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The perfect margarita recipe may be up for discussion, but other things aren’t.
Bottled Margarita Mix Is the Devil: Bottled mixes are full of corn syrup and artificial flavors that mask the delicate taste of the liquor. To ensure your margaritas don’t end up reminiscent of oversweetened Gatorade, take the time to squeeze fresh limes and make your own Rich Simple Syrup.
Just Say No to Mixto: We’ve already declared that mixto is for losers, and we stand by that statement. Make sure to buy 100 percent agave tequila. The result is a margarita that has better aroma, flavor, and finish.
To Blend or Not to Blend: The CHOW office may be a little divided over this one, but tequila aficionados we spoke to advise against putting your margarita and ice in a blender. Julio Ferreira, general manager at Karu&Y in Miami, says it’s the biggest mistake someone can make. Ferreira suggests serving margaritas up instead, “so the tequila doesn’t get watered down and is in its purest form.” If you still want a frozen margarita, blend everything together except the tequila, and when finished, pour the tequila on top. This technique ensures that the alcohol will not get as diluted.
The O.P was right about using agave syrup.
100% organic dark agave syrup is the key.
Of course nice smooth repisado and hard sharpe
limes. I use the 3 2 1 recipes: three tequila two triple sec
and one lime and one round teaspoon of dark agave syrup.
I would NEVER dream of making a margarita without using Agave Nectar! It's a low glycemic index sweetener (that means it doesn't spike your blood sugar) that has a richness hinting towards honey. Try 2 ounces good tequila, 1/2 ounce Cointreau, 1 ounce fresh squeezed lime juice and 1/2-3/4 ounce of Agave Nectar. I love hearing about people putting absinthe in margaritas! Makes me think a little...+READ
I would NEVER dream of making a margarita without using Agave Nectar! It's a low glycemic index sweetener (that means it doesn't spike your blood sugar) that has a richness hinting towards honey. Try 2 ounces good tequila, 1/2 ounce Cointreau, 1 ounce fresh squeezed lime juice and 1/2-3/4 ounce of Agave Nectar. I love hearing about people putting absinthe in margaritas! Makes me think a little Yellow Chartreuse might be a good idea, it's delicious with tequila in another cocktail I've made.-COLLAPSE
Absinthe eh? Bizarre but worth a shot... get it? Shot? Nevermind.
I'm surprised no one has brought up Tuaca yet. Adding a dash of Tuaca brings a depth to the sweetness besides what simple syrup can do alone. Hides cheap tequila well too ;)
For me? Tequila, not expensive but not anything out of a plastic bottle either + fresh lime and/or lemon juice + Tuaca + dash of sugar + a splash of water,...+READ
Absinthe eh? Bizarre but worth a shot... get it? Shot? Nevermind.
I'm surprised no one has brought up Tuaca yet. Adding a dash of Tuaca brings a depth to the sweetness besides what simple syrup can do alone. Hides cheap tequila well too ;)
For me? Tequila, not expensive but not anything out of a plastic bottle either + fresh lime and/or lemon juice + Tuaca + dash of sugar + a splash of water, on the rocks.
Omit the ice, water, and sugar and drink as a shot, we've been calling that a "Cheech and Chong." Not sure why but they're good.-COLLAPSE
If you want frozen margaritas, mix your fresh lime juice and simple syrup (or agave syrup, which I prefer) and freeze into ice cubes. Then blend with your 100% agave tequila and a good liqueur (no triple sec, please) for strong frozen margaritas. Amaretto is an interesting substitute for Cointreau or Grand Marnier. Haven't tried absinthe, but it's an interesting idea.
I just discovered, through an idea that dawned into my head, that absinthe actually makes for a good margarita. I know you think I sound crazy, but don't knock it before you try it.
The anise/licorice flavor of absinthe cuts through the sour lime juice the same way that lime juice cuts through alcohol. I made one by substituting out 1 part tequila for the absinthe (so, 1.5 oz of tequila and 1...+READ
I just discovered, through an idea that dawned into my head, that absinthe actually makes for a good margarita. I know you think I sound crazy, but don't knock it before you try it.
