Margarita recipe?

[cas]

Does anyone have a particularly good Margarita recipe to share? I have had some very good ones in restaurants, but never been able to duplicate them at home. I've tried lots of variations: Cointreu, triple sec, fresh lime juice, good tequila, but about the best I've done is the frozen Bacardi mix. Any suggestions?

Craig

[JeffRenner]

Does anyone have a particularly good Margarita recipe to share? I have had some very good ones in restaurants, but never been able to duplicate them at home. I've tried lots of variations: Cointreu, triple sec, fresh lime juice, good tequila, but about the best I've done is the frozen Bacardi mix. Any suggestions?

Craig

My wife and I like them drier than ones you get in restaurants or with mixes. Here is my standard:

2 oz. tequilla*

1 oz. triple sec or Cointreau**

1 oz. fresh lime juice

Margarita glass rimmed with lime and dipped in coarse salt

Shake ingredients hard 30-45 seconds with 6-8 ice cubes, strain into glass, add melted and broken remains of ice cubes. (This is a kind of cross between a frozen margarita on one served "up.")

Garnish with lime slice.

* We use Sauza tequilla for ordinary margaritas, Sauza Hornitos for special ones

**Again, good triple sec for ordinary ones (I use Stock, which seems somewhat better than domestic, sticky sweet ones), and Cointreau for special occasions.

I generally prefer a Manhattan, but make these for my wife, or did before she became a successful WeightWatcher a year ago).

Jeff

[jeff]

Jeff,

That is the exact same recipe Leslie and I use , Suaza and all, and it is the best we've ever tasted

[ratcheer]

I think it is basically the fault of the restaurants for trying to come up with candy-like margaritas that they can sell for $10 instead of the better, but not as flashy, standard margaritas that they can onlt get $5 or so for.

Anyway, I've never had any problem with the standard recipe that you find on the label of most any decent tequila. IMHO, it should just be tequila, lime (fresh, only), triple sec, and a salted rim. Made like a cocktail, served like a cocktail. Good.

Tim

[cas]

I've wondered if that was the case. But of course they fooled me. It has always seemed to me that my proportions were off - too much lime juice, or too much triple sec - resulting in something more sour or sweet than tangy. I will try the ratios suggested here and see if I do any better. On the other hand, the frozen Bacardi mix isn't bad. Just not as satisfying as working from scratch.

Craig

[doubleblank]

That's the same basic recipe used by everyone wanting a straightforward margarita. If its too sour for you or your guests.....add a small amount of simple bar syrup.....or about 1/2 oz of orange juice. This simple recipe also allows the flavors of better tequilas to shine thru....I use Heradura reposado in mine, if I have it.

Randy

[kbuzbee]

Mine is similar, I use a mix of reposado and blanco Tequila, fresh lime, fresh orange and grand marnier. Equal parts of each. Very nice (and oh so WAY better than any mix!). I do salt the rim of some two tone margarita glasses. (Similar to these)

[tdelling]

Some bartenders sneak in a little 7up or Sprite to sweeten it

just a touch... the lemon/lime flavor in there also adds a little

complexity to the straight lime juice. If I had to guess, I'd say

the frozen Bacardi mix does something similar.

Tim Dellinger

[reg]

That is the best, but every now and then if limes are bitter add a little simple sryup. i like reposado .

[cowdery]

The standard bar/restaurant margarita recipe these days seems to be as follows:

Pour over ice:

1 part tequila

1/2 part triple sec

fill with sour mix

top with a squeeze of fresh lime.

This is the way I make them now too. That's a rocks margarita, obviously, and I usually forgo salt. Everyone's taste is different, but I like this formula.

[Edward_call_me_Ed]

2 oz. tequilla*

1 oz. triple sec or Cointreau**

1 oz. fresh lime juice

Margarita glass rimmed with lime and dipped in coarse salt

Shake ingredients hard 30-45 seconds with 6-8 ice cubes, strain into glass, add melted and broken remains of ice cubes. (This is a kind of cross between a frozen margarita on one served "up.")

Garnish with lime slice.

* We use Sauza tequilla for ordinary margaritas, Sauza Hornitos for special ones

**Again, good triple sec for ordinary ones (I use Stock, which seems somewhat better than domestic, sticky sweet ones), and Cointreau for special occasions.

I tried this and enjoyed it a lot. I used a silver Tequila called Scorpion and Cointreau. I couldn't find any triple sec in the shop I was in at the time. The Cointreau wasn't too expensive, about $15 US the Tequila was less than twenty. Actually the most expensive componant was the Lime. Nearly a buck fifty each. And they were little. I got about 40 ml out of one lime.

[alphaiii]

I believe Scorpion is actually Mescal. Not saying that is necessarily a bad thing, just pointing it out.

As far as a tequila to use, it's a matter of taste of course, but I'd recommend trying Herradura Silver in your margarita. I think this is a great silver with enough kick to stand up to the lime, plus it is reasonbly priced. For something a little cheaper, 1800 Silver also makes a decent margarita.

BTW, $15 for Cointreau is a steal - I have never seen it lower than around $27 or so, and most places it's in the losw $30s.

[Vange]

Here is an AWESOME margarita receipe.

1.5 parts reposado tequila (make sure it's 100% agave!)

1.5 parts FRESH squeezed lime juice (fresh makes a HUGE differeence)

1 part Patron Citronge (a very good orange liquor)

1 part agave syrup (a natural sweetener)

OPTIONAL: Add salt to rim of margarita glass

It makes the BEST margarita you will ever have. I have made it for tons of my friends and they love it.

[Vange]

http://www.mexicanvanillaextract.com/agavesyrup.html

There is a link to REALLY good agave nectar/syrup.

[alphaiii]

http://www.mexicanvanillaextract.com/agavesyrup.html

There is a link to REALLY good agave nectar/syrup.

Do you know how long agave nectar keeps? Do they list an expiration date on the bottles?

[Vange]

I'll have to check my bottle, but I would assume it has a shelf life comparable to honey.

[Edward_call_me_Ed]

BTW, it is Tequila, says so on the bottle. I have seen Scorpion Vodka, flavored and unflavored, Gin and Rum on the shelves. I haven't seen the Mescal. I plan to buy the Herradura Silver soon as I am almost out of the Scorpion.

I either get things much cheaper here in Japan than elsewhere or I have to pay throught the nose.

Ed

[alphaiii]

Hmmmm....This was the only Scorpion I had heard of before so I just assumed it was that. Oops.

http://store.yahoo.com/randalls/rws28653.html

[robbyvirus]

My current margarita recipe..it's a bit strange, I admit, but it tastes great:

3 parts tequila

1 part Triple Sec

1 part Rose's Lime Juice

2 parts orange juice

Squeeze in juice from 1/2 lime

Rim the glass with lime juice and salt, serve on the rocks

For tequila I use Cuervo Gold. In this recipe I can't taste the difference with more expensive tequilas, so I don't think it's worth it. Same with the triple sec. The orange juice does make a difference...the "not from concentrate" types taste great.

[Edward_call_me_Ed]

For example, single malt scotch in the 10 year old range seems to be cheaper here than anywhere else. Once the stuff starts getting much older than 15-20 year old the price just zooms though. Bourbon is usually reasonable but more expensive than in the states. Sometimes the best bang for your buck bourbons back home are rather pricy. And then there was the time I paid three bucks for a box of kraft macaroni and cheese. Or the time I paid eight bucks for 10 aspirin.

Ed

[cowdery]

I have been perfecting my personal margarita recipe during the heat wave. It is as follows:

Fill a tall (12 oz.) glass with ice cubes.

Add 2 shots Sauza Hornitos Tequila, 1 shot of triple sec, and fill with Mr. & Mrs. T Sweet and Sour Mix. Stir.

I have not been using the squeeze of fresh lime, but probably will the next time I make one.

[Ubertaster]

I gleaned this recipe from a waitress from a well known Mexican food restaurant in the St. Louis area. It has been adjusted for using one bottle of tequila. They used 5 bottles of tequila for a batch. I have used this recipe for several years and it goes over real well.

MARGARITA, BEST IN THE WORLD

Recipe By :BJ

Serving Size : 1 Preparation Time :0:00

Categories : Drinks

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 Cups Tequila [Your Favorite], One 750 Ml Bottle

1 1/2 Cups Triple Sec

3/4 Cup Lemon Juice

2 Liters 7-Up®

1 Liter Margarita Mix [Your Favorite]

Mix easily, pouring in 7-Up slowly so not to lose bubbles. Makes 1.2 gallons. For Cadillac margarita add 1/2 cup Grand Marnier.

Serving Ideas : Use salted glass with wedge of lime. Use store bought ice.

NOTES : Kosher or canning salt is fine for salting rim of glass.

This is for a party and makes 1.2 gallons. I use a plastic thin rectangle container with a spout I got from wal-mart. It fits well in the refrigerator. It keeps three to four weeks.

bj

[TimmyBoston]

A good friend of mine works a high end Southwestern restaurant in Boulder and there they serve a "Coin Style Margarita", this may be a common term but it was new to me. It was a top shelf blanco tequila, contrieau, and a healthy squeeze of fresh lime juice. 3 parts tequila to 1 part contrieau. No sugar. Served in a small highball glass partially rimmed with salt, a short straw and garnished by lime wedge. It was definately my favorite margarita. It really makes the tequila the star.

The way I drink a marg at home, which isn't technically a marg is, rocks glass full of good 100% agave blanco and ice and finished with the juice a half a lime.

Another marg I've made at home is a Mango Margarita. Two Mango's chopped and pureed in a blender. The juice of 1-3 limes (depending on taste), a quarter cup of superfine sugar (mixed with lime juice), 3/4 cup of good tequila, and a shot of Grand Marnier, puree all in a blender. Serve on crushed ice or toss some in the blender to make a frozen cocktail. Very good!

Upon reading many of these posts, it seems like there are a few fans of mixes out there. I for one can't drink them. A couple of years ago I started to buy limes, squeeze 'em and mix in superfine sugar or simple syrup to taste. It blows every mix I've ever had out of the water!!!! It's worth a try, but if you're in a hurry or making a very large amount, I would say the mix will do.

[BourbonJoe]

1 1/2 oz. Hornitos Tequila

3/4 oz. Triple Sec

2 oz. Roses Lime Juice

Ice

Throw it all in a blender and reduce to a slush. Place in a salt rimmed marg. glass...........Delicious.