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Ok, so I've tried to make Margaritas at home several times now, and they s***! I've tried House Special Margarita mix, Jose Cuervo strawberry and lime Margarita mix, and Margaritaville Margarita mix: all mixed with Jose Cuervo Especial Tequila. Why does it always taste like crap? The tequila is nasty tasting! When I get a Margarita at a restaraunt, I love it! What do they do differently? I'm just tired of paying $6 for 'Ritas in public, and need a cheaper alternative at home. Any recipes or suggestions? Thanks!

If you don't like a yucky (yes it is possible) tequila you generally need to spend a little more on what you buy. Cuervo especial is alright but for margarita I always use a Blanco tequila. Margaritaville blanco is good stuff, but my all time personal favorite is Cabo Wabo, you can order off of the internet or some nice liquor stores carry it. About 39.99 for the Resposado give or take 35 for the Blanco and about 75 for the longest aged Anejo. Just find a light tequila and dont use too much if its not to your liking. just experiment with ratios. Also adding some triple sec helps sweeten it up as well. Hope I helped a little. everyone feel free to add what you will

They have Cabo Wabo at Bob's Package Store, Cedar Bluff Liquors, McScrooges and Turkey Creek, BR. If you wanna try it, I know that Chez Guevara, the funky little Mexican restaurant next to Toys 'R Us and Barnes and Noble has it, because I had some straight up last time I went.

I have a bottle of it sitting on the bar downstairs, still there after my bender the night of the SMPHC meeting. Haven't gotten up the nerve to touch it again. It's almost empty anyway.

I use a 100% blue agava tequilia 1 part, a good mix cuervo or margaritaville 3 parts, triple sec half part one lime eighth squezed in and ice. works great everytime...

Skip the mixes. They are like drinking sugar.

1oz Tequila(I personally recommend Cabo Wabo
1/2 oz Rose's Lime Juice
1/2 oz Triple sec
2oz Sour mix
Squeeze in 1 lime wedge

They always come out fantastic. Then again, I'm a trained bartender!!!

I avoid mix like I avoid a burning case of the clap. Oh sure...it will seem like the thing to do at the time, but you'll pay for it later.

You should too.

A burning case of the clap seemed like a good idea at some point? Hmmmm?

My recipe:

~ 3 parts tequila*
~ 1 part Rose's lime juice
~ 1 part triple sec (Bol's and Hiram Walker have been just fine)
~ 1/2 to 3/4 part orange juice (more or less depends on rocks v. frozen)
~ 1 healthy splash of fresh lime or lemon juice (not from concentrate)
~ 1 healthy squeeze of fresh lime


Lately they've been all frozen, so I pour all of that in a blender and fill it up with ice. I've found the smaller the ice cube, the better the slush. I throw a lime wedge or two in my glass, salt my wife's glass, and pour.







*I only use 100% agave. I've been pleased with both reposado or blanco (never, ever anejo). The reposado margaritas are a little mellower, while the blanco ones have more of a bite to them...it all depends on what I'm in the mood for. I've found Sauza Hornitos to be a very good, and fairly inexpensive ($25), 100% agave reposado to keep stocked in the house.

OK Margarita pholks, I am looking for a good recipe/measurement list for a 5 gallon cooler of margaritas. I am heading to the sat chicago show and thought I would try something new. I know people have done this i was just wonering what works best in tequila/marg mix ratio and whether or not to add triple sec? What kind of tequila should I use? Any ideas? Whatever ratio I use I thought about slicing up some limes and let them float in there just for flavor. If you will be at the show, i am willing to share

Thanks

First, take out a loan or second mortgage! I only know how to make Tequila sunrises in that large of a quantity. But what I did was: make smaller quantities, as you get done with each smaller, more manageable batch, poor it in the 5 gal. container, then repeat until the container is full. It goes faster than you think, and it seems to taste better than pouring each ingredient in in large amount, then pouring the second ingredient in, etc. Don't know why, may just be my imagination. But you can taste each batch before you pour it in the container, just to make sure it tastes right!!!

www.lulubuffett.com


perfect marg recipe is there and it is

Try this Bob

Pint glass full of ice
3 oz of Cuervo 1800
1/2 oz of Orange Liquor like Gran Marnier (sweetens it)
Fill with Finest Call Margarita Mix
Lime wedge rubbed around the edge of the glass and squeeze rest of lime into drink
Stir

If you wish to add salt. Use the Orange liquor to coat the glass then use the rimmer for the salt, then add ice and the rest of the stuff.

Ahhh... A subject near and dear to my heart...

The Margarita!

All BN'ers probably know that a TRADITIONAL Margarita is composed of three flavors (I'll call them "flavors" for lack of a better, more globally acceptable term)...