The anise/licorice flavor of absinthe cuts through the sour lime juice the same way that lime juice cuts through alcohol. I made one by substituting out 1 part tequila for the absinthe (so, 1.5 oz of tequila and 1 ounce of absinthe in total). add the lime, a splash of your favorite orange liqueur, and a sweetener (try maple syrup for change as the seasons are getting cooler). AMAZING!
Let me know if you like it.-COLLAPSE
Nice to see the margarita enthusiasts!
I'm a huge fan of good ingredients. But in the case of margaritas, even classic, I think the benefits of Cointreau or Grand Marnier (at ~$35 a bottle) are outweighed by the price of triple-sec (at like ~$8 a bottle). Instead, I'd rather spend that extra $20 on the tequila where it can really, really matter.
In our formal tastings, we find that reposados...+READ
Nice to see the margarita enthusiasts!
I'm a huge fan of good ingredients. But in the case of margaritas, even classic, I think the benefits of Cointreau or Grand Marnier (at ~$35 a bottle) are outweighed by the price of triple-sec (at like ~$8 a bottle). Instead, I'd rather spend that extra $20 on the tequila where it can really, really matter.
In our formal tastings, we find that reposados work best... they have a little mellow oak but not too much and the good aromas punch right through the citrus and sweet. Herradura, El Tesoro, Milagro... all these guys are under $50 and excellent, excellent tequilas.
Me personally? I use blue curacao. Still cheap, still orange flavored, and blue drinks are cool.
I also recommend seeking out some sotol. These agave-based high-plains spirits are essentially a specialty tequila with a slightly different--and I say smoother--taste. Hacienda de Chihuahua Sotol is somewhat available at about $25 a bottle and very good. (Then you CAN afford the Cointreau).-COLLAPSE
I likie cabo wabo tequila w patron citronge fresh limes and fresh oranges squeezed and then just a splash of sweet and sour, Now thats the best Margarita.
lie* sorry
It's Spring so its officially time for me to start drinking Margaritas again. I'm not gonna like, I usually buy the premixed margaritas. Maybe, just maybe this time i'll do it the right way.
I've been a solid fan of Cointreau for a long time, until I discovered Mandarine Napoleon liqueur. It's like Cointreau but much more delightful and less cloyingly sweet (and no, I don't work for the company). We keep some kosher salt on hand for the rims, and never, ever blend the drinks (but we do serve 'em on the rocks more often than 'up'). Of all things, we find that the best cocktail...+READ
I've been a solid fan of Cointreau for a long time, until I discovered Mandarine Napoleon liqueur. It's like Cointreau but much more delightful and less cloyingly sweet (and no, I don't work for the company). We keep some kosher salt on hand for the rims, and never, ever blend the drinks (but we do serve 'em on the rocks more often than 'up'). Of all things, we find that the best cocktail companion for margaritas is a platter of prosciutto, salami, Italian cheeses and olives...-COLLAPSE
Amen to that! I usually only get a margarita at a tequila bar, because in my experiences, just any plain old bar isn't going to make them right. I always ask for Cazadores Reposado. it transforms a margarita, it truly does.
I actually tried one in Sushi-Teq inside the InterContinental Hotel in Boston. They fresh squeeze all of the limes in their margaritas and sweeten them up with some Agave...+READ
Amen to that! I usually only get a margarita at a tequila bar, because in my experiences, just any plain old bar isn't going to make them right. I always ask for Cazadores Reposado. it transforms a margarita, it truly does.
I actually tried one in Sushi-Teq inside the InterContinental Hotel in Boston. They fresh squeeze all of the limes in their margaritas and sweeten them up with some Agave Nectar. I just convince myself it's healthy and I usually have 2 or 3 more.-COLLAPSE
My favorite tequila for margaritas is the cazadores reposado. it can be found falrly cheaply ($27-30 a bottle) but is still good enough to drink straight up.
This is an interesting discussion, but my question is what is a good, reasonably priced tequila to use. I know enough not use Mixtos and that using high end añejos would be a waste but what specific claros or reposados would work well with the fresh ingredients I will otherwise be using. Thanks.
