"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." — SSMITHTRANS
Watch video tips and tricks
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.
This was absolutely the worst margarita I've ever made! No one liked them. I followed the recipe exactly and can't figure out why others liked them! If you like frozen margaritas made with limeade you will hate these.
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!
Not good, not good at all. Sour and diluted. While tequila LOVES sour, and Cointreau does as 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 agree that sweetness has it's limits, but combining tequila and lime and Cointreau (or Gran Marnier) first, and then adjusting with liquid sweeteners is definitely the way to go. Oh, and using Patron in a margarita . . . you might as well add vodka. Use Don Julio or Cuervo Tradicional for upscale; otherwise use Cuervo Gold for perfect results.
the only water that should be added to a margarita is ice.
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".
See how to make the best homemade margaritas.
See how to make an airy and impressive but surprisingly simple dessert.
See how easy it is to make a classic margarita.