Perfect Margarita

[Scott Brady]

So what is your favorite recipe?

With our camping trip this weekend, and warmer weather...

[articulate]

Extra tequila

[articulate]

Oh, and I've had one mixed with a little orange juice once. That was tasty.

If you're really hardcore you'd just squeeze your own limes and leave the Jimmy Buffett stuff to the urbanites.

[goodtimes]

3oz top shelf tequila (the triple distilled Corralejo is nice, without getting *too* expensive...I avoid the Anejo's because they are just to mellow for margarita's)

1.5 oz triplesec

1 fresh squeezed mexican lime (pulp included)

Of course, I gotta cuss at you now, because I don't have any limes or triple-sec. I guess some rum and vanilla coke will have to do.....

[cshontz]

Margaritas are definately good, but I'll take one of these!

http://static.flickr.com/54/148464966_14a8bbf1b5.jpg

[flyingwil]

Mario knows the secret... I will not spill the beans, but if you were paying attention on the CB radio during the black mountain trip you know the best recipe in the world!

http://i15.photobucket.com/albums/a352/flyingwil/Random/IMG_0209.jpg

[Scenic WonderRunner]

OK....Wil......!!!!!!!!!

Now you are scaring me!!!!!!!!! ....LOL.............:eek:

[calamaridog]

1:1:1 = (33% tequila, 33% Triple Sec, 33% fresh lime juice)

Served over crushed ice...


There is only ONE Margarita, those other drinks are not Margarita's;)

"I interviewed Salvador Negrete, the son of Daniel Negrete, the purported inventor of the Margarita. Salvador says there are many fallacious stories about the origin of the Margarita, such as the one above, but that "this is the true story." The family story goes that Danny opened a bar at the Garci Crispo hotel with his brother, David. The day before his brother's marriage, Daniel presented the Margarita as a wedding present to Margarita, his sister-in-law. Danny combined one-third Triple Sec, one-third Tequila and one-third squeezed Mexican lime juice. The drink was not blended and was served with hand- crushed ice. In perusing the internet, Danny's Negrete is the earliest name credited with creating the worlds most popular cocktail. Salvador describes his father as a quiet "Caballero" who was only angered by one thing. His ire was stirred by the abortions created by blending strawberries, bananas, pinas and other fruits into his beautiful Margarita. He asks that they call these concoctions by some other women's name and let his sister-in-law have her unblemished prize. Danny was born in Mexico City in 1911. In Mexico City, he started what may have been the first bar in Mexico for respectable women. In 1944 he moved to Tijuana and worked as a bartender at Agua Caliente and continued to internationalize his cocktail. He came to Ensenada in 1950 and worked at the Riviera and the San Nicolas Hotel. Salvador learned from his father that the qualities of a good bartender are intelligence, good shoes and dress, clean fingernails and being bilingual. Danny Negrete is world famous and articles about him have appeared in the New York Times and Los Angeles Times. He was invited by many mayors to their cities and was invited to Europe and Hawaii. Today, we pay tribute to the many contributions Mr. Negrete has added to the history, allure, and charm of Mexico. Though there are many contenders, Danny Negrete is most likely to be dubbed "The Father of the First Margarita." Danny was a homeboy until his death five years ago. I think the dude deserves a statue on Mateos."

The Mexican Government recognized Danny Negrete as the inventor of the Margarita.

[calamaridog]

Sorry, as if everyone isn't busy enough already, there is a Margarita forum too:

http://www.drinkmargaritas.com/

[ChuckB]

Extra tequila

Damn you beat me to it!!

[DesertRose]

My favorite topic - drinking!

I have 2 "best" margaritas:

I'm a purist with good liquor - no sugary additives. So for best-quality sipping tequila, I prefer it with a dash of limon (the little key-type limes). That's it!

For a "foo-foo" drink, if I have to, I would use a cheaper tequila (a white - why sully a good anejo with syrup?) and then freshly squeezed lime juice, a shot of Cointreau, and a little kosher salt on the rim. Heavy on the tequila, light on the Cointreau, medium on the lime - over cracked but not crushed ice.

And plenty of very hot salsa and tortilla chips.

(PS - A variation that's actually pretty good is to add a very small dash or shot of prickly pear juice - not syrup - to the margarita; gorgeous color, and the tartness compliments the cointreau and lime - very yummy)

[BajaTaco]

It makes my heart happy to see that no blender or bottled mixes have been offered up in a recipe yet :) You people are the best :bowdown:

My buddy YukonBob makes a mean margarita. It must have something to do with the "spirit" used. And I'm not talking about the tequila. He just has a knack for adding a bit of Mexico to each glass. :) (that's him behind the beer bottle)...

http://www.bajataco.com/4wdtrips05/4wd-party05-02.jpg



http://www.bajataco.com/4wdtrips05/4wd-party05-03.jpg

http://www.bajataco.com/4wdtrips05/4wd-party05-04.jpg


I like the way Joaquine Suave gets the point across :D Here's a (LINK) (http://www.overlandhardware.com/oh-inform.html) to his page.

Joaquin's Margarita Recipe
Take a large tumbler or pint glass and fill with Ice (do not use stemware!).
Salt rim of glass if desired.
Fill glass from 1/2 to 3/4 full of top shelf tequila.
Add a splash of Cuantroy or Triple Sec.
Cut fresh limes (preferably Mexican) into slices
Squeeze approximately 1/2 lime into glass and taste.
Squeeze more limes or add more tequila to adjust.
Stir or shake.
Enjoy! A word of caution, when ordering this margarita at restaurants! Bartenders are trained from birth the pour sweet and sour into a margarita. THIS WILL RUIN YOUR MARGARITA! Be prepared to hit the bartender with a bar stool if he picks up the sweet and sour bottle. I have found that even the most tenacious bartender will take only 2 hits with the bar stool before making this margarita correctly.
[/b][/size][/font]

[goodtimes]

Yes, Senor Suave has a way of getting the "no sweet and sour" point across!:xxrotflma


And would you believe that I have still never had the pleasure of having one of Bob's "perfecter margarita's"?!?!?!:(

[david despain]

you mean you guys dont just pour a bottle of whatever is on sale near the check stand into a bucket you got at target then throw it in the freezer the nite before and scoop it out with a big plastic serving spoon?:hehe:

you know i may not ever be able to quite fit in here as i just dont like tequilia. i dont know why but i cant stand it. i dont have one of those typical horror stories that turns people off of it i just dont like it sorry.:(
but i sure can appriciate the passion with which you approach a drink thats for sure

[Joaquin Suave]

As BajaTaco quoted my site:


Enjoy! A word of caution, when ordering this margarita at restaurants! Bartenders are trained from birth the pour sweet and sour into a margarita. THIS WILL RUIN YOUR MARGARITA! Be prepared to hit the bartender with a bar stool if he picks up the sweet and sour bottle. I have found that even the most tenacious bartender will take only 2 hits with the bar stool before making this margarita correctly.

I was on the Outer Banks a few years ago competing in the surf kayak national championships. The night before the competition was to begin myself and the hoard of hooligans (surf kayakers are not known to be very civilized individuals) went to the local watering hole. Well, the bartender "made a VERY bad mistake" and I jokingly picked up a barstool and not so calmly explained the correct way to make a margi.

I thought it was humorous, my 15+ "knuckle dragging" friends thought it was humorous, the bartender and the locals in the bar DID NOT!
One of the local homeboys started making a move towards me, THEN noticed the group I was with and said...
"You must be from Jersey we're more mellow down in these parts!"

The bartended learned a new trick, I podiumed (even though it took getting pitched onto the dry sand by shore break all weekend long).

Pardon my digression...

Here is a new twist to a Margi that I heard from some friends up in San Francisco...They went into this HIGH END Tequila bar in the city and ordered Margies. At that bar, rather than use triple sec or Controy (sp?) they use tincture of Agave for sweetener. VERY COOL in my book.

I was thinking of flying into Guatalajara, then getting a rental car and doing a Tequila expedition some time soon...Any care to join me?

Attached is a picture of the Tequila NOT to use for a Margarita!

[seth_js]

From the Casa Azul write-up:

-Recovery tools: Shovel, Breaker bar, Tequila
-Custom cabinet for tequila/shot glass collection

Found that kind of humorous.

-Seth

[awalter]

Attached is a picture of the Tequila NOT to use for a Margarita![/QUOTE]









I think probably the smoothest I've ever had.

[edgear]

I was thinking of flying into Guatalajara, then getting a rental car and doing a Tequila expedition some time soon...Any care to join me?

When I was living in Guadalajara about 5 years ago, I made a trip out to the town of Tequila (in the state of Jalisco). I got to tour the Herradura hacienda. Definitely worthwhile -- and a tasty sampling of many of their fine tequilas at the end of the tour. I remember seeing that Sauza & Cuervo had plants there as well, along with a few more. After being there, I definitely appreciate being able to sip on a nice tequila. I don't get why most Americans just want to do "tequila shots."

Oh yeah -- and as for Margaritas -- they definitely need to be a good mixture of tequila, triple sec, and lime juice. One secret way to stay hydrated while drinking margaritas on a hot summer day is to make them with lemon/lime Gatorade.

:beer:

[91xlt]

THE DEVIL HAS A HOLD OF ALL OF YOU!!!
:beer: :beer: :beer: :beer: :beer: :beer:
did i mention:beer: :beer: :beer:

[goodtimes]

THE DEVIL HAS A HOLD OF ALL OF YOU!!!


And??????:confused:

[DesertRose]

THE DEVIL HAS A HOLD OF ALL OF YOU!!!

And malt does more than Milton can
To justify God's ways to man. ~ A. E. Housman

[calamaridog]

And malt does more than Milton can
To justify God's ways to man. ~ A. E. Housman


:bowdown:

[Desertdude]

I'm with DesertRose on this one -

When we were up in Taos had one of the best served margaritas ( desertgirl will remember the place those details always leave me after a couple [breathes] :) - it was a nice full short-glass of Patron Silver with a splash of fresh squeezed lime - over cracked ice - first one just wet the whistle for the others...

Damn I like talking about Tequila almost as much as I like to drink it - now wheres that Tequila smiley face when you need it :coffee:

[Brian McVickers]

It makes my heart happy to see that no blender or bottled mixes have been offered up in a recipe yet :) You people are the best :bowdown:

You mean like the other day when my sister-in-law was all excited and could not stop talking about the, and I appologise in advance:o , "Frozen Margarita In-A-Bucket"
that she found at, oh this is painful:smilies27 , "Bed Bath & Beyond"!:xxrotflma

I politely declined the offer of a refreshing cup of such a glorious nectar :orngartis

And had a trusy 'ol beer instead! :beer:

[DesertRose]

Hey Scott - the true interests of Expedition Portal's members have now come to the fore - the proof? We've run out of liquor-themed emoticons!


[Okay, okay - McVick started it - I just have to share one more liquor horror story: Jonathan and I met at a bar - whoops, that's not the horror part, that's the good part - and it was this great place near downtown Tucson where the gnarly old reporters, blue collar city workers, and somewhat seamy side of downtown hung out to drink real booze and play pool. About 10 years went by during which we didn't visit, and then on a whim we stopped by one day for a nostalgic drink . . . and THE HORROR, it had transformed into a frat bar! How did I know, since it was mostly empty at the time? The too-well-groomed barkeep was wearing a POLO shirt and was younger than I, for one (should have tipped me off), and when I ordered a 12-year-old Balvenie double-cask neat, he said (I kid you not): do you want a beer chaser? insert barfing emoticon here]

[goodtimes]

Hey Scott - the true interests of Expedition Portal's members have now come to the fore - the proof? We've run out of liquor-themed emoticons!


Now THAT is funny!:D

[BajaTaco]

. . . and THE HORROR, it had transformed into a frat bar!

by any chance was it the Buffet?

This is a fun thread :p

[DesertRose]

by any chance was it the Buffet?

YIKES! Not the Buffet (generally us girls didn't go into the Buffett without several sidearms :gunt:!, a pitbull, and at least one 250-pound no-neck male friend).

BUT it was a block and half away: The Shanty.

As far as I know, the Buffet is just as gnarly as ever. In fact, at least two homicides in or around its vicinity in the last year.

At the Buffet, it's definitely not the alcohol that could kill you!

Oh wait - wait - another drinking anecdote - this one involving driving, so it is apropos: one night after many rounds and many games of pool at The Shanty, our good mutual friend Michael (who introduced us at The Shanty) was too far gone to drive home by car, so he and our friend Warren did the right thing: they decided to take out their bikes and bike home - only danger to themselves, right? Well, laughing and weaving all over the place, they GOT PULLED OVER BY A COP! Who proceeded to try to ticket them for drunk and disorderly!! I guess the cop gave up 'cause Michael and Warren were laughing so hard they couldn't even answer his questions . . .

[BajaTaco]

YIKES! Not the Buffet (generally us girls didn't go into the Buffett without several sidearms :gunt:!, a pitbull, and at least one 250-pound no-neck male friend).


Home of the JUMBO :D So the buffet is back to it's roots?? Last time I was there it had been "discovered" and I think there may have even been lines forming to get in :rolleyes: I had some good times there :)



...BUT it was a block and half away: The Shanty.

I should have gone with my split-second, gut-feeling, first guess... which was in fact, the Shanty. I think you may have also mentioned that you had some history there, of which some recollection was laying discarded amongst the cobwebs in the back of me melon. But you had said "blue collar city employees" so that kind of threw me off... I wasn't a regular, but the times I was in there it seemed a little different. Man, I loved that patio! Very fun.

LMAO at the bicycles... :p


So how about the Bashful Bandit? Now there is an iconic fixture of Old Pueblo nostalgia :D Another fun place to wander into when you get a wild hair :gunt:

[goodtimes]

There was a article about the 'bandit (I think...) in the UA paper a couple months ago. It is the latest local hang out for the college kids. Seems the owner retired and gave the business to his son (who is a business major at UA).

[Black Dog]

I'm sorry to revive a nearly 4 year old thread, but I have to.

I like margaritas made from scratch, anything made with a mixer or in a bucket is crap. My personal favorite tequila is Patron Silver, it is so smooth and flavorful without giving you the gaggy "get super drunk" alcohol kick.

But rather than a margarita, I like to drink a Mexican Martini which anyone from Austin can tell you is a food group in its own. I've tried different recipes that use sweet 'n sour mix and different things but this one is my favorite. Salt the rim of a martini glass and drop in an olive or two, I prefer jalapeno stuffed olives. Then mix equal portions of 100% agave tequila, Contreau*, fresh squeezed lime juice, orange juice (fresh squeezed is best), and sprite or 7 up. Shake well, pour, and serve.

*I actually make my own mock-Contreau. Dissolve 3 cups sugar into 2 cups of water over medium heat (a simple syrup) and let it cool. In a large jar with a lid, stir the zest, juice, and pulp of two oranges into a quart of 80 proof vodka (Tito's is my favorite [also from Austin], but for stuff like this I usually get the cheapest stuff), and stir in the simple syrup very very well. Let this sit for 2 weeks, shaking every day. Strain out the solid parts and re-bottle it and enjoy! This is great because it is pretty darn close to the real thing and you probably won't have much more than 10 bucks into a huge jug of it, but a smaller bottle of real Contreau is over $20.

[Mike_rupp]

This is a really good margarita recipe (http://www.fronterakitchens.com/cooking/recipes/margarita.html).

[DurangoSteve]

The Cowboy Buddha @ The Taos Inn.

http://www.taosinn.com/margaritas.html

[Sergeant_V]

The recipe I always use is:

1/2 (ounce, cup, gallon, whatever) tequila
1/4 (ounce, cup, gallon, whatever) triple sec
1/3 (ounce, cup, gallon, whatever) lime juice or sweetened lime juice depending on your taste preferences.

It makes a great simple margarita.

Cheers,

[pint]

Fill glass with ice. 2 shots of Patron Silver, squeeze/throw in a couple limes. Sit by fire and enjoy. Make another in 5 - 10 minutes! :sombrero:

[higher4hockey]

First post guys, nice forum you've got here.

Now to the important stuff!

2 parts tequila
2 parts fresh squeezed lime juice (best to do it all at once, gets dangerous after many margaritas)
1 part cointreau
handful of ice
blender
glass
chair
feet up

:D

[James86004]

I'm sorry to revive a nearly 4 year old thread, but I have to.

I am glad you did, because of this:


*I actually make my own mock-Contreau. Dissolve 3 cups sugar into 2 cups of water over medium heat (a simple syrup) and let it cool. In a large jar with a lid, stir the zest, juice, and pulp of two oranges into a quart of 80 proof vodka (Tito's is my favorite [also from Austin], but for stuff like this I usually get the cheapest stuff), and stir in the simple syrup very very well. Let this sit for 2 weeks, shaking every day. Strain out the solid parts and re-bottle it and enjoy! This is great because it is pretty darn close to the real thing and you probably won't have much more than 10 bucks into a huge jug of it, but a smaller bottle of real Contreau is over $20.

That is really important information!:sombrero:

By the way, my margarita recipe is 2 parts tequila, 1 part lime juice, and 1 part Cointreau if I am wealthy or Triple-Sec if I am poor.

[Black Dog]

That is really important information!:sombrero:


I got that recipe out of a book called The Alaskan Bootleggers Bible, there are other orange liqueur recipes and mint liqueur and apple vodka and just about everything you can imagine, plus instructions for wine making and moonshining.

[achampagne]

2 shots of Tarantula tequila
1/2 shot orange triple sec
1 shot lime juice
1/2 shot raspberry liquer

shake or blend!!!


Hands down the best recipe I have ever come up with!

[SeaRubi]

good recipes in here. i have a few tips that may or may not be offensive to some:

a) only use key limes. any other lime will be too harsh. keys are the only way.

b) for your lime portion of the drink, use half roses sweetened lime juice, and 1/2 fresh.

c) I like to tear up a few fresh mint leaves and toss them into the shaker before shaking the drink.

d) shake like hell, then shake it some more.

e) always finish off the drink with a squeeze on a fresh, small wedge and toss it in after it's squeezed. you might need to reduce the lime juice component in the shaker to balance it out; i just prefer the fresh lime floating around on top.

Tequila preference is very personal. I tend to like 1800 reposado for a base tequila. True to the original recipe, I also like to mix my tequila portion as about 1/3 of the drink by volume, with that portion comprised with 2 shots reposado, and 1 shot silver.

For tequila sipping I really like Milagro's single barrel reserve. There are better single barrel tequilas but it's easy to find.

My latest sipper isn't tequila, but it's close cousin, mezcal. I was introduced to mezcal while in NYC, at a fabulous tequila bar named Mayahuel. Co-owner Phil Ward is one of the best bartenders in the country and I had a chance to sit down with him pre-opening to try on several different cocktails and mezcal sippers. If you're in town it's worth a visit - on 6th in East Village, where all the best bars are located.

You can find some of Phil's thoughts on mezcal here:

http://dinersjournal.blogs.nytimes.com/2009/04/23/getting-comfortable-with-mezcal/

If you're adventurous, look up a few mezcal recipes for cocktails. a margarita it isn't, but the smoky flavor of mezcal can make for a very pleasing drink.

cheers,
-ike,

[articulate]

I love this thread.

[Roktoys84]

Thanks for sharing everybody. Looks like I have some new recipies to try. :friday:

[Black Dog]

I was in town last night and stopped by the liquor store and they had this Jose Cuervo pre-made and bottled margerita made with Jose Cuervo Gold and Triple Sec and some other mixer that I can't remember the name of. It was cheap and I was curious, so I bought it. It was mildly ok, nothing amazing or anything. But it would be something to think about tossing in the cooler before a weekend camping trip.

[achampagne]

http://sphotos.ak.fbcdn.net/hphotos-ak-snc1/hs029.snc1/4293_1073422913168_1154017402_30178173_5670563_n.j pg

My raspberry marg recipe at eh HUB in Siesta Key, FL. Cheesy smile was free!

[djrez4]

Mine's a bit more coin-style than traditional marg and, technically, it doesn't involve tequila. I know...blasphemy!

1.5oz Hacienda de Chihuahua Sotol Reposado
1.5oz Damiana Guaycura Liqueur
3oz Fresh lime juice

Pour into a shaker over ice. Shake vigorously. (I mean REALLY beat the crap out of it.) Pour over fresh ice in a tumbler. Serve with a lime wedge.

[pkelly72]

Simple and quick-

Fill blender with ice.
add some (to taste) frozen lime-aid mix
tequila
triple sec
salt
lime and juice
enjoy

It is what it is.

[Fish]

One secret way to stay hydrated while drinking margaritas on a hot summer day is to make them with lemon/lime Gatorade.

Hmmmm.... almost sounds like something that might go in the Camelback!

[SWbySWesty]

This will always and forever be dubbed - Jerry Juice.

http://www.expeditionportal.com/forum/attachment.php?attachmentid=41297&stc=1&d=1273852155

[dustboy]

Here's my recipe:

-3 oz tequila: I go for whatever mid-grade is on sale, like Milagro or Cazadores.

-Fresh juice of 1 lime. NEVER from a can, you savage!

-Agave nectar to taste, about 1-2 teaspoons.

Place in shaker full of ice, and shake until your hands freeze to the shaker. If you don't shake it enough the Agave Nectar won't dissolve. Pour over ice.

I like this recipe because it's so simple, all the flavors come through clearly.

[Black Dog]

There hasn't been a whole lot of talk about salt yet. Do you go for just regular flakie salt or do you go for the gourmet stuff?

[dustboy]

Kosher salt is where it's at for almost everything.

[Black Dog]

Here's my recipe:

-3 oz tequila: I go for whatever mid-grade is on sale, like Milagro or Cazadores.

-Fresh juice of 1 lime. NEVER from a can, you savage!

-Agave nectar to taste, about 1-2 teaspoons.

Place in shaker full of ice, and shake until your hands freeze to the shaker. If you don't shake it enough the Agave Nectar won't dissolve. Pour over ice.

I like this recipe because it's so simple, all the flavors come through clearly.

I made yours last week and it was good, but a bit strong for me so yesterday evening during a power outage I used your recipe as a base and came up with my new favorite. Juice of 1 lime, 1.5 ounces of tequila, between half and 1 ounce of orange liquour (home made of course) and 2 squirts of light agave nectar, probably about 2-3 teaspoons. I stirred it up in a small glass with a chop stick as opposed to using the shaker because I was too lazy, and drank it with 3 ice cubes. Delicious!

[Black Dog]

Today is the official National Margarita Day w0ot!w0ot! And to celebrate, here is a recipe for margarita cupcakes that I found the other day:

http://www.recipegirl.com/2007/05/01/margarita-cupcakes/

[john101477]

Today is the official National Margarita Day w0ot!w0ot! And to celebrate, here is a recipe for margarita cupcakes that I found the other day:

http://www.recipegirl.com/2007/05/01/margarita-cupcakes/

Ohhh WOW those look nummy!!!
ok so I like my margaritas with Cointreau or Grand Marnier with a Patron float. I also squeeze a fresh orange into the mix so it turns out a little sweeter. For large parties I would always make a big batch and cut in fresh lime and fresh oranges. We used to through our own company parties so I ended up having to be the bartender. Dad would always hire a good band and have some food catered while he BBQ'd the meat.

[Black Dog]

http://www.youtube.com/watch?v=rGvre4LsxqY

I made this recipe a while back and it is pretty good, you can hardly tell there is any alcohol in there. I got some blood oranges at the grocery store over the weekend so I'm going to see how they go in there. This is my favorite day of the year, after St Patty's day and Conco de Mayo and New Years Eve.

[Purple People Eater]

I'm surprised it took until the 5th page for someone to mention agave nectar.

[sdmarkus]

Gotta thank you guys for the inspiration. After stumbling across this thread last week and shaming myself for having never potentially had a real margarita, I was on a mission. Those three simple ingredients never tasted so good!:sombrero:

http://i977.photobucket.com/albums/ae254/sdmarkus/IMG_7115.jpg