Proper Margarita

[Ok_Longhorn]

I've been experimenting with different recipes for a proper margarita (no mixes and on the rocks). Most involve some kind of variation of the 3-2-1 type recipe. I have yet to play around with with different types of tequila but I though before I did, I'd ask and see how the experts here make theirs.

 

[jimmyjazz]

There's a thread from a few months back that goes into great detail about margaritas. Here is how I make them:

juice from 3 key limes
1.5 oz blanco tequila (preferably Patron Silver)
0.5 oz Cointreau
splash of orange juice

 

[Ok_Longhorn]

That sounds interesting.. I'll have to give that a shot this weekend.

I tried searching before I posted and found some references to Martini's and Strawberry margaritas but not true Margaritas..

I mean, what man would be caught dead drinking a Strawberry Margarita?

 

[happy fun ball]

2 Herradura Silver
1 Cointreaux
1 Lime juice (keys are the best)
Superfine (or splenda) to taste
Rocks.

 

[UTinBigD]

not sure there is anything proper about it but i like:

1 part teq
.5 part cointreau or whatever (grand, citron...)
juice of 1 med-large lime or 4 key limes
dash of brandy
splash of OJ
sweetener to taste or yes, I sometime use marg mix to sweeten it up.

shake and pour

 

[SavageHorn]

Howdy folks, first time poster here (to this forum at least).

My 2 cents on the Margarita: I like to use a bit of Agave syrup (a.k.a. Agave nectar) as the sweetener, as it's more subtle than sugar and meshes well with the tequila. I know you can get it at Whole Foods but is most likely available at any grocer.

 

[40 ACRZ]

1 oz fresh lime juice
1 oz contrieu
2 oz cabo wabo resopado
splash grand marnier

VERY smooth!!!!

 

[happy fun ball]

Savage that's a pretty damn good first post. I'll have to try that.

 

[dfw75201]

JimmyJazz, that is pretty much my recipe too. The Cointreu with a splash of OJ, takes the edge off and makes a great tasting, and easy drinking marg.

The agava syrup tip is an excellent one. I have used agave syrup in coffee, but it never occured to me to you use it in a margarita. Great idea.

And, a splash of light beer in a pitcher of margaritas is my favorite twist.

 

[SavageHorn]

I have to credit the "Parasol Up" bar in the Wynn Casino for the Agave syrup idea, but at least I remembered it upon returning, which goes to show that what happens in Vegas doesn't always stay in Vegas.

 

[blkshoes]

there are a few bars in sa that do a nice prickly pear margarita - juice of the purple pods. just a splash to take the tartness out. mango, guava, pom, grapefruit also add nice zing.

 

[LazyEngineer]

I always use 1 oz lime juice, but they almost always turn out WAY too sour. Almost bitter they are so sour. I am thinking this:
0.75 oz lime juice
1 oz Cointreau
1.5 oz Tequila (100% agave)

Shake with ice and serve. To alter the strength of the Margarita, you can adjust how long you shake it. The longer you shake, the more watered down it will get.

I like to make a simple syrup of 1 cup sugar to 1 cup boiling water to add to mixed drinks. It keeps for quite a while in the fridge and works much better than adding sugar to a cold drink (it never dissolves). Turbinado sugar is a nice change of pace.

I will try a splash of orange juice next time. Nice suggestion.

 

[Cruz50]

I haven't done much experimentation, but I like equal parts key lime juice, Cointreau, and Herradura Silver. Strain the lime juice before adding. Add sugar or some other sweetener to taste. I'll have to try the OJ idea; I know it's popular in Mexico City (Chilango marg), but I've never given it a go.

A good evening is a football game on the tube, a couple of friends, and a two lb. bag of key limes. Just keep mixing till the limes run out.

I find it interesting that no one has mentioned Grand Marnier. Also, a fella on a coffee liqueur thread I started mentioned Paula's Texas Orange. Anyone know if it compares favorably with Cointreau or Grand Marnier?

 

[scottsins]

i take the edge off of the lime juice with a splash of sweet and sour, which works really easy.

 

[Fanny McLonghorn]

In reply to:

---

---

 

[voteforhank]

The best margarita in the world is any margarita that makes her better looking. Drinking for looks means cheapest way to get the job done is best, screw the hangover!

 

[Jim Anchower]

I freaking love Grand Marnier, I think it kills Cointreau as far as Margarita's go. It's also killer as a floater on frozen margs.

 

[scottsins]

Jim:

there are cointreau people and GM people. I personally hate the cognac in GM, but some can not live without it.

it's like the houston v. dallas phenomenon.

 

[BrûléeOrange]

A sqeezed wedge of an orange is a nice way to add that "splash of OJ". I'm in the GM camp.

 

[GreasenUSA]

its important to fill the shaker with the kind of ice you get in a bag at the store...you don't want rounded cubes, you want the hard edges to break off as you shake....it ends up watering the margarita down the perfect amount

here's mine
shaker of ice
3 parts tequila
2 parts cointreau
juice of 1-2 limes
splash of lemon juice
splash of orange juice
shake well, let a couple of ice cubes from shaker into margarita glass

 

[andaval]

I use the 3:2:1 and really like that ratio. Obviously, fresh squeezed lime juice is crucial. As a caveat, I generally prefer simpler recipes, but you should at least give that recipe a try before venturing into more complicated territory.

 

[earl77]

2- oz Cazadores Reposado tequila
1- oz Cointreau
1- oz Presidente Brandy
Juice of 1-2 key limes or 1/2-1 large lime, or 4 oz Cuervo Margarita mix.

 

[DeadHeadHorn]

In reply to:

---

---

 

[Mack Tripper]

In reply to:

---

---

 

[Cruz50]

Good God... Nuevo Progreso?!? I lived in the Valley for a little while and made a couple of dozen trips down there. I love Progreso, but I find it hard to believe a mixed drink from that town would be recommended to anyone, anywhere.

So you guys got an OJ you'd recommend? In season, I'd say just the fresh-squeezed stuff at Central Market, but I wonder if you like a bottled brand.

 

[scottsins]

if you don't want to pay for cointreau, the only decent substitute is Citronge by Patron.