-=[ INGREDIENTS ]=-

1) tequila
2) orange liqueur
3) lime juice

Many variations exist with people or bars choosing to use a Margarita mix, or modifying the traditional flavor by adding additional ingredients or changing the ratios of the basic three ingredients. Each of the three ingredients are available in a myriad of subtle flavors, and all have an impact on your result. Choose each ingredient according to your individual taste.


-=[ RATIOS ]=-

3 parts tequila
2 parts orange liqueur
1 part lime juice

Many people change the ratios of the ingredients used in a traditional Margarita. Some people prefer a "weaker" Margarita and reduce the quantity of tequila used. Some prefer a more "orangey" or sweeter tasting Margarita and increase the quantity of orange liqueur used.

Some people don't care AT ALL for the taste of the traditional Margarita and don't give a HOOT about the ingredients or ratios.


-=[ TEQUILA ]=-
(I can go on for hours about tequila, but usually stop when the person I'm talking to wanders off - their eyes glazed over - muttering incoherently...)

Mexican law requires that the brandy known as "tequila" be composed of AT LEAST 50% blue agave in order to carry the moniker "Tequila".

Mezcal is another type of brandy distilled using some blue agave, but also other types of agave. Mezcal is the stuff that has the worm in it. The worm is only added to impress the turistas. Worms are not found in mezcal. They are ADDED to mezcal.

But I digress...

Tequila falls into four categories:

1) "BLANCO" or "PLATA" ("white" or "silver")
This tequila is "unaged". It's less than 60 days old and is usually bottled fresh from distillation. If it is 100% blue agave, it may be "rested" in oak barrels for up to 30 days before bottling. This is, arguably, the best tequila to use in a Margarita. Typically it has the purest blue agave flavor and the best price performance for your Margarita.

2) "JOVEN ABOCADO" ("young and smoothed")
This is usually "blanco/plata" tequila to which color and flavor have been added to make it seem aged. These are also called "oro" (gold) or "suave" (smooth). Tequila in this category generally isn't 100% blue agave. "Cuervo Gold" and Margaritaville's "Oro" tequila fall into this category. Tequila in this category is also a good bet for Margaritas.

3) REPOSADO ("rested")
Aged from two months to one year in wooden barrels (typically oak). This is the first type of aged tequila. You probably should avoid using this type of tequila for Margaritas. It's much more expensive that white or gold tequila and the subtle nuances of flavor that it has will generally be overpowered by the flavor of the orange liqueur and lime juice. If y'can't taste it, why pay for it?!?!

4) ANEJO ("aged")
Aged for a minimum of one year and sometimes much longer. These tequilas have the most complex flavors and should be enjoyed by themselves, preferably at room temperature. Some people prefer a snifter for presentation of their añejos. You wouldn't use fifty dollar a bottle burgundy to make your Sangria, why would you use fifty dollar a bottle tequila to make your Margaritas? Personally, I feel it should be a MORTAL SIN to use an añejo tequila to make Margaritas...


-=[ ORANGE LIQUEUR ]=-
A liqueur (or "cordial") is a strongly flavored, sweet liquor typically served in small quantities (i.e. a cordial glass), usually drunk after dinner.

There are several different types of orange liqueur useable in a Margarita.

Curacoa (also spelled "Curacao") - A liqueur flavored with sour orange peel
Triple Sec - A type of curacao with a higher alcohol content
Cointreau - Another orange liqueur
Grand Marnier - A French orange liqueur made with brandy

Be aware that orange liqueurs MAY include additional ingredients (or flavorings) besides just orange. You should sample your choice of orange liqueur and determine for yourself if it contains the flavors you would like in your Margarita. For the price conscious, your best bet is probably Triple Sec (Bols, for example). Some prefer the flavor of Grand Marnier (although it is typically quite a bit more expensive).


-=[ LIME JUICE ]=-
Your choice of lime juice sources is much more limited than your choice of orange liqueurs or tequilas...

Basically, you have a choice of:

1) Fresh
2) Anything other than...

*=- Fresh Limes
Be aware that several varieties of limes exist and impact the flavor of your Margarita. You'll find that most grocery stores just carry "limes". Some grocery stores, besides carrying "limes', also carry "Key Limes". The degree of ripeness of the limes has an impact on the relative sweetness of their juice.

If you find that you prefer the flavor of fresh limes but not the tartness, you can always sweeten the lime juice by the addition of a little "simple syrup". "Simple Syrup" is bartender-speak for sugar water. Just dissolve a couple cups of granulated sugar in a cup of boiling water. Wait for the sugar to dissolve then cool your "syrup". After cooling, use the simple syrup to sweeten the lime juice to your taste. Use it sparingly because it's super-concentrated, and REMEMBER! the orange liqueur is already plenty sweet! We want to avoid inducing a diabetic coma by Margarita...

