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Margarita's

jodiego - 9-20-2008 at 02:05 PM

A subject dear to my heart...and my liver. It's one of those beautiful, lazy days and I'm sitting at home experimenting with various margarita recipes, and I'm thinking (although cloudily), what better place to find out some interesting margarita recipes than Baja Nomad. I've always been a 321 man myself (3 parts tequila--reposado preferred, 2 parts orange liquer--cointreau preferred, and 1 part lime juice--fresh squeezed preferred), but I recently got a recipe from a friend that I found quite different and yet still tasty. In a blender with ice, I can of Limeade, 1 can of beer (I use Tecate), fill the Limeade can with Tequila (I use Hornito's or Corralejo blue), blend, pour into a glass, and add a shot of Grand Marnier to give it that Cadillac flavor. The Limeade is quite tart but the beer seems to cut the sweetness down to a smooth, tasty, margarita. What are some of your favorite recipes...and be specific regarding the tequila and the orange liquer. Salud!

CaboRon - 9-20-2008 at 02:08 PM

Have you checked the Baja Recipies thread ?

In fact you might like to put this thread there....

CaboRon

elizabeth - 9-20-2008 at 02:15 PM

Quote:

Originally posted by jodiego
A subject dear to my heart...and my liver. It's one of those beautiful, lazy days and I'm sitting at home experimenting with various margarita recipes, and I'm thinking (although cloudily), what better place to find out some interesting margarita recipes than Baja Nomad. I've always been a 321 man myself (3 parts tequila--reposado preferred, 2 parts orange liquer--cointreau preferred, and 1 part lime juice--fresh squeezed preferred), but I recently got a recipe from a friend that I found quite different and yet still tasty. In a blender with ice, I can of Limeade, 1 can of beer (I use Tecate), fill the Limeade can with Tequila (I use Hornito's or Corralejo blue), blend, pour into a glass, and add a shot of Grand Marnier to give it that Cadillac flavor. The Limeade is quite tart but the beer seems to cut the sweetness down to a smooth, tasty, margarita. What are some of your favorite recipes...and be specific regarding the tequila and the orange liquer. Salud!

That may be a tasty drink, but it's definitely NOT a margarita! You had it right the first time, but I use controy or citronge (made by patron) for the orange.

BajaGringo - 9-20-2008 at 02:17 PM

Now you know that I am going to have to try this out right now. If I am not back in twenty minutes I will probably be on my third...

DENNIS - 9-20-2008 at 02:19 PM

Oh, Jeezo...This has been going through my mind lately. I used to tend bar and we made our own sweet 'n sour but, that's where my problem starts. It's been a long time ago and a couple of ingredients escape me but, I'll get them.
Anyway, triple sec is way cheaper than Cointreau, the French product and it's orange base as well. Has the same effect in a Margarita. We also used an institutional package of pure lime, no sweetener. We added egg white and a bit of orgeat or symple syrup and water. Keep in mind that we made two gallons at a time. Can't remember if there was more but, I'll find out.
This was a good Margarita.

Skeet/Loreto - 9-20-2008 at 02:57 PM

Oh! You Youngsters find more ways to Ruin Good Tequilla!!

Two-Eyed Tequilla-

Two Shots of Tequilla
Two Ice Cubes
Two Queen Anne Olives

Russ - 9-20-2008 at 03:13 PM

Skeet. get out of your two two's :spingrin:

We're talking about Margaritas here.

castaway$ - 9-20-2008 at 04:00 PM

By far the best ingredient I have found that makes any Margarita is Baja. :lol:

a baja margarita

woody with a view - 9-20-2008 at 04:21 PM

is nothing more than your favorite tequila with a secret ingredient.

pour off 1/3 and fill with tequila.

0007800080775_LG.jpg - 11kB

DENNIS - 9-20-2008 at 04:22 PM

Quote:

Originally posted by castaway$
By far the best ingredient I have found that makes any Margarita is Baja. :lol:

Excellent.

I thought it was in the delivery and presentation...

