Never heard of a "New Mexican margarita before. The 3:2:1 margarita is pretty much the standard in any decent cocktail book although I know people who like 3:1:1 - now that's tart. I use a 50-50 mix of silver and reposado tequila. 100% agave of course. I usually serve them up although over ice is good, too.
It has to be Cointreau for me.
Lime juice can sometimes have a little bitterness from the pith. A *tiny* sprinkle of salt over the top after pouring counteracts the bitterness.
(Yeah this was posted a long time ago but margaritas never get old)
I do not remember posting that at all. But hey: tequila. And I agree with 3:1:1 especially if you're only using triple sec. I don't like 'em too sweet.
My aunt has been making them interesting by running a jalapeño around the glass before salting. Or just leaving the pepper juice on the rim, no salt, the effect is the same: "what the Fagioli got on this glass?" but if you're aware of it before drinking, it's good.
3 parts tequila 2 parts triple sec 1 part lime juice
The details: Fill glass with crushed ice to chill, add crushed ice to shaker, pour 3-2-1 over ice, shake shake shake. Put new crushed ice in glass, pour margarita, stand back. Garnish with lime but no salt. No blender. Tequila should be silver or very good añejo but don't get "gold" tequila because that's just colored. Triple sec is sweet so you don't need added sugar. If you use Cointreau or Grand Marnier, you might want to add some sugar depending on the sweetness of your lime. Oh that's juice that came from a lime, not from a bottle of Rose's lime juice. Real fruit makes the drink. It doesn't have to be super expensive to make these but it's worth getting Cointreau and real limes. I think I'd pass on $50 tequila tho.
That sounds like a New Mexican margarita, in my opinion, the best there is. They are sour not sweet. There was (probably still is) a restaurant if Albuquerque called Maria's that had great margaritas (first time I had one that wasn't a Slushy with alcohol). The other great one was in the Coyote Cafe in Santa Fe....yum.
Never heard of a "New Mexican margarita before. The 3:2:1 margarita is pretty much the standard in any decent cocktail book although I know people who like 3:1:1 - now that's tart. I use a 50-50 mix of silver and reposado tequila. 100% agave of course. I usually serve them up although over ice is good, too.
It has to be Cointreau for me.
Lime juice can sometimes have a little bitterness from the pith. A *tiny* sprinkle of salt over the top after pouring counteracts the bitterness.
(Yeah this was posted a long time ago but margaritas never get old)
That sounds like a New Mexican margarita, in my opinion, the best there is. They are sour not sweet. There was (probably still is) a restaurant if Albuquerque called Maria's that had great margaritas (first time I had one that wasn't a Slushy with alcohol). The other great one was in the Coyote Cafe in Santa Fe....yum.
I prefer the New Mexico version as well. The first time I drank one was at Maria's in Santa Fe.
NOM tequila Cointreau Lime juice
Hand shook and poured over cracked ice
I had just moved to Clovis NM at the time and some new friends took me there for dinner. It was also the first time I'd eaten Mexican cuisine and had heavenly sopapillas, little pillows with honey proured into a hole poked in them. I remember that I marveled that they would drive so far, just for lunch. It was a real eye opener.
Location: Blinding You With Library Science! Gender:
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Dec 9, 2008 - 12:24pm
Neither dionysius nor I much care for margaritas. We'd both rather have a refreshing G&T (pass the Hendricks please). Probably why we ended up together.
Since we are submitting Margarita TYPE drinks.. Here is a fav of mine! PISCO SOUR
Yield Makes 1 serving
Ingredients
* 1/4 cup (2 oz.) pisco (see notes) * 1 tablespoon sugar * 1 tablespoon fresh lime juice * 1 teaspoon pasteurized egg whites * 1 dash Angostura bitters
Preparation
In a blender, whirl 3 ice cubes, pisco, sugar, fresh lime juice, and egg whites. Whirl until smooth (you'll no longer hear the ice cracking against the side of the blender) and serve straight up in a martini glass with a dash of aromatic bitters and a wedge of lime.
Peruvian Pantry: Pisco. A brandy distilled from several different grape varieties grown in South America, it is the national drink of Peru and comes in many styles—from smooth and sippable to rough and fiery. (Chile also produces pisco, although Peru contends that the Chilean version is not real pisco but a Chilean brandy that needs its own name.) Pisco became popular in California during the Gold Rush, when Peruvian miners there extolled its virtues to fellow fortune-seekers.
Ingredients 1 lime quartered 1 tablespoon of sugar 1 shot of cachaça 1/2 cup of ice cubes with water Prepare Place the lime and sugar in the bottom of a glass. Using the handle of a wooden spoon, crush and mash the limes. Pour the liqueur and ice. Stir well. Some people prefer the ice to be smashed. Other people prefer to integrate the lime / sugar with the Cachaca and combine everything - including crushed ice - and then mix together in the shaker for about 2 minutes SERVE This is a summer drink to appreciate before eating. Decorate the glass with a slice of lime.
3 parts tequila 2 parts triple sec 1 part lime juice
The details: Fill glass with crushed ice to chill, add crushed ice to shaker, pour 3-2-1 over ice, shake shake shake. Put new crushed ice in glass, pour margarita, stand back. Garnish with lime but no salt. No blender. Tequila should be silver or very good añejo but don't get "gold" tequila because that's just colored. Triple sec is sweet so you don't need added sugar. If you use Cointreau or Grand Marnier, you might want to add some sugar depending on the sweetness of your lime. Oh that's juice that came from a lime, not from a bottle of Rose's lime juice. Real fruit makes the drink. It doesn't have to be super expensive to make these but it's worth getting Cointreau and real limes. I think I'd pass on $50 tequila tho.
That sounds like a New Mexican margarita, in my opinion, the best there is. They are sour not sweet. There was (probably still is) a restaurant if Albuquerque called Maria's that had great margaritas (first time I had one that wasn't a Slushy with alcohol). The other great one was in the Coyote Cafe in Santa Fe....yum.
Tequila-wise, there are tons to choose from: stay away from the highest- and lowest-priced and you'll be okay. I prefer Sauza brand over Jose Cuervo, I think they're a bit smoother. Sauza Hornitos is a big fave, not ridiculously expensive. If you're making margars there's no sense spending a fortune on tequila.
Now, for sippin' tequilas, there's lots of options. I like all of the 'Milagro' offerings, plus the 'Corralejo' products. Milagro uses some spectacular glasswork for their bottles, but the product inside is also available in plainer (and much less expensive) bottles.
As mentioned, don't waste your time on 'gold' tequilas. Get either 'silver', 'reposado', or 'anejo' (in order of aging time).
Lime-wise, if you can get the small 'Mexican' limes, they have more 'lime' flavor than the big ones. A bonus is when you make a G&T, you just use one whole lime, so you don't end up with half a lime sitting in the fridge.
I do not remember posting that at all. But hey: tequila. And I agree with 3:1:1 especially if you're only using triple sec. I don't like 'em too sweet.
