How do I make the perfect margarita at home?!
How do I make the perfect margarita at home?
Answers:
Go to Mexico and bring the bartender home with you.
buy the pre mix stuff
Leave out the mix and salt and limes and stuff then who cares.
http://www.targetwoman.com/articles/marg...
Common ratios for a margarita are
2:1:1 = 6:3:3 (50% tequila, 25% Triple Sec or Cointreau, 25% fresh lime or lemon juice).
3:2:1 = 6:4:2 (50% tequila, 33% Triple Sec or Cointreau, 17% fresh lime or lemon juice).
3:1:1 = 6:2:2 (60% tequila, 20% Triple Sec or Cointreau, 20% fresh lime or lemon juice).
1:1:1 = 6:6:6 (33% tequila, 33% Triple Sec or Cointreau, 33% fresh lime or lemon juice).
Some bartenders also add a small amount of water, which tends to smooth out the flavor of the three main ingredients.
Frozen margaritas come in a variety of flavors and colors.The drink is usually served shaken with ice, on the rocks, or blended with ice (the "frozen margarita"). All three methods are frequently served with salt on the rim of the glass. Some bartenders specializing in tequila have the opinion that salt hides the flavor of bad Margaritas made with inferior tequilas.[citation needed] For people who insist on a salt rim, the bartender typically only coats half the glass or offers a straw, so that they can still taste the drink without being obscured by the salt's taste.[citation needed]
While the most common margaritas contain tequila, orange liqueur, lime or lemon juice, and sometimes an additional sweetener, such as simple syrup, many variations are becoming more and more common. Bottled lime juice (which contains sugar) is another method used to add sweetness.
Other than Triple Sec or Cointreau, other types of orange-flavored liqueur are sometimes used, such as Patrón Citrónge, or the Blue Cura?ao, yielding the blue margarita (JC). The "grand", "royal", or "Cadillac" margarita often contains Grand Marnier. Often, when sweeter fruit juices or freshly muddled fruits are added to the margarita, the amount of orange-flavored liqueur is often reduced or it is eliminated entirely.
Many consider fresh squeezed lime juice the key ingredient, but fresh-squeezed lemon juice may be used and, because lemons are more consistent and sweet, is often less bitter. The most common lime in the U.S. are the thick skinned Persian limes. However, margaritas in Mexico are generally made with Mexican limes (Key limes). These are small, thin skinned limes and have a more tart and an often bitter flavor compared to Persian limes. Meyer lemons may be used for a sweeter taste as well.
Since some bartenders and margarita experts consider froth a good thing in margaritas, some people will add egg whites to a blended (but non-frozen) margarita in order to add more frothiness[citation needed].
Alternate fruit juice mixtures can also be used in a margarita. When the word "margarita" is used by itself, it typically refers to the lime or lemon juice margarita. But when other juices are used, the fruits are typically added as adjectives in the name, with lime juice or lemon juice added like a condiment (and a wedge of lime often added to the glass). Examples of popular combinations are:
Raspberry margarita with lime juice.
Strawberry or peach margarita, with lemon juice.
CHEERS...:-)
get some tequila, limes, sour mix (that green liquid stuff), and margaritra salt. Mix tequila sour mix and some squirt of the lime. Next rub the rim of your glass with a lime wedge then dip the rim in the margarita salt. Fill glass with ice then pour the mix into the cup. Last let the good times roll
Throw the blender away. It should be on the rocks, made with fresh squeezed lime juice, good tequila (save the Cuervo for molotov cocktails) and Grand Marnier.
Lemons, Limes , Sour Mix, patron tequila, tripelsec and Ice
Use a Lime to get the rim wet Salt the rim of a glass mix and pour in..... mmm mmmm good!
Margarita :
2 oz. tequilla
2 oz. lime juice
1 oz. triple sec
Shake tequilla,lime juice, and triple sec in a shaker with ice and strain into a margarita glass. Garnish with a lime.
