Alyssa Ladner, the general manager at Paloma in Shaker Heights, says the key to a great margarita is balance. “You need the right amount of sweet and sour which is why I prefer to use fresh citrus,” she said.
Paris Wolfe, cleveland.com
These base recipes may be modified with fruit, vegetables or other influences. No matter the recipe, Olivera can’t emphasize enough how important fresh juice is for a good margarita. And for that matter, any cocktail. And one more thing about agave spirits, the name tequila is a bit like “Champagne.” Just as sparkling wine must be made in the Champagne region of France to carry the name, an agave spirit can only be called “tequila” if it’s made in one of five Mexican states.in Shaker Heights, says the key to a great margarita is balance. “You need the right amount of sweet and sour which is why I prefer to use fresh citrus,” she says, in agreement with Olivera.
Ladner has a personal favorite. “One tequila that I really like is Tres Agaves Blanco. It is an organic and additive-free tequila that is very affordable for the quality. It has a citrus and floral nose with an agave-forward taste with notes of citrus and pepper. This tequila works well in a margarita because of its clean and bright flavor profile.”
“Additive-free” has joined “organic” and “sustainable” as buzz phrases of conscientious consumers. That means just the distilled spirit without added coloring or flavoring. That’s where Patron tequila enters the market. Founded in 1989, Patron was the first, large 100 percent Blue Weber agave, ultra-premium tequila in the United States market. Once they opened the door to fine tequila, others followed.
“We looked to partner [in Mexico] to launch an organic tequila line, but with COVID and such, it got to be a challenge,” says Kevin Thomas, co-founder and master distiller at Western Reserve. “We were able to develop a partnership with an organic farming coop in Jalisco. They produce an agave product for use. We do the fermentation and double distillation in Lakewood.”
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