Perfect Margarita Recipe
TIME/SERVINGS
Total: Under 5 mins
Active: Under 5 mins
Makes: 1 rockin' cocktail
By Lessley Anderson
CHOW’s senior editor has a side job of advocating proper margarita-making. Following is the only way she thinks a margarita should be prepared. Serve it with either our Cumin Salt or our Cayenne Salt and your next party will be a big hit.
Special equipment: This citrus juicer won us over because of its efficiency and practical design.
What to buy: All self-respecting margaritas are made with only 100 percent agave tequila (we like to use the high-quality Cuervo 1800, Patrón Silver, Herradura, or Don Julio) and Cointreau.
This recipe was featured as part of our Build Your Own Burrito Bar story.
- If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.
- Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.
COMMENTS | ADD YOUR OWN
This sounds awfully sour. I use 3/4 oz of Triple Sec and then add about 1/2-1 oz of simple syrup. I also add 1 oz El Presidente brandy but that's optional. This makes a more balanced sweet and sour drink, plus Triple Sec is a lot less expensive than Cointreau. I also shake the drink with ice and strain it into a chilled glass, so the ice doesn't water it down. What is the deal anyway, don't bars use simple syrup anymore. Imagine a Mojito without it, ugh.
Sounds delicious! Bravo for banning the triple sec--Cointreau is the only way to go.
I agree with Cigarlady, if I am going to be making margaritas for a crowd, I am going to use Triple Sec. Cointreau is just way to expensive. Side by side, they taste just about the same.
The only true recipe for margarita is from Julio Bermejo of Tommy's Mexican Restaurant, San Francisco:
6 parts 100% blue agave tequile
4 parts lime juice
1 part agave nectar
BEEN USING PATRON ANEJO, AND PATRON CITRON (SAME QTY AS THE BLANCO AND COINTREAU) - LESS $$$ WITH A HIGH ALC% SO IT IS STILL HIGH OCTANE!!! SOMETIMES I SPLIT THE CITRON WITH BLUE CURACAO AND ANOTHER SHOT OF TEQUILLA..................TRY IT AND DON'T DRIVE!!!
BOB! Dude! What's up with the shouting? Just get your first computer?
NOT SHOUTING! MY COMPUTER AT WORK IS ALWAYS SET TO CAPS BECAUSE I MAKE LABELS FOR RAW MATERIALS AT AN AEROSPACE MANUFACTURER.............. JUST EASIER TO LEAVE IT THAT WAY 24/7 - CALM DOWN AND TRY MY MARGARITA!!!!
Margaritas are usually 3 parts tequila, 2 parts orange liqueur, 1 part lime juice. Like Cigarlady said, this is going to make one that's way too tart. The citrus press from Willams-Sonoma is about twice as expensive as it should be, incidentally.
Then there was the bartender who made a couple of twists... Lapis tequila, Cuarenta y Tres liqueur, and fresh lime and orange juices. Oh, MAN was it ever delicious.
Dudesinmexico, that's not a margarita; margaritas have the orange liqueur. Tommy's is serving tequila rickeys under the guise of margaritas.
Bob, it may be easier to leave your capslock on all day, but it is much, much more polite to take the fraction of a second necessary to hit the capslock key.
And as usual, I forget something I was going to mention and get to put it in a second post.
If you're making margaritas for me, don't you DARE try salting the rim like that. The inside and outside rims of the glass get salted, and usually half a teaspoon of salt gets dissolved in the drink. Ick. A better way is to take a lime wedge and run it around only the outside of the glass, then dip in salt, and give the glass a tap to let the excess salt fall off.
NA - KEEP THE SALT - IT RUINS THE TASTE! IF YOU'RE DOING STAND ALONE SHOTS A LITTLE SALT AND LIME IS OK! AND WHATS WITH SUGARING THE RIM ON FRUITY MARGS - ISN'T THERE ENOUGH CARBS ALREADY???
well, if the drinks that yall are talking about weren't so sweet, the salt is lovely to balance the sourness from the limes. I HATE a super sweet margarita... just asking for a headache. We tried these last night and they were delish and you actually taste tequila instead of syrup.
oh my, this recipe is way too tart! agree with the above, go 3x tequila (100% agave, seriously, it's worth it), 2x Cointreau (accept no substitute) and 1x lime juice (fresh only).
i attribute all my parentheses to a nice margarita....
i salt only half of the rim, it lets me choose from time to time. i always save a salt sip for last. so what if it's wrong, i have a salt addiction. :)
Too tart is clearly a matter of taste. In my regular tequila-drinking days (many moons ago), I was fond of a simple mix of three parts tequila to one part lime juice - period!
Lessley's recipe above sounds just fine to me.
slobhan - hey try the Patron Citron, it is half the price, same octane or better and you take the cash out of the French pockets!!! Cointreau is WAY overated - leave it to a Pure Tequilla maker to make the best sweet citrus add! Cirgarlady - mix brandy into a marg - that is sacralege!!! LAROCHELLE - you got a marg recipe or ya jus playin???
thanks, bob, maybe i will. not b/c i care what's going into or out of French pockets, though.
Dude, thank you for turning off the caps.
Good little recipe. I am telling houseguests to only bring bottles of Cointreau from now on as it is a ridulous extravagance.
If you are in California - Trader Joe's carries the Patron Citron for $14.99 per 750 l bottle ($22.99 at Bevmo) This stuff is legendary in margarita's and can be used in other sweet drinks - give it a try!!! Don't forget it is 80 proof just like your good tequillas sooooo -be careful these drinks are HIGH OCTANE!!!
