cocktail. Usually in a cocktail you will only use between 2 to 5 dashes but I wanted to go outside the box and I read about a few cocktail that use an entire ounce so I wanted to try this out for myself. The result was delicious and this won’t be the last time I use bitters as the primary ingredient in a cocktail.
I wasn’t trying to replicate a Margarita when I first put together this cocktail but once it was down on paper it had just happened. I tried swapping the lemon for lime to see how close I was and it tasted great but it just missed that extra edge the lemon juice brings to this concoction. The egg white just worked perfectly as egg whites do to create a wonderful synchronicity that would otherwise be missing and that silky texture that no other product can replicate.
- 1 ounce tequila Añejo
- 1 ounce ANGOSTURA® orange bitters
- 1 ounce lemon juice
- 1 egg white
- Combine all ingredients into a cocktail shaker with ice
- Shake hard for 1+ minute to emulsify and chill ingredients
- Strain out ice and shake again for 1+ minute to aerate and further combine ingredients
- Double strain into a wine goblet
- Garnish with an orange twist