 Resist the urge to bust out the blender or get all wackypants with with add-ins this Cinco de Mayo. The simple, unadulterated margarita is a symphony of tart, salt and kick - with nary a drop of sour mix in sight. 1 1/2 oz fresh lime juice First – a note on ingredients. If you're making up a big batch of margaritas, you may not care to bust the bank, but if you're just shaking up a few, elevating the elements just a bit can transform your whole drinking experience. For triple sec, plain ol' Bols, Hiram Walker or Llord are fine, but I'll bust out Cointreau or Gran Gala if my bank account is feeling fine and the drinks are the star - not just a means by which to wash down nachos. Tequila purchasing can be intimidating. There are hundreds of brands on the market, at wildly varying prices. Don't get flustered. Save the spendy stuff for sipping straight (yup – sipping, not shooting) and learn to look for these terms: Gold – This is generally "mixto" or adulterated tequila, where colors, sugars and flavors have been added to the fermented, distilled agave juice before bottling. It's unaged, sometimes called "joven" or "oro" and tends to be on the less expensive side, so it's what's often used at high-volume bars and restaurants. There's a good chance you can credit at least one of your youthful tequila hangovers to this free-flowing stuff, so while it's not necessarily bad, you can certainly do better. Silver – This clear tequila is un-aged and may also be a mixto, so look for the words "100% Agave" on the label. It plays nicely with other ingredients, and tends to make for a bold, but smooth margarita. Silver tequila may also be labeled "blanco." Reposado – A nap sounds good, right? This one has been "rested" in a wood barrel or cask for at least two months but less than a full year in order to age, and possibly pick up characteristics from a barrel's previous occupant - cognac, wine or bourbon. It may be mixto or 100% agave, but it's almost guaranteed to be a bit more complex than a younger tequila. Añejo – Tack on a bit more time. An añejo must be stored for at least one year in a vessel that doesn't exceed 600 liters, and generally mellows to a deeper amber color, with an even richer flavor. Extra añejo or "ultra-aged" tequila hangs out in the container for three years minimum and can often hold its own against other aged spirits like bourbon, scotch and cognac. In all cases, if someone presents you with a bottle populated by a worm - make a polite exit. Tequila should never have a worm present, and while some mezcals (they're an agave-based cousin of tequila) may boast a little hitchhiker from the agave plant's leaves, it's never the good brands. The worm isn't harmful - just a tad tacky. Got all that? I'll make it easy. My personal go-to margarita tequilas - and please share your own in the comments below - are Don Julio Reposado, Milagro Silver and Don Nacho Blanco. Here's how you shake it up: Roll the lime against the counter with your palm to soften it and release the oils. Slice it in half and use a juicer, or prick the flesh of each half with a fork a few times, then twisting the fork into the flesh over a bowl or glass, release the juice. Work from the center out to the rind. Save one half of the spent rind, and cut that in half. Pour kosher salt into a bowl with deep sides. Wipe the rind quarter around the rim of the glass, then rotate the rim through the salt, against the side of the bowl until it has an even coating. Set the glass aside. Measure 1 1/2 ounces of the lime juice into a cocktail shaker, add 1 ounce triple sec or the orange liqueur of your choice, and 2 ounces of tequila. Add ice and shake. Fill the salt-rimmed glass with ice and strain the margarita over it. Add a garnish of a lime wedge if you care to, but that's just wasting precious drinking time. The recipe can be doubled, triple or quadrupled, and the ratio of lime and orange liqueur can be adjusted to your tastes. Viva! |
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I use Gran Mariner instead of triple sec. Also, instead of just pouring the Gran Mariner into the shaker, cut a lime in half and push the skin in.. pour this "shot" full of your liquor of choice, then into the tequila with plenty of fresh lime juice. Simple syrup works very well here, or Agave syrup. See you at Tales of the Cocktail if you want to discuss. Cheers!
http://www.servedraw.com/2011/03/red-velvet-lounge-chair-cocktail/
Try using Cointreau and Agavero in place of triple sec, along with a reposado tequila such as 1800, for a great margarita.
