Margarita Recipes?

[jillm]

Happy Cinco de Mayo!

Here's a great recipe to go with your margaritas- Chile-crusted tuna tacos. Yum!

http://www.epicurious.com/recipes/fo...a-Tacos-108386

[ZenSojourner]

OMG, so it is! Cinco de Mayo that is.

*passing on the chile-crusted tuna tacos tho*

[maillotpois]

Wow - those tacos look GREAT!

[GLC1968]

I know the Margarita request was old, but this is my favorite:

Buy a can of frozen Minutemaid limeade and let it partially thaw.

Blend it in a blender with 1 can of tequila and 1/3 can of triple sec and ice.

YUM!

For any margarita, you want 3 parts tequila to one part triple sec and then some type of sweetened mixer (limeade, fresh juice and superfine sugar, crappy store bought margarita mix, sour mix, etc). This can be blended with ice or just served over it (my favorite) or chilled and served as a martini, with or without salt on the rim of the glass.

As a licensed bartender, my recommendation is to use mid-grade tequilla (the good stuff is for drinking straight!), good quality triple sec (Grand Marnier works well) and the best quality mixer you can find to get a great margarita.

[OakLeaf]

Fresh squeezed lime juice. Blue Curaçao. Grand marnier (just a splash). Cuervo white. A slice of jalapeño (two, if they're not very hot). No sweetener necessary, plenty of sugar in the liqueur. Mmmmmm.


(This reminds me of a comedy sketch someone did, talking about someone who was supposed to sing the song "Tequila" and couldn't remember the words... )

[uforgot]

How on earth did I miss this thread? I'm interested in any and all recipes! I have an ex who insisted that a scoop of lime sherbet was necessary for a good Margarita.

[Becky]

What the heck, I'll play....

I got this recipe from a coworker, and it's one of the best I've tried. Bear with me as I try to remember the exact amounts.

1.5 oz. lime juice
0.5 oz. Rose's Lime
2-3 oz. of triple sec (Coworker recommends 2.5 oz. triple sec and 0.5 oz. Gran Marnier- I prefer a little less orange flavor and use about 2 oz. of TS)
2-3 oz. of your preferred tequila

Shake well with ice, and enjoy

[Susan Otcenas]

Happy Cinco de Mayo!

Here's a great recipe to go with your margaritas- Chile-crusted tuna tacos. Yum!

http://www.epicurious.com/recipes/fo...a-Tacos-108386

OK, that looks amazing. Now I know what I'm making for dinner tonight!

[Susan Otcenas]

OK, that looks amazing. Now I know what I'm making for dinner tonight!

I did it! I made these for dinner this evening. They were fantastic!

The orange juice/chipotle/vinegar sauce was very spicy, which I like, but was a little overpowering. If I made it again (which I'm sure I will) I would cut the chipotle a little.

The jicama/lime/cilantro combo is so yummy that I kept snitching from the bowl I mixed it in. I would make this combo alone as a really healthy "salad". I love jicama!

I used Tumaro multigrain tortillas instead of plain flour tortillas.

FYI for any WeightWatchers folks out there - 1 serving is 7 points.

Thanks again jillm for posting this yummy recipe!

Susan

[spazzdog]

I do have a "blue ribbon" winner of a Margarita but I can't share the recipe without then having to kill you

I am, however, very intrigued by the chipotle recipe...

spazz

[Possegal]

My nephew, God rest his soul, made the greatest margaritas I've ever had! A couple days after he died, we noticed a blenderful of some in the freezer. We drank it and toasted him. I'll have to ask about the recipe, I just remember that there was a dash of beer in there, part of the secret.

[Reesha]

For an extra delicious, classic margarita, I use

1 oz layenda del milagro tequila blanco
1/2 oz cointreau
1 tablespoon of agave syrup
And as much fresh squeezed lime juice as you like!

I mean really, the strength is up to you. I like mine medium-weak, because otherwise I'll be a wreck.

In my opinion, it's the agave syrup that really makes it.