Juan del Rio - 9-20-2008 at 05:47 PM

margaritaX.jpg - 38kB

BajaWarrior - 9-20-2008 at 09:06 PM

I make 'em the same way jodiego makes his original batch but I squeeze juice from an orange into the Margarita glass, it cuts the lime taste a bit if your stomach is sensitive to the lime, (ie: :fire:

heartburn).

vivaloha - 9-20-2008 at 10:25 PM

The following is very balanced margarita that I perfected over a number of years.
The alcohol and non alcohol are matched and the ice tips the scale to make the drink less than
50% alcohol, making it drinkable and pleasant (and not too harsh)
I invite discriminating margarita drinkers to follow this recipe and let me know what they think.

Vivaloha Special Margarita (aka six-three-one / four-six)

In a large shaker / blender or pitcher with plenty of ice mix the following in order:

6 shots of tequila
3 shots of triple sec or citronage (orange liqueur)
1 damiana (in the womanly shaped bottle)

4 shots of freshly squeezed lime juice (you'll need about 10 small limes or 5 big limes)
6 shots of bubbly water.

stir / shake or blend as desired.

salt all glasses - add 3 to 4 ice cubes to each individual glass and serve rocks style (my preference)

in this marg recipe you have 10 shots of alcohol and 10 shots of non-alcohol with the ice watering it
down in a good way as it chills your drinks...

- extra tip for those who really are prepping up -

pour final product in 2 small water bottles and keep cold in your cooler -
after surfing, fishing or whatever, treat yourself to these tasty PRE-MADE c-cktails
and enjoy...

Notes: The tequila quality is of personal taste, cost, availability, etc...don't worry if you don't
have great tequila but I must say hornitos green label make a nice proper 100% agave solution.

The triple sec or citronage is standard orangey sweetness to cut the lime juice tartness

The damiana is the secret yummy ingredient which totally smoothes out the marg and
makes it completely herbaceous and unforgettable...

The 4 shots of fresh lime juice guarantee your vitamin C, guarantee freshness and guarantee
that you have to work a bit to make this beauty happen...buy a good lime squeezer!

The six shots of bubbly water give this marg a lightness and zip that make it extremely
refreshing...

Once again this is the 6/3/1 - - 4/6 (secret ingredient is the damiana!)

6 teq
3 orange liq
1 damiana
-
4 lime juice
6 bubbly water....

Let me know what you guys think..!

try the pre-made and save yourself lots of work when you
are already tired (late in the day - c-cktail hour)
after your oceanic or land based activity...

vivaloha

mulegemichael - 9-21-2008 at 05:21 AM

i must say in all my years in baja the best margueritas i've EVER had were at Hotel Punta Colorada out on the East Cape. Manny, the bartender there, swears by damiana as a substitute for the orange liqueur and simply mixes the tequila 2-1 with the damiana then flavors this mixture with fresh squeezed limons. All this dumped in a blender full of ice mellows it nicely....and yeah, hornitos sauza,(green label), is the way to go..

capt. mike - 9-21-2008 at 06:32 AM

why ruin a good sippin tequila by using it in a mix with 3 or more other flavors? Hornitos? Corralejo?

any 100% agave blanco is fine most of the time especially after your 3rd.
and i have discovered a knock off triple sec sold at a grocery chain house labeled that costs 1/2 of retail name brand and once in the mix is good as contreau or any of the high priced stuff.

Skeet i am with you, love premium tequila martinis. but i use a jalapeno with the olives if i can't get Santa Barbara pepper stuffed queens.

the drinkin cheapskate. :coolup:

woody with a view - 9-21-2008 at 06:41 AM

sampled the corralejo blue and the sauza commemrativo anejo (i think, it WAS anejo tho!) side by side recently and the sauza won, hands down.

bajabound2005 - 9-21-2008 at 07:18 AM

You can actually buy a can of Squirt with the tequila already in it!

Hook - 9-21-2008 at 07:49 AM

Woody, that has been the poor man's/surfer margarita for as long as I can remember.

How fitting you would bring that to the table................... :lol:

BajaGringo - 9-21-2008 at 07:57 AM

Quote:

Originally posted by bajabound2005
You can actually buy a can of Squirt with the tequila already in it!

Seriously? I would love that!

Don't listen to Martha.

BMG - 9-21-2008 at 08:48 AM

We recently had some friends over and wanted to try a different margarita recipe. My sister-in-law says, "Check our Martha Stewart .com." So I do as I'm told and find the 'Perfect Margarita' recipe.

Sounded good, tasted like crap. Had to salvage them with Squirt.

I still might try Martha's pruno recipe.

Skeet/Loreto - 9-21-2008 at 09:09 AM

You know MIke when you go to a True Baja Sur mexicanos Home, you are served a Shot of Tequilla in a very tall thin heavy Glass.

I wonder if all this Maggie Drinkers have ever sipped on a Good Tequilla from a Mexican Tequilla Glass??

Me thinks they are talking about Americano Margaritas- Oh well it takes all kinds!

Skeet

Oso - 9-21-2008 at 09:24 AM

Quote:

Originally posted by woody in ob
is nothing more than your favorite tequila with a secret ingredient.

pour off 1/3 and fill with tequila.

Actually that's not a margarita. It's called a paloma.

elizabeth - 9-21-2008 at 09:58 AM

One of my favorite tequila drinks...not made with sipping tequila...but, with herradura plata...is limonada con tequila...also not a margarita, but I can't remember what it's called...anyone know?

schwlind - 9-21-2008 at 11:03 AM

One of our favorite margaritas, which seems to be in high demand in our group is...

1 part tequila
1/2 part grand marnier (or contreau .. controy)
1/2 part triple sec
2 parts either freshly squeezed lime juice... or margarita mix if an emergency)

We usually end up providing all the margaritas when we're down and they are really in demand...

We usually make them using a measuring cup and a huge margarita container... 2 cups tequilla.... etc.... and they don't last long... served over lots of ice of course...

bajalera - 9-21-2008 at 02:13 PM

I'm with Skeet when it comes to the ice cubes: Two. That makes for a Traditional Margarita, but these are really hard to find anymore. Order a Maggie in a bar and what they bring you is a Margarita Raspadita.

Those things give you more ice-water than anything else, they don't have much of the essential flavor, and they tend to increase a drinker's trips to the establishment's urination station.

To avoid sll that and get the real thing, I ask for a Margarita in a Martini glass, with only two ice cubes. And that's embarrassing because it makes me look like some kind of a prissy high-maintenance kook.

Whoever got the dumb idea of blending a perfectly good drink with a lot of ice and turning it into a Maggie Slushie?

elizabeth - 9-21-2008 at 04:32 PM

Quote:

Originally posted by bajalera

Whoever got the dumb idea of blending a perfectly good drink with a lot of ice and turning it into a Maggie Slushie?

Someone who never outgrew snocones! I just order mine on the rocks...

Martyman - 9-22-2008 at 08:18 AM

Please, please don't call it a maggie. That as bad as "the baja"
Three shots tequila, 1/2 shot controy... I don't like much orange liquor, just a small splooch with many limes and half an orange, ice. Need to try the damiana sometime

CortezBlue - 9-22-2008 at 08:54 AM

Quote:

but I recently got a recipe from a friend that I found quite different and yet still tasty. In a blender with ice, I can of Limeade, 1 can of beer (I use Tecate), fill the Limeade can with Tequila (I use Hornito's or Corralejo blue), blend, pour into a glass, and add a shot of Grand Marnier to give it that Cadillac flavor. The Limeade is quite tart but the beer seems to cut the sweetness down to a smooth, tasty, margarita. What are some of your favorite recipes...and be specific regarding the tequila and the orange liquer. Salud!

Yuk! I have a neighbor lady that taught my wife this receipe and I just cant tollerate it. It may be becuase I can't stand to be around the lady that taught my wife??

My wife loves the Magies from Playa De Oro bar in San Felipe. It is lime, tequila, simple syrup, a splash or sprite or squirt and triple sec.

Cardon Man - 9-22-2008 at 10:16 AM

I'm not a fan of using Damiana in lieu of an orange liquor. However, just a drizzle of Damiana along side the usual ingredients is a pretty damn good spin on the flavor.
My wife and I often make a sweet, concentrated jamaica syrup that we keep in the fridge for c-cktails. Add a bit of this to your standard marg and it not only gives it some sweetness, but adds great color and a bit of jamaica flavor.