JK Grence, I am with you on the salt! Outside rim of the glass only!
I have almost given up ordering margaritas in bars and restaurants. Between the noxious mixes they use and the salt falling into the drink, it seems if you want it done right you have to do it at home.
To the posters who think the recipe is too sour, I am with you too (and my sweet tooth fell out ages ago).
Equal parts lime juice and orange liqueur (according to your budget) and then match that amount (or a little more) with tequila.
I have been drinking Margaritas for over 20 years and am now down to Patron Silver and fresh lime juice. No salt, no sweetener, no hangover!
I was ordering them in bars/restaurants and they were so obnoxious with the mixers (every bar has their own concoction they call sweet/sour mix) that I now just order tequila (preferably Quervo or Patron when I have extra money in my pocket) and lime juice (preferably fresh but most bars use bottled unless it is a mexican restaurant).
I guess I just love the tart lime taste!
Jimmy Buffett's Perfect Margarita is just fine by me and millions of other Parrotheads.
Jimmy Buffett's Margaritaville Restaurant Perfect Margarita recipe
Source: Jimmy Buffett's Margaritaville Restaurants
Crushed ice
3 wedges lime
2 ounces gold tequila (Cuervo 1800)
1/2 ounce tequila (Cuervo white)
1 1/4 ounces Rose's Lime Juice
1/2 ounce triple sec (Bols)
1 splash orange Curaçao (Bols)
Put all ingredients except the 3 lime wedges into a shaker. Squeeze 2 of the lime wedges into the shaker. SHAKE WELL! Rim outside of glass only with lime. Salt only the outside of the glass. Add fresh crushed ice to glass. Strain mixture over ice. Squeeze remaining lime wedge in glass.
Ive been a Buffett fan for 35 years and love his music, but his Margaritaville mix is awful, his Landshark lager is overpriced, and the 'ritas they make at the restaurant is made to serve hundreds of people. Triple Sec and Cuervo should not be used is a traditional margarita.
Over in Raleigh, Nc, I ran into an upscale modern Mexican restaurant called Jibarra which is pretty unique for the area. They had the best margaritas I've ever tasted. The bartender said their sour mix had fresh-squeezed pineapple, orange, and lime juice and they used triple sec, their house tequila, and agave nector.. I had the slightly upgraded one that added Grand Marnier to it. That seems like a solid recipe if you have a juicer.
Didn't say "I" was a Margarita snob. Just said they work for me. And Cuervo and Triple Sec are just fine for me. Don't use any mix either.
In Mexico they don't use Cointreau or Triple Sec, but an orange liquer called Controy. Margs are made exclusively (for non-tourists) with silver tequila.
Controy is similar to Cointreau, but sweeter and less refined. Can't get it in the US.
If you ask me Patron is NASTY. Herradura Silver for shots, El Tesoro for Margs. And I agree 1000% with the assessment of Tommy's recipe DELISH
That is, El Tesoro Anejo
Did I read Cuervo 1800 and quality in the same sentence? Clueless!
where does one find agave nectar??
HEY SLOBHAN WHAT IS B/C?
EVERYBODY ELSE - HAS ANYONE TRIED THE PATRON CITRON? IF SO WHAT DID YOU THINK?????????
Eat Nopal - YOU ARE 100% CORRECT - TRUE FRIENDS DON'T LET TRUE FRIENDS DRINK CUERVO!!! GOOD FOR CLEANING AEROSPACE PARTS, THOUGH!!!
ONE MORE THING - THESE DAM CAP locks!!! Anyone try Bone Daddies Marg mix? I cut this with 1/3 water (to cut sugar content) and mix with one fresh squeezed lime per pitcher full ......... works like a charm!!!
Had a very festive party w/ margaritas made from (Leyenda del) Milagro 100% agave silver tequila -- which is reasonably priced at $23/750 mil), lime juice and (gasp!) triple sec. It was a grand old time!
1 part triple sec, 1 part fresh lime juice and 2 parts tequila. Stir w/ ice. No salt, s'il vous plait.
For the previous poster, agave nectar is available in my co-op, and perhaps in your natural/health food store.
To Bob G: b/c = because. My favorite recipe for a Marg is 3 parts silver tequila to 1 part lime juice and 1 part Triple Sec. To my taste, these proportions are perfect. FWIW (note to Bob G: FWIW = For what it's worth), I believe that Cooks Illustrated did a blind tasting comparing Triple Sec to Cointreau in a Margarita and most tasters preferred the Triple Sec. Cointreau was too weak to stand up to the lime and Tequila.
That's high octane BB!!! Cointreau is absolutely overpriced / overhyped - remember the Patron Citron is 80 proof as well - sooooo when added into your recipe it would be like 4 shots of tequilla per drink! It will get you there faster!
Try this recipe for your fruit margi lovers:
makes one large pitcher.....
9 OZ 100% agave tequilla
3 OZ Patron Citron
8 frozen peach wedges
12 OZ peach margi mix
Add ice to very top of pitcher
blend for about 2 minutes - - - Buy a Vitamix if you don't already have one! That blender rocks!!!
Can I say that I find Lessley Anderson to be incrediably pretentious for claiming this is the "only way" to prepare a "perfect" margarita? Please. Get over yourself.
