Looking for a Margarita recipe!
 

Turns out that while I was in Mexico I've developed a little habit ... errr taste for Margaritas. I'm looking for recipe's you've personally tried. Let me have it, I feel like getting my drink on!

Completely homemade or favorite mix?


I'd say give Corky a shout...I hear he's got the same "little habit" we've got.


EDIT: I think one of the m.net BEGi vs. FM threads turned into a margarita recipe book

Homemade, not from a mix.

I'll search.

Fresh (or at least, not from concentrate) orange juice.
Fresh lime juice.
Triple sec.
Grand Marnier.
Cheap Tequila.

Mix 2 parts Tequila, 1 part lime, 1 part triple sec. Add a dash of OJ. Shake, and pour over ice. Add a splash of Grand Marnier as a floater.

Proportions given are purely guesses. Normally we just throw all this shit together in a drunken stupor, with the ratio of tequila to everything else increasing as the day goes on.

Note that if you have recently undergone gender reassignment surgery, or are from Texas, you may omit the shaking step, and pour both the primary ingredients and the ice into a blender. Reserve the Grand Marnier to float over the mix after blending and pouring.

I pretty much do Joe's, with fresh sqeezed orange and lime juice, and then throw in a thin slice of the orange to dress it.

I also don't use cheap Tequila, but my father in law and I are tequila snobs. We usually bring back real Patron. I will use cheaper liquer on the other two.

Mine is on the rocks, not frozen:

Fill glass with ice
1.5 oz lime juice
1.0 oz orange juice
1/2 shot of triple sec
1/2 shot of Marnier
Generous shot of quality tequila
Mix gently with wooden spoon
Slice of orange
Enjoy repeatedly

Excellent. I now have a plan for this evening.

Here's mine for blended; not too tart, not too sweet:

8oz can of frozen limeade
8oz of tequilla, cheap as you can find (I use Montezuma)
8oz of triple sec, cheap as you can find
4oz of Key Lime juice, or 8oz of fresh lime juice
fill blender with ice, enjoy.

It's a winner despite what people other "enthusiast's" will say before trying it themselves.

^^^^ This sounds good.

I've been meaning to get into the frozens, but usually don't have enough people drinking them with me and never found a recipe I liked.

Will try and you can add another "enthusiast" to the list.

EDIT: How does it responding to upping the tequila percentage?

There was a great thread on M.net about this.


I'm not kidding. :P

http://forum.miata.net/vb/showthread...ght=margaritas

the ingenious part is that you can make 3 batches with one bottle (750ml) and the last batch gets a little more! :loser:

1) throw your blender away because no self-respecting person should drink a blended margarita after high school.

2) follow this recipe:

3 parts tequila (SILVER only)
2 parts orange liqueur (triple sec, cointreau, grand mar, etc.)
1 part fresh lime juice. NEVER EVER EVER from a bottle.

simple syrup to taste if you find it too sour.

NO salt on the glass--that's only used to disguise bad tequila which you definitely haven't used, RIGHT?

Says the guy from VA giving margarita tips. :laugh:

I like homemade margaritas on the rocks and restaurant ones blended (90% of places use a mix), but I do like salt on the rim (use Kosher salt).

We agree on not using bad tequila.

Speaking of VA, I have a hankering for a Mint Julep on the veranda with today's heat.

Chris

Add a dash of blue Curacao. Yum Yum.
Stephanie

I will admit that blended margaritas have their place in the world. When you're set up poolside and making margaritas in bulk to hand out to several dozen of your closest personal friends, they have the advantages of being cheaper to make, cooling you off in the hot summer sun, and taking a bit longer to render you totally incapable of standing unassisted.

If you follow the link above to the thread at M.net, you'll find a post in which I linked to the particular model of blender that we used to use at the tiki bar. They're inexpensive, have a dispensing tap at the bottom, and most importantly use an insulated bowl. This means that you can blend up a batch and it will remain unmelted for much longer than with a traditional solid glass bowl.

you guys can have your brain freeze. I'm sticking with my hard to make quality (as if splashing 3 ingredients over ice is "hard").

incidentally Miatamaniac, I was in central america 2 days ago and spent 30 years in california which does have a few people from mexico and restaurants of this variety.

btw, if you want them to be cheaper, you can add water to thin them out. it's not a crime. plus mine are too strong for the average consumer at a party anyway. 3 of them makes it VERY hard to walk.

When I was in Mexico I started with the blended type, but soon found I could spend less time waiting for my drink if I went non-blended. Now I just prefer the non-blended variety.

It's was all about efficiency!

The only thing I blend are Pina Coladas for my wife.

I like to actually taste and enjoy the tequila. This wasn't the case when I was still drinking Cuervo and crap. I thought blending was the only way.

Last time we went to Mexico City my father-in-law took me to a really nice "tequila store" where they actually let us try some $1500/bottle Don Julio Reservo. Talk about a nice Tequila. I think we left there with about $400 worth of agave juice, and still wished we had bought more when we got back to Houston.

This guy can sip straight tequila all night, so I would consider him a true tequila fan. If the tequila is good enough you can drink it straight, then the margarita should be made on the rocks.

apple cider makes a good chaser for straight tequila.

never tried it...done that with some polish bison grass vodka, but would have never entered my mind with tequila

Go out and find a bottle of Don Julio Anejo. It's available pretty much everywhere, and should be no more than $50. That's a pretty good beginner's sipping Tequila. Not terribly exotic or complex, but smooth and mellow enough that anybody who enjoys good aged spirits should be able to acclimate to it quickly.