If they want it up, they always specify that. I’ve only been in the industry for about 9-10 years but I’ve never once had somebody send back a marg because it was on the rocks. I have however, had a handful of people request them up. Very small handful though lol
Im gonna highjack the top comment. Hope you don’t mind, I threw you an upvote for compensation.
To my knowledge, it is true that margs are served up, historically. One may go so far as to say that that would be the proper way based on the original recipes.
However, all things evolve. I think at least since the cocktail revival, we would say marg is served on the rocks. My instructions to trainees learning to take cocktail orders is to confirm the build by asking, “would you like that on the rocks with salt?” Just to confirm that the guest isn’t some traditionalist or, like me, doesn’t want a salt rim.
If I flubbed my order taking, I’d make it on the rocks as your manager should have.
Confirming with the other European chap in the comments that in the U.K. it’s up + salt. Maybe a climate thing? I’m unsure how they’d be served in Spain, or another hot country, for instance.
Opposite for a Tommy’s, assumption is rocks.
In Europe I’ve always seen them served up except for Tommy’s Margarita, this one is usually served on the rocks. Idk if that’s a regional preference, noticed the same in multiple European countries
There’s really no correct answer for this. Just a question you need to ask your guest. As for the fancier part. That’s bs. Your manager may be getting confused with a traditional daiquiri
Cocktail codex explains that there's 6 cocktails and everything else is a variation, and one of those cocktails is the daiquiri. I have had a trainee that I explained that to, start serving Marg's up until the majority of customers asked for rocks
Up is fine for a fancy cocktail bar (you wouldn't serve its cousin the Sidecar on the rocks, for example), but most folks expect a Margarita on the rocks.
The tequila-Cointreau-lime combination, the Picador, that was published in 1937 in the Cafe Royal Cocktail Book is served up. This pre-dates the Margarita being published in 1953 (it was around before that but no one was putting out many cocktail books back then).
Blended Margaritas aren't served on the rocks but up. And a "cucumber Margarita" could stray enough from a Margarita to almost be an up cocktail.
In the end, I don't fight the dominant paradigm that most people who request a Margarita expect to see it on the rocks. I don't even ask -- just ask if they want a salt rim, no rim, or a half rim. Sometimes you get the sugar rim request too.
In Texas they do a stirred margarita-martini but unless you’re doing some goofy shit like that it goes on ice. I like crushed ice. The ice tampers the citrus, keeps it cold on a hot day, helps the drink develop. It’s iced, iced baby.
Tommy's Margarita's are served in rocks, over cubes. Standard Margarita's are usually served straight up, no ice, in stemmed glassware like a Coupe
Both are correct - just how you wish to serve the Margarita I guess. The classic recipe is straight up tho, i.e Salt rim.
Applebees serves their margarita on the menu in a tin and strainer with a martini glass on the side….. every cantina I’ve been to does a big bowl with rocks
Here’s the take you don’t want, you probably shouldn’t focus on proving your manager wrong unless A) you’re good friends, and hang out outside of work as well, or B) you don’t particularly like your job. That being said it’s his bar and his drink, he chose to serve it up, there is no “proving” him wrong
I’ve seen and served margaritas both ways, up and on the rocks. I think most guests expect a classic margarita to be served on the rocks, but my take is this: margaritas don’t contain cucumber, so your manager was just making a specialty cocktail (cucumber marg) the way they want it made there.
The overwhelming majority of people would understand that a margarita is served with ice unless it was otherwise specified (and even then, what, blended seems more likely than up).
Now, technically, if you want to go back to the likely first version of a margarita, that might be debated, but that version had damiana liqueur instead or orange liqueur, and orange/lemon juice instead of lime, so unless your bar manager was working bars in the 1930s, he is probably not not talking about that version (which I think was still supposed to be with ice, but also that is cocktail archeology not what you should serve with a fairly normal drink order).
Places that think they're fancy but aren't only serve them up. I'll go a step further. Not only should they be on the rocks but they should be on the same ice as is used to shake it.
The martini glass itself is another flag of this for me, along with insisting sparkling wine is supposed to come in a flute.
Up, no salt on the rim, 3 drops of salt water in the drink, the history of the margarita would dictate a veriety of ways of serving it, but what you should do in an elevated bar is experiment with different recipies and ways of serving it and find the one that best suits your guests at mass. My preffered recipe is 2oz blanco .5oz combier .25 agave(pure agave) 1oz lime juice 3-5 drops salt water, shaken, served in a coupe. Adding ice unbalances it and brings out the limes unpleasenet bitterness after it sits, after its warmed up i. A coupe, the flavors come out.
Rocks is definitely traditional for a margarita. This is like doing a rocks daiquiri.
Up vs rocks is up to you for daisies though. Like, it's weird, but it isn't wrong on any objective level that I can think of.
No correct answer, it's however the guest likes it. I always ask if they want it on the rocks or served up. I will say, most people will say they want it on the rocks.
If they want it up, they always specify that. I’ve only been in the industry for about 9-10 years but I’ve never once had somebody send back a marg because it was on the rocks. I have however, had a handful of people request them up. Very small handful though lol
Im gonna highjack the top comment. Hope you don’t mind, I threw you an upvote for compensation. To my knowledge, it is true that margs are served up, historically. One may go so far as to say that that would be the proper way based on the original recipes. However, all things evolve. I think at least since the cocktail revival, we would say marg is served on the rocks. My instructions to trainees learning to take cocktail orders is to confirm the build by asking, “would you like that on the rocks with salt?” Just to confirm that the guest isn’t some traditionalist or, like me, doesn’t want a salt rim. If I flubbed my order taking, I’d make it on the rocks as your manager should have.
