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.
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".
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...
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