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comitan
Ultra Nomad
Posts: 4177
Registered: 3-27-2004
Location: La Paz
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Mood: mellow
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Time to move to off topic.
Strive For The Ideal, But Deal With What\'s Real.
Every day is a new day, better than the day before.(from some song)
Lord, Keep your arm around my shoulder and your hand over my mouth.
“The sincere pursuit of truth requires you to entertain the possibility that everything you believe to be true may in fact be false”
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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
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Mood: undecided
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Margaritas are no bigee. No secret. No mystery. Blend 'em, shake'em? Just enjoy 'em.
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CortezBlue
Super Nomad
Posts: 2213
Registered: 11-14-2006
Location: Fenix/San Phelipe
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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]
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MitchMan
Super Nomad
Posts: 1856
Registered: 3-9-2009
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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! |
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durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
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Mood: thriving in Baja
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"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
Bob Durrell
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MitchMan
Super Nomad
Posts: 1856
Registered: 3-9-2009
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Man, that is one strong Margarita.
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Udo
Elite Nomad
Posts: 6364
Registered: 4-26-2008
Location: Black Hills, SD/Ensenada/San Felipe
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Mood: TEQUILA!
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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: | 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] |
Udo
Youth is wasted on the young!
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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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.
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bajafreaks
Nomad
Posts: 410
Registered: 3-27-2007
Location: Gardnerville, NV./ Los Barriles BCS
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Mood: No Bad Days !!!
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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
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schwlind
Nomad
Posts: 362
Registered: 8-30-2008
Location: Daytona Beach, FL/San Antonio Del Mar (Colonet)
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| 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?  |
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]
Linda
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xolotl_tj
Junior Nomad
Posts: 38
Registered: 9-20-2008
Location: Col. Libertad, Tijuana
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| 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.
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chuckie
Elite Nomad
Posts: 6082
Registered: 2-20-2012
Location: Kansas Prairies
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Mood: Weary
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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!
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xolotl_tj
Junior Nomad
Posts: 38
Registered: 9-20-2008
Location: Col. Libertad, Tijuana
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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]
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willardguy
Elite Nomad
Posts: 6451
Registered: 9-19-2009
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| 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!
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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| Quote: | Originally posted by willardguy
and then calling for controy?
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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.
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willardguy
Elite Nomad
Posts: 6451
Registered: 9-19-2009
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| Quote: | Originally posted by DENNIS
| Quote: | Originally posted by willardguy
and then calling for controy?
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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.
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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 
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xolotl_tj
Junior Nomad
Posts: 38
Registered: 9-20-2008
Location: Col. Libertad, Tijuana
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| 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.
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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.
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John M
Super Nomad
Posts: 1924
Registered: 9-3-2003
Location: California High Desert
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tasty maggies
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]
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willardguy
Elite Nomad
Posts: 6451
Registered: 9-19-2009
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sign me up!
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bajafreaks
Nomad
Posts: 410
Registered: 3-27-2007
Location: Gardnerville, NV./ Los Barriles BCS
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| Quote: | Originally posted by willardguy
| 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! |
I just think Patron is overrated.
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