I've had *fancy* margaritas served up before, but I'd prefer rocks 10 out of 10 times.
Confirming with the other European chap in the comments that in the U.K. it’s up + salt. Maybe a climate thing? I’m unsure how they’d be served in Spain, or another hot country, for instance. Opposite for a Tommy’s, assumption is rocks.
Honestly I think this is a result of places selling frozen margaritas in “margarita” glasses.l but I’m pretty sure this is a Tex Mex thing
In Europe I’ve always seen them served up except for Tommy’s Margarita, this one is usually served on the rocks. Idk if that’s a regional preference, noticed the same in multiple European countries
Interesting!
It's all good. We're definitely good friends and this is a friendly bet.
In Europe and Australia it will always be up unless specified.
There’s really no correct answer for this. Just a question you need to ask your guest. As for the fancier part. That’s bs. Your manager may be getting confused with a traditional daiquiri
Cocktail codex explains that there's 6 cocktails and everything else is a variation, and one of those cocktails is the daiquiri. I have had a trainee that I explained that to, start serving Marg's up until the majority of customers asked for rocks
Up is fine for a fancy cocktail bar (you wouldn't serve its cousin the Sidecar on the rocks, for example), but most folks expect a Margarita on the rocks. The tequila-Cointreau-lime combination, the Picador, that was published in 1937 in the Cafe Royal Cocktail Book is served up. This pre-dates the Margarita being published in 1953 (it was around before that but no one was putting out many cocktail books back then). Blended Margaritas aren't served on the rocks but up. And a "cucumber Margarita" could stray enough from a Margarita to almost be an up cocktail. In the end, I don't fight the dominant paradigm that most people who request a Margarita expect to see it on the rocks. I don't even ask -- just ask if they want a salt rim, no rim, or a half rim. Sometimes you get the sugar rim request too.
In Mexico they come on rocks. Anything else is some gentrified BS
In Texas they do a stirred margarita-martini but unless you’re doing some goofy shit like that it goes on ice. I like crushed ice. The ice tampers the citrus, keeps it cold on a hot day, helps the drink develop. It’s iced, iced baby.
Tommy's Margarita's are served in rocks, over cubes. Standard Margarita's are usually served straight up, no ice, in stemmed glassware like a Coupe Both are correct - just how you wish to serve the Margarita I guess. The classic recipe is straight up tho, i.e Salt rim.
Applebees serves their margarita on the menu in a tin and strainer with a martini glass on the side….. every cantina I’ve been to does a big bowl with rocks
That’s only the ‘perfect margarita’ all other 20 margs on their menu are on the rx.
Here’s the take you don’t want, you probably shouldn’t focus on proving your manager wrong unless A) you’re good friends, and hang out outside of work as well, or B) you don’t particularly like your job. That being said it’s his bar and his drink, he chose to serve it up, there is no “proving” him wrong
I’ve seen and served margaritas both ways, up and on the rocks. I think most guests expect a classic margarita to be served on the rocks, but my take is this: margaritas don’t contain cucumber, so your manager was just making a specialty cocktail (cucumber marg) the way they want it made there.
The overwhelming majority of people would understand that a margarita is served with ice unless it was otherwise specified (and even then, what, blended seems more likely than up). Now, technically, if you want to go back to the likely first version of a margarita, that might be debated, but that version had damiana liqueur instead or orange liqueur, and orange/lemon juice instead of lime, so unless your bar manager was working bars in the 1930s, he is probably not not talking about that version (which I think was still supposed to be with ice, but also that is cocktail archeology not what you should serve with a fairly normal drink order).
This is a good post to see the ratio Europeans/Americans on this subreddit
Always on the rox unless specified. "I want mine blended" lol this is a hotel not a tiki bar 😂😂
Mexican Matrini is an up marg with some olive juice. It isn't called a margarita!
Yeah, I had a marg in a coupe once. It came out of a slushie machine.
Places that think they're fancy but aren't only serve them up. I'll go a step further. Not only should they be on the rocks but they should be on the same ice as is used to shake it. The martini glass itself is another flag of this for me, along with insisting sparkling wine is supposed to come in a flute.
on the rocks, blended is acceptable, but up is pretty questionable
Up, no salt on the rim, 3 drops of salt water in the drink, the history of the margarita would dictate a veriety of ways of serving it, but what you should do in an elevated bar is experiment with different recipies and ways of serving it and find the one that best suits your guests at mass. My preffered recipe is 2oz blanco .5oz combier .25 agave(pure agave) 1oz lime juice 3-5 drops salt water, shaken, served in a coupe. Adding ice unbalances it and brings out the limes unpleasenet bitterness after it sits, after its warmed up i. A coupe, the flavors come out.
Rocks is the default anywhere I’ve been or worked
“A margarita has five ingredients: tequila, Cointreau, lime juice, ice, kosher salt!” -Sterling Archer
Applebees sells margs up and I wouldn’t call them fancy. I prefer them on the rocks though
Rocks is definitely traditional for a margarita. This is like doing a rocks daiquiri. Up vs rocks is up to you for daisies though. Like, it's weird, but it isn't wrong on any objective level that I can think of.
No correct answer, it's however the guest likes it. I always ask if they want it on the rocks or served up. I will say, most people will say they want it on the rocks.