

> I know the better the tequila, the better the margarita, but I want
> to make sure even our "house" rita, or "well" rita tastes as good as
> possible. We currently use Cuervo Gold in our well, and in our
> "well" margaritas. But it tastes way too "smoky" and "burnt", not
> smooth at all. It tastes like wood!! What do you all reccomend for
> a good "well" tequila, OTHER than Cuervo Gold, but that costs AROUND
> the same. My boss said that there is no other tequila available, at
> or around the same price as Cuervo Gold, that we could switch to. He
> said we either get a less expensive tequila but that tastes worse
> than Cuervo Gold, or we get one more expensive, but then have to
> raise the cost of the well ritas. What do some of you use at your
> bar for a good "well" tequila...economically priced, but somewhat
> smooth and mixable in a good "well" margarita??
>
> THANKS!!
It may not be the tequila, another indgredient may be out of proportion,
or bad also. You can make a good margarita with gold.
fillup.
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