Sure, I'm very picky about my margaritas. But "only way" is like "best" and "authentic" - whenever I hear someone use those rigid phrases, I know they are more interested in forcing their opinion on me than on the food/drink at hand.
My preferred margarita recipe: 100% blue agave tequila, fresh lime juice, agave nector & orange-infused simple syrup (and a pitcher with lots of ice) - start with a 6:4:1 ratio and adjust to taste depending on the type of tequila and the tartness of the limes.
Variations: Cointreau instead of orange simple syrup; splash of seltzer to lighten up the acidity w/o adding more sweetness. In emergencies, if I don't have enough fresh lime and have to have a margarita, I will use Tommy's Mix or Odwalla Summertime Lime.
But actually, I prefer drinking my tequila staight to any mixed cocktail.
MMMMMMMMM-that sounds good larochelle! Just a quick fix to my earlier entries - I call Patron Citronge "Patron Citron" for short - sorry if that confused anyone!
I have a new marg called "The purple kimosabi - just add 50/50 mix of blue curaco and strawberry marg mix (instead of citron/cointreau/triple sec) - (yeah it looks purple) tastes like grape juice and nobody at your next party ever heard of one - - - - - - - - !!!
Bob, now that you mention strawberry marg mix - my husband has taken to adding tequila to Trader Joe's strawberry lemonade. We don't call it a margarita, but its pretty tasty.
Now that I will try! TJs rocks anyway - luv that place!
Does anyone here prefer their margaritas straight up? I had one at Suenos, Sue Torres higher end Mexican place in NYC and it was great but very tart. I'm wondering if it's closer to the original receipe here on this thread. I know I sipped it a lot more slowly (like a martini) but I usually prefer my margaritas a tiny bit sweeter like most of you.
That IS going to be extremely sour. And yes, Cointreu, while good, shouldn't be mixed - its too expensive and tit-for-tat triple-sec does the trick in mixed drinks. Putting Cointreau in a maragarita is kind of like making a top-shelf Long Island Ice-tea. Basically a waste of expensive stuff.
Consider this: One average lime yields roughly one ounce of lime juice if its well squeezed. Here's what I do: Put ice in a shaker, squeeze two fresh limes into the shaker over the ice; add 1oz simple syrup, 2oz Jose Cuervo Gold 1800; 1oz white tequila (for bite),1 oz triple-sec, 1/2oz orange curacao, 1/4oz Grand Marnier (literally, a SPLASH)
It'll definitely straighten out your day! Enjoy.
Further evidence Jimmy Buffet fans have no taste.
I think that this is the perfect recipe for a margarita. I'm on the side of the people who like a sour margarita...you can add a little sugar to this recipe and it might sweeten it up for those of you who don't like it so sour. Also, I think the Cointreau is a MUST, and you can cut it with a little bit of Triple Sec if you want it to last longer...
for battster, you can get agave nectar at places like whole foods, sun harvest, etc. My kids use it on cereal as a substitute for honey.
I like this recipe, too, but many find it too tart. A crowd-pleasing ratio is 4 oz. tequila, 3 oz. Cointreau, 2 oz. fresh lime juice. I totally agree that high quality tequila, fresh lime juice, and good orange liqueur are imperative. Also served on the rocks. A good Cointreau alternative is Harlequin, which is made with cognac and costs about half of what Cointreau does. Salud!
I know everyone's trying to make the "ideal" marg, but I found that Shop Rite (supermarket) generic frozen Limeade, mixed with 1 can of good tequila, 2 cans water, 1 can ice, and 1/3 can of Orange juice makes a GREAT margarita, especially for parties, and the best part is that it's so simple to make, you can keep making them, no matter how many you've had! It's not too tart, not too sweet, and doesn't taste anything like those commercial mixes that they use in the restaurants....
Oh-and I agree that Tesoro is THE tequila if you're drinking it straight.
As PeterB suggested, Harliquin is a fine understudy for Cointreau. For me it's about tasting the heritage cocktail, as close as possible. You owe it to yourself to at least try it (without the hype -- canned sour mixes, added fruit flavors, cheaper ingredients...). The essence is the taste of Tequilla, supported mildly by lime and the liqueur.
I can immediately tell the difference between a regular triple sec and one of the finer orange liqueurs. I'm easily distracted by shiny objects and I still think those colorful curacaos are a waste of time.
The chow recipe seems solid. Try it with Harliquin (or comparable). I rim my glass with the spent lime and then sprinkle or dip in kosher salt. Sometimes I even dash some salt in before shaking. The salt (along with the lime) enhances the Tequilla flavor.
If it's not sweet enough, try half a teaspoon of powdered sugar (adjust to taste) to the mix.
Like any classic cocktail, quality ingredients and accurate measurements are key.
I can't help but chime in with my own margarita recipe here. This has been developed through, well, a lot of taste trials, we'll say.
2 ounces reposado (or blanco) tequila
1 ounce Gran Gala orange liqueur
3/4 ounce fresh lime juice
1/4 ounce simple syrup
You don't have to use Gran Gala, of course, but after trying several kinds of orange liqueurs that's the one I've found to be the best here. Triple sec and curacao tend to have more sugar than orange flavor. (This may not be true with a really good curacao like Senior or Marie Brizard, but those will set you back more than the Gran Gala would.) Also, with all respect, a margarita without orange liqueur is not a margarita, it is... a tequila daiquiri or something.
