Recipe by SSMITHTRANS
"This is my husband's secret recipe from Austin Texas. We always serve this to our favorite friends. A very straightforward margarita with no added sugar."
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1 1/2 cups
fresh lime juice
1 1/2 cups
1 1/2 cups
lime, cut into 8 wedges
Fresh lime juice is the secret. I disagree with the bartender who recommends Cuervo -- I've slowly come to believe that the people who order Patron silver margaritas are not idiots wasting fine tequila. It's great for margaritas. A cheaper alternative might be Sauva Hornitos. My personal favorite is Herradura, but like the reviewer who is a restaurant owner and bartender, it can be a waste. Good tequila is like good wine, and you don't have to slam it like a college kid to enjoy it.
I did not care for this recipe.
As a restaurant owner and bartender I find that using good tequila (over $20) in a margarita is a waste. Any standard Cuervo will do. The key is to use fresh and top shelf ingredients along with it. Fresh lime juice, lime zest, Grand Marnier and Cointreau. Remember....you wouldn't make a Bellini or Champagne cocktail with Dom Perignon!
Definite keeper. The absolute key is good tequila. I added a little bit of sugar or splenda but otherwise a great margarita!
I did not care for this recipe. I though it was too sour and diluted. While tequila LOVES sour, and Cointreau adds sweetness, I highly recommend cutting out the water, cutting way down on the Cointreau, and adding some agave nectar or simple syrup to taste.
This is my understanding of the classic recipe - and it is wonderful. The tequila MUST be 100% agave (Patron is), and I personally prefer anejo, with it's additional flavor. Another note, to soften a little, replace some of the freshly squeezed lime juice with freshly squeezed lemon juice - but no more that 1/2...
I never thought of a margarita as having a complex flavor...but lime juice and water isn't (to me) a margarita. We tried these because of the fresh ingredients, but something is missing here. (We're 'on-the-rocks' folks; no frozen for us.)
This is the second time I make this drink and I definetely love it, specially since there is not additional sugar other than the one that the tequila and the cointreau already have which means to me "pure flavor".
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