- [Adam] What's up y'all it's, Adam Richman,
coming to from my home in Brooklyn, New York.
- [Millie] Hey friends, it's Chef Millie Peartree here.
- [Richard] One Richard Blaze here for Delish.
- [Judy] Hi everyone. I'm Chef Judy Joo.
- [Geoffrey] Hi, this is Geoffrey Zakarian.
- [Andrew] Hey, delish.com people. I'm Andrew Zimmern.
- [Lady] I'm gonna show you guys how
to make my favorite Margarita.
- [Man] It's Margarita time.
- [Richard] And today it's gonna be delicious because
we are making cocktails.
(upbeat music)
One of my favorite drinks of all time.
Perfect for the summer.
It's the classic Margarita.
We're gonna start with this freshly squeezed citrus juice.
This is grapefruit lemon and lime,
or is it just store bought lemonade?
You don't know it's going to go into our bowl.
We're basically working off a four to one ratio here.
We're gonna add now our Tequila.
Okay? Here we go.
Only the best for you.
And when I say only the best,
whatever is in this bottle, I'm not sure.
What is he in here,
but we're gonna sort of eyeball in here.
It's summer time.
And now I'm gonna to add a little bit
of our out of Argavero Orange Liqueur.
I miss mentioning the brander, that's fine.
One part and that's gonna work.
Okay. Smells good to me.
That's a Margarita.
You can just add some ice and
you got an amazing drink right there.
But if you've watched my segments before,
the reveal?
(crowd cheers)
It's very cold, very cold.
- [Man] You know, that's normal. That's what happens.
- [Richard] You know that we are going
to take it to the next next level.
You know that I was gonna say that.
Time to introduce one of
my favorite ingredients of all time.
And it is?
It's not salt or bacon,
but that is a good try,
but that's not my favorite ingredient.
My favorite ingredient is? You guessed it.
That's right. One of you knew, it is liquid nitrogen.
And here it is, this is my LN two D two unit
because I am a nerd and LN two means liquid nitrogen,
the D two, I'm just throwing out there
for all of you Star Wars nerds.
And it is time to make
a frozen Margarita using liquid nitrogen.
Like only Richard Blaze can,
or only anyone who has liquid nitrogen
and the other ingredients can.
Got my nitrogen.
I'm gonna add it to our mixture of Tequila
and the Orange Liqueur.
And of course the fresh citrus juice,
and we will watch the magic happen.
Can you freeze alcohol?
Well, you can, when you have a cryogenic fluid,
that's minus 367 degrees Fahrenheit.
We're using the nitrogen as a coolant.
You're usually when you're making a Margarita,
you're gonna add ice to a blender,
and that is going to dilute the flavor.
It's gonna change things.
It's also gonna be something
that'll sneak up on you at the beach, right?
You might ask, what is the recipe?
It's basically equal parts, alcohol to nitrogen.
It only took a couple of seconds.
We have turned Tequila and citrus juice
into an absolute frozen slushie.
It is Tequila Sorbet, or in other words,
the best frozen Margarita that you've ever had before.
- [Millie] Hi all. It's Chef Millie Peartree here.
I'm gonna show you guys
how to make my Virgin Strawberry Margarita.
So I have no fond memories of his recipe at all.
It just makes me feel included
when my friends are throwing the drinks back.
What we're gonna do is we're gonna take on blender.
We're gonna throw in our frozen strawberries.
We're gonna take the juice two limes.
So if you're from New York, you know about icy man outside.
And this gives me exactly
what I'm looking for in summer.
And then we're going to add about
a cup or so of our alcohol free Tequila.
And we're gonna add on
some sugar free version, Triple Sec.
This is flash, okay?
And then we're gonna get the blending.
(blending sound)
That smells good.
That smells like summer.
That's a good consistency.
We're gonna pour it into our Margarita glasses.
And you guys have it.
Super simple, easy, urgent strawberry Margarita.
Let's do a little taste.
