![]() Agave nectar consists primarily of fructose and glucose, meaning that its impact on blood sugar, as measured by its glycemic load, is much less than white sugar. Light agave has a very mild, almost neutral flavour amber agave has a medium-intensity caramel flavour and dark agave has a strong, caramel flavour not dissimilar to molasses or golden syrup. Its color varies from light to dark amber, depending on the degree of processing, and it is sold in light, amber, dark and raw varieties, as both nectar and thick, dark syrup. What is it?Īgave nectar is sweeter and thinner than honey. They derive from the South American agave plant, which is also used to make tequila. Gross.Agave nectar and syrup have gained popularity in recent years as supposedly more ‘natural’ substitutes to sugar and honey. 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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