*=- Bottled/Frozen Lime Juice
Most bars use Rose's Lime Juice in their Margaritas - at least the ones that don't use a Margarita mix. Rose's has been clarified and is sweeter than fresh lime juice. Many stores now also carry bottled "Key Lime" juice. I've found bottled key lime juice to be a little more tart and slightly more bitter than fresh limes. But to my taste it's the closest thing (taste-wise) to fresh squeezed lime juice.

Many people like to use frozen lime juice (not from concentrate) in their Margaritas. Frozen lime juice is also sweeter than fresh lime juice. But - no frozen or bottled lime juice tastes just like fresh-squeezed lime juice.

So now you've been armed with all the information required to make a Margarita...

Does that mean you'll enjoy the Margarita created by following the instructions in this correspondence?

NO!

Creating a Margarita that - YOU - enjoy may take a TON of experimentation. If you find a Margarita in a bar that you really like, ask the bartender how they're making 'em. Chances are good they're using a mix - and will tell you the name of the manufacturer.

Any questions?!?!

Class dismissed...

-=Margarita Will=-
http://www.MargaritaWill.com

Margarita Will wrote:Ahhh... A subject near and dear to my heart...

The Margarita!

All BN'ers probably know that a TRADITIONAL Margarita is composed of three flavors (I'll call them "flavors" for lack of a better, more globally acceptable term)...


-=[ INGREDIENTS ]=-

1) tequila
2) orange liqueur
3) lime juice

Many variations exist with people or bars choosing to use a Margarita mix, or modifying the traditional flavor by adding additional ingredients or changing the ratios of the basic three ingredients. Each of the three ingredients are available in a myriad of subtle flavors, and all have an impact on your result. Choose each ingredient according to your individual taste.


-=[ RATIOS ]=-

3 parts tequila
2 parts orange liqueur
1 part lime juice

Many people change the ratios of the ingredients used in a traditional Margarita. Some people prefer a "weaker" Margarita and reduce the quantity of tequila used. Some prefer a more "orangey" or sweeter tasting Margarita and increase the quantity of orange liqueur used.

Some people don't care AT ALL for the taste of the traditional Margarita and don't give a HOOT about the ingredients or ratios.


-=[ TEQUILA ]=-
(I can go on for hours about tequila, but usually stop when the person I'm talking to wanders off - their eyes glazed over - muttering incoherently...)

Mexican law requires that the brandy known as "tequila" be composed of AT LEAST 50% blue agave in order to carry the moniker "Tequila".

Mezcal is another type of brandy distilled using some blue agave, but also other types of agave. Mezcal is the stuff that has the worm in it. The worm is only added to impress the turistas. Worms are not found in mezcal. They are ADDED to mezcal.

But I digress...

Tequila falls into four categories:

1) "BLANCO" or "PLATA" ("white" or "silver")
This tequila is "unaged". It's less than 60 days old and is usually bottled fresh from distillation. If it is 100% blue agave, it may be "rested" in oak barrels for up to 30 days before bottling. This is, arguably, the best tequila to use in a Margarita. Typically it has the purest blue agave flavor and the best price performance for your Margarita.

2) "JOVEN ABOCADO" ("young and smoothed")
This is usually "blanco/plata" tequila to which color and flavor have been added to make it seem aged. These are also called "oro" (gold) or "suave" (smooth). Tequila in this category generally isn't 100% blue agave. "Cuervo Gold" and Margaritaville's "Oro" tequila fall into this category. Tequila in this category is also a good bet for Margaritas.

3) REPOSADO ("rested")
Aged from two months to one year in wooden barrels (typically oak). This is the first type of aged tequila. You probably should avoid using this type of tequila for Margaritas. It's much more expensive that white or gold tequila and the subtle nuances of flavor that it has will generally be overpowered by the flavor of the orange liqueur and lime juice. If y'can't taste it, why pay for it?!?!

4) ANEJO ("aged")
Aged for a minimum of one year and sometimes much longer. These tequilas have the most complex flavors and should be enjoyed by themselves, preferably at room temperature. Some people prefer a snifter for presentation of their añejos. You wouldn't use fifty dollar a bottle burgundy to make your Sangria, why would you use fifty dollar a bottle tequila to make your Margaritas? Personally, I feel it should be a MORTAL SIN to use an añejo tequila to make Margaritas...


-=[ ORANGE LIQUEUR ]=-
A liqueur (or "cordial") is a strongly flavored, sweet liquor typically served in small quantities (i.e. a cordial glass), usually drunk after dinner.