Any good 100% blue agave blanco or reposado tequila should work. Blancos bring a peppery sharpness which some people prefer, although if you use that you might consider backing off to one and a half ounces. Fresh lime juice makes a big difference. A lot of recipes don't call for the simple syrup, but I think it's an important touch; it's all about balance, after all, and that mellows the lime without turning the drink into citrus candy the way your average chain restaurant does.
Less pretentiously, a possibly passable recipe from several happy years working for Hughes Aircraft in Tucson, AZ:
3 parts any decent tequila (you wouldn't use single malt in a manhattan, would you?)
2 parts Cointreau or Grand Marnier (Triple Sec is less orangey)
1part lime juice
1 part lemon juice
3 parts ice
Blend until the ice is broken up.
Rub lime around the outside of the rim of a tumbler (rocks glass?), dip in salt, pour your Margarita - enjoy!
Cointreau is less orangey than Citronge and less pricey if you can get it at TJ's. Triple Sec is not an option. Tartness is a problem with fresh lime/lemon juice. If you can get rangpur type limes the problem is solved. If your hosting, you may have to make them three different ways. Use a glass shaker instead of having a steel blade hack away at the molecular structure of what you are about to drink, Be kind. You know the components now do it your way. A perfect Margarita is not an end in itself but a tool toward having a perfect day.
Herradura for me and i don't like 'soda pop' margaritas so this sour one seems okay, but i do use Controy and always, always fresh limes. Also I would serve on the rocks, but mix everything with the ice and strain. No salt now that I am a bit older, but used to enjoy it.
Note to those lucky enough to live nearby:
Trader Joes has Agave Nectar, its next to the honey. :D The world's best grocery store, once again!
I'VE NEVER SEEN THE AGAVE NECTAR THERE BUT I WILL LOOK HARDER THIS WEEK - BEEN WANTING TO SEE WHAT EVEYONE IS TALKING ABOUT BUT COULD NOT FIND IT ANYWHERE - HOW MUCH WOULD YOU USE IN A FULL PITCHER (THE ONLY WAY I MAKE EM!)
OK - Here is a great margarita recipe for you to try. We only make it by the pitcher and we use petrone or cabo wabo (any type but usually blanco).
1 Cup Tequila
1 Cup Fresh Squeezed Lime Juice
1/2 Cup Triple Sec
1/2 cup sugar
2 Cups water
mix well.
Not too tart or too sweet. You can cut the sugar a bit but everyone loves them by the recipe. You can also use splenda for all the weight watchers out there and it is not too bad.
Put Ice and water into your glass to chill it.
Put the following in a shaker with ice.
1.5 oz of 100% agave Tequila Cazadores (you can use C.W. or Patron, but you're paying for the marketing with them)
0.75 oz of orange based liquor
the juice of one lime
1 teaspoon of egg white
1 teaspoon of pure agave syrup - it is available in many organic stores.
a pinch of Morton's sea salt - not on the rim of the glass, IN the drink instead!
Shake well, empty cooling liquid and ice from your glass and strain the shaken margarita into the glass
close the shaker again and shake until the ice has broken up finer, empty the contents into the glass with the rest of your margarita and enjoy.
someone had suggested using Controy instead of GM or Cointreau. I'm in Sayulia this week and have been making margs with Don Julio blanco, controy and fresh lime juice. Excellent. The Don Julio is only 280 pesos and Controy 89 pesos.
12oz can frozen limeade
12oz your favorite tequila
12oz 7up
12oz Corona
Combine and stir well. Best Margarita ever and very consistent. If you are going to spend alot of money on expensive tequila, drink it straight.
I've used frozen limeade and just tequila in the past and it was a nice mix.
I have just discovered the "Chow" forum and have found it very informative.
Just a note for BOB G. - GET BACK TO WORK AND QUIT GOOFING OFF ON COMPANY TIME!
I've been experimenting with margaritas lately as well. I like them well enough that I can't afford to keep myself in Patron & Cointreau! Research will show you Margas should only have 3 ingredients: 100% agave tequila, orange liqueur, and lime juice... no salt. Salt was traditionally used to help with the nasty taste of cheap tequila. If you use quality stuff you won't miss the salt. I can't stomach salt in margas now. Patron Silver is the best for an awesome margarita, but I use 1800 Silver as an acceptable substitute. Its a pure agave tequila, & has a completely different flavor profile than 1800 Resposado (ick!). I've experimented with GranGala (decent & affordable), Grand Marnier (too sweet), domestic triple sec (i could go on & on about triple sec...), and Cointreau (the best option for a great Margarita). The quality of limes (& most citrus fruit) is definetly poor right now, due to adverse weather conditions last year. The fruit tends to be very tart & bitter, with zero sweetness. I agree with the addition of simple syrup to help the limes.
2 oz. silver tequila
2 oz. Cointreau
2 oz. fresh lime juice
1 oz. simple syrup
Shake for 15 seconds with ice. Strain into a rocks glass. No salt, please.
IMHOP, cointreau, tho expensive, is essential in a perfect margarita, as is being shaken and served up (who wants ice to melt and spoil the flavor?), as is (nobody has mentioned this so far....whatsamattayou?) using fresh <<mexican>> lime juice (also known as key limes).
