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El Camote
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Margaritas....shaken, not blended (or stirred)
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? 
Knowledge is good. - Emil Faber
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Trueheart
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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!
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SteveD
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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!
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DENNIS
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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.
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Dave
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| 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.
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DENNIS
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| 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.
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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...
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Alan
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| 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!
In Memory of E-57
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DENNIS
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| 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.
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Bajahowodd
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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.
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El Jefe
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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.
No b-tchin\' in the Baja.
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DENNIS
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| 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?
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willardguy
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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
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dtutko1
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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.
Dorado Don
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willardguy
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where do you buy agave syrup?
[Edited on 3-13-2012 by willardguy]
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El Jefe
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| 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.
No b-tchin\' in the Baja.
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mulegemichael
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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.
dyslexia is never having to say you\'re yrros.
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Trueheart
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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.
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Gypsy Jan
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Margaritas
I don't care about the process, I am just grateful that the host wants to make me happy.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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willardguy
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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?
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Marc
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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.
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