I’ve made the real deal, and it’s great. But limeade +, is sooo easy. Slice of jalapeño too..
I’ve made the real deal, and it’s great. But limeade +, is sooo easy. Slice of jalapeño too..
Last edited by Isaac; 05-21-2021 at 02:05 AM.
Margarita de Guerrero (Mk. 2)
Summary: much, much better, but could be just a little sweeter.
3 oz. blanco Tequila
2 oz. Cointreau
1 oz. lime juice
put all in a shaker with ice and shake the dickens out of it. Strain over ice and lime slice into glass rimmed with 50/50 salt/sugar (thanks @Brian T).
I tried the suggestion of "3-2-1" and blanco tequila and it worked well (thanks @Jac)
From Older Offspring after a discussion of coffee:
"If it doesn't come from the Kaffa province of Ethiopia, it's just hot roasted-bean juice."
Margarita de Guerrero (Mk. 3)
Summary: still very good, but just a tad too sweet now.
3 oz. blanco tequila
1 oz. Cointreau
1 oz. agave syrup
1 oz. lime juice
put all in a shaker with ice and shake the dickens out of it. Strain over ice and lime slice into glass rimmed with 50/50 salt/sugar.
This time I tried to make it sweeter by adding agave (thanks @RoyGBiv @littlejerry), but now it's just a little too sweet.
From Older Offspring after a discussion of coffee:
"If it doesn't come from the Kaffa province of Ethiopia, it's just hot roasted-bean juice."
My mixology rule-of-thumb is no more than 1/2 oz of sweetener (simple syrup, maple syrup, grenadine, etc) in any cocktail I make. Maybe a bit more if it's really tart otherwise.Originally Posted by Guerrero
I bet if you cut back to a tablespoon or so of agave, that will probably work . Lime juice can really vary on tartness. I wish the giant key limes that were a Covid substitution for Persian limes were still in the grocery store. They were amazing for drinks.
REPETITION CREATES BELIEF
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Margarita de Guerrero (Mk. 4)
2.5 oz. blanco tequila
2.5 oz. Cointreau
1 oz. lime juice
put all in a shaker with ice and shake the dickens out of it. Strain over ice and lime slice into glass rimmed with 50/50 salt/sugar.
Summary: tried to get a little sweeter w/o agave syrup. Still very good, but not sweet enough, and I've lost some of the good tequila taste.
Next time I might try using Grand Mariner or cheaper triple sec instead of the Cointreau, or go back to 3-2-1 with just a little agave.
From Older Offspring after a discussion of coffee:
"If it doesn't come from the Kaffa province of Ethiopia, it's just hot roasted-bean juice."
I typically don't even include the Cointreau. Tequila, lime juice, and then add agave to taste.
If I'm out of limes I'll use oranges. Blood oranges are also good. Not a margarita, but pretty damn good.
I saw you post that before. I'm toying with that idea. Having married into a family with Mexican roots, I'm trying to stay traditional.
From Older Offspring after a discussion of coffee:
"If it doesn't come from the Kaffa province of Ethiopia, it's just hot roasted-bean juice."
I don't taste the Cointreau when I've used it. Triple Sec does fine for adding a bit of orange zestiness.
Never occurred to me to try zesting an orange instead... Fewer calories. Will try to remember to give it a try next time daughter is home.
She's a Margarita fan, so, that's about the only time we make them at home these days.
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