I am lucky enough to live in Puerto Vallarta 7 months out the year and ALL of my friends Mexicans, Americans, Canadians swear that I make the absolute best margaritas they have ever had. I first prepare a simple syrup with 2 cups sugar, 2 cups water, and 1 cup flor de jaimaica. You then have to spend about 2 hours squeezing KEY limes (not the large persian limes you find in U.S. markets) and it is also safe to freeze the juice so you can have margs in a snap. I rim the glasses with a coarse volcanic salt from Colima. Now you are ready to shake up some margs. To make 4 drinks you will need:
1 cup silver tequila (Don Julio or Sauza Tres Generaciones)
!/2 cup COINTREAU
1/3 cup fresh lime juice
1/2 cup plain or jamaica flavored simple syrup
Shake vigorously for a minute or two and serve either up or on the rocks depending on the wuss factor of your guests. At El Abajeno restaurant in Guadalajara they serve yummy margs with boiled fingerling potatos that you dip in Colima salt and pickled carrots. The saltiness of the botanas just makes you want to keep drinking margaritas.
The Perfect Margarita is whatever works for you. Here's what works for me.
3 parts Don Julio Reposado or Herradura or Milagro, etc...
2 parts fresh lime juice
1 part simple syrup. One could even infuse the simple syrup with citrus.
Just a splash of Cointreu.
-Shake the hell out of that and pour over crushed ice.
Yes, a bit of salt on the rim, but not too much.
Many, if not most, of the comments have dealt with what type of sweetener to use or some other secondary ingredient in the Margarita. There has not, however, been a discussion on the most important ingredient, the tequila. I’m not about to use anything that comes out of plastic bottle but I’m also not going to use my Don Julio 1942. Any suggestions?
EdE, I like to use Sauza Hornitos or, when I can find it, Siete Leguas - both reposado. Both are of high quality and reasonably priced; for my budget at least. I'm also a proponent of Cointreau over Triple Sec or Grand Marnier and fresh lime juice and a bit of simple syrup. I'm much more of a "mix by eye" mixologist but years of tending bar during my college days result in good consistency when I'm pouring. When I've been forced to use instant mix, Cuervo Marg Mix, (the only Cuervo product I like) with just a tiny splash of orange juice results in a passable margarita, especially when pouring for a large crowd where juicing limes would occupy the greater part the day better spent on meal preparation.
1 1/2 oz Don Julio Reposado
3/4 oz Cointreau
1 oz fresh lime juice
1/4 oz simple syrup
Don not substitute the liqours if you want a quality drink. Tried the DJ silver but much prefer the reposado.
Try it with Liquor d'Orange, Cognac Prunier (France) and if you want it a la Rick Bayless try Agavero tequila.
Thanks flyfishchef, et.al.,
I bought a 1.5 liter Hornitos reposado from Costco for $35 and it seems to work well. Don’t worry any of you; I have an orange tree (I live in Arizona) and juice the fruit all winter long on a bar juicer. It works great on fresh limes and along with the Cointreau and some agave nectar, the Margaritas and turning out great but not perfect yet. Both my wife and I like our Margaritas on the sour side and with the distinct taste of the tequila. I’m not quite there yet but I’ll let folks know when I get to my own version of perfect.
For those of you who doubt, I've had Lessley's margaritas and they're really amazing.
I've been hanging out at a restaurant and tequila bar in downtown Little Rock for the last year and a half (and now work there, too). There are myriad possibilities for margaritas there — sour, sweet, salted, high-end, low-end, highly specialized, and run-of-the-mill. My favorite ingredients (and their rationale) for a quality margarita in the classic vein:
• 2 oz. Don Julio Blanco
— Remarkably smooth when taken as a shot, and same price as Patrón; I like my DJB shot with a fresh strawberry and no salt
• 1 oz. Cointreau
— I've tried other things here, and they're OK. But it's that wallop of orange oil that sets Cointreau apart for me.
• Juice of at least half a large lime
— I'll sometimes add more, depending on my whim. If it's key limes, I'll use no fewer than three whole.
• Splash of orange juice, or a squeeze of one piece fresh orange
— Just adds a bit of brightness, and keeps it all from being too one-note. Tangerine juice is awesome, too, when available.
• Splash of club soda (occasionally)
— Won't always do this, but if it looks a bit short, this is how I'll nudge it along. Better in my opinion than Sprite or 7-Up.
Then there's my express route:
2 oz. Minute Maid limeade with a splash of orange juice, 1.5 oz. Sauza Blanco, and a splash of Hiram Walker triple sec. A light mix of sugar and salt on the rim.
I think the first lady has no idea of what she's talking about. NEVER use a $2 Triple Sec with a nice tequila. She is half-right though for a sweeter margarita. First, let's remove the theory that tequila brands like Patron, Don Julio, etc. shouldn't be mixed. Blancos and Silvers should always be mixed. Even those. Here's my margarita: Salt the rim of a rocks glass. In a shaker with ice, I add 4 oz of a nice silver or blanco tequila - if you're on a budget, the $20 Hornitos (by Sauza) Silver is good. (make sure it's silver!). 2 oz. of Cointreau (not triple sec or Grand Marnier - it's Mexican, not French) - or Patron's Citronage, and the juice of 3 fresh limes (using a lime squeezer or juicer). Shake and strain over ice in your salted rocks glass. This is wonderful with the perfect tequila bite, the lime produces the sweetness! If you need a bit more sweetness though, the simple syrup idea is great (in a saucepan over low, combine 1 1/2 cups of sugar with 1 cup of water, let it dissolve and wait for it to cool) and add 1 oz to margarita for extra sweetness.
Before you criticize, try both. You'll love them!
