Mexray - 12-23-2004 at 12:43 AM
I caught Rick Bayless' PBS 1/2 hour show 'Frontera Kitchen' again last Saturday...It's a fun watch with some great Mexican food ideas...try to catch
it if you can, sometime.
Anyway, he closed his show with his version of the classic 'Old Fashioned Mexican Margarita'...try it you'll like it...we 'brewed up a few later that
night, and zoom-zat...they are GREAT!
Here's the straight-scoop from Rick's Web Site: http://www.fronterakitchens.com
"You?ll need three ingredients for this very refreshing, exemplary margarita: fresh-squeezed lime juice, a 100% agave silver tequila... and Cointreau
(or its Mexican equivalent, Controy?both have the necessary sweetness and full flavor that Triple Sec doesn?t).
Plan on about 3 tablespoons of each per drink, meaning that 3/4 cup of each will yield about 4 margaritas.
Pour coarse (Kosher) salt into a small plate. Use a lime half to moisten the rim of your c-cktail glasses (I typically use martini glasses), then tip
them into the salt to encrust the rim.
Mix equal portions of lime juice, tequila and Cointreau in a pitcher.
Fill a c-cktail shaker half full of ice cubes, add enough margarita mixture for a couple of drinks (a generous cup), secure the lid and shake for a
full 15 seconds to chill the mixture and properly dilute it with the melting ice.
Strain into the salt-rimmed glass and enjoy."
For us...we just poured a shot glass full of each ingredient in a shaker with ice - shake, shake, shake, and pour into a salted martini
glass....YUMMMMMMMY
The next day out shopping, we found one of those bar gadgets that hold four booze bottles, upside-down, with a device under each on that pours just
one shot - like some cheapo type bars. We filled an old bottle with lime juice to go along with the tequila and controy bottles - instant margie
dispenser!!!! Used the 4th spot for the Rum bottle!
excellent Ray, i saw that episode too. it repeats
capt. mike - 12-23-2004 at 08:25 AM
sometimes.
now for some variety....do the same mixes/ratios and sub for controy:
1. grand mariner
2. blue curacao
3. peach schnapps
4. tuaca
and ALWAYS use the little sweet mexican or florida key limes. regular limes are too sour IMHO.
enjoy in qty and never drive amigos!!
Elena La Loca - 12-23-2004 at 09:49 AM
Tuaca? In a margarita? Hmmmm, sounds good to me! The only way I've ever tried Tuaca is w/ hot apple cider on a cold winter night...to DIE for!!! Just
like a hot apple pie fresh out of the oven!
Follow up from Rick Bayless....
Mexray - 12-23-2004 at 06:41 PM
I sent Rick an email about using his 'Margarita' recipe here on Baja Nomad's board, along with a web link so he could take a peak at our stuff,
here...
He was nice enough, during this 'busy' season, to send me a reply today:
Dear Ray:
Thanks for your nice note. I'm glad you like the shows. In fact, you'll see a lot of new ones in the late spring. I appreciate your spreading the
good word about the Old Fashioned Margarita.
All the best,
Rick Bayless
...again, if you haven't caught his shows on PBS, give em' a try, they are one of the best 'food' shows around, especially for we 'Baja' types!
Bruce R Leech - 12-23-2004 at 06:56 PM
i will try one of each thanks
Thanks
rogerj1 - 12-23-2004 at 09:24 PM
I got six recipes off his web site.
[Edited on 12-24-2004 by rogerj1]
Bajamargaritas
bajalera - 12-23-2004 at 11:48 PM
When Bill Callahan had La Posada (the one Engelbert [sp?] later put his name on) a bartender whose name I've forgotten made a
Bajamargarita--substituting Damiana Liqueur for half the Controy. That works just fine with the Bayless recipe. Thanks, Mexray!
Lera
[Edited on 12-24-2004 by bajalera]
hi Elana - you y Bill going to the SF 250?
capt. mike - 12-24-2004 at 08:23 AM
it happened one time out of necessity. we were out of all side supplements except an old bottle of tuaca so said WTF - let's roll! well, it worked.
guess the real thing is when you have to make sumthing w/ tequila cause tequila's all you have around - you just improvise!
Natalie Ann - 12-24-2004 at 10:17 AM
My favorite is to make same with part Grand Marnier and part Damiana. Yum!