Alrighty then! Where is this trading to be held? I say we need to have serious research into this question. With some tinga nachos on the side.
No love for frozen margaritas? Blender?
(Runs and hides.)
I am in the distinct minority here but I actually prefer margaritas made with bar sour rather than just lime juice, but I am talking about a splash of it. But I do also prefer better tequila in it.
I think that the key ingredient in a good margarita is orgeat syrup in place of simple syrup. Good luck finding that at your local bar, however.
Yes, in the case of cheap tequilas, but I do think you need to emphasize you’re talking “Gold” as in tequilas labelled “Gold”, not simply tequilas that are gold in color.
Reposados and Anejos are both gold in color, but they get the color because of aging, not anything being added.
And I totally disagree with you that margs MUST be made with blanco tequila. My personal favorite is Reposado, but you can make high-quality margaritas with any decent quality tequila, regardless of color or age. Trust me, I’ve done extensive research in this area 
True, but the 80/20 rule still applies, which means that better booze = better cocktail, all else being equal (fresh juices, etc…), but only up to a point. And that point is more or less where you’re going to see diminishing returns.
Nobody in their right mind is going to use Pappy Van Winkle in a cocktail- a lot of the nuance and subtlety that it has is going to get run over by the other ingredients, except maybe in the most spartan of Old Fashioneds, and even there, bitters might overshadow some of the character.
So you probably don’t want the silver tequila version of Cuervo Gold, but Gran Patron Platinum would be a waste as well. In my experience, usually the sweet spot is finding those decent, but not too expensive tequilas for margaritas- Espolon, Lunazul and El Jimador come to mind as ones that fill the need well.
You are correct Tequila is a protected name like Scotch or Champaign and so can’t be made outside of its country/region of origin. That being said there a lots of good american tequilas being made right now under the name agave spirit. Some are importing their blue agave from mexico other are growing their own or using US grown agave. Some are branching over to prickly pear as well which while I’ve only tried the blanco made a very nice spirit.
To actually answer the OP using quality spirits will improve any cocktail i even got one of my friend’s girlfriend hooked on premium screwdrivers recently when she won’t drink spirits or cocktails at all. Getting rid of the burn and aftertaste of poor spirits improves the cocktail and then you need less masking agents which also improve the cocktail.
My mind went straight to that Archer quote as well.
A quick check shows El Jimador, Don Julio, Milagro, Cazadores silvers and a Don Julio reposado in the liquor cabinet. The Milagro and Cazadores have been the ones going into margaritas so far this summer. Our local Mexican supermarket has huge, juicy limes cheap and that big bottle of Cointreau won’t drink itself! Since I don’t like a salted rim* much, my margaritas have 4 ingredients, Archer notwithstanding.
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- These belong on micheladas, along with spices and such.
Champaign has to be made in central Illinois, I guess.
I love that quote. I know a bartender who recites it beautifully from time to time.
Milagro & Cazadores are both solid as well- maybe a bit pricier than Espolon or Lunazul, but not in the super-premium category either. I’ve had many Milagro and Cazadores margaritas, and they are good!
You go, girl!
I knew i should have looked up the spelling but it auto corrected and looked right. Now i want to start a winery in Illinois and see how much money i can make from other people who can’t spell.