For those who were fans of Cuervo 1800, about 10 years ago (very approx.) I noticed the 1800 did not taste the same. In doing some web research, I found a tequila website that discussed the problem. It seems Curevo sold the 1800 name and the new stuff is different, yuk! There was a suggestion that Patron Anejo was the closest thing to the old 1800. I tried it and I agree.
5 ingredients:
1-tequila 100% agave (i wouldn´t use a reposado, añejo or expensive)
2-Cointreu
3-ice
4-lime juice
5-jarabe natural
Martini glass, moisten the rim of the glass with a wedge of lime. and then regular, table salt on a plate and press the rim on the salt. The amount of each depends on personal taste.
I have to admit, reading the ingredients isn't all to enticing, but in actually trying it out, it was delicious (with a slight modification). I used unsweetened Meyer Lemons instead of the too tart limes that are usually found in the grocery store. It's still has a limey quality, but with a little more sweet to it. The other great thing about these lemons is that they aren't lemony, which is a quality i only appreciate in my Lemon Meringue Pie.
Also, i drink way too many margaritas to be able to justify using Cointreau, so i use Gran Gala instead. I'd use the Citronage, but alas even that is too pricey for my budget at this point. I'm sure some of you will understand where I'm coming from. So my recipe is as follows:
1.5 ounce 100% Agave Tequila (Milagro or 1800 silver, again for their price)
1 ounce unsweetend fresh Meyer Lemon Juice
0.5 ounce Gran Gala Liqueur
Another important part is to shake adequately over a good amount of ice. This serves to add just the right amount of water to the drink, and chill it sufficiently so as not to need extra ice in your glass of choice. This is especially good if your sipping slowly. And i ALWAYS rim my glass in salt, generously.
I must admit, I'm only now realizing the importance of the 100% agave Tequila, but it make a HUGE difference. And with this recipe, my sugar consumption is greatly reduced. It's a win/win all around; a healthier Margarita that irresistible. How can you top that?
The down side to mixing your own perfect margies at home? I can rarely find a halfway decent one when i go out, and it's the only drink I'm ALWAYS in the mood for...
whoa....way too many recipes for margueritas here....I'm totally confused now and really did and want a really good recipe for a dinner party...
Love Silver Patron and perhaps we'll all just do shots and forget the rest :).
Latindancer:
REAL SIMPLE - 3 things!
2 shots Patron silver
1 shot Patron Citronge
3 shots fresh squeezed LIME JUICE
Shake with 4 or 5 ice cubes - pour into your favorite glass!
You can split the shots 1 silver, 1 anejo (a little more $$$) But this is really good, and very potent!
@ "latindancer",
chances are, your crowd won't really know the difference (unfortunately), but for your personal pleasure, the recipe presented in the article is very good. I was pleasantly surprised. The only turn off may be the lack of sweet in regular limes. In that case a teaspoon of Agave Nectar per drink should cure that. But if you're making them for yourself, it's worth it to go to all that trouble. Enjoy your dinner party.
Has anyone tried using Trader Joe's 100% Agave Blanco in their Margaritas? It's about $20 a bottle which is way cheaper than Patron or Don Julio (which I recently bought at a special sale at Costco for $29) but a bit more than the Hornitos Reposado that Costco regularly sell for $35 for 1.5 liters.
Just in case anyone is interested, my recipe is a 3-1-1 ratio of tequila, to Coutreau and freshly squeezed lime juice with a splash of agave nectar.
I like the Agave Nectar that came with a boxed special with Milagro Tequilla recently - EdE I'm more of the 3-1-3 (3 parts fresh lime juice) The above recipe makes it a 50% alc mixture and it's already strong enough because the PC is also 80 proof! The Patron Citronge (1 part) (at Trader Joes $14.99 4 750L) TJ's was out of Their Blanco last time I was there - it must be pretty good!
Thanks, BOB G. I really like the taste of the tequila so I emphasize that. On the other hand, I only drink these when I'm not planning to drive and if I serve them guests, I make them lighter or make sure the guests have a DD. The way I make my Margaritas, they definitely have a tendency to kick butt.
The reason I ask the question about TJ's Blanco, is that I think the Don Julio's Blanco makes better Margaritas than the Hornitos Reposado. The Don Julio's is just too expensive, especially these days.
When I make "margaritas" at home I use a 3:1 tequila to lime mixture and then add a drizzle of agave syrup to taste. As JK Grence noted, it's technically a tequila rickey but my circle likes them. If it seems likely that we'll be drinking a lot of them on a hot day then we add seltzer and serve in tall glass (so that's what--a tequila fizz?).
My hubby likes the good stuff (Patron, Partida) but as far as I am concerned if you are adding fresh lime and agave nectar the moderately-priced silver tequilas work just as well if not better. Save the pricey stuff for sipping.
Hi glowworm,
Glad to see someone else is still reading this blog. maybe we can create some renewed interest. I am new to margs, but have been enjoying experimenting. I am not at all into "brand names". I am looking for what taste best. My intro to margs was a "Cadillac marg" at Las Casuelas Terraza in Palm Springs. Since I'm not a movie star I had to learn to duplicate their Cad Marg at home. My latest formula is 3:1:1:2. The teq is reposado (from Trader Joes) as is the Bols and I use B&B instead of Grand Marnier. Also I have an abundance of Myers lemons and use them instead of limes. The ratios seem important as I have tried to eyeball it and was not as successful. I have never tried the agave nectar, but will later this evening.
