The Perfect Margarita

We may have tasted some of it in parties, clubs and mobile bars, but when you are faces with the question, "What makes a perfect m...


We may have tasted some of it in parties, clubs and mobile bars, but when you are faces with the question, "What makes a perfect margarita?"  would you know how to respond? It really is a personal preference. Depends if you want it extra sweet or extra strong. But the third most popular cocktail around the globe should be refreshing and tasty without being overly sugary or strong. That makes up the perfect margarita.


Just like in any product, food or drink, it is all about using the best ingredients. For example, basics in making the best possible tequila is to use the finest 100% blue agave tequila, the best orange liqueur, freshest limes and cleanest salts. Lucky for us, the world's finest tequila - Casa Noble and best orange liqueur - Cointreau came together ti give us the Perfect Margarita.



Casa Noble has been around since the 1700's. It is one of the only three organic tequila manufactured worldwide. More than 3,000 acres of blue agave grown on the Casa Noble estate are harvested, cooked in stone ovens, fermented then distilled three times! The process doesn't stop there, it is then stored in silver oak barrels from 354 days and up to 5 years to create that great tasting tequila.


Cointreau, is categorizes as triple sec. An orange liqueur best used to produce the sweet light and tangy flavour in the cocktail. It is actually more than a liqueur with its orange fragrance. Whe combined with fresh lemon or lime, is the host of classic cocktails like the Margarita, the Cosmopolitan, the White Lady or the Sidecar


In few weeks, together with other bloggers, we will be a series of Margarita Bar Crawl on a mission to taste the best version of Our Perfect Margarita. Follow @YourPerfectMargarita on Instagram and  www.facebook.com/YourPerfectMargarita to get updates and information on schedule and venues and also some recipes using Casa Noble and Cointreau.

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