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I asked the same question on the other forum a few months back and got a lot of recipes. Many were the typical three or four ingredient type, but some were way off the board. I tried a few of them and came to the confusion that a good margarita is only as good as the tequila you start with. So if a great margarita is important to you, buy good tequila and try any of the recipes above that you think might work. Once you find one you like, then practice, practice, praxtiise, prextex....
Just call it lab work.
Oddly, the margaritas we like best are at our local Mexican Restaurant during Happy Hour. $2.00 and two is enough to turn driving over to someone else.
Spring "Pratise Makes Purfect" Chicken
Spring Texas USA
ringkingpin said:While I don't require top shelf in my margarita or nearly any mixed drink, I definitely don't want bottom of the barrel headache booze.
While I don't require top shelf in my margarita or nearly any mixed drink, I definitely don't want bottom of the barrel headache booze.
Here is a Margarita that I had at a restaurant, then came home and made it better then they could, because I used better ingredients. I don't like sour mixes from a bottle, because they usually have artificial ingredients and high fructose corn syrup. Same goes for standard triple sec vs. Cointreau. It's just better. And I disagree about using cheaper tequila if it's in a mixed drink. Yes you can go less than premium, but I feel it should be 100% blue agave only, not the "made with" blue agave. 1800 is a good brand. It's a squarish bottle.
2 oz. Jalapeno infused Tequila ~
1 oz. fresh
gasses. Shake with ice and strain into
seeded and sliced
into jar and let sit for 24 hours.