Will also try the seltzer. CHOW is GREAT
Hussongs Cantina in Ensenada is one of the places that claims to have to invented the Margarita. I loved their recipe because no measuring is required. Take a small cylindrical glass, same diameter top and bottom and rub a lime heavily on the outside rim. Holding the glass upside down, shake salt all around it so the outside is coated lightly. Then pour about a thumb's width each of lime juice, triple sec and tequila. Gently add ice and stir. This is another recipe that is easy to duplicate once you've had a few.
Also loved the chickens and dogs roaming thru the bar.
We use Morton's salt.
A local Amelia Island restaurant uses this wonderful concoction -
Margarita
Fill glass with ice
1/3 tequila
1/3 triple sec
1/6 sweet & sour
1/6 roses lime
Put in shaker and shake a lot
Float some Grand Gala on top (or Grand Marnier)
serve
The Grand Gala is the what makes it.
Im not sure how it is you have all managed to throw everything and the kitchen sink in your drinks and still call them margaritas.
A margarita does NOT have sour mix or Roses lime or any other syrup for that matter, it does not have 7up and it isnt a "sweet" drink.
Classically,
(Combine in cocktail shaker with ice)
3/4 Oz. Cointreau
2 Oz. Blanco Tequila (any nuance you would have from an anjeo or other aged tequila gets lost with the addition of the lime juice.)
1 Oz. FRESH SQUEEZED lime* juice (the most important ingredient, never use bottled or store bought. always taste the juice before adding, if its extra tart add less.)
Shake RAPIDLY. (shaking too slowly or for too long lets more ice melt and makes a watered down cocktail, which no one likes.)
Pour into cocktail glass (No rocks. Again, ice dilutes the drink and prevents you from tasting the subtleties and aromatics of the tequila.)
For a salted rim, rub a lime wedge over the lip of the glass and dip into the salt. tap off excess and only pour the drink below the salt line to prevent a sea water margarita.
*For a sweeter margarita try using Key Limes.
Ive been bar tending for 10 years now and while variations are always welcome, for them to work you should know what the drink is actually supposed to taste like.
Thanks antx. This is what I am looking for, an expert! What is the difference in tequilas? reposado vs blanco vs gold vs silver
I often finish my margaritas with a splash of seltzer; it adds a brightness that I really enjoy.
Not a bartender or expert on drinks, but recently added a splash of Lemoncello to a basic margarita and found it very refreshing. I'm thinking it will be the poolside variation for this summer.
throw an egg white in the blender for an extra frothy Margarita. Ole!
My friend adds some Amstel Bright...it really adds something...sorry, yuck on the egg white..
i detest the horrid Island Oasis blends many Caribbean bars serve. The fructose or whatever gives me heartburn. Simple syrup is easy to make..why not? Great idea on the Agave Nectar.
To answer skipperr: blanco, reposado and anejo refer to aging. Blanco is "fresh," barely aged tequila; anejo is aged at least a year in oak barrels; reposado ("rested") is aged three months, up to a year. This only applies to 100% agave tequilas; the difference between "silver" and "gold" in brands like Sauza and Margaritavilla is caramel coloring.
Personally, I prefer reposado tequila for margaritas, or a fruitier blanco. I gave a recipe very early on in this discussion, but I've changed my mixing proportions these days: now I like 1.5 oz. tequila, 1 oz. fresh lime juice, 0.5 oz. orange liqueur -- I recommend Patron Citronge -- and a teaspoon (or to taste) of simple syrup or agave nectar. While a margarita shouldn't be alcoholic limeade like Chili's will give you, a touch of sweetener rounds the flavors out nicely.
While antx refers to making a margarita sweeter with key limes, I've never heard a key lime described as sweeter before -- they're more tart than Persian limes. If you use key limes, I'd double the sweetener amount.
And as I mentioned before, if you leave out the orange liqueur as some nouveau bartenders advocate, you're making a tequila daiquiri, not a margarita. :)
I have to say light agave nectar is an awesome alternative to simple syrup in mixed drinks especially in the Margarita. A little extra flavor from a cousin of the Weber Blue Agave plant. A little sweetness is needed to offset the tartness of the lime juice.
For my margarita I prefer a 2:1:1 ratio with a squirt of agave nectar.
2 oz. Relatively inexpensive 100% blue agave tequila, reposado or blanco (I use Cazadores reposado)
1 oz. Freshly squeezed lime juice (from one lime)
1 oz. Cointreau (Triple Sec only for parties)
1/2 oz. Light agave nectar
Shake with ice and serve. I don't like the salt but I definitely agree to keep it out of the glass and on the outside of the rim.
I love this drink!!!
BREAKING NEWS:
I just tried Gran Centenario's AZUL tequila — 100% Blue Agave Reposado for about $22. This is by far the best inexpensive tequila I have tasted. Blows the pants off El Jimador and Hornitos at the same price. Sensationally smooth without any bitterness.
I make my own, combination of fresh lemon and lime juice, reposado, Grand Marnier (or Citronge) and leave it to guests to determine how to rim; none, salt or combination of salt/sugar. Hands down hear it's the BEST margarita. Whatever combinations you use, the biggest difference is using reposado; so much smoother with just that little bit of aging. I wouldn't waste a good premium tequila for a Margarita, as much as I love them; we save that for shots!
Recipe is online at http://vinolucistyle.com/2009/05/03/t...
I followed the Chow recipe to the letter (with 1800) and found it to be awesome. This margarita tastes an awful lot like a proper Gimlet, tart and refreshing! Nothing like the syrupy affairs I have been served at so many restaurants. Thank you!
