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OT- for professional margarita drinkers-on the rocks or not-and do the slushies count-OT

2

Comments

  • BigreenGreg
    BigreenGreg Posts: 594
    I’ve quit drinking Margaritas, just sip on good tequila. 
    LBGE, 36" Blackstone, Anova Pro
    Charleston, SC
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  • Yno
    Yno Posts: 529
    When I eat Mexican food, I drink Margaritas. Always whatever top shelf the restaurant serves. (And I don't go to crappy restaurants.) Always on the rocks, with salt, and NEVER in a Martini or Margarita glass. Has to be a tall tumbler.

    One restaurant I used to frequent had a Grande served in a Margarita glass so big and unstable you couldn't pick it up until half empty. Salt rim on a glass that requires a straw is a waste.
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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  • nolaegghead
    nolaegghead Posts: 42,109
    edited May 2023
    Good tequila, fresh orange and lime and either on the rocks or shaken and strained.  That’s when I drank.  
    ______________________________________________
    I love lamp..
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  • Legume
    Legume Posts: 15,267
    I think Top Shelf would be a great nickname.
    Love you bro!
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  • Foghorn
    Foghorn Posts: 10,081
    The comments about the bottled mixes being too sweet is right - at least the ones we've bought.  As a result we now doctor them up with more tequila, more lime, and more ice - and then we enjoy them slowly because they actually taste better as the ice melts and it dilutes everything.  

    We're currently slogging through the bottles of mix that we bought a while ago.  We are unlikely to buy them again.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • HeavyG
    HeavyG Posts: 10,380
    Legume said:
    I think Top Shelf would be a great nickname.
    Isn't that a tv show?
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • RRP
    RRP Posts: 26,069
    billyray said:
    Here's 2 of my favorite tequilas. On the rocks with salted rim. This bottled mix is the best one I've found. Dr. Swami Bone Daddy's Top Shelf, it has citrus particles in it.

    I LOVE that table top! You make that??? Chairs also appear to be natural wood shape...make those also?
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  • billyray
    billyray Posts: 1,276
    RRP said:
    billyray said:
    Here's 2 of my favorite tequilas. On the rocks with salted rim. This bottled mix is the best one I've found. Dr. Swami Bone Daddy's Top Shelf, it has citrus particles in it.

    I LOVE that table top! You make that??? Chairs also appear to be natural wood shape...make those also?
    I didn't make it. Made by a local craftsman. It's a huge slab of redwood. The chairs are made with a combination of redwood, manzanita, buckeye and birds eye maple.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • RRP
    RRP Posts: 26,069
    billyray said:
    RRP said:
    billyray said:
    Here's 2 of my favorite tequilas. On the rocks with salted rim. This bottled mix is the best one I've found. Dr. Swami Bone Daddy's Top Shelf, it has citrus particles in it.

    I LOVE that table top! You make that??? Chairs also appear to be natural wood shape...make those also?
    I didn't make it. Made by a local craftsman. It's a huge slab of redwood. The chairs are made with a combination of redwood, manzanita, buckeye and birds eye maple.
    Very nice! And I won’t try to pry…but I bet that whole set cost you a few coins…but at least to my way of appreciating that kind of craftsmanship then it was worth it….much less knowing that it will only appreciate in the years to come! That set is a wonderful, useful investment! 
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  • billyray
    billyray Posts: 1,276
    When we bought the house the previous owner didn't want to move it. He paid 10K, we offered him 6K and he took it. My wife was not near as thrilled as I was.  :)
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • alaskanassasin
    alaskanassasin Posts: 8,263
    Anytime I do real margaritas someone winds up on the floor.  Also I like a splash of OJ
    South of Columbus, Ohio.


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  • fishlessman
    fishlessman Posts: 33,545
    tajin classico seasoning on the GLASS RIM might be good. just found that spice in the local market. pretty good on a steak
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Elijah
    Elijah Posts: 786
    www.foodnetwork.com/recipes/alton-brown/margarita-recipe-1949048 is a good margarita. It takes as long to make one as it does to drink
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  • MasterC
    MasterC Posts: 1,453
    On the rocks 

    Fort Wayne Indiana 
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  • fishlessman
    fishlessman Posts: 33,545
    heres a light summertime bullfrog margarita


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • dbCooper
    dbCooper Posts: 2,457
    "Tequila Makes Her Clothes Fall Off" 😁
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • lousubcap
    lousubcap Posts: 34,093
    Elijah said:
    www.foodnetwork.com/recipes/alton-brown/margarita-recipe-1949048 is a good margarita. It takes as long to make one as it does to drink

    No way prep time is just 5 minutes on that one. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • gonepostal
    gonepostal Posts: 712
    Back in the very early 90's, I was introduced to Mexican restaurants and $1 margaritas at lunch. Always on the rocks and they always did the trick. Wasn't out of the question to go 2-3 times a week.  Have had to scale back greatly over the years with both, but still work them in a few times a year. 
    Wetumpka, Alabama
    LBGE and MM
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  • lousubcap
    lousubcap Posts: 34,093
    @gonepostal - since you are here and a horseplayer, any keen insights regarding the Derby this Saturday.  I had planned to shoot you a PM but better the forum reads your wisdom. And I understand if just bailing on this whole post!  B)
    Go Baby, Go!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • gonepostal
    gonepostal Posts: 712
    I was planning on firing you a PM to get the local inside scoop!  I skipped the preps this year and don't have a live future. I did pull up the lineup last night, and plan to include "Angel of Empire" in whatever wager I do put together. Which because of that, should be your first cut. 

     I took both Friday and Saturday off this year.  Regardless of the outcome, always a good day of drinks and food on the egg. This thread actually has me craving a pitcher of margaritas. Might just take a look at some of the above recipes. 


    Wetumpka, Alabama
    LBGE and MM
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  • lousubcap
    lousubcap Posts: 34,093
    Angel of Empire gets a lot of talk here along with the obvious-Forte and Tapