Reviewer:

laura*starla

Cooking Level: Beginning

Living In: Paris, Île-De-France, France

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Reviewed: Aug. 5, 2008

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.)

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Reviewer:

Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Dec. 31, 2007

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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Reviewer:

COOKINGBUNCHES

Cooking Level: Intermediate

Home Town: Bogota, Distrito Capital De Bogota, Colombia

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 27, 2007

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.

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Reviewer:

MAW7815

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Apr. 23, 2007

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.

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Reviewer:

Mikey

Cooking Level: Beginning

Home Town: Toledo, Ohio, USA

Living In: Athens, Ohio, USA

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Reviewed: Feb. 23, 2007

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!

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12 users found this review helpful