Margaritas, anyone?

I've looked on the web without luck. A friend once made margaritas using tequila, triple sec, water, ice, and frozen limeade. They were quite good and easy to make. Something like a can of limeade, water, tequila, 1/2 can triple sec. But I can't get the exact formula right. Anyone know how to make these?

Lose the can of water, and you're in decent shape.

Lose the limeade, that's what I'd say.

I guess it's a matter of opinion, but margaritas have become one of our staple summer cocktails and I can't stand 'em with anything but fresh squeezed lime juice any more.

Limes seem relatively inexpensive at the moment, and you don't need a lot to give a margarita some zing, so going with the real thing seems the right idea.

Haven't tried it, but on a search last summer I found a few recipes that used limeade. See if these work for you:

http://www.nowka.com/gold.html

http://www.emerils.com/recipes/by_name/ ... sion2.html

I've wholeheartedly switched from Triple Sec/Cointreau to agave nectar.

I generally adhere to the following:

6 parts blue agave tequila
4 parts freshly-squeezed lime juice
1 part agave nectar

Like this.

E.M.

I took this as a request for a frozen margarita recipe, with frozen limeade. If not, I would definitely use fresh limes.

No, I don't want frozen margaritas. Licuado, please.

Cogito wrote:No, I don't want frozen margaritas. Licuado, please.

My apologies...I would definitely forego the limeade.

I think you can do pretty well with any 3-2-1 recipe. 3 parts tequila, 2 parts lime, 1 part orange liqueur.

There are a lot of variations within that, but even at your most basic (Cuervo, fresh lime, triple sec), you've got a decent enough drink.

I slightly prefer Sauza tequila at the low end. I wouldn't go for Montezuma, et al., but to be honest, I've not really done my homework on best tequila for margaritas. Sounds like a good project. Point is, a $10-15 bottle will work just fine.

For my lime, I like to mix a little simple syrup with fresh lime juice...maybe 1/4 of the total. You could probably also mix some powdered sugar to cut the sour a little. I've been known to use Rose's here, too, and I prefer that to a sour mix, though of all the variables listed herein, the one between a processed mixer and fresh lime juice is, in my opinion, by far the most significant.

Cointreau, e.g., makes a smoother but not too smooth finished product, but it also costs a lot more than Hiram Walker, and I find the triple sec version quite enjoyable in its own right.

Good luck.

A long time ago, a Floridan friend introduced me to the limeade frozen margarita - can of limeade, said can-ful of tequila and said can-ful of triple sec. Add to blender with ice. Can't say I cared too much for it - too strong (though that was the point, but I can't recall ) and too sour. Is this a Florida thing?

Anyways, I concur - ditch the limeade and use fresh lime juice. Grand Marnier in lieu of Cointreau (or TripleSec) is great too - though if you are doing that go with a good tequila. Sauza at the low end, and I tend to have El Tesoro.

I'll have to try the agave nectar - is it citrus-y (since it's used instead of the Triple Sec component)? Or is the taste of the resultant Margarita very different?

I say make them with key limes if possible. Regular (Persian) limes work fine, but key limes have a more assertive flavor and are what is generally used in Mexico. Common ratios for margaritas are 2:1:1, 3:2:1, and 1:1:1 for tequila:triple sec:lime juice. Experiment to find what ratio suits you. Personally, I was taught the 1:1:1 margarita, although I also like the 2:1:1 version. If you like it a little sweet, add simple syrup to taste (as has been mentioned).

sazerac wrote:Is this a Florida thing?

I don't know...I was introduced to this in Texas while in college. I use a half can of triple sec, rather than a full, and add ice to bring to proper consistency. If you don't add ice, you'll have a considerably stronger drink, but I don't find it too strong this way. Not a great cocktail, by any means, but pretty decent frozen margarita.

This is a recipe I concocted years ago. Use only fresh squeezed juices.

Killer Margarita

2 Servings

1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
1/2 cup minute maid lime concentrate
1/2 cup water
5 fl. ounces cuervo gold tequila
5 fl. ounces triple sec


Squeeze and strain fresh fruit juices. Add other ingredients and stir. Serve over ice.

For a more elegant and expensive margarita, this is the "Topolo Margarita" from Rick Bayless

Topolo Margarita

2 Servings

2 limes, zested
1/2 cup lime juice, about 3 limes
1/4 cup + 1 tsp. sugar
10 tablespoons water
14 tablespoons Sauza Commemorativo tequila
2 tablespoons Gran Torres orange liqueur

Mix the lime zest, lime juice,water, and sugar and refrigerate at least 2 hours but no longer than 24 hours. Strain the mixture. Add the tequila and Gran torres. Shake with ice and serve.

I ended up with using lime juice instead of frozen limeade, and they came out fine.... Thanks, all.

My ultimate margarita:

3 oz. El Tesoro Platinum
3 oz. Patron Citronge
3 oz. Freshly Squeezed Key Limes
Add ice and shake for 15 seconds then pour into a large martini glass.

A couple of these and you can feel the warm breeze of Mexico.