> Can anyone tell me how silver tequila differs from gold? Is there a
> noticable difference in taste? Will it affect the flavor of a Long
> Island? What about a Margarita?
Honestly, Bryan--As far as how gold and silver tequila's differ
in the way they're made, well, I guess that's BSUBartender's
department. < Ha Ha :o) > We know who to ask when we have a
question about alcohol-producing procedures! As far as whether
or not using the "wrong" type of tequila will affect the flavor
of the drink--definitely, in a Margarita (or any drink in which
the main ingredient is Tequila). I wouldn't reccommend using
silver tequila in a Margarita. And, as Jeanne said, you should
really use a Premium whenever the base liquor is tequila, or if
serving shots of it. Besides the fact that it tastes that much
better than your well/house brand, it also means more $$$ for
the bar when you pour a Premium. When it comes to a Long Island,
most people, (depending on the location and type of place you
work at, of course), probably wouldn't notice the difference.
Technically, you're supposed to pour silver tequila, but unless
your customer is a die-hard tequila drinker, he/she more than
likely wouldn't be able to distinguish between the two. As a
matter of fact, many places I have worked didn't even carry
silver tequila, and we would just leave it out of a Long Island
all together! Never had a complaint. But, then again, in my 5+
years of bartending, I've never had the pleasure of working at a
really high-class ritzy country club, either! Maybe they CAN
tell the difference. Ask Paul. ;O)