Nobullshit - 9-22-2008 at 10:21 AM

don't waste any tequila, it's the getting there that's it's all about, not how you get there, buy the cheapest brand and drink the whole bottle in one shot, then do the second and third quickly right after that, geez! once you have these you'll never go back, enjoy the sights, the sounds, the visions and oh yes, a few months of this diet and you are sure to lose all the weight you want, enjoy, wish i could join you!

Martyman - 9-22-2008 at 11:47 AM

NoBS;
Are you trying to be funny?? It's not working. Crack a real joke dude.

bajalera - 9-22-2008 at 03:10 PM

wellllll shankyoooou nOb ull i re

ally liiiiked

tyat

recipeee

movinguy - 9-22-2008 at 07:16 PM

Quote:

Originally posted by bajalera
Whoever got the dumb idea of blending a perfectly good drink with a lot of ice and turning it into a Maggie Slushie?

I have discovered that if I order a margarita "tradicional" in Tijuana it's served blended - not on the rocks. Don't understand it but mi novia says that's the case . . . :?:

[Edited on 9-23-2008 by movinguy]

bajalera - 9-22-2008 at 09:01 PM

Maybe this is another example of Evolution.

jodiego - 9-23-2008 at 06:55 PM

I have been trying some of the recipes and it has been quite wonderful. Thank you all so very much for sharing your recipes. I will continue to experiment and enjoy. One more question....SALT. I'm not a big fan of salt on my glass. What is the purpose? Is it a gringo thing? Your thoughts!!!!

bajalera - 9-23-2008 at 08:40 PM

There used to be something that was said to be a Mexican ritual [although I never saw anybody do it] where you put salt on your hand between thumb and forfinger, and do something with a lime and took a swig of tequila--and I'm sure somebody remembers it better than I do . . .

elizabeth - 9-23-2008 at 09:18 PM

Quote:

Originally posted by jodiego
I have been trying some of the recipes and it has been quite wonderful. Thank you all so very much for sharing your recipes. I will continue to experiment and enjoy. One more question....SALT. I'm not a big fan of salt on my glass. What is the purpose? Is it a gringo thing? Your thoughts!!!!

¡Una margarita sin sal es como un amor sin besos!

elgatoloco - 9-23-2008 at 10:24 PM

Quote:

Originally posted by bajalera
There used to be something that was said to be a Mexican ritual [although I never saw anybody do it] where you put salt on your hand between thumb and forfinger, and do something with a lime and took a swig of tequila--and I'm sure somebody remembers it better than I do . . .

lick salt
shoot tequila
suck lime
repeat
:saint:

jodiego - 9-24-2008 at 08:01 AM

Quote:

Originally posted by elizabeth

Quote:

¡Una margarita sin sal es como un amor sin besos!

Thank you Elizabeth, I couldn't have said it better myself.

woody with a view - 9-25-2008 at 08:37 AM

i think the salt lick is to shock your taste buds so you won't gag on the house tequila that most margies are made with. :barf:

Martyman - 9-25-2008 at 09:24 AM

xoloti-thanks for the etymology of maggie. Think I'll relax and have one.

I believe the salt is to hide the lipstick from the previous customer.

fdt - 9-25-2008 at 03:46 PM

Quote:

Originally posted by xolotl_tj
By the way, SoB is definitely La Baja. "The Baja" si quieres hablar en gringo pero siempre "La Baja" a secas.

Saludos.
X

Key words "Si quieres hablar en gringo"

[Edited on 9-25-2008 by fdt]

fdt - 9-25-2008 at 03:47 PM

Quote:

Originally posted by elizabeth

¡Una margarita sin sal es como un amor sin besos!

O frijoles sin queso

woody with a view - 9-26-2008 at 12:56 PM

Quote:

Originally posted by Martyman
I believe the salt is to hide the lipstick from the previous customer.

hmmm......... :light:

Osprey - 9-26-2008 at 01:11 PM

I researched the salt lick thing. It was invented by the Mormons. In Salt Lick City.