Well, all sounds good to me. However, I have been drinking/making margharitas for 50 yrs. and I like 3 Fingers Tequilla. Petron is good too. I never use salt, but fresh all the way .. lime, agave, tequilla, light on the ice. Don't bruise the mixture by shaking too much. Frozen is also good on a hot afternoon or night, or .. whenever thirsty! Try different fruit necters mmm really good!! ;)~
My favorite recipe. 1 blender, 1 peeled lime, a bottle of your favorite tequila, ice, salt (for glasses) throw lime and ice in blender, add plenty of tequila, blend. Its simplicity belies its yumminess.
Okay Doc, you and I need to hang out!
Mexicans dont celebrate 5 de mayo. The vast majority of 'mexican restaurants' gringos eat at are really just glorified Tex-Mex joints.. unless you're in the american southwest. Also, if a worm is present, it's -never- tequila. It's mezcal. cnn goofed on that one.
Jose Queervo is right, the agave nectar is the difference. I found that recipe in Maxim. most excellent!
Of course, you could always just get Freshies All Natural Gluten Free Margarita Mix made in Denver, CO. Amazing Stuff! http://www.freshies.com
Cheerztender Samantha's Ultimate Cinco de Margarita recipe – http://www.cheerzhangover.com/hangover_blog
Thanks for the recipe! Why would anybody use a mix when it's this simple?!!? It was also one of the best and freshest margaritas we ever tasted – obviously restaurants have been slipping us margarita mix too.
I understand this recipe is a true margarita but I need to have a splash of margarita mix in there. If you've ever made one with just alcohol and lime juice it isn't very tasty at all.
I ordered a Margarita at an upscale restaurant and nearly gagged on it. Upscale price too @ $9.00.
I refused it after 1 sip and the waiter was actually embarassed because he knew the restaurant was pulling a fast one.
It used a powder mixture instead of real lime juice.
Almost the right recipe, but I'd suggest Chinaco Reposado over the tequilas mentioned...very flavourful...
Ok, I know that I'm not supposed to promote my own blog here .... but my perfect margarita mix is at the end of this article:
http://www.halfbakedlunatic.com/post/2009/10/11/Ie28099ll-Drink-To-That-(Part-II).aspx
Great call on Milagro Silver. One of my favorites and an absolute amazing tequila for the price.
I so agree about Milagro!! Wish more bars carried it instead of the typical Jose crap! I get tired of hearing...but we have 1800...well, good for you...but give me something better, please!!!
Tequila is disgusting stuff regardless of the brand or "agave content", personally I'd rather drink from a Mexican urinal, actually that's where Cuervo Gold comes from – hence the color.
Cuervo is the "Budweiser" of tequilas. Completely undrinkable. Try some Patron or Don Juilio and I think you'll change your mind.
Stay thirsty my friends.
I love margaritas...but my fav is even simpler than the one posted here. Why mask the tequila with an orange flavored liquor such as Cointreau or Triple Sec? Best marg is this – courtesy of Casa Noble website (they produce amazing tequilas as well):
2 parts silver tequila (Casa Noble Crystal is perfect)
1 part lime juice (or you can do blends of limes and lemons with larger quantities)
3/4 part agave nectar
shake over ice and serve over ice
no salt needed
Voila. The BEST margarita you'll ever drink and you still appreciate the tequila.
There is one thing I would add to that recipe. One carona beer per pitcher. I'm not even kidding how much better it is.
Always drink mine as a purist – just the good tequila, salt, lime and cointreu/grand marnier.
However, I will take those same ingredients, on occasion, throw them in the blender with some fresh mango and ice. Pour that in your margarita glass and add a pinch or 2 of chili powder or cayenne on top with a slice of lime on the rim – orange, red and green – and good for you too!!
Mexicans don't celebrate May 5? Ever been to Denver on Cinco de Mayo? PARTY big time!!!! Patrone Blanco or El Jimador but currently STUCK in Pittsburgh and they dont know tequila from dirt. Jose and (yeeech) Montezuma is about it
Condoning alcohol consumption on cnn, they should be ashamed, how about giving us a recipe for something safer , how about a HASHISH recipe cnn????????
Geez. You're a regular Carrie Nation.
The word is "rub", not "wipe". Talk about tacky !
I like the Tequila drink with the bird feather in it .. .. .. It's called . . a Tequila Mockingbird. Gregory Peck's favorite too.