There are several different types of orange liqueur useable in a Margarita.

Curacoa (also spelled "Curacao") - A liqueur flavored with sour orange peel
Triple Sec - A type of curacao with a higher alcohol content
Cointreau - Another orange liqueur
Grand Marnier - A French orange liqueur made with brandy

Be aware that orange liqueurs MAY include additional ingredients (or flavorings) besides just orange. You should sample your choice of orange liqueur and determine for yourself if it contains the flavors you would like in your Margarita. For the price conscious, your best bet is probably Triple Sec (Bols, for example). Some prefer the flavor of Grand Marnier (although it is typically quite a bit more expensive).


-=[ LIME JUICE ]=-
Your choice of lime juice sources is much more limited than your choice of orange liqueurs or tequilas...

Basically, you have a choice of:

1) Fresh
2) Anything other than...

*=- Fresh Limes
Be aware that several varieties of limes exist and impact the flavor of your Margarita. You'll find that most grocery stores just carry "limes". Some grocery stores, besides carrying "limes', also carry "Key Limes". The degree of ripeness of the limes has an impact on the relative sweetness of their juice.

If you find that you prefer the flavor of fresh limes but not the tartness, you can always sweeten the lime juice by the addition of a little "simple syrup". "Simple Syrup" is bartender-speak for sugar water. Just dissolve a couple cups of granulated sugar in a cup of boiling water. Wait for the sugar to dissolve then cool your "syrup". After cooling, use the simple syrup to sweeten the lime juice to your taste. Use it sparingly because it's super-concentrated, and REMEMBER! the orange liqueur is already plenty sweet! We want to avoid inducing a diabetic coma by Margarita...

*=- Bottled/Frozen Lime Juice
Most bars use Rose's Lime Juice in their Margaritas - at least the ones that don't use a Margarita mix. Rose's has been clarified and is sweeter than fresh lime juice. Many stores now also carry bottled "Key Lime" juice. I've found bottled key lime juice to be a little more tart and slightly more bitter than fresh limes. But to my taste it's the closest thing (taste-wise) to fresh squeezed lime juice.

Many people like to use frozen lime juice (not from concentrate) in their Margaritas. Frozen lime juice is also sweeter than fresh lime juice. But - no frozen or bottled lime juice tastes just like fresh-squeezed lime juice.

So now you've been armed with all the information required to make a Margarita...

Does that mean you'll enjoy the Margarita created by following the instructions in this correspondence?

NO!

Creating a Margarita that - YOU - enjoy may take a TON of experimentation. If you find a Margarita in a bar that you really like, ask the bartender how they're making 'em. Chances are good they're using a mix - and will tell you the name of the manufacturer.

Any questions?!?!

Class dismissed...

-=Margarita Will=-
http://www.MargaritaWill.com

WOW

citcat wrote:...will there be a pop quiz?

Pop quiz?!?! POP quiz?

Hombre, we talkin' fine distilled 100% blue agave (scientific name: agave tequilana Weber azul) tequila, hecho en Mexico!

We're all gonna have us a TEQUILA quiz!

Y'know... That sounds like a good idea... Maybe we should organize ourselves a Tequila tasting?!?!

Anyone care to come to Baltimore to partake? I can set it up... A suitable bar, Jimmy Buffett's opening band, hotel rooms at a reasonable rate...

(I'm a startin' to cogitate...)

-=Margarita Will=-

8 oz. tequila (Cuervo gold)
1 bottle of Corona
8 oz. 7Up
8 oz. frozen limeade

Of course they have to be on the rocks because you don't want to put the 7UP in a blender!!

These are all great options, but far too complex for the Parrothead on the go!

It's simple -

1. Tip head backward, open mouth wide.
2. Have large quantity of ANY DAMN KIND of tequila poured into open mouth.
3. Squirt half lime or Rose's lime and a quick shot of Triple Sec into open mouth.
4. Close mouth, nod head vigorously til dizzy, gulp down mixture.
5. Pour lime, then salt onto flesh of nearby willing female, and lick. ( if female is unwilling, you risk intervention by law enforcement, or at the very least, a molar-jarring slap)
6. Enjoy and repeat ( with exception of the slap!)

When you need a "batch", the next best thing is getting a container of
"On the Border" margarita mix. Add your tequila of choice, 750ml size, and put the
container into the freezer for at least 8 hours.
Then just scoop out into glasses...great for tailgating.

another huge cabo wabo fan here. Blanco, any brand, is the best for margaritas.

One of my favorites -

1 1/2 oz cabo blanco tequila
1 oz cointreau
1 oz presidente brandy
2 oz sour mix
a splash of blue caracoa