Margarita's ... Anyone???!
Margarita's ... Anyone???
I'm going to have a brunch/lunch for some friends, and I want to make some margarita's. I'm looking for a non-standard margarita recipe. We usually just do the norm, you know ... tequilla, triple sec, lime juice etc. What I'd like is a recipe for a more tropical/fruity margarita. Any bartenders out there? I want a recipe you have actually used, and know is good.
Thanks!
Answers:
Tropical Margarita:
1 1/4 oz. Tequila
1/2 oz. Triple Sec
4 oz. Sweet & Sour
2 oz. Guava Nectar
OR - try Mango Nectar
Blend with ice.
Garnish with LIGHT
salt on rim and add "stuff"**
Blue Margarita:
1 teaspoon coarse salt
4 ounces Tequilla
2 ounce Triple Sec
2 ouncees freshly squeezed lime juice
2 ounces blue Curacaco
2 teaspoons superfine sugar
2 1/4-inch slices star fruit for garnish
1 lime, cut into wedges
Fill a cocktail shaker halfway with ice. Place Tequilla, Triple Sec, lime juice, blue Curacaco, and sugar in the shaker; shake hard for 30 seconds. Fill the prepared glasses with ice cubes. Strain the margarita into the salt-rimmed margarita glasses. Garnish each with a slice of star fruit or a lime wedge.
Cadillac Margarita:
2 oz. Cuervo 1800 tequila
1/2 oz. Grand Marnier
2 oz. lime juice
All ingredients poured over ice into a tall mixing glass, shaken briskly, strained into chilled cocktail glass with salted rim (optional). Garnish with lime wheel.
Brandy Margarita:
9 oz. Cuervo gold tequila
3 oz. E&J VSOP Brandy
1 6 oz. can frozen limeade concentrate
3 cans of water (use limeade can)
3 1/2 oz. Cointreau
Mix ingredients together, pour over ice. Can also be put in blender with ice to make frozen drinks. The use of brandy is very popular for making top shelf Margaritas. Makes one pitcher.
Cabo Waborita:
1 oz. fresh lime juice
1 oz. triple sec
2 oz. Sammy Hagar's Cabo Wabo tequila (100 percent weber blue agave)
Mix in a shaker over ice. Serve in a salt-rimmed glass.
Apricot Margaritas:
1-1/2 cup fresh apricots, halved and pitted (or 16-oz. can juice-packed, unpeeled apricot halves, drained)
1/2 cup tequila
1/4 cup sugar
1/4 cup fresh lime juice
1/2 cup apricot nectar
About 3 cups ice cubes
Combine apricot halves, tequila, sugar, lime juice and apricot nectar in a blender; cover and blend until smooth. With blender running, add ice cubes, a few at a time, blending until slushy. Serve in salt-rimmed glasses. Makes 4 Margaritas.
Watermelon Margaritas:
1-? oz. tequila
? oz. triple sec
? oz. Midori
2 oz. sour mix
6 oz. cubed, seeded watermelon
8 oz. ice
Blend all ingredients together; serve in a 14-ounce glass. Garnish with lime and watermelon wedge.
Strawberry Margaritas:
6 oz. can frozen limeade concentrate
2/3 limeade can tequila
1/3 limeade can triple sec
1 small carton frozen strawberries
Put all ingredients into blender container. Fill blender with ice and blend until smooth.
Cool Mint Rita:
1-? oz. Cuervo gold tequila
? oz. Cointreau
? oz. of Dekuyper Creme de Menthe
3 oz. Margarita mix
Shake ingredients with ice. Pour into a salted cocktail glass. Garnish with fresh mint or lime.
OK, I'm going to throw a few things out for you. Margarita's happen to have been one of my favorite drinks.
At the bar I worked at, to make "on-the-rocks" margaritas a little out-of-the-ordinary, we mixed a traditional margarita (in a shaker) and added just a splash of orange juice. After shaking and pouring into a salt-rimmed glass, we added a nice splash of Squirt to give it a few bubbles and add a little more flavor. You can top it all off with a drizzle of a good orange liquer.
A "non-traditional" margarita recipe I like to make is called BEER MARGARITAS. Sounds kind of gross, but they have surprised everyone I've ever served them too.
I got the recipe from "Semi-Homade" on the Food Network.
In a pitcher , add ice. (About half full will do.) To the ice, add a small can of frozen limeade, 1 cup of tequila, and 4 twelve ounce bottles of beer (Corona works well, but you can use your favorite kind.) GIve it all a stir and serve it in salted rim glasses.
Otherwise, you can mix up the traditional margarita by adding almost any fruit puree.