Sorry, JK Grence; a Tequila Rickey is made with club soda, not agave nectar.
Forget the cointreau and triple sec!
The Puro Margarita
2 oz. 100% Agave Tequila, Blanco, Reposado or Anejo
1 oz. Fresh Squeezed Lime Juice
1 to 2 tsp. Agave Nectar
Ice
Salt - optional
This recipe lets the Tequila dictate the flavor of the Margarita. Amount of Agave Nectar varies on the sweetness / tartness of your limes.
Add fresh, pureed fruit (1 to 2 tsp.) to make a pure flavored margarita.
You are what you drink.
I tried a version of a Puro Margarita like yours against one made with a triple sec. Albeit good, I felt a dimension was missing.
I have to say the original classic recipe to be about the best. I only use the agave nectar if I feel it needs to be sweetened at this point.
Happy drinking!
Oh and in my original recipe a 1/2 oz of sweetener was too much. I actually just throw in a squirt whatever that measures?
MRAGRAVE - That is a great recipe........................ I just started using the agave nectar - EXCELLENT! I do use 1 more oz of fresh lime juice and it makes it more tart........
Using Valarta Reposado - (100% Agave tequilla) $17.99 for 750 ml
Milagro Agave nectar and limes from Valley produce @ 10 for $1.00
Try the Purple Kimosabi recipe above and let me know what you think!
I wonder if it's really the "perfect" margarita?
Oh well :)
http://timetoshinecleaning.com/
I never used to like margaritas until I had a friend make one for me with Grand Marnier. Shaken, then with just a hint of GM poured on top the finished drink to float. Delicious.
What a bunch of Expert Snobs. Everyone has there own recipe [it's an OPINION] OPINIONS are like AHoles, everyone has one and they ALL STINK. Finding a good margartia in a bar/restaurant is rare because they all cheat using cheap ingredients. Again, my opinion. Everyone has different tastes & taste buds. How many of you have had a restaurant recommended as "the best food" and it turned out not as good as touted. Here's a quote from one of the posts here: Quote: That's high octane BB!!! Cointreau is absolutely overpriced / overhyped - remember the Patron Citron is 80 proof as well - sooooo when added into your recipe it would be like 4 shots of tequilla per drink! It will get you there faster!
Buy a Vitamix if you don't already have one! That blender rocks!!! unquote.
The post says the Cointreau is high priced etc., but at the end says buy a Vitamix blender. One of the most expensive blenders on the market. Any blender will do a good job for making a margarita. What he puts in his stomach should be cheap, and what sits on his counter and not used 24/7 should be overpriced. I don't get it, but again that's my Opinion. In closing I'll we all are full of Opinions or is it Full of Crap.
You are all a bunch of Margarita-Hosers. Triple Sec/Cointreau?, White/gold?, premium/rotgut?, salt/no salt? rocks/blended?.........these all make NO difference in the "perfect" margarita. It's a matter of personal taste, as long as you stick to the 3 ingredients - fresh lime juice, tequila and orange liquer (simple syrup is optional depending on the acidity of the lime) then there would and are as many "perfect" margaritas as there are "perfect" margarita tasters - which we all are, by definition. The flavor an/or color and/or quality of almost any tequila will be overshadowed by the acidity of the fresh lime juice anyway on first sip. The tequila flavor will be the secondary but lasting flavor. Fresh lime is a neccessity yet I hear no discussion of the kind of limes. I suppose y'all go down to the supermarket and buy a bunch of really old high acid Bearss limes picked in California a season ago - at least. That's about all they sell in stores - but there are a several varieties of much, much better limes for margaritas. The Mexican Sweel Lime (not the Mexican Lime which is OK but a different, more acid fruit) which is very very low in acidity, hence the "Sweet" in the name, with a hint of bergamot flavor makes a margarita so well balanced that you can taste the nuances of the tequila from the moment it touches your lips and you never need to add simple syrup. Smooth as a baby's butt they are. I guarantee they will make a better margarita than any of you have ever tasted.....even with $1 a gallon real Mexican white lightning and the cheapest Triple Sec you can find !! Good luck finding them - I had to plant a tree.
REMAG 1234 -Opinions????? Isn't that why we are posting here? I think you should go with staight tequilla - sounds like you need to relax a bit! I stand by every word I've posted - the whole extended family, work mates, friends all come to my house for a margi because they like the quality of ingredients and attitude I serve them with!!! Vitamix is the best blender for me and several thousand Starbucks, Juice houses of various names all across this great country of ours! There is a reason why all those businesses use Vitamix - they last almost forever!!! Quality, machines and kitchen tools in the home are a personal choice - BUT - you always get what you pay for! Cutco knives, Kirby vacuum cleaners - these are items you buy once in your life because they outlast you! So go ahead and buy a "new" blender from KMart every couple of years - you will eventually pay out what I did for a good quality blender! In closing I'm glad all of you post on here - and I've tried and tweaked many recipes on here - this is a great site! TAAKEELAdAVE - in rocks margi's I agree with you 100% - The quality and freshness of the lime is everything - We are very fortunate here in California - some of the freshest produce in the nation.........especially citrus!!!!
Absolutely the best tasting margarita. If you use the ingredients mentioned and measure exactly, you will have the absolute best tasting drink. This drink to go along with my mexican dinner night, was a hit.
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I just love margarita and this recipe is exceptional.
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