BajaNomad - Margaritas....shaken, not blended (or stirred)

Margaritas....shaken, not blended (or stirred)

El Camote - 3-13-2012 at 12:59 PM

Finally, a topic everyone can get behind.
My amiga has a lime tree and I came fully equipped from the factory with Reposado and a shaker. We've been experimenting with margarita recipes lately by trial and error but haven't found a combination to our liking.

We've only been using the tequila, cointreau and lime juice but it makes a very fuerte and sour maggie. Most recipes call for sweet and sour mix which we haven't tried yet. Anyone found a suitable substitute for the sweet and sour? Is cointreau or triple sec better? Care to share your secret recipe? :yes:

Trueheart - 3-13-2012 at 01:33 PM

Triple Sec and Cointreau are both orange liqueurs. Cointreau is imported, more expensive (a lot), but is top notch as an orange liqueur.

I think a lot of Baja folks use the Mexican variation ... Controy.

If you really want to go high end .... Grand Marnier!

SteveD - 3-13-2012 at 01:51 PM

You also need a little bar sugar - a 50/50 mix of water and sugar, heated until the sugar is dissolved, then cooled.

40+ years ago margaritas were mixed with ice then strained into the glass, no blending!

DENNIS - 3-13-2012 at 01:58 PM

The "original" Margarita was said to be a very simple drink..Tequila, Controy and lime juice stirred and strained into a shell. I remember waaaaaay back that they were served just like this in all the bars down here.

It's my experiece from fifteen years behind a bar that the Sweet 'n Sours available today make a more palatable drink...untraditional, but so what.
For one thing, the Key Lime that is primarily what you see in Mexico has a less sour taste than the US lime, so trying to duplicate the original Margarita with stateside products is difficult.

I prefer blended Margaritas. The reason they weren't blended at first is because they didn't have blenders.
Nothing wrong with progress if it tastes better.

Dave - 3-13-2012 at 02:10 PM

Quote:

Originally posted by DENNIS
I prefer blended Margaritas. The reason they weren't blended at first is because they didn't have blenders.
Nothing wrong with progress if it tastes better.

Remember shaved or crushed ice by hand? I don't think one bartender in a thousand could/would do that today. Much better than blended.

DENNIS - 3-13-2012 at 03:12 PM

Quote:

Originally posted by Dave
Remember shaved or crushed ice by hand? I don't think one bartender in a thousand could/would do that today. Much better than blended.

Yeah....they still use those hand shavers in the Raspado stands and you can buy them at almost any super market.

http://i447.photobucket.com/albums/qq196/oro_imports/kitchen...

Alan - 3-13-2012 at 04:10 PM

Quote:

Originally posted by SteveD
You also need a little bar sugar - a 50/50 mix of water and sugar, heated until the sugar is dissolved, then cooled.

40+ years ago margaritas were mixed with ice then strained into the glass, no blending!

Don't know if you are NOB or SOB but a substitue simple syrup described here can also be purchased as Jarabe Natural. Personally I use either the Cuervo or Kirkland maggie mix as the sweet and sour. Typically in a ratio of 1-1-3 (Tequila, Triple Sec and Sweet and sour. Adjust sweetness to your liking with the Jarabe. For those who prefer something a little less tart, a little OJ will soften it without losing the citrus zip.

For those who consume Strawberry maggies (insert shudder here) they can be oversweet as well as extra tart. Adding a canned peach or two to the blender will really smooth it out.

Salud!

DENNIS - 3-13-2012 at 04:16 PM

Quote:

Originally posted by Alan
For those who consume Strawberry maggies (insert shudder here) they can be oversweet as well as extra tart. Adding a canned peach or two to the blender will really smooth it out.

Salud!

I thought I'd seen everything til I was in a local bar here and watched the bartender make one with Strawberry Jam.

Jeeeezo....I hope no one says that's common these days.

Bajahowodd - 3-13-2012 at 04:22 PM

Given the original recipe for a margarita, it seems somewhat heretical to be adding sugar or using the mixes. It was never meant to be sweet. Just potent.

El Jefe - 3-13-2012 at 04:29 PM

Here's how I do it. Everyone seems pretty happy with the mix.

Fill a shaker 2/3 with ice.
Pour in 3 jiggers Tequila, 3 jiggers Controy, and 1 jigger fresh squeezed lime juice.
Shake well.
Pour over ice in salted or unsalted glasses.
Makes 4
Two will kick yer arse

Note: The ice in the shaker melts down considerably so I like to have more ice in the glasses. The diluted water cuts the booziness just a little. I never use sugar, limonade or any other pollutant.

DENNIS - 3-13-2012 at 04:31 PM

Quote:

Originally posted by Bajahowodd
Given the original recipe for a margarita, it seems somewhat heretical to be adding sugar or using the mixes. It was never meant to be sweet. Just potent.

Drink recipes morph.........or die from disuse. Look at the Old Fashion. If creative bartenders had kept tweeking that recipe, it would still be popular today. I mean....who wants to muddle a suger cube?

willardguy - 3-13-2012 at 04:35 PM

for the sweetness I use a really strong mix of crystal lite lemonade. controy isnt very good but i'll be damn if im gonna put grande marnier or contreau in any margarita.so controy it is. key limes,kosher salt and alot of middle of the road tequila. rocks works for me. JMHO

dtutko1 - 3-13-2012 at 04:41 PM

For my fresh squeezed lime margaritas I use agave syrup to take the edge off the limes. No need for a top shelf Tequila, but should be 100% agave, reposado. Controy. I use a 2 parts Tequila, 1part Controy, 1/2 part fresh lime and Agave syrup to taste.

willardguy - 3-13-2012 at 04:48 PM

where do you buy agave syrup?

