MadScientistMatt wrote: I use the 4:2:1 rule myself - 4 parts tequila, 2 parts triple sec (or Cointreau or Grand Marnier depending on your budget), 1 part lime juice. No simple syrup the way I make them, although if you want a sweeter version, that would be how I'd do it. Just keep in mind that a lot of restaurant margaritas are vaguely alcoholic fruit drinks and this is a vaguely fruity alcohol drink. Don't try a 32 ounce version...
Cointreau (or Grand Marnier) makes a big difference vs. triple sec. And yes, these are very alcoholic. You won't notice after the first few sips; keep that in mind when using them to wash down a bowl of chips and salsa.
Who hath summoned me? I see no virgin sacrifice.
Swank Force One wrote:MadScientistMatt wrote: I use the 4:2:1 rule myself - 4 parts tequila, 2 parts triple sec (or Cointreau or Grand Marnier depending on your budget), 1 part lime juice. No simple syrup the way I make them, although if you want a sweeter version, that would be how I'd do it. Just keep in mind that a lot of restaurant margaritas are vaguely alcoholic fruit drinks and this is a vaguely fruity alcohol drink. Don't try a 32 ounce version...
I'm in. You make them, I'll drink them.
Back in a former life I was a bartender. My Patron rep came in one day and had me make a Margarita his way, and I've got to admit....it was the best I ever had.
2.5 oz of Patron
1 oz of Cointreau
1 oz (or so) of freshly squeezed lime juice--- as in, you squeeze the limes yourself
Fill a martini glass with ice, add water and let it sit while you make the drink. In a mixer, add ingredients over ice / shake. Then empty icewater from martini glass, and add concoction, making sure to strain the drink as it goes from the mixer to the martini glass. (salt on the rim is optional)
It's cold, refreshing, and has no pesky ice inside the glass to water your drink down.
^^^^^^^^^^^^^THIS^^^^^^^^^^^^^^^
My wife loves them, so I've learned one simple trick to customize them for many guests. Get some of those flavor ice frozen pops. Break one up in a flavor the guest likes and add it to the Ice in the drink. I usually do tequila and triple sec. On occasion I put a dash of everclear in.
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