- Julia Thiel
- You can’t see the carbonation, but it’s there
Full disclosure: carbonated margaritas are basically the extent of the experiments in this post. There’s one slight variation on the classic margarita, but if you’re waiting for a big reveal at the end, it’s not going to happen.
- Julia Thiel
- The ingredients
I might try carbonating it a little more next time, but I liked the mild bubbliness of the drink; I think extra carbonation might make it hard to taste the cocktail. I ended up making a second variety of margarita, this time with Meyer lemons (they were on sale at Stanley’s last time I went, so I had some on hand). Because Meyer lemons are sweeter than conventional ones I knew the proportions would be different, so I did some googling and came up with a recipe from the blog White on Rice Couple: an ounce and a half of tequila, another ounce and a half of Meyer lemon juice, and an ounce of triple sec. I carbonated it the same way I had the first one (shaking the cocktail first with ice, because cold liquids take carbonation better, before pouring it into a plastic bottle to carbonate it). This recipe turned out just a little too tart—not so sour that I had to add simple syrup, but quickly approaching that line. The Meyer lemons, though, were a nice touch, adding a distinctive floral aroma to the drink. You may not be able to make a margarita with them by the standards of the International Bartenders Association, but I’d use them any day.