Like all things edible, a margarita is only as good as the ingredients that breathe it life. Fresh limes, 100% agave, cointreau (or Grand Marnier or triple sec), simple syrup. The unadulterated alcohol can be a bit fierce and the addition of ice is intentional to allow the flavors to be appreciated with gentle sipping. The best way to avoid the watery unpleasantness of ice melting into the thing...+READ
Like all things edible, a margarita is only as good as the ingredients that breathe it life. Fresh limes, 100% agave, cointreau (or Grand Marnier or triple sec), simple syrup. The unadulterated alcohol can be a bit fierce and the addition of ice is intentional to allow the flavors to be appreciated with gentle sipping. The best way to avoid the watery unpleasantness of ice melting into the thing is to shake the cardinal ingredients for 15 seconds in a Boston shaker and then strain the drink into a chilled glass.-COLLAPSE
Man, you guys are harsh about Triple Sec . . . I gave Cointreau a try and hated the taste, but "pure-margarita" discussions aside, I truly think all of this is a function of your particular taste bud preferences and history. My favorite is the basic recipe that Saveur magazine has offered up (http://www.saveur.com/drink-recipes/liqueur/margarita-50832.html), but I've found that it's hard to...+READ
Man, you guys are harsh about Triple Sec . . . I gave Cointreau a try and hated the taste, but "pure-margarita" discussions aside, I truly think all of this is a function of your particular taste bud preferences and history. My favorite is the basic recipe that Saveur magazine has offered up (http://www.saveur.com/drink-recipes/liqueur/margarita-50832.html), but I've found that it's hard to please everyone when it comes to Ritas. I've used this Saveur recipe for a few years and have had a few women offering to leave their husbands if I keep serving them these. Other friends don't like it at all. For the life of me, I can't figure out the people that use Anejo tequila for margaritas - to me, that's like drinking cognac and coke together. FWIW, the following are my favorite tequilas for margaritas: Patron Silver, Herradura Silver, and actually a couple of Reposados: Herradura and - believe it or not - Sauza Hornitos. I tried that one from Trader Joe's on a whim and it worked out great. Oh, and if you haven't figured it out by now - those crappy tequila mixes are only part of the problem if you suffer from tequila headaches like I USED TO. The bigger problem is using non-agave-based tequilas like Cuervo Gold, etc. that have mostly corn or sugar-cane-based alcohol as their main ingredients. Use 100% agave-based tequilas and fresh limes and your headaches should disappear. Mine sure did.-COLLAPSE
Please please please keep the salt on the outside rim of the glass. I hate when it falls in and turns the whole drink salty.
Please please please keep the salt on the outside rim of the glass. I hate when it falls in and turns the whole drink salty.
Since discovering margaritas made at home this summer with only Cointreau (or even Grand Marnier), fresh squeezed limes, a little real sugar, and a splash of cold water, I agree- margarita mix is the devil. I wouldn't even go back to a sour-mix margarita anymore, especially since a fresh lime marg is so much easier than I expected.
Like everything else in life, too much of anything is no good. This is especialy true with margaritas. Use fresh ingredients (no Rose's) and keep the sourmix to a minimum. Just enough to creat a nice head on the drink. Cointreau is a must instead of triple sec, if cost is not a big issue. CHEERS!
When the ice melts, the maragrita will get diluted, whether the ice is blended with, chopped and blended and the tequila on top, or on the rocks. Whole ice melts slowest, so that is the best way to keep it undiluted.
Of course, if you're a grownup and drinking for flavor over getting smashed like the kiddies, you care more about overall taste, not alcohol strength.
For the yobbos, who wish...+READ
When the ice melts, the maragrita will get diluted, whether the ice is blended with, chopped and blended and the tequila on top, or on the rocks. Whole ice melts slowest, so that is the best way to keep it undiluted.
Of course, if you're a grownup and drinking for flavor over getting smashed like the kiddies, you care more about overall taste, not alcohol strength.
For the yobbos, who wish to get wasted faster or more easily, follow this recipe:
Squeeze two or three limes, sweeten with simple syrup made from splenda instead of sugar, splenda has been found to help your circulatory system absorb alcohol faster. Find the best tequila you can.
Tip your head back, pour in the lime juice and tequila. Use a nifty funnel with a tube if you want to feel like a true party twit. Toss in a dash of margarita salt.
Find a pretty lampshade and put it on your head.
The perfect picture of the party moron.-COLLAPSE