Oh, that tastes like summer glass. Hmm.
- [Andrew] I love making, Margarita's always have.
Super, super easy drink to make.
Arguably, one of the modern day,
cocktails that sparked a huge sea change
in how we consume alcohol, here in America.
Just put in two cups of ice,
two slices of lime to garnish.
And I'm going to use the rest of the lime
on the rim of my glasses.
Some people like regular salt,
but I like this Sal De Gusano
as a little chili and ground mezcal worm in there.
Yes. You heard me right.
Just a lovely condiment for all kinds of cooking
and beverage making mint.
This is my trick.
It's a combination between a South Side,
which was the beverage of choice at all
the summertime clubs on the South Fork of Long Island
when I was growing up.
Lime juice,
sugar,
orange juice,
Grand Marnier way better than Triple Sec.
(blending sound)
And you wanna puree this smooth.
My bartending skills are still on point.
We wanna see that beautiful space
between that chilly and worm tinged Sal De Gusano,
the mezcal worm salt, the glass,
that stunning mint and orange infused Margarita,
that my friends is the perfect cocktail.
- [Judy] Hi everyone. I'm chef Judy Joo.
And today I'm gonna show you how to make my super easy,
super tasty frozen raspberry Margaritas.
And I'm so excited.
And it starts out with a bag of frozen raspberries,
which I'm gonna put a handful of ice.
A good amount of Tequila.
So basically you can just eyeball it,
make this a bit boozy, (laughs).
And then half of the amount of Triple Sec,
I put that in there.
If you want to,
some Agave syrup, or you can make a simple syrup
and then lime juice.
I like it limey.
That looks about right, I think we'll see.
(blending sound)
I think that's perfect.
Let's taste it,
oh nice.
I love that. Super easy.
Going to rim at the glasses really quickly.
Just take a wedge of lime and rub it around the tops.
Regular salt here.
They do make Margarita salt,
which is a little bit different texture,
really pretty,
(soft music)
raspberry frozen Margaritas.
You can eat them with a spoon. Yummy.
- [Geoffrey] Hi, this is Geoffrey Zakarian,
and I am making my favorite Margarita for Delish.
Everybody loves Margarita.
So, I'm just gonna say it's summertime here.
I'm an upstate New York,
so I'm gonna make some, a grapefruit Margarita.
So there's a lot of things you can do with Margaritas.
I like to keep it simple.
First of all, I used to have really great ingredients.
And by that, I mean fresh grapefruit juice,
freshly squeezed, and some slices for garnish.
And instead of simple syrup, I like to use Agave.
I find simple syrup gets too sweet.
So first thing we have salt,
cause I love salt, fresh grapefruits.
We're gonna take,
just a bit of a grapefruit,
get it around the rim so the salt can stick.
Salted, you can have salted if you want,
or completely salted,
all right?
to this mixing beaker I have ice,
a couple of pieces of grapefruit,
and then I'm gonna add fresh grapefruit juice Cointreau.
Now two parts of Tequila, one part at Cointreau
or if you want a bit sweeter, add a little more Cointreau.
But, Cointreau's a really delightful, delightful,
just the smell of it, it's fantastic.
Tequila, two parts Tequila.
Basically that's it.
We're gonna add just a touch of Agave.
If you wanna make a drink,
you wanna be able to have one and then have another one.
If it's too sweet, you don't feel like having another one.
Especially when you have a bar business,
you wanna be able to sell another one.
So we're just gonna shake it.
Optionally, if you like, put an egg-white.
And an egg-white will prop it up nicely.
But this is a very basic and distinct drink.
It's so good.
And it's surprisingly grapefruit
is really, really delicious.
So it's very simple, great ingredients,
great product,
great cocktail.
Grapefruit Margarita. Cheers.
Delish.
Is it ever?
- [Adam] What's up y'all, it's Adam Richman
coming to you from my home in Brooklyn, New York.
Now, if you were like me, this has been a crazy time
and a couple of drinks just might help every now and then.
So I'm gonna make you a Margarita.
Margarita is basically our Tequila lime
and some kind of Orange Liqueur, Grand Marnier, Cointreau.
And it's usually two ounces of the Tequila
and then one ounce,
each of the lime juice and the Cointreau.
Now I'm gonna play with that formula a little bit.
I was lucky enough to go to the birthplace of the Margarita
in Juarez, Mexico.
I wanna add a little bit of heat.
So I have half a sliced jalapeno,
and I'm gonna add maybe all of it.
Maybe half of it, depending upon how adventurous I am.
Now, I know it's not traditional,
but I'm always a sucker for cocktails in the Mason jars.
This is actually a ball jar.
So we're gonna dump the plate in the one with water
and then dunk it in the salt, rub it around.
And that's how we're going to get that classic salted rim.
We're gonna use the juicer,
squeeze the whole thing out.
And we're gonna use one ounce each.
So now we have our one ounce measure of lime juice,
throw that in our mixer.
So now we have this beautiful, fresh squeezed OJ.
We're gonna pour out one ounce of it.
And that is also gonna go in our shaker.
The rest of them, the drink.
I tend to like white Tequila.
Sometimes I like Reposado to sip on
or Rayner Hoff when I'm really feeling pretentious,
but generally I'd like a nice Silver or Blanco.
So we're gonna to add one, two,
and one measure of the Cointreau.
Cointreau being an Orange Liqueur.
You can use Grand Marnier,
there's other Orange Liqueurs out there,
but a Cointreau tends to be the most classically used.
And we're gonna throw in one measure of that
because I want to blend up a little bit
of that jalapeno that I have right here.
I am going to cut a little bit of it off,
and then I am going to throw the whole thing
with some ice in my little blender over here.
We have our shaker full of two measures of Tequila.
One of Cointreau, one of orange juice, one of lime juice,
and about 1/4 chopped jalapeno.
I'm gonna throw in a nice little chunk of ice.
If it'll fit into my blender.
(blending sound)
There you go.
Woo baby.
And we'll pour in this gorgeousness,
Please, don't hurt them Adam.
We're gonna garnish it with just a little bit more lime,
pretty little lime winch right in the side.
And there you have it.
Margarita, A La Richmond.
Fresh orange juice, fresh lime juice,
a little bit of jalapeno and a whole lot of love.
Cheers.
(soft music)
Oh.
It's a really, really pretty color.
It's so good.
So tasty.
I hope you make one for you
and for all your friends this summer.
- [Millie] Thank you so much delicious for having me.
To find more my recipes,
follow me on Instagram @chefmilliepeartree.
And to do more and find out more
about my essential meals initiative.
Click on a link in my bio.
- [Andrew] Thank you https://www.delish.com/.
More info on me at https://andrewzimmern.com/.
More recipes like this,
and believe it or not, you can get
through to me on Twitter @andrewzimmern,
Instagram @chefaz.
- [Richard] You like this recipe,
well you can find more recipes
or listen to me talk about food on my podcast,
"Starving For Attention" or "Food Court."
And if you want more amazing recipes,
well you can stay right here on https://www.delish.com/.
Enjoy. I will.
- [Judy] Thank you so much Delish.
And if you wanna find out more about me
and recipes like this,
please check out my Instagram @judyjoochef.
And if you would like to consider making a donation
to the Tory Burch foundation,
that would be amazing,
cause it is dedicated to empowering women across the world.
- [Adam] If you wanna follow me for food content
and a whole bunch more, I'm @AdamRichman.
And if you wanna go check out
my brand spanking new YouTube channel,
go to "Adam Richman's Quest For The Best."
If you want to support some of the causes
that are near and dear to my heart,
go to The Bowery Mission,
no kid hungry and clear path for veterans.
I'm Adam Richman telling you that no matter what you eat,
may your life forever be sweet.
And I will see you next time.
But first, alcohol.
(upbeat music)