[Edited on 3-13-2012 by willardguy]

El Jefe - 3-13-2012 at 04:57 PM

Quote:

Originally posted by dtutko1
For my fresh squeezed lime margaritas I use agave syrup to take the edge off the limes. No need for a top shelf Tequila, but should be 100% agave, reposado. Controy. I use a 2 parts Tequila, 1part Controy, 1/2 part fresh lime and Agave syrup to taste.

Try it with equal parts tequila and controy and leave out the syrup. The controy is sweet already and has an alcohol content as an added bonus.

mulegemichael - 3-13-2012 at 05:42 PM

hey!....get rid of the stinkin' controy and triple sec and use ONLY damiana for the "sweetening" part....it's made here in baja and it has an INCREDIBLE taste...so....1 part lime juice, 2 parts tequila and 1 part damiana to taste....best marguerita you've ever tilted to your lips.....the locals in el truinfo south of la paz make the damiana liqueor from wild, locally grown damiana plants and it is better than anything you've tried....the legendary "manny", bartender at the hotel punta colorada, introduced this recipe to me about 25 years ago and i've never looked back.

Trueheart - 3-13-2012 at 06:00 PM

I've had margies at Cabo Wabo and they used Damiana ... yep, they were tasty.

Agave syrup can be purchased at most grocery stores. Look for it where the honey is stocked, or ask 'em.

Margaritas

Gypsy Jan - 3-13-2012 at 06:17 PM

I don't care about the process, I am just grateful that the host wants to make me happy.

willardguy - 3-13-2012 at 06:27 PM

I think el jefe has the right idea. just equal parts tequila/controy/and some lime juice. by the way, el jimador 35% controy 40%. remember when they used put alcohol in liquor?

Marc - 3-13-2012 at 06:46 PM

I go through gallons of the stuff. Patron over ice. Squeeze a slice of lime. That's it!

If your using cheap booze add a dash of Triple Sec and a touch of club soda. NEVER margarita mix or sugar.

Udo - 3-13-2012 at 07:01 PM

Quote:

I like this one...but substitute 2 jiggers of home-made Mezcal instead of 2 jiggers of Controy (still use one jigger of Controi, however![/qoute]

Quote:

Originally posted by El Jefe
Here's how I do it. Everyone seems pretty happy with the mix.

Fill a shaker 2/3 with ice.
Pour in 3 jiggers Tequila, 3 jiggers Controy, and 1 jigger fresh squeezed lime juice.
Shake well.
Pour over ice in salted or unsalted glasses.
Makes 4
Two will kick yer arse

Note: The ice in the shaker melts down considerably so I like to have more ice in the glasses. The diluted water cuts the booziness just a little. I never use sugar, limonade or any other pollutant.

[Edited on 3-14-2012 by Udo]

[Edited on 3-14-2012 by Udo]

AmoPescar - 3-14-2012 at 01:33 AM

Hola Mi Amigo...

I like something similar to Alan's recipe, but probably more like a 1 1/2 parts tequila / 1 part Triple Sec / and 3 parts Sweet and Sour.

And...I agree with Mulege Michael about the Damiana. It really adds something unique to the flavor! But I add it in addition to the above - maybe a jigger's worth. It's pretty inexpensive in Baja, but is costly here, at BEV MO! it's about $28.

And about the LIMES...I like the small Key Limes best! Squeeze them in a Lime Squeezer and pick ou in stray seeds.

Also...as pointed out earlier. No need to waste expensive Tequila in a Margie. The popular brands like Jose Cuervo or Sauza Gold work very well!

Put it all into the shaker with some crushed ice and shake for at least 30 seconds. No need to strain. OR...if so inclined, put the ingredients in a blender with a couple of cups of ice and blend until ice is mostly crushed.

One more thing...Re: ICE. I haven't always had an ice maker in the refrigerator door and I like to use small ice cubes when available for making Margies or any other c-cktails. If you shop around, you can find ice trays that make small cubes around 1/2" or less in size. I like the way they work in a shaker or drink! Buy a bunch of them, the small ice cubes don't go as far as the big ones.

Whatever you decide to try, I hope you enjoy them!!!

Amo Pecar/ Michael / Miguelamo :yes:

YES

YES

Trueheart - 3-14-2012 at 10:05 AM

I use 100% agave tequila in my margies. In the past I've been willing to spend a little extra for the pure agave as opposed to a blended product containing grain alcohol (50% +/-).

But the price difference isn't there anymore.

For those of you who use products like Cuervo Gold or Sauza Gold (they get their color not from the barrel but from an added ingredient like caramel) of course they will "work", but they cost in the range of $20 a bottle. Kirkland (that's right ... Costco) is selling a blanco 100% agave for just under $20. Why not have 100% agave if that is the case?

capt. mike - 3-14-2012 at 04:25 PM

you folks who live in baja are damn lucky- or maybe i should say fortunate.
i live in the desert SW where a large % are hispanic heritage, Mainly from Mexico.
there are hundreds of bars, resorts and GOOD mexican food joints here and NOT one makes a decent margarita unless you DIRECT the 'tender on how you want it made from scratch - and it will then cost you plenty IF they have any quality stuff. I mean - enuff with the mixes ad nausem here.
several have many bottles of prized cactus juice on display but they want ten bucks or more per shot - which is what they want to do - sell shots of good stuff. Ok - i get business, its ok for tourists...

i think any tequila good enuff to chill and drink straight should be done so - don't put it in a margarita.
but if you DO like limes and orange stuff like controy [i sure do!] then any 100% blue agave blanco like Sauza Azul seems to be fine.

BajaRat - 3-14-2012 at 07:02 PM

Scratch,rocks,salted rim,tumbler(hand blown glass). :cool:

DENNIS - 3-15-2012 at 07:17 AM

For the record.....the Agave is not a cactus:

http://en.wikipedia.org/wiki/Agave_tequilana

"It is a common misconception that agaves are cacti. They are not related to cacti, nor are they closely related to Aloe whose leaves are similar in appearance."

Hook - 3-15-2012 at 07:41 AM

We're of the Cointreau, fresh mexican lime, reposado ilk. The Cointreau supplies the level of sweetness although we have also used the jarabe down here.

Dont be afraid to add a little drinking water to your mix if you're having trouble controlling the level of tartness. Sometimes chasing the tartness away with Cointreau gets too potent (and expensive!).

I'm up in Phoenix today and am bringing back a Cointreau knockoff made in France called Grand Imperial. About 4.00/bottle less. 80 proof.

The Controy is a devil's brew. We avoid it. It's the headache maker if you have more than 3-4 margs, not the tequila.

While Hornitos is our overall favorite tequila, if you want to taste the tequila (and not just alcohol) this is too light of a reposada. We have found an incredibly inexpensive tequila down here that we use in margs. It's called El Compadre. No, it doesnt come in plastic bottles. More oak flavor that makes it through the other ingredients. About 50 pesos/liter. I believe it's about 70 proof. There are many tequilas being marketed now that are less than 80 proof.

DENNIS - 3-15-2012 at 08:20 AM

It's been mentioned, but the stateside product, Triple Sec, is a good substitute for Cointreau and the domestic product is far less expensive. I would defy anyone to diffrentiate the two in a Margarita.

dtutko1 - 3-15-2012 at 12:40 PM

I forgot to add, that if i'm really trying to impress my guests, I make the margaritas in the am of an evening party and add the grated zest of the limes used and let it steep in the frig until the event. Strain out the zest , shake and pour over lots of ice. Where's the party?

El Camote - 3-16-2012 at 11:02 AM

Wow, great response! Thanks nomads. After reading these suggestions, I went out and bought a bottle of organic, raw agave sweetener, a bottle of cheap triple sec and a quart bottle of Trader Joe's margarita mix to substitute for the sweet and sour. I've had this mix before and it's very good, not too sweet and with all natural ingredients. My margarita amiga informed me she located a bottle of damiana. I don't know where because our local Bevmo said it was sold out.

This being St. Patricio's weekend, a nice green margarita...or several should fit the bill. Wish me luck, I'm going to sacrifice my liver (and probably misplace my pants) in the name of research. Will report back.

Floatflyer - 3-16-2012 at 05:37 PM

My wife doesn't like Controy, says it tastes like licorice. We use Triple Sec, a simple syrup (50% sugar-50%water), and some Gran Mariner,fresh squeezed lime juice, friends rate ours very highly. One must practice constantly!!

[Edited on 3-17-2012 by Floatflyer]

willardguy - 3-16-2012 at 05:46 PM

I think someone slipped some ouzo or pernod in your bottle of controy :rolleyes:

volcano - 3-16-2012 at 06:24 PM

juice of 1 lime and 1/2 orange 1 shot tequila, splash of any type of orange liquor, and the secret ingredient..splash of sprite, pour over ice...............the orange juice and sprite add the needed sweetener

Hook - 3-17-2012 at 07:12 AM

Quote:

Originally posted by volcano
juice of 1 lime and 1/2 orange 1 shot tequila, splash of any type of orange liquor, and the secret ingredient..splash of sprite, pour over ice...............the orange juice and sprite add the needed sweetener

Ha Ha!!! Splash of Sprite.

We used to buy Squirt in Mexico, drink some down out of the can and add tequila straight to the can. We called it a surfer's margarita cause we learned it from camping near them on beaches. Surfer's margaritas and animalitos crackers. Surfers will do ANYTHING to reduce time not allotted to surfing.

Not a fan of fizzy margs, though. Marv Patchen cured me of that. We began calling it a Fixed Income Margarita.

RIP, Marv.

Kalypso - 3-17-2012 at 07:54 AM

Quote:

Originally posted by DENNIS
Drink recipes morph.........or die from disuse. Look at the Old Fashion. If creative bartenders had kept tweeking that recipe, it would still be popular today. I mean....who wants to muddle a suger cube?

I think you've been SOB too long

The Old Fashioned has been making a comeback over the last few years. Bartenders have been tweaking it. Here's the most successful of the variants - the Oaxaca Old Fashioned - it's pretty good.

Kalypso - 3-17-2012 at 08:20 AM

Looks like there are as many ways to make a Margarita as there are stories about how it came to be...so I'll add mine

And I'll preface my recipe by saying that I make this Margarita recipe for my 92 (and a half) year old mother every weekend and she happily slurps them down; her 95 year old sister likes them too. And, as you'll see in the recipe, it's not a wimpy slurpy masquerading as a c-cktail

I use a mid-range silver tequila, usually either El Jimador or Cazadores, both of which I can usually get on sale at BevMo or CVS for $20 +/-. Key limes are readily available at many stores in San Diego and are the lime to use.

1 part freshly squeezed lime juice (preferably from key limes)
1 part Citrónge
2 parts tequila (silver, 100% agave)
Agave syrup to taste (usually about 1 Tbls unless limes are super tart

Put ice in a c-cktail shaker, add all the ingredients including the agave syrup and shake well. Taste and adjust as needed, i.e. usually a little more agave syrup. Pour over ice in a double old fashioned glass (rim salted or not depending upon your preference).

Citrónge is a product from Patron (the tequila maker) available in the U.S. that is rumored to be Controy. It's usually available at BevMo (on the shelf under the Cointreau) at about 1/3 the cost of Cointreau. I think it's pretty close to Controy and is a way better option for a Maggie than Cointreau which tends to add too much sweetness to the drink.

Occasionally key limes can just be way too tart NOB and no amount of sweetner is going to take the edge off without making the drink way, way too sweet. Adding a little bit of orange juice will often do the trick and round out the drink without changing the overall character of it.

Salud

Kalypso - 3-17-2012 at 08:33 AM

I stumbled upon this recipe several years ago when I needed to make a lot of Maggies for a party I was having. I was surprised at how tasty it is.

3 days prior to making the actual Margaritas, start by adding 5 whole chile de arbols to a new bottle of silver tequila. Put in a dark place for 3 days to infuse. After 3 days, decant the chile flavored tequila, removed the chile de arbols from the bottle, discard them and then put the tequila back in the bottle.

Red Chile Guava Margaritas
2 1/2 Cups of the chile infused tequlia
1 1/2 Cups Triple Sec (or Citrónge)
1 1/2 Cups Guava Nectar (1-12 oz can)
1 Cup freshly squeezed orange juice
1 1/2 Cups freshly squeezed lime juice

Mix all the ingredients together in a large container, serve over ice.

Makes 1/2 gallon of Margaritas. It does leave you with about 1/2 a bottle of chile infused tequila. If you don't want that leftover, just double the recipe for the full gallon.

This may sound like a frou-frou Maggie, but it's not. It's a pretty well balanced drink with a little bit of a spicy kick.

willardguy - 3-17-2012 at 10:52 AM

ever try eating the marinated chile's?

Kalypso - 3-17-2012 at 12:15 PM

Sure a pickled jalapeño is nothing more than one that is marinated in a pickling brine.

But if you're asking about the chiles that come out of the tequila, I did take a bite out of one the first time I infused a bottle of tequila. Tasted pretty much just like a chile that had been soaking in tequila for a few days. The bite to the arbol had softened just a bit, tho', and it was pretty flaccid.

Cypress - 3-17-2012 at 12:31 PM

Will take mine similar to a frozen slushy. Be careful, you might freeze your goozle. :spingrin:

vivaloha - 3-17-2012 at 07:26 PM

Dear Nomads-

my personal fave includes DAMIANA (herbaceous liquor in a matronly bottle) and
proper fizzy water..

Margs for 4 people in a medium sized pitcher

- 6 shots of tequila
- 3 shots of controy or triple sec or contreui (spelling)
- 1 shot of Damiana
------
- 4 shots of fresh squeezed lime juice
- 6 shots of fresh bubbly water (club soda)

Balance the alcohol and non alcohol adding ice o plenty

Try this recipe and get back to me cuz this is a classy marg...
The bubbly water eases it and makes it make it more drinkable.

Reminder - to stay medium on point during a night of margs...
ADVICE - when you marg is half filled, refill it with bubbly water
and you will retain the taste, stay hydrated and keep yourself mellow...

DAMIANA and bubbly water on top of your usual Tequila and Controy...

MitchMan - 3-20-2012 at 04:44 PM

OK, I had some people over at my place in La Paz a couple of weeks ago and perfected my latest recipe for margaritas _ BLENDED.

Also, I am an admittedly cheap SOB, but I still like good taste. Here is my recipe for one margarita:

I use a shot glass that is 1.2 volumetric ounces.

I shot of fresh squeezed lime juice (about 3 key limes)
1 shot of orange juice
4 or 5 ice cubes (about 3.75 ounces of weight)
2 rounded table spoons of sugar (like a table spoon for the table - not the formal table spoon for baking measurement, or, more accurately, about 0.9 ounces in weight)
1 shot of medium to low quality tequila, the stinkier the better. I use Jose Cuervo Especial .... sorry folks.

Blend the heck out of it. Salt the rim, of the glass (any plain glass that will hold it all) and garnish with a lime wheel. If you have any pizazz at all, top with a splash of Damiana. If you are rich, top with Grand Marnier instead of Damiana.

You might want to blend the ingredients twice, once before adding the ice and tequila in order to dissolve the sugar, then after adding the tequila and ice.

I no longer use triple sec or Cointreau. Triple sec is almost as costly as tequila these days, and Cointreau is 4 times more costly than Jose Cuervo Especial. Putting a shot of orange juice instead adds more orange flavor and scent in my opinion, and it's much cheaper. Besides, Cointreau is 80 proof, Controy is 70% ... too much alcohol, not enough flavor. The triple secs range from 50 proof to 25 proof, that's OK but not enough orange flavor.... don't need the additional alcohol. If you want more alcohol, add more stinky tequila.

People love em.

If you use high grade tequila and Cointreau, you can't taste the alcohol and you will get snockered before you know it.

[Edited on 3-20-2012 by MitchMan]

Alan - 3-21-2012 at 10:54 AM

I'll vouch for Mitchman's margaritas. They were definitely tasty.

I assume you are NOB. Let me know when you are back in town. I should be here until June.

Trueheart - 3-21-2012 at 11:49 AM

I buy 1.75 liters of Triple Sec (Napolean brand) at my local market for $10.99, so any basic need for orange liqueur is covered cheaply.

I also keep a bottle of bottle of Damiana, Grand Marnier, and Cointreau on hand for the times when I want a premium marg (often). I admit that I don't serve premium margs to all that visit ... just to those that appreciate or request the upgrades.

For a close knock off to Grand Marnier, try substituting Gran Torres at roughly half the cost. You'll be surprised how close they are ... try a blind taste!

I've had margies with an ounce of OJ tossed in, and they can be tasty. Variety is the spice of life.

willardguy - 3-21-2012 at 12:01 PM

great tip on the gran torres. where do you find it?

Trueheart - 3-21-2012 at 12:33 PM

Gran Torres ... I know you can get it on line like at Holiday Wine Cellar (they sell at $22-$23) but I'm checking on easier sourcing for you. I'll report back.

It's been a while since I bought some (bought a case a few years ago at $17 per bottle) and it looks like availability has narrowed, at least at local large retail liquor stores.

The taste compared to Grand Marnier is remarkably close.

It's an orange liqueur from Spain.

tripledigitken - 3-21-2012 at 01:02 PM

Quote:

Originally posted by MitchMan
OK, I had some people over at my place in La Paz a couple of weeks ago and perfected my latest recipe for margaritas _ BLENDED.

Also, I am an admittedly cheap SOB, but I still like good taste. Here is my recipe for one margarita:

I use a shot glass that is 1.2 volumetric ounces.

I shot of fresh squeezed lime juice (about 3 key limes)
1 shot of orange juice
4 or 5 ice cubes (about 3.75 ounces of weight)
2 rounded table spoons of sugar (like a table spoon for the table - not the formal table spoon for baking measurement, or, more accurately, about 0.9 ounces in weight)
1 shot of medium to low quality tequila, the stinkier the better. I use Jose Cuervo Especial .... sorry folks.

Blend the heck out of it. Salt the rim, of the glass (any plain glass that will hold it all) and garnish with a lime wheel. If you have any pizazz at all, top with a splash of Damiana. If you are rich, top with Grand Marnier instead of Damiana.

You might want to blend the ingredients twice, once before adding the ice and tequila in order to dissolve the sugar, then after adding the tequila and ice.

I no longer use triple sec or Cointreau. Triple sec is almost as costly as tequila these days, and Cointreau is 4 times more costly than Jose Cuervo Especial. Putting a shot of orange juice instead adds more orange flavor and scent in my opinion, and it's much cheaper. Besides, Cointreau is 80 proof, Controy is 70% ... too much alcohol, not enough flavor. The triple secs range from 50 proof to 25 proof, that's OK but not enough orange flavor.... don't need the additional alcohol. If you want more alcohol, add more stinky tequila.

People love em.

If you use high grade tequila and Cointreau, you can't taste the alcohol and you will get snockered before you know it.

[Edited on 3-20-2012 by MitchMan]

Good recipe. I would use simple syrup though. Easy to make, equal parts sugar and water heat to simmer stir until blended. Just keep in fridge, humming birds like it too!

Ken

Alan - 3-21-2012 at 01:06 PM

at 1:1 ratios my hummingbirds would get too fat to fly pretty quick :lol:

Besides, when I am down here I find myself getting La Pazzed, pretty quick, so now I just buy the Jarabe :lol:

[Edited on 3-21-2012 by Alan]

[Edited on 3-21-2012 by Alan]

MitchMan - 3-22-2012 at 09:37 AM

Having trouble finding Guaycura Damiana in La Paz. 10 years ago it was all over the place and cheap. None at WalMart, nor Chedraui, nor Ley. Last November I had to hunt it down and found one bottle available at Aramburo on Forjadores near 5 de Febrero.

Any suggestions in La Paz?

mulegemichael - 3-22-2012 at 09:43 AM

hey mitchman, take a short drive to el triunfo just south of town...the local artisans make damiana from the wild variety up there and it's really really good...and affordable!

vandenberg - 3-22-2012 at 10:29 AM

Got a good buy on Cabrito Reposado in Constitucion last week. Googled it, and it showed to be 100% agave.
It is 76 proof, but nowhere on the bottle does it show to be 100% agave, which is strange, since all distillers take pride in their undiluted product. :?:

This came up on Google:
Light straw color. Medium strength grassy and herbal aromas. Light on the palate with a lean frame. Mint, pine, and camomile notes are followed by a dose of acidity. Then, a docile burn with slight medicinal notes at the very end. Short finish. A sturdy Tequila and quite a value for 100% agave. The product tasted was purchased in Mexico and is 76 proof.

[Edited on 3-22-2012 by vandenberg]

[Edited on 3-22-2012 by vandenberg]

oladulce - 3-22-2012 at 12:19 PM

I had a heavenly Mango Margarita last week at Porky's BBQ on the Malecon in La Paz. It's probably sacrilegious to a Margi purist, but man was it good- like a fresh smoothie. My husband was just starting to sip his, and I was "pau", as they say. After a couple of those and a nice dinner, we got to stroooolll back to the hotel. I should have asked the waiter his recipe before enjoying the drinks cuz all I remember is something about mango juice and fresh/frozen mangos...

porky's

captkw - 3-22-2012 at 12:36 PM

HOLA, I'm at porky's using the internet and having Killer Rib's...guess I'll have to come back latter this afternoon and have a marg LOL great place on the malacon and beach/bay veiw...I keep wondering what the rich folk's are doing???? K & T :cool:

AmoPescar - 3-22-2012 at 01:51 PM

Hi Mike...

Was just looking at something else on the net when I found tis cool blog by a pro Bartender from Portland, OR. He has an easy recipe for a 'homemade' Sweet and Sour Mix and many other mixers and c-cktails.

http://www.jeffreymorgenthaler.com/2007/ask-your-bartender-s...

Miguelamo :yes:

oladulce - 3-22-2012 at 02:15 PM

Quote:

Originally posted by captkw
HOLA, I'm at porky's using the internet and having Killer Rib's...guess I'll have to come back latter this afternoon and have a marg LOL great place on the malacon and beach/bay veiw...I keep wondering what the rich folk's are doing???? K & T :cool:

Hey captkw, were you in La Paz last week? While loading our truck with stuff at Walmart, there was a smiling guy in the parking lot in a volvo with a dog and a fishing pole in the car and for some reason I had a weird thought- I wonder if that's captkw?

Be careful with Señor Porky's 2-for-1 margarita special. I'm glad we were walking.

comitan - 3-22-2012 at 02:43 PM

Lazy man's Margarita

Tequila, Cointreau, Fresca, lime.

Oso - 3-22-2012 at 02:44 PM

No blender? In a hurry? Too lazy to follow a reipe?

Try a Paloma. Just tequila and Squirt. Simplicity itself.

oladulce

captkw - 3-22-2012 at 04:46 PM

Hola,dog with shades/fishing pole/volva = capt "K" ,,yes that's a me and I will have to go back and try a marg !!..K&T :cool:

More variations...

El Camote - 3-22-2012 at 05:17 PM

Quote:

Originally posted by AmoPescar
Hi Mike...

Was just looking at something else on the net when I found tis cool blog by a pro Bartender from Portland, OR. He has an easy recipe for a 'homemade' Sweet and Sour Mix and many other mixers and c-cktails.

http://www.jeffreymorgenthaler.com/2007/ask-your-bartender-s...

Miguelamo :yes:

Miguel,
That is great! Now I've got a new tangent to head off in. BTW, we loved the Damiana Maggies - gives a distinctive spicyness and depth to a sweet drink.

Sour Mix
2 parts simple syrup
2 parts lemon juice
1 part lime juice

Make as much, or as little, as you want. Bottle it and use it anywhere, in place of the crap you find at the supermarket. Want a whiskey sour? 2 ounces whiskey, 2 ounces sour mix, on the rocks. Margarita? 2 ounces tequila, 1 ounce triple sec, 2 ounces sour mix

Here's another recipe for the simpleton's in-a-hurry maggie:

Insert one lemon head candy in your boca
Pour one packet of restaurant sugar in your boca
Toss one shot of tequila in your boca

Swish around as if you were using a mouth wash. Swallow. Repeat. :tumble:

From the LA Weekly: Happy National Margarita Day + Two Border Grill Margarita Recipes

Gypsy Jan - 3-23-2012 at 01:12 PM

http://blogs.laweekly.com/squidink/2010/02/national_margarit...

By Amy Scattergood Mon., Feb. 22 2010

Today is National Margarita Day. Of course it's a ridiculous and completely fabricated holiday, probably invented by the makers of some brand of tequila or powdered margarita mix. But if you like margaritas, you should ignore that crass reality and just pretend that Ernest Hemingway invented the day instead. Sure, Hemingway is known primarily as a daiquiri man, but who cares. He often didn't.

So to celebrate this fictional occasion, here are two margarita recipes from Susan Feniger and Mary Sue Milliken (Border Grill, Ciudad). The Cucumber Jalapeño Margarita and the Border Grill Añejo Margarita are both on the menu at the Border Grill in Santa Monica, should you feel like swinging by the restaurant instead of making them yourself. But margaritas are easy to make, and there's nothing quite like mixing up a pitcher of them at home with friends, maybe with a moveable feast of your own design.

Cucumber Jalapeño Margarita
From: Susan Feniger and Mary Sue Milliken.
Makes: 1 drink

6 slices peeled cucumber
2 to 3 slices jalapeño
1 ounce freshly squeezed lime juice
1 heaping teaspoon superfine sugar, to taste
Ice, for rocks glass
1 1/2 ounces silver tequila
3/4 ounce orange liqueur
1 cucumber slice, for garnish

1. In a rocks glass, combine the cucumber, jalapeño, lime juice, and superfine sugar. Using a muddler or the back of a spoon, mash the cucumber and jalapeño until they start to break up and release their juices and oils.

2. Fill rocks glass with ice. Add tequila and orange liqueur. Place a mixing glass over the rocks glass. Holding glasses together firmly, shake gently to combine. Return margarita mixture to rocks glass and garnish with a cucumber slice. Serve immediately.

Border Grill Añejo Margarita
From: Susan Feniger and Mary Sue Milliken.
Makes: 1 drink

1 lime wedge
Kosher salt
Ice, for c-cktail shaker
1 1/2 ounces añejo tequila
1/2 ounce orange liqueur
2 1/2 ounces Border Grill Citrus Mix (see recipe below)
1 lime wheel, for garnish

1. Wet the rim of a chilled martini glass with lime wedge. Cover a small plate with salt to a depth of 1/4 inch. Dip rim of glass in salt and set aside.

2. Fill a c-cktail shaker with ice. Add tequila, orange liqueur, and citrus mix. Shake vigorously for 15 to 20 seconds. Strain into salt-rimmed martini glass, garnish with a lime wheel.

