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Perfect Margarita

World's Greatest Margarita Recipe

1-1/2 cups good tequila!

Life is too short to drink cheap tequila! Jose Cuervo Gold is the minimum standard. My personal favorite is Jose Cuervo 1800.
And, face it, the margarita will be incrementally better if you jump up to a higher-end brand (besides the better the tequila, the less severe the hangover!).

Experimenting with high-end tequilas will add subtle flavors and allow you to create your own signature margarita.
My latest favorite is a brand called Cazadores recommended to me by Fernando Avelar whose family has a legacy of growing and harvesting the blue agave cactus for tequila in Mexico. Patron Silver Tequila has also been a very good mix.

1/2 cup Grand Marnier

This is as good as is gets. I do not float this on top but rather mix it in with the blender.
A great alternative is the Italian version of Grand Marnier called Gran Gala (it's less expensive and just as good).

1/3 bottle of beer

Yes, you did read that right, a 1/3 bottle of beer. The best results are with a standard bland American icon beer like Budweiser, Coors or Miller. Avoid micro-brews with lots of character as this will leave an aftertaste to your margarita. Beer is one of the few food groups that are less acidic and so the addition of beer to this margarita will make a mellow tasting, smooth drinking formula. It also adds the barest hint of carbonation during mixing. This is one of the 'secret' ingredients and I have never had anyone guess that there was beer in their margarita.

1 can frozen lemonade concentrate

I've experimented with lime-aid, and all sorts of lemonades. You will have to do the same. I avoid the ones with the pulp. Sometimes you will have to add sugar if you've selected a sour brand.

A big long healthy squirt of Real Lemon

This is real lemon juice concentrate and adds the wonderful lemon tanginess a great margarita needs.
You can squeeze an actual lemon, but then you're dealing with the pulp issue.

A big long healthy squirt of Real Lime

This is real lime juice concentrate and also adds the lime tartness for a subtle enhancement.

Water or Ice to fill up the blender

My preference is to add half ice and half water to fill up the blender to the top. This way you are not serving a frozen margarita but a very cold one with shards of crushed ice. The best margaritas are quite concentrated but then poured over a heaping full glass of ice that starts to dilute the power of the cocktail as it melts. Now, lately we've been serving these straight up or "perfect" in a margarita glass or (my personal favorite) a martini glass. Shake it up on the rocks and pour it in straight up. Somehow this promotes more of a sipping approach (very fast sipping often, but still technically sipping).

Sugar to taste.

As you are completing the mix portion in the blender, you may choose to add sugar to taste. By doing it in a blender you don't have to worry about a granular texture in the drink.

May 13, 2010
webprof in Recipes