Ford - 9-29-2008 at 10:59 PM

This is one of the best margaritas I have ever tasted! The first place I ever tasted it is in a little dive place in San Francisco named Tommy's. It is such a great marg that Sammy Haggar commisioned Tommy to bring his Marg. to a new resturant he opened in SF named Tres Agaves....
Enjoy if you can find agave nectar!!!
Nectar Margarita

* 2 ounces of your favorite 100% blue agave tequila (Blanco or Reposado)

* 1 ounce fresh squeezed lime juice (juice of 1 whole lime)

* 1 ounce of Azul agave nectar

* 1 ounce pure spring water

Directions
Mix all ingredients with ice in a c-cktail shaker.

Taste.

If you prefer more tartness, add additional lime juice.

If you prefer more sweetness, add more Azul nectar.

Pour over in glass over ice. No salt.

boe4fun - 9-30-2008 at 07:51 AM

Here's another recipe: 6 limes juiced, mix with carmalized (SP?) brown sugar, add tequila, triple sec, club soda (all to taste) and blend. Place a slice of lime on top and float some Grand Manier over it. Bon apetite!

SteveD - 9-30-2008 at 03:53 PM

I don't know the recipe but around 1966 at La Fondas the margaritas were mixed with ice in a c-cktail shaker and strained into a glass with salt on the rim.

Sallysouth - 9-30-2008 at 04:09 PM

Yes Steve, and several years after.They were served in the smallish margarita glasses(with stem) and were really good and potent!Now they are served in a "bucket". I believe, and are not quite the same. Per chance, did you ever order the Quail off the chalkboard? Ta die for.Dmitri (Joe) has a ranch where he raised the little buggers, so he said, along with other poultry and meats he would serve at La Fonda.(Black Bean Soup was awesome also, back then)Wow Steve, 1966???!!! How about telling us about your experiences way back then, even if it is just Baja Norte? :light:

[Edited on 9-30-2008 by Sallysouth]

elgatoloco - 9-30-2008 at 05:42 PM

Agave nectar is the secret, along with good tequila. We do not even have sugar in our house anymore. You can find it at your local health food store.

We always get to Tommy's when we are in town for at least one drink or a shot and a beer. Julio has made an industry out of tequila. Tommy's does not have a blender so you know they are serious. The first time we went there about 10-12 years ago the house tequila was Herradura and they were squezing the limes by hand, reminded me of the maggies at Serinidad the way they made them.

Julio was the guy who told me about my now favorite liqour store in TJ, La Playa. The first time I went there it was wholesale only, you had to buy at least six bottles at a time. Now you can get em one at a time if you want. I got a bottle of my everyday drinker Gran Centeñario Añejo there two weekends ago for $24.00! $63.00 from BevMO!

Viva Tequila!!

Gadget - 9-30-2008 at 06:04 PM

Have Ricardo make you one of his at Rice and Beans in San Ignacio. Try to pay attention, but he always manages to distract you so you don't get all the ingredients.
This of course, gets much easier for him and harder for you as each beverage is consumed, but it is mighty fun and tasty too. :cool:

psmith - 9-30-2008 at 06:49 PM

Rice & Beans in San Felipe gets my vote!

best, paul

gnukid - 9-30-2008 at 10:15 PM

Rice and Beans San Ignacio es lo mejore, claro y obvio. But, please, Nomads, the rule is have only one Magarita if you are going to drive even the next day, otherwise enjoy los dos, solo. Rice and Beans San Ignacio is the finest restaurant and motel you will ever find in the whole world especially for Nomads who want to leave early, coffee, breakfast all is ready to go.

For travelers note: Every parking spot has electrical hook-up to recharge batteries, wi-fi is always ready for gamers, emailers and ip phone. You can order shrimp and steak platters plus margaritas at the bar or to be delivered to the parking lot crew (and kids)! It only gets better, since rooms are great for seniors, the nearby yurts and saunas are awesome too space for campers. The restaurant has everything you could ever want and always perfect food. Actually I base my entire trip on arriving in the evening at Rice and Beans San Ignacio--though usually the group wants to get going early too-not me. I like to wave goodbye to the early risers and enjoy the morning coffee with the staff and friends until about 10am and then take off.

When the dune buggys fired up to leave and I looked at the cook and asked, "who wants to leave San Ignacio?" We nodded in agreement. "y por que?"