Your best Margarita recipe.....?
I just cant seem to make a good margarita....do I use a mix, fresh lime juice, combination...? How do you all make great margaritas??
doesn't get much easier.
2 oz 100% agave blanco tequilla
1 oz cointreau (not cheap triple sec)
3/4 oz FRESH lime juice.
Shake, strain over rocks or up if you prefer.
The two biggest things to remember is use fresh lime, none of the bottled lime juice or even worse sour mix. And use cointreau. The generic triple sec you see in the stores is all artificial flavor and rotgut booze.
This one was won awards. I love it and so does everyone else!
For the rim salt, I mix 50% kosher salt and 50% sugar.
- 1.75 oz 100% agave blanco tequilla (I use Patron as I can find it anywhere) (Or Anejo or Reposado)
- 1 oz triple sec (can use cointreau but I feel it makes the drink too strong!) You can also replace the 1 oz triple sec with 1 oz of blue curacao. Makes it very pretty!
- 1/2 medium lime fresh squized
- 4 oz sweet and sour mix (Find one that has REAL lemon juice in it! This is key!)
- Mix with 1 to 2 ice cubs (anymore and it will dilute the drink). Enjoy!
Oh god, please, if you're going to make the margarita yourself, for yourself and drink it yourself, please use fresh lime juice. Splurge on the best tequila you can afford (I like Patron and Herradura and am trying Hornitos now). Triple sec will work since you won't use much, but Cointreau is an excellent choice too. But please use real limes and a few spoonfuls of sugar if necessary. Repeat, if necessary. I don't bother with the salt rim, but if guests insist I use kosher salt. Here's my recipe:
2 oz tequila
1 oz triple sec
1 oz lime juice
1 tsp sugar (optional)
shake, serve over rocks in a highball glass.
For two people:
3 shots tequilla
1 shot cointreau
1 shot grand marnier
squeeze a 1/2 of a fresh lime (or more)
squeeze 1/4 of a fresh orange.
Shake with ice and serve straight up.
The recommendations for fresh limes are all on the right track, but they don't go far enough. The type of lime is important. You have to use sweet limes (aka Key limes, Mexican limes, etc). The limes you typically get at the supermarket are Persian limes., which just can't make a good margarita. Sweet limes are smaller, seedier, and (duh) sweeter. But you can't just make up the difference with sugar; the flavor is fundamentally different.
My recipe: vigorously shake equal parts pure agave tequila (blanco or reposado), lime juice, and Controy (the Mexican ripoff of Cointreau). Serve up or on the rocks. Salted rim optional.
I don't mean to repeat what everyone else has already said, but the this is a subject dear to my heart.
For the love of all things holy, don't use artificial crap to make a margarita! They have an unfair rap because of libelous Cuervo campaigns and frat parties.
The recipe really depends on taste. What doesn't is the objective necessity of using real limes and 100% agave tequila. I strongly prefer cointreau or grand marnier over triple sec, but I think that is less important than the juice and tequila. The quality of the limes is important also. My drinks got way better when I started using a mix of sweet and regular limes. A little fresh orange is good too. If you can find them you probably won't have to add any sugar, either.
Premade mix is basically corn syrup, citric acid, and coloring. Do yourself a favor and stay away from that and fake tequila. Costco has big bottles of Cazadores for $30, so there is no excuse!