Border Grill Citrus Mix
Makes: 4 cups

2 cups freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1 1/2 cups simple syrup*

1. Combine ingredients in a glass container. Can be stored in refrigerator for 1 to 2 days.

* To make simple syrup: Combine equal parts water and sugar in a small saucepan and bring to a boil. Cool and reserve in refrigerator for up to a month.

comitan - 3-23-2012 at 01:41 PM

Time to move to off topic. :lol:

Cypress - 3-23-2012 at 02:14 PM

Margaritas are no bigee. No secret. No mystery. Blend 'em, shake'em? Just enjoy 'em. :biggrin:

CortezBlue - 3-24-2012 at 06:03 AM

We use Tequila, Key Lime Juice and triple sec or controy and a bit of regular or diet 7up and then a float of Presidente brandy

[Edited on 3-24-2012 by CortezBlue]

MitchMan - 3-24-2012 at 11:05 AM

Thanks MulegeMichael

Quote:

Originally posted by mulegemichael
hey mitchman, take a short drive to el triunfo just south of town...the local artisans make damiana from the wild variety up there and it's really really good...and affordable!

durrelllrobert - 3-24-2012 at 11:45 AM

"THE TEQUILA MARGARITA,
IT'S HISTORY AND AN ORIGIONAL RECIPE
The origin of the Margarita is problematical. It has been attributed to the Garcia Crespo Hotel in Puebla, Bertita’s Bar in Taxco, a San Antonio party girl in Alcapulco, the Caliente Racetrack in Tijuana, and even places in Los Angeles and San Diego. Wherever it was invented, it had gained popularity by the 1930’s in both Mexico and the United States. My parents spoke of enjoying Margaritas in the ‘30s in Guaymas. The Hussong family, who have owned Hussong’s Cantina in Ensenada, Baja California, since the 1860’s, did not claim to have invented the Margarita, but they have served them since the 30’s and claimed their recipe to be as original as exists. Hussong’s was a favorite watering hole of the fishing and hunting crowd out of Southern California in the 40’s and 50’s, and I had my first taste of a Margarita there around 1948 or 49. Before he died in the early 1960’s, Dick Hussong gave me their origional Margarita recipe, seldom used by then for tourists, and I have preserved it. Hussong’s has changed over the years, and is now one hell of a fall-down-on-your-face tourist and surfer bar, but sadly, with tourist-surfer Margaritas. Here, though, is Dick Hussong’s recipe as he gave it to me:

2 oz. Casa Noble Tequila
1 oz. Fresh squeezed lime juice
7/8 oz. Mexican Controy Liqueur
Salt a cold champagne glass by wiping a cut lime around the rim and dipping into coarse salt to the depth of 1/8th inch. Put the ingredients into a shaker with an abundance of cold, fresh ice. Cap the shaker and shake the Margarita well. Strain into the prepared glass. French Contreau or even Triple Sec may be substituted for the Controy and any good Anejo Tequila will do."
PS: I didn't write this and thje author is unkown - Bob

MitchMan - 3-27-2012 at 01:48 PM

Man, that is one strong Margarita.

Udo - 7-26-2013 at 02:56 PM

I tried this last evening, Mitch. Killer flavor...and love the hint of orange essence

I'm going to try it again tonight, but will use simple syrup or a small amount of Agave syrup (available at Costco in the food section). I'll try one of each in you honor...SALUD!

Quote:

DENNIS - 7-26-2013 at 03:26 PM

Wanna make a real Frozen Daiquiri or Margarita, when the drink turns to smooth, creamy ice and stands up in a shell glass? Hard to do with a regular blender.

What you need is a stand blender, like in a Malt Shoppe. Hamilton Beach is the industry favorite.

You also need to start with crushed ice.

Don't know if anyone cares, but it's a nice presentation on a first date and you're trying to get lucky.

bajafreaks - 7-26-2013 at 03:33 PM

We've been drinkin' them on the east cape like this for a loooooong time. No blender required.
juice from half a large lime (or one key lime)
1-1/2 oz- tequila (no padron crap)
1oz - controy (or cointrau)
1/2oz- damiana
splash of oj

schwlind - 7-26-2013 at 04:06 PM

Quote:

Originally posted by El Camote
Finally, a topic everyone can get behind.
My amiga has a lime tree and I came fully equipped from the factory with Reposado and a shaker. We've been experimenting with margarita recipes lately by trial and error but haven't found a combination to our liking.

We've only been using the tequila, cointreau and lime juice but it makes a very fuerte and sour maggie. Most recipes call for sweet and sour mix which we haven't tried yet. Anyone found a suitable substitute for the sweet and sour? Is cointreau or triple sec better? Care to share your secret recipe? :yes:

Here is my "secret" recipe... everyone here in our camp loves them (always in demand... that must be why my liquor bill is so high :-)...

2 cups Tequila
3/4 cup Triple Sec
1/4 cup Grand Marnier
4 cups margarita mix
Splash of OJ

pour over ice...

We used to use fresh squeezed limes instead of the mix... but it was an all day job for a large group...

[Edited on 7-26-2013 by schwlind]

xolotl_tj - 7-26-2013 at 04:24 PM

Quote:

Originally posted by Hook
We used to buy Squirt in Mexico, drink some down out of the can and add tequila straight to the can. We called it a surfer's margarita cause we learned it from camping near them on beaches.

