> I've seen many bartenders making margarita by crushing 4-5 pcs of
> lime first, then add ice, then add..., but I only know to shake ice,
> tequila, sweet sour mix, triple sec, with salt rim, what does crushed
> lime do? Thanks.
This just means that they're muddling the limes instead of simply squeezing
the juice into the cocktail (when using fresh juice you omit sweet and sour
mix). I'd never had anyone suggest doing this with a margarita until at my
new job, the bar manager told us he wanted them done this way. Muddling get
flavored oils out of the peel of the fruit and adds texture (pulp) to the
drink. This method is probably being used because of the increased
popularitity of Mojitos (a Cuban rum drink that begins with muddled lime,
sugar and mint). I love making drinks in the "old school" way with fresh
ingredients but I think muddling is overkill and wasted on a margarita.