Sorry, I just have to have my cadillac margaritas!!!
For tequila, use a decent añejo tequila... and add 1 part grand marnier or 1/2 grand marnier 1/2 cointreau.
Best. Margarita. Ever.
CABO WABO!!!
The cheap stuff tastes to me like the cheap moonshine that used to be made here in Mississippi. I might try some of an expensive brand sometimes and find I like it.
Moonshine is top-notch !
I agree, too much lime in that recipe. Just remember "1,2,3" One part fresh squeezed lime juice, two parts triple sec or Cointreau, and three parts silver tequila. Some relatively inexpensive 100% agave silver tequilas available in 1.75 liter bottles are: El Jimador, Hornitos, Camarena, Milagro.
You must use simple syrup or another sweetener in order to make this recipe palatable.
I like a real margarita; no frozen for me, please. And forget about the lemon, salt and shot - I didn't puke for three hours, I just watched the room spin for a few. hahaha
EPIC margarita fail. This is the worst recipe I have seen in a long time. This is going to be a very sour margarita with all of that lime juice in it.
nothing wrong with a sour margarita. after all you're eating chips, salsa, guac. all salty things.. a sour drink balances the food. If you want to have something sweet, eat some ice cream.
http://www.servedraw.com/2011/03/thirst-quenching-cocktails/
Horrible recipe – DO NOT use that much lime. Every basic bartending school out there (like ABC, ever heard of it?) says to use 1/4 oz max per 1 oz "standard pour" of tequila. CNN, you fail; why are you trying to be like MSNBC?
I wish the author had stressed the importance of 100% agave, and encouraged us to avoid "mixto".
Sausa Hornitos (a.k.a. Horny Toes) is reasonable choice for everyday after work kick back and relax type of margarita. ('bout the same category as El Jimador, IMO) And there's 1800 – good value. Don Julio is awesome, but I have to save it for $pecial occasions.
That guy who puked for 3 hours was likely drinking Jose Cuervo Gold – nasty awful stuff.
Another less popular method to shooting tequila (regardless of what the author says, it's still okay to shoot) is replacing the salt/lemon combination with cinnamon and orange. It makes the experience so much more pleasurable.
"spendy stuff for sipping straight (yup – sipping, not shooting)"
She didn't say don't ever shoot – she said sip the expensive stuff.
My apologies – It's still okay to shoot the expensive stuff.
As for quality straight spirits, the only one to knock down neat (shooters, if you will) if your not interested in wasting the actual taste (pretty important in straight up spirits) is high quality vodka from the freezer. All others should be sipped. That's my story and I'm sticking to it.
I didn't know Cinnabon had a bar.
Try adding a bit of vanilla extract for a extra depth of flavor.
Don't do that.
2 shots Cabo Wabo Anejo tequila, 3 fresh limes, 1 shot Damiana NEVER triple sec. repeat!
Cabo Wabo Reposado, Cointreau, Fresh squeezed key lime juice, & a splash of OJ... that's it!
That is an absolutely righteous margarita recipe!
Well, can I say that Herradura "White" or "Reposado" are the best?
You only need to drink a little to love it.
We use a little less lime juice, but all-in-all, this is the same recipe my father-in-law passed down to me thirty years ago. Here's a tip we like: try popcorn salt. The finer grains allow an even coating, and make it less likely that you will get too much or two little with each taste.
Well said. For "Don't get too schmancy with your margarita" readers, Hiram Walker has a 48 Proof triple sec that adds a little kick. Also we use the cheapest tequila money can buy (Tortilla Silver). Its surprising how good they.
I like to sip el tequila blanco con un cubito de hielo (just one ice cube) myself, but if I'm making margaritas, I like to skip the triple sec altogether and use about half that much agave nectar instead. And skip the salt.
Frozen strawberry magarita's are my absolute favorite!!!
One tequila, Two tequila, Three tequila, Floor!
5 tequila, 6 tequila, 7 tequila, SCORE!
@Mildred...had a rough day at the office...but you made me laugh with this one!!!