Tequila with Fresca or Squirt or Sprite is a highball called the Paloma. (Purists would insist on grapefruit soda rather than lemon/lime, but it's so hard to be a purist these days.) Paloma is sold by L.A. Cetto premixed.

chuckie - 7-26-2013 at 04:44 PM

Buds Bar "Upside down margarita" Ingredients: One dentists chair, one shot teqila one lime....Sit in Dentists chair, empty shot and lime into mouth,DO NOT swallow! Recline chair, spin 10 times, swallow while spinning...Viola!

xolotl_tj - 7-26-2013 at 05:08 PM

The Margarita
José Farga Font, Enciclopedia del Barman
Editorial Iztaccíhuatl, Mexico City, no date (ca 1965)

In an iced bar-glass pour half a measure of French vermouth, half a measure of gin, and a few drops of orange bitters. Shake well. Serve with an orange peel.

(Farga Font probably means for us to use a manual c-cktail-shaker and to strain the drink into an iced martini glass.)

This recipe makes a good argument for the theory that the margarita as we know it was developed strictly for the gringo market. And my favorite story of the origin of the gringo margarita has it being invented in the Hotel La Gloria for a bar-girl named Margarita Cansino.

La Gloria is a suburb of Tijuana lying halfway between downtown and Rosarito. Even today, now that it's developed, La Gloria is far enough out of the way that the drug cartels use it as a dumping ground for dead bodies. In the old days, La Gloria was a great place to do whatever you wanted unmolested by law enforcement.

And the story goes that Margarita Cansino used to dip her finger into the salt-cellar while waiting for customers to show up. The bartender at the hotel noticed this and created the drink in her honor.

I like this story because it is arch. It suggests that Rita Hayworth began her career as a woman of easy virtue. But it is unbelievable for the same reason. There is nothing in the story to explain how a nice girl from Brooklyn (and whose father was Andalusian rather than Mexican) could wind up so far away from home, hustling gringos for drinks or a few dollars. Baja California is full of scabrous stories which we may as well enjoy so long as we don't take them seriously.

[Edited on 2013-7-27 by xolotl_tj]

willardguy - 7-26-2013 at 05:38 PM

Quote:

Originally posted by bajafreaks
We've been drinkin' them on the east cape like this for a loooooong time. No blender required.
juice from half a large lime (or one key lime)
1-1/2 oz- tequila (no padron crap)
1oz - controy (or cointrau)
1/2oz- damiana
splash of oj

without getting into a "which tequila is better argument", "none of that padron crap (I assume you're talking about patron) and then calling for controy? :?:

I wish I could substitute patron for my el jimador! :lol:

DENNIS - 7-26-2013 at 06:06 PM

Quote:

Originally posted by willardguy
and then calling for controy?

I think Controy is the name for Mexico made Cointreau. Both are Orange based and I doubt one could tell the difference in the c-cktail.

willardguy - 7-26-2013 at 06:26 PM

Quote:

Originally posted by DENNIS

Quote:

Originally posted by willardguy
and then calling for controy?

I think Controy is the name for Mexico made Cointreau. Both are Orange based and I doubt one could tell the difference in the c-cktail.

well you're wrong. controy did a fair job at ripping off the square green bottle of the ridiculously expensive and crazy delicious cointreau, but the similarity ends there. BUT....jmo

xolotl_tj - 7-26-2013 at 07:23 PM

Quote:

Originally posted by willardguy

Quote:

Originally posted by DENNIS
I think Controy is the name for Mexico made Cointreau. Both are Orange based and I doubt one could tell the difference in the c-cktail.

well you're wrong. controy did a fair job at ripping off the square green bottle of the ridiculously expensive and crazy delicious cointreau, but the similarity ends there. BUT....jmo

Cointreau is a proprietary liqueur originally formulated by the Cointreau brothers, candy-makers in southern France, during the early nineteenth century. It is based on the peel of the Seville (or bitter) orange and grain neutral spirit. Its full name is (or maybe was) Cointreau Liqueur Triple Sec, to indicate that it contains less sugar than most liqueurs. "Triple sec" became the generic designation for this style of liqueur. Controy is a brand of triple sec popular in Mexico.

The Cointreau bottle is currently square and brown while the Controy bottle is square and green. Both liqueurs are colorless.

Curaçao is another form of triple sec originally made in the Dutch West Indies (hence the name); it is often brightly colored in order to make pretty pousse-cafés. Grand Marnier is yet another form: it is proprietary and is said to contain aged cognacs instead of grain neutral spirit.

All of these liqueurs have been used, at one time or another, to make margaritas. Controy is, both culturally and historically, the most defensible triple sec for this purpose. In a blind tasting of modern margaritas, it would be interesting to see if any of these forms of triple sec could be recognized.

Once upon a time, I was a bartender. Pro-tip: frozen maggies contain less alcohol than those made on the rocks.

tasty maggies

John M - 7-26-2013 at 07:32 PM

After considerable research -

one shot good white tequila
3/4 shot Cointreau
juice of one lime (or just a little less, to taste)
pour over ice cubes
add a splash of orange, maybe a splash and a half
an ounce or so of 7 Up
stir slightly
and top it off with a splash of El Presidente brandy

and do it all over again, and again

John M

[Edited on 7-27-2013 by John M]

willardguy - 7-26-2013 at 07:59 PM

sign me up! :bounce:

bajafreaks - 7-27-2013 at 06:07 AM

Quote:

Originally posted by willardguy

Quote:

without getting into a "which tequila is better argument", "none of that padron crap (I assume you're talking about patron) and then calling for controy? :?:

I wish I could substitute patron for my el jimador! :lol:

I just think Patron is overrated.

DENNIS - 7-27-2013 at 09:36 AM

Quote:

Originally posted by bajafreaks
I just think Patron is overrated.

Maybe not in a Margarita. Probably a perfect match. :light: