Atlanta Cracker Posted February 5, 2008 Share Posted February 5, 2008 The weather is unseasonably warm here and even though it'll probably cool down for the weekend I'd like to have a killer margarita recipie going into spring/summer. I've pretty much stuck with the mixes in the past and even enjoy the Quervo pre-mixed ones but I know I can do better for special occasions - like days that end in "Y". Let's hear em' Quote Link to comment Share on other sites More sharing options...
twiley Posted February 5, 2008 Share Posted February 5, 2008 You can't go wrong with the basic recipe. Lime juice, cointreau, and patron. Don't have exact measurements because I make them by the glass but I use 2 parts tequila then 1 part of the other two. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted February 5, 2008 Share Posted February 5, 2008 i have one at home with prickle pare cactus juice ... man its good Quote Link to comment Share on other sites More sharing options...
twiley Posted February 5, 2008 Share Posted February 5, 2008 i have one at home with prickle pare cactus juice ... man its good I want this recipe. Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted February 5, 2008 Share Posted February 5, 2008 the best one i ever had was in todos santos, bcs, mexico. ice, tequila, 1 oz each of controy and damiana liqueur, and the juice of 4 limes. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 5, 2008 Share Posted February 5, 2008 You can't go wrong with the basic recipe. Lime juice, cointreau, and patron. Don't have exact measurements because I make them by the glass but I use 2 parts tequila then 1 part of the other two. we think alike on a lot of things. in general, i don't drink a lot of tequila. i prefer rum and vodka..... to piggyback detlef..... pear vodka, ginger, pear necture/juice. i've done a lot of blended drink with tropical concentrate (ie: guava, pineapple, rum)... or fruit punch as a base, etc. Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted February 5, 2008 Share Posted February 5, 2008 Here's mine: Start with a 12 oz can of frozen limeade: Empty the limeade into a pitcher and use the can to measure: 2/3 can fill with Cuervo Gold or 1800, 1/3 Patron, or use all Patron Add a splash of Contreau and a splash of Grand Mariner Dump into pitcher Then add 2 big fresh limes and one 1 lemon Drop rinds into pitcher Add Ice and a half can of water (don't add water if you like em thick) Stir well and add salt on the glass if you wish Quote Link to comment Share on other sites More sharing options...
piratesownninjas Posted February 5, 2008 Share Posted February 5, 2008 I work in the booze industry and I get to hear everyone's recipe's... One of my friends told me that he topped his off with a light beer... I didn't know what to think about it, but he made them at a cookout last summer and it was pretty amazing. Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted February 5, 2008 Share Posted February 5, 2008 I work in the booze industry and I get to hear everyone's recipe's... One of my friends told me that he topped his off with a light beer... I didn't know what to think about it, but he made them at a cookout last summer and it was pretty amazing. and served with Cheezit burgers? Quote Link to comment Share on other sites More sharing options...
piratesownninjas Posted February 5, 2008 Share Posted February 5, 2008 and served with Cheezit burgers? Sauza Hornito's, Grande Marnier, and Miller light. That paired with steaks on the grill. None of that gas grill non-sense or charcoal... Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted February 5, 2008 Share Posted February 5, 2008 Sauza Hornito's, Grande Marnier, and Miller light. That paired with steaks on the grill. None of that gas grill non-sense or charcoal... So if he didn't use gas or charcoal, what did he do? Burn down his garage and hang the steaks over the softly glowing embers from used bicycle parts? Quote Link to comment Share on other sites More sharing options...
piratesownninjas Posted February 5, 2008 Share Posted February 5, 2008 So if he didn't use gas or charcoal, what did he do? Burn down his garage and hang the steaks over the softly glowing embers from used bicycle parts? He used a certain kind of wood... I can't recall which one. He would cut the wood into tiny chips, then throw them in place of charcoal. If you guys are interested, I could find out more... Quote Link to comment Share on other sites More sharing options...
Sir Loins of Beef Posted February 5, 2008 Share Posted February 5, 2008 I always started with a peyote button-then tres generations sauza-cointreau-a little lime --keep in the fridge for an hour -then serve Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted February 5, 2008 Share Posted February 5, 2008 I want this recipe. ill try to remember to bring it to work Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted February 5, 2008 Share Posted February 5, 2008 You can't go wrong with the basic recipe. Lime juice, cointreau, and patron. Don't have exact measurements because I make them by the glass but I use 2 parts tequila then 1 part of the other two. +1 You can't go wrong with the original margarita recipe!! The Original Margarita Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted February 5, 2008 Share Posted February 5, 2008 Here's mine: Start with a 12 oz can of frozen limeade: Empty the limeade into a pitcher and use the can to measure: 2/3 can fill with Cuervo Gold or 1800, 1/3 Patron, or use all Patron Add a splash of Contreau and a splash of Grand Mariner Dump into pitcher Then add 2 big fresh limes and one 1 lemon Drop rinds into pitcher Add Ice and a half can of water (don't add water if you like em thick) Stir well and add salt on the glass if you wish My wife does this but puts a lite beer in it instead of water... Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted February 5, 2008 Share Posted February 5, 2008 the best one i ever had was in todos santos, bcs, mexico. ice, tequila, 1 oz each of controy and damiana liqueur, and the juice of 4 limes. I have had that in Santos(anyone that goes to Cabo and doesn't visit is missing out) and loved them!! The dremiana liquor(aquavera?) has special qualities and makes these very special indeed. Quote Link to comment Share on other sites More sharing options...
chester Posted February 6, 2008 Share Posted February 6, 2008 I actually like moderately priced tequila in margartas instead of the expensive stuff. (I'm talking about using Cuervo gold or regular sauza but not stepping down to rot gut stuff). It just seems like a waste of money when I want that little extra bite in my margarita. I'll save the good stuff for sipping. Quote Link to comment Share on other sites More sharing options...
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