Killer margs
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Killer margs
  Beverages    Alcohol  
Last updated 6/12/2012 12:46:14 AM. Recipe ID 6398. Report a problem with this recipe.
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      Title: Killer margs
 Categories: Beverages, Alcohol
      Yield: 1 Servings
      3    Parts Sunkist Sweet & Sour
      1    Part GOOD tequila
      1    Part Cointreau or
           -Grand Marnier*
           Juice of 1/2 lime**
           Dash of salt
  *can use triple sec, but I wouldn't **3 limes for small-med. pitcher
  Pour all ingredients into shaker with ice and shake vigorously.
  Pour into tall glass with ice (can be shaken, if done right) and
  retire to the patio to watch the sunset.
  You can blend, but the additional ice dilutes the flavor, and you
  lose the beauty and purity of the margarita
  Fruit flavored margs must be blended if using fresh or frozen fruit --
  fresh fruit (strawberries, raspberries) need LOTS of extra sugar AND
  the fresh lime juice. I haven't found any syrups that cut the mustard
  as far as flavoring "rocks" margs.
  I take my margaritas seriously, and would be happy to get into
  off-line discussions with anyone wishing to discuss further.
  NOTE ON TEQUILA: I like Sauza Conmemorativo, but Cuervo 1800 works.
  Exceptional tequilas like Sauza Tres Generaciones, Patron Anejo and
  other $20-$40 bottles are wasted on margs and should be reserved for
  NOTES: I agree...a little salt here and there does wonderful things
  to many recipes (including non-food). In fact, one of the secrets to
  my TDF margaritas is salt IN the mixture. (I hate salt on the glass
  rim, but when you use fresh lime, the salt helps balance the tart
  citrus with the biting tequila.)  I used to live in New Mexico, and I
  cook Mexican food more than any other style, so I HAVE to have a
  great marg recipe.
  The other secret is Sunkist Sweet & Sour mix (which I've only found
  at one alcohol distributor open to the public...Beverage Warehouse,
  Marina del Rey).  All the S&S mixes on the grocery store are
  compltely inadequate, and "margarita mixes" don't have the right
  blend of flavors (oddly enough). An old friend who used to tend bar
  at a restaurant where they made KILLER margs enlightened me about
  Sunkist's mix.  I've since noticed it at MOST restaurants/bars that
  have great margaritas. IMHO, nothing else comes close (except fresh
  squeezed lemon and lime juice, which requires extra sugar and is more
  difficult to balance the flavors, but can be done and is heavenly
  when it works).

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Recipe ID 6398 (Apr 03, 2005)

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