Use top shelf ingredients
1-1/2 cups good tequila! Life is too short to drink cheap tequila! Jose Cuervo Gold is the minimum standard. My personal favorite is Jose Cuervo 1800.
And, face it, the margarita will be incrementally better if you jump up to a higher-end brand (besides the better the tequila, the less severe the hangover!).
Experimenting with high-end tequilas will add subtle flavors and allow you to create your own signature margarita.
My latest favorite is a brand called Cazadores recommended to me by Fernando Avelar whose family has a legacy of growing and harvesting the blue agave tequila in Mexico. Patron Silver Tequila has also been a very good mix.
1/2 cup Grand Marnier This is as good as is gets. I do not float this on top but rather mix it in with the blender.
A great alternative is the Italian version of Grand Marnier called Gran Gala (it's less expensive and just as good).
1/3 bottle of beer Yes, you did read that right, a 1/3 bottle of beer. The best results are with a standard bland American icon beer like Budweiser, Coors or Miller. Avoid micro-brews with lots of character as this will leave an aftertaste to your margarita. Beer is one of the few food groups that are basic (non-acidic) and so the addition of beer to this margarita will make a mellow tasting, smooth drinking formula. It also adds the barest hint of carbonation during mixing. This is one of the 'secret' ingredients and I have never had anyone guess that there was beer in their margarita.
1 can frozen lemonade
concentrate I've experimented with lime-aid, and all sorts of lemonades. You will have to do the same. I avoid the ones with the pulp. Sometimes you will have to add sugar if you've selected a sour brand.
A big long healthy squirt of Real Lemon This is real lemon juice concentrate and adds the wonderful lemon tanginess a great margarita needs.
You can squeeze an actual lemon, but then you're dealing with the pulp issue.
A big long healthy squirt of Real Lime This is real lime juice concentrate and also adds the lime tartness for a subtle enhancement.
Water or Ice to fill up the blender My preference is to add half ice and half water to fill up the blender to the top. This way you are not serving a frozen margarita but a very cold one with shards of crushed ice. The best margaritas are quite concentrated but then poured over a heaping full glass of ice that starts to dilute the power of the cocktail as it melts. Now, lately we've been serving these straight up or "perfect" in a margarita glass or (my personal favorite) a martini glass. Shake it up on the rocks and pour it in straight up. Somehow this promotes more of a sipping approach (very fast sipping often, but still technically sipping)
sugar to taste As you are completing the mix portion in the blender, you may choose to add sugar to taste. By doing it in a blender you don't have to worry about a granular texture in the drink.
1800 tequila, Grand Marnier, Cointreu, simple syrup, lime juice, sweet and sour mix.
1.5 ounces of Patron Silver
3/4 ounces of Cointreau
Fill lightly rim salted glass with Cuervo Margarits mix
Top off with 3/4 ounces of Gran Marnier
My customers love them :)
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
1/4 cup Triple Sec
1 cup Tres Generaciones Tequilla
4 limes juiced
tablespoon of suger
My father makes these all the time and they are fantastic! Put it all in the blender if you want it frothy or you can have it on the rocks. We have it both ways. Expensive to make but so worth it!!!
Hi! I'm a professional bartender and here a 3 GREAT recipes. Enjoy!
1 1/2 oz Patron Silver
1/2 oz Cointreau
3 oz sweet n sour
1 oz orange juice
fresh lime juice
1 oz Jose Cuervo
1 oz Peach Pucker
4 oz bottled margarita mix
1 1/2 oz Sauza Hornitos
1/2 oz Cointreau
3 oz sweet n sour
1 oz red bull
Every perfect is diff.....applebee's perfect.....2oz of 1800 (but patron is better) 1/2oz cointro 1/2oz grand marnier 1oz real lime juice 1oz symple syrup(1/2 sugar 1/2 water) and sour mix. but everyone says applebee's flour mix is what makes the applebee's perfect. good luck!!!