![]() ![]() Read on to find out more about each option. You have a choice – pick what’s right for you and what fits your recipe the best. However, what if you are unable to find any agave nectar and you are searching for a substitute that you may already have in your kitchen? Is it possible to make a swap? This liquid sweetener varies in color from light to dark, and from a mild to a very strong taste. It is usually referred to as agave nectar, and it’s very healthy. It is made from the agave plant and is popular in Mexico. ![]() It has a unique taste that is sweeter than sugar and with similarities to honey. One popular sweetener is agave nectar – a natural sweetener that is often added to both food and beverages. They can also be added to many recipes to balance the taste and add a specific touch to it. Gross.Sweeteners are used in cocktails or beverages to make them tastier. Just what I didn't want, half a teaspoon of salt sitting in the bottom of my drink. When the drink is poured into the glass, it knocks the salt on the inside rim off the glass and into the bottom of my drink. The glass goes into the sponge that's been collecting bacteria for god knows how long, then rubbed around in a pile of kosher salt. Few things in a bar make me cringe more than the plastic thing with the sponge soaked in Rose's Lime. While I'm on my margarita soapbox, I need to get into the topic of the salt rim. If you're making margaritas without the triple sec (or at least some other kind of liqueur), you're just making tequila sours. And what do you call a daisy in Spanish? That's right. Sound familiar? Make it with tequila, and you have a margarita. It combined a base spirit with lemon (or sometimes lime) juice and orange liqueur. ![]() There's an old category of drink, the daisy. Then there's the whole matter of the drink's name. Meanwhile, the margarita dates back to the 1930s or 1940s. Agave nectar has been a commercial product only since the mid-1990s, and has only taken a foothold in the US in the last ten years. While this is true, its use as a sweetener is a recent development. People who market agave nectar gleefully point out that humans have used and consumed agave for centuries, if not millennia. If you want to have healthier margaritas, have one really good one instead of two crummy "skinny" agave-sweetened ones. You're drinking it with alcohol, the emptiest calories you can possibly consume. Proponents of agave nectar claim for a number of reasons that it's healthier than regular sugar. The stuff is incredibly expensive, and doesn't bring much more flavor than plain old simple syrup. I'm perfectly fine with never seeing agave nectar in a bar again. The only agave in your margarita should come from the tequila anyone who claims that agave nectar is the proper or traditional sweetener in a margarita is full of it. In some recipes, it completely replaces the triple sec commonly found in a margarita. In my travels, I have noticed a disturbing trend in margarita making: Agave nectar is becoming the sweetener of choice. 3 Tips for Avoiding Beer Tragedies of the Mexican Variety If you're going to have some margaritas, you might as well make them right. Never mind that it's barely a blip on the radar in Mexico around here, it's become Cinco de Drinko, where it's socially acceptable to get wasted on crummy margaritas and horrible Mexican beer. I just took a look at the calendar, and realized that Cinco de Mayo is right around the corner. ![]()
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