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Margaritas --- Just Add Tequila

I know, I know ... there's been a LOT written here on making the "best" margarita. But I haven't found exactly what I'm looking for. There's a local Mexican restaurant we go to fairly often that's BYO. On many occasions I've brought along ALL the margarita fixin's -- salt and all -- and mixed margaritas at the table. But to make things a bit less cumbersome, I'd like to bring a pitcher of everything-but-the-tequila margaritas that will enable us to pour our "mix" plus our tequila over ice, stir, and drink. No, I'm not interested in the limeade recipe, or any other ready-made mix. I want to end up with the real deal. One of the things that's throwing me off is that when I make margaritas at home, I generally put the ingredients into the blender with ice. But if I do that at home and then bring the frozen concoction to the restaurant, by the time we drink them they'll be watered down. I'm recipe challenged here, folks. Can you help me?

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  1. It sounds like you want frozen margaritas, which will be impossible unless they restaurant will blend for you.

    For regular margaritas, I use equal parts fresh lime juice, triple sec and tequila. Shake and serve over ice. That would easy enough to bring. I guess you could pre-mix the lime juice and triple sec and then take two parts of that mix to one part of tequila, or just bring lime juice, a bottle each of triple sec and tequila. Any measuring device will do, since its all about the ratio...The key though is really fresh lime juice... take the time to squeeze it and dont use a bottle of Roses.

    2 Replies
    1. re: ESNY

      That's what I'm trying to simplify. In the past I've packed a cooler with limes, tequila, triple sec, salt, salt dish, shot glass ... everything but the blender. There's GOT to be a better way!

      1. re: CindyJ

        That "better way" is to not drink them frozen, of course. :)
        The watered down flavor is never good.

    2. Ok, so here is the best Margarita recipe ever. It is a fair amount of work, but worth it. Combine 4 tsp lime zest, 1/2 cup lime juice, 4 tsp lemon zest, 1/2 cup lemon juice, 1/4 cup of superfine sugar and a pinch of salt in a jar. Cover and let set for 4 - 24 hours. Strain - this is your mix. At the restaurant, add 1 cup Tequilla and 1 cup Triple Sec. Pour over ice. Salt optional

      2 Replies
      1. re: bnemes3343

        Add the tequila and triple sec at home, it won't hurt anything. Just pour over ice at the restaurant.

        1. re: bnemes3343

          Thanks, bnemes3343! This is EXACTLY the kind of information I was hoping for!

        2. Why don't you just make them at home and bring them in a tupperware container. pour them over ice. I guess I'm not understanding the issue. a margarita is tequila, triple sec, and lime juice. that should be easy enough to bring separately or make ahead. i don't see that there's any other option.

          7 Replies
          1. re: tommy

            The issue is that the OP wants them frozen/blended/whateveryoucallit.

            1. re: invinotheresverde

              ah. so the question is: how do i transport frozen crushed ice.

              i have no idea how to do that.

              1. re: tommy

                No, no, no, no... that isn't what I wanted at all.

                1. re: CindyJ

                  But you said you blend them at home. Am I missing something here?
                  Otherwise you're just looking for a regular old margarita recipe.

                  1. re: invinotheresverde

                    I'm sorry I'm not making myself clear. There are a couple of factors at work here. I wrote about the take-home thing below. In addition, when I blend them at home, I pour from the blender into glasses. There are small "chunks" of ice that get poured along with the rest of the stuff. Usually, a good portion of those ice chunks remain in the glass after the drink has been consumed. Were I to mix the same mixture at home, pour it into a portable container and bring it to the restaurant, by the time the first drinks were poured, most of the ice would have melted, diluting the drinks, which would be even further diluted because the mixture would be poured over (fresh) ice.

                    So yes, I'm looking for a "regular old margarita recipe," but one that can factor in ice melt. In other words, do I combine my ingredients in the blender with NO ice? Or with half the ice? Or do I maybe freeze some of the alcohol-free mixture into ice cubes and bring those along? Am I making any more sense now?

                    1. re: CindyJ

                      Nope. You first say you dont like or want frozen margarita and then you write you are looking for frozen margaritas. Whether you blend it completely or there are still small chunks of ice, as soon as you put it in a blender, you have made a frozen margarita. A margarita on the rocks has no need for a blender.

                      1. re: ESNY

                        Okay... now we're talking semantics. When I think of a frozen margarita, I'm envisioning a thick, slush-like consistency. That's not what I get when I mix margaritas in my blender. The blender chops the ice but doesn't really incorporate it into the mixture. Maybe that's why I seemed to be contradicting myself. I don't think I ever said I wanted to bring frozen (i.e., blended) margaritas to the restaurant; rather, I cited a reason why blended margaritas would NOT work for that purpose.

          2. ok, i'm so hijacking this post and i apologize but...since everyone is posting recipes, does anyone have a good one for a serrano margarita? its quite possibly my favorite thing in this world and i only get it when i go down to austin - would love to be able to recreate - thanks!

            1. ESNY and tommy have touched on it. Here's what I do when taking margaritas on a picnic:

              Squeeze a bag of key limes into a measuring cup. Add equal amounts of orange liqueur (I prefer Patron Citronage) and good tequila. Chill the mixture, then pour it into a thermos.

              Once you get where you're going, rim the glasses with salt if desired, add ice, and pour your ready-made margaritas over. Done and done.

              7 Replies
              1. re: alanbarnes

                Citronge is key. I make my ruby red margaritas similarly.

                Do you use a lime squeezer? I thought my hand was going to fall off the last time I reamed a bag of key limes.

                1. re: kattyeyes

                  A lime squeezer is key. The cheap cast aluminum ones work great.

                   
                  1. re: alanbarnes

                    Definitely on the shopping list. Thanks for confirming I'm after the right thing.

                    1. re: kattyeyes

                      I need to get one of these.... Last time I squeezed 20 limes by hand, dumb mistake. I sort of go there using a pair of tongs and squeezing the limes using the tongs like a nut cracker... better, but still wasn't ideal.

                2. re: alanbarnes

                  Does the Citronage provide enough sweetness for all those limes?

                  1. re: CindyJ

                    Citronage is very sweet. But there's also the fact that key limes have more natural sugar than the Bearss / Tahitian / Persian limes that are more often seen in US grocery stores. So equal parts lime juice, Citronage, and tequila makes a drink that's perfect to my taste. If you like it sweeter, or if you substitute ordinary limes and find they aren't sweet enough, just add some simple syrup. Quality control is half the fun!

                    1. re: alanbarnes

                      I've been seeing key limes in the supermarket lately. I'm going to pick up a bag in the next day or so and begin experimenting. Thanks!