I have done LOADS of margarita "sampling" at home (trying to replicate margs from some of my favorite places). I've found that I can taste the woody flavor of a reposado. For high end, best ingredients seem to be Don Julio Anejo + Cointreau (makes for a super smooth marg). I always use Cointreau over Triple Sec...ALWAYS. Big flavor difference (IMHO). If lime juice proves to be too tart, add a splash of OJ...or you may even want to squeeze a little fresh juice from an orange in there.
QUICK MIXER THAT TASTES GREAT TOO – Trader Joe's Fruit Floes (lime popsicles). Blend and mix with a little lime juice + alcohol. Tasty & quick.
Lana knows her Margaritas! Try it her way and you'll never use triple sec again.
Great advice Lana, I can second that. Although, if I had to make a sacrafice, I'd splurge for a better tequila before a better orange liqueor. I've found the quality of tequila makes a bigger difference than french orange over triple sec. I also substitute the salted rim, for just a dash of salt in the shaker.
Tequila – you wake up with tattoo's
... and hickey's
Cannot drink tequila since college, puked for 3 straight hours from the stuff
Sorry 'bout ur luck!
That's cause it was probably cheap tequila, one with a worm in probably.
.... Cinco de mayo isnt even really celebrated by Mexicans ... It's mostly just an excuse for white ppl to get hammered.. Mexican Independance day (which is in September) on the other hand. Anywho. The fiancee and I drink Cien Anos reposado with Squirt soda or do shots. Yum.
At least where I live that is how it works out. And the Mexican places get a bunch of money off the gringos.
And because of the prevalence of drunk people on May 5 is why I don't get to Mexican restaurants or any bar on my birthday.
Happy birthday, Mildred! :)
Our tequila (Don Julio or 1921) is always in the freezer. Never shots, always sipped!
Kosher salt? Come on. If I'm going to have a Margarita I'm going to use Heathen salt.
Mostly when I drink tequila, I just drink it straight. Not much of a fan of mixed drinks.
El Jimador Blanco makes a good 'house' tequila. I avoid ordering margaritas out in a bar/restaurant unless I know they are made with lime juice. The mixers are nasty, they hide the true flavors of the drink and add tons of sugar. My fave recipe is 4 ounces good-quality Tequila, 1 1/2 ounces Triple Sec, 3 ounces fresh-squeezed lime juice, 2 to 3 ounces Agave syrup, Lots of ice(about 1 to 2 cups ice cubes), Coarse salt, for rimming the glass, Lime slices, garnish.
Gozar!
El Jimador is my go-to choice as well. I feel like it makes the best tasting margarita for the price.
El Jimador reposado is my favorite tequila for pretty much everything. I've tried much more expensive "artisan" tequilas (think signed and numbered handmade ceramic bottles), but I just really, really love the flavor of El Jimador.
My vote is solo & in mixed drinks. Sippin the good stuff, shooting the not-so-good stuff. :) I like the way you roll, Kat.
My fave marg is your recipe (nothing worse than powdered sour mix tossed with a great tequila), but I do prefer them frozen.
MMM, that's exactly how I like them too!!!! Sounds like a girls night out to a mexican restaurant!
Love Mexican food! Chasing it with a good tequila is awesome, too. Ladies nite sounds great. Got any good Mexican restaurants where you live?
We have El Azteca, El Bravo, Boca Chica and Alcapulco! How about you? Where do you live, again?? I'm in Minnesota.
I'm in W.Ctrl FL and am way out of touch with Mexican restaurants around here. However there was a little hole-in-the-wall place in NYC I went to last year. I would go again in a heartbeat. It was near the Pod Hotel and the food was incredible. The guac & salsa were delicious and served it in tiny molacajetes.
Also, I had some kind of mango 'Rita that sounds kinda foo-foo – but it would have knocked any respectable trucker on his drivin' bee-hind. ;) Yum.
Are you near the Mall of America (sorry, I don't know much about MN.
One of the best Mexican restaurants in the area is Agave in the beach in Clearwater. It's just north of the Tradewinds resort and is on the beach side of the road. Easy to miss if you're not looking. Great authentic food and the best house margaritas I've ever had. Love that place.
Apply to your girls kitty rub in & apply a little salt then go to town
WOW! POOR KITTY! PETA will be all over this animal abuse!
Purrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr!
salt! salt! salt! salt!
it's all about the margs on cinco de mayo!!