287160 Thu May 03 08:16:53 -0700 2001 21 27 General Chowhounding Topics 0 1543095 Do you use sour mix when you mix a Margarita? In bartender school the recipe we were taught consisted of Tequila, Triple Sec, Lime Juice and Sour Mix. But I've seen lots of recipes with different ingredients. It seems the only thing in common among them is the Tequila. What's in your favorite Margarita recipe? Thu May 03 08:16:53 -0700 2001 0 christina z 1 1543098 In my twenty-odd (some of them very!) years in the bar business in NYC I've never seen a bartender make a margarita with sour mix. I'd probably fire -- or on a good mood day retrain -- the bartender who did. Sour mix, despite its name, has a very high proportion of sugar and produces a too-sweet drink. Rose's -- the popular brand of bottled lime juice --though it contains a fair amount of sugar, is a less sweet alternative and the standard ingredient mixed with the tequilla and triple sec. The best margaritas I've ever had were made with Cuervo White, decent triple sec, andfresh lime juice squeezed directly into the shaker -- not pre-squeezed and allowed to oxidate in a cooler for a few hours. This produces a more tart margarita than is currently popular. You may want to add a small (less than a teaspoon) amout of super fine sugar to taste. Superfine sugar disolves faster than regular sugar and produces a better drink. Oh, and the rim must be salted on the outside only. To do this place a coarse salt, like kosher salt, in a small shallow bowl. Take a wedge of lime and rub it lightly on the outside of the glass to be used. Then hold the glass upside down and dip it into the salt, which will then cling only to the outside of the glass. Thu May 03 09:55:36 -0700 2001 1543095 0 Deven Black 2 1543100 I agree about sour mix. Bleah. I'm no fan of Rose's, either. I find it way, way too acidic and syrupy. To get some sweetness without using sugar, try adding fresh watermelon juice. I was skeptical of this idea at first since I'm not a fan of melon-flavored things, but it produces a light and refreshing drink. Thu May 03 10:06:19 -0700 2001 1543098 0 Lauren 3 1543111 I'll agree about the Rose's--it's vile. (Admittedly not as far along on the vileness scale as Pernod, but that's another topic.) I've had good margarita results with using roughly equal parts of a good silver tequila, Cointreau (not triple sec), and fresh-squeezed lime juice. Using anejo tequila will give an interesting flavor, but I prefer the silver. Similarly, try making a kamikaze with Grey Goose vodka, Cointreau, and fresh-squeezed lime juice--I was at the bar in Aqua in Las Vegas and asked for one of these. After making it, the bartender curiously sniffed the shaker and remarked, "Huh--that's actually *good*!" :-) Thu May 03 15:28:19 -0700 2001 1543100 0 Karl 3 1543135 This is a fantastic combo; I love fresh watermelon juice with tequila - a perfect summer cooler. Also, a little fresh pomegranate juice works to sweeten a marg as well, and adds a nice flavor (pomegranate juice [Knudsen's, I think] is available at most health food stores). Nils Sat May 05 02:59:14 -0700 2001 1543100 0 Nils 2 1543114 I find that if I use only triple sec to make the margaritas sweet enough, the balance of tequila:orange flavors is unbalanced. I like equal parts Commemorativo, fresh lime juice and triple sec (or Cointreau if I have it), and then add a bit of simple syrup to sweeten to taste. A lot depends on how sour the lime juice is. After reading the Commemorativo label closely recently, I discovered that it does not say !00% blue agave, which most better quality tequilas say on their labels. Which probably means it isn't 100% agave, and leaves me wondering what else is in it. Even so, I like its smoothness in a margarita versus a harsher, less expensive tequila. I do think using a premium anejo tequila in a margarita is a waste--it should be savored neat. We really like Patron Anejo the best, after tasting most of the ones in its price range. Tequila Lapis anejo is quite nice as well, as is Don Julio. Thu May 03 20:05:22 -0700 2001 1543098 0 zora 3 1543123 Frankly, I think you are wasting your money putting a fine sipping tequilla into a margarita, but hey, that's why we each have our own tastebuds. Cheers. Thu May 03 23:52:21 -0700 2001 1543114 0 Deven Black 1 1543099 In an ideal world, you don't use sour mix anywhere in anything. It's nasty, useless stuff, and if that's what they're teaching in bartenders school, no wonder it's impossible to get a decent cocktail anywhere. The recipe in Charles Schumann's "American Bar" (a worthwhile reference) has 1 1/2 oz. tequila, 3/4 oz. Cointreau and 3/4 oz. lemon juice, shaken hard and poured up. Myself, I'd use lime juice instead and less Cointreau. In any case, skip the sour mix. Thu May 03 10:04:29 -0700 2001 1543095 0 Steven Stern 1 1543108 The only recipe I make. Link: http://www.nwscape.com/marg.htm Image: http://www.nwscape.com/marg-images/ingredients.jpg Thu May 03 13:05:43 -0700 2001 1543095 0 Heather 1 1543113 I feel very strongly about this one and promise that once you've made it the right way, you'll never do it any other way again. Here's the recipe: 1 part fresh lime juice 1 part Cointreau or Triple Sec 3 parts Tequila. Shake well with ice cubes and serve it in a salt-rimmed glass. Thu May 03 16:15:06 -0700 2001 1543095 0 Bob Brooks 2 1543117 My favorite recipe, great for anyone who likes them "not too sweet", as I do. Not for those who like a drink which tastes like tequila and frozen limeade concentrate, no water added. (Sugar shock!!) To paraphrase, 10 parts tequila 5 parts lime or lemon juice 1 part Triple sec Shake wih ice. Thu May 03 20:40:21 -0700 2001 1543113 0 ironmom 2 1543124 Bob, I mixed your Margarita recipe yesterday. It's simple, elegant and delicious. Thanks much. (Now, should I celebrate Cinco de Mayo with Margaritas or Kentucky Derby Day with Mint Juleps? Oh what a dilemma!) Fri May 04 07:14:53 -0700 2001 1543113 0 christina z 3 1543126 I am having this same problem. Think I've decided to go with margarita's (can't wait to try this recipe, Bob) and Mexican snacks...burgoo, ham and biscuits and a handful of other "traditional" Kentucky recipes just seemed too much trouble for a small party. That or I'm just lazy. Fri May 04 12:23:53 -0700 2001 1543124 0 Lisa Bee 1 1543120 Best Margaritas I've ever made are from Rick Bayless "Mexican Kitchen". He has 3 recipes, I like the Frontera Gold Margarita with a 100% agave tequila that's not a reposado. The agave flavor really comes through. (That's why you're drinking tequila, Right?) It's also an easy recipe. Can we quote recipes from a book on this site? Thu May 03 22:13:57 -0700 2001 1543095 0 Janet Hinze 2 1543137 Hi Janet, Um, no. You can't post, verbatim, a recipe from another copyrighted source on this site. But, according to the site for the U.S. Copyright office, ingredients aren't copyrightable. So, just take the ingredients for your libation, and prepare them in your own words. Please see the link below for justification of the above information regarding recipes. BTW, you will need Adobe Acrobat Reader, or something else, to read the linked document. Disclaimer: I am NOT a lawyer. The site linked below is provided to be used as ONLY a source of information! In no way should my posting of this link be construed as representing the ideals and/or the philosophy of the Management. Yoroshiku, Andy Link: http://www.loc.gov/copyright/fls/fl122.pdf Sat May 05 11:43:02 -0700 2001 1543120 0 Andy P. 3 1543144 Andy, Really? I posted on this site, verbatim, a recipe from Bon Appetit but I made sure I gave the issue date and made sure I said it was from Bon Appetit. Was I wrong? Nancy Sat May 05 20:16:45 -0700 2001 1543137 0 Nancy Ives 4 1543236 Hi Nancy, Sorry it took so long to respond...one of those weeks. Now, once again, I'm not a lawyer. But the way I understand it, whether on not you were wrong to reproduce the recipe verbatim will depend on the fine print, usually found along with the copyright notice, in Bon Appetit. Every major publication I've ever read includes a variation of the standard "Reproduction in whole or in part without written permission is prohibited" clause. Bon Appetit may have a specific clause, buried somewhere in the pages, granting permission, (with proper attribution) for the reproduction of recipes. Unless this type of overriding clause is present in the publication containing the body of work being reproduced, you should paraphrase the instructional portion of the recipe. Personally, while posting a response to these boards, I've paraphrased the instructions for a recipe from a cookbook so liberally, that I'm suprised readers didn't think it was a joke; but the result was still a fine potato chip sandwich. And yes, you are reading the advice of a person who owns a cookbook with a recipe for potato chip sandwiches. Does anybody with a degree in jurisprudence care to weigh in? Please, please, correct me if the above basic statements are erroneous. BTW, for everybody reading along, the "Terms and Conditions" page of this site prohibits the posting of copyrighted materials, unless you've got the rights to use them. Yoroshiku, Andy Wed May 09 09:09:52 -0700 2001 1543144 0 Andy P. 1 1543121 Best Margaritas I've ever made are from Rick Bayless "Mexican Kitchen". He has 3 recipes, I like the Frontera Gold Margarita with a 100% agave tequila that's not a reposado. The agave flavor really comes through. (That's why you're drinking tequila, Right?) It's also an easy recipe. Can we quote recipes from a book on this site? Thu May 03 22:21:15 -0700 2001 1543095 0 Janet Hinze 1 1543128 This recipe works very well, but makes margaritas that are super potent. This is the way they are made in the best bars in Mexico. Squeeze limes (at least one per cocktail). Measure lime juice. Add an equal amount of Cointreau or Triple Sec. Add two parts Reposado Tequila (any reliable brand--Hornitos is good and readily available). Pour over ice in prepared glasses. Find designated drivers. Fri May 04 16:15:16 -0700 2001 1543095 0 e.d. 1 1543133 By now, at least the ingredients are clear: tequila, lime juice, and triple sec. What are the ideal proportions? It all depends on whether you like your margarita on the sweet side (use a higher proportion of triple sec, and possibly add some superfine sugar), or whether, like me, you like the flavor of the tequila to dominate with the lime and triple sec merely providing grace notes. So, experiment with the relative proportion of these ingredients until you find a balance that suits your taste. That said, I suggest using freshly squeezed Mexican limes (Key limes), as their flavor better suits a Margarita than the larger limes typically stocked by supermarkets. And I agree with those who feel that using a super-expensive anejo is a waste. Better to drink the anejo neat, perhaps with a chaser of freshly made sangrita (not to be confused with sangria). Fri May 04 20:16:47 -0700 2001 1543095 0 Tom Armitage 2 1543134 I pretty much agree with Tom in full...except, I think most bottles labeled 'triple sec' taste heavy & chemical - so I'd avoid triple sec at all costs and always go with Cointreau (I find Grand Marnier too sweet and orangey). You're using so little that the expense is worth it. The ratio I like is tequila:fresh lime: Cointreau - 3:2:1. Toy with the lime & Cointreau amounts, but keep it heavy on the tequila; some people (including a Bayless version) suggest equal parts of all 3, which I think is both too tart AND too sweet. I like to shake vigorously and strain over cracked ice (no salt for me, but salt the OUTSIDE rim if you're into it). Also, my little secret is to add a touch of water - it 'opens' the flavors a little, takes away a bit of the harshness, AND stretches the drink a little (and it's not heretical; it's essentially what shaking with ice does). I can't wait for tomorrow. Nils Sat May 05 02:54:48 -0700 2001 1543133 0 Nils 3 1543142 Good advice about balance. Down here at the border we drink Mexican Cointreau (I forget how it is spelled), but it is 80 proof, inexpensive, and very good. Any time you get into Mexico bring a liter back with you. As for tequilas, anejos are too expensive and don't have the right taste. Reposados, on the other hand, add an elegant smoothness to the drink and are much superior to regular white or silver tequilas. Gold tequila is an abomination in Margaritas (IMHO). And some white tequilas can taste so nasty. Also reposados are 100% agave--again unlike regular tequilas which can be up to 50% grain neutral spirits. Across the border I can choose from 40 or 50 different brands, some for less than $10 a liter. But in the U.S. Hornitos is the most readily available--though some places will have Cabrito, and it is equally good. Enjoy! Sat May 05 18:47:53 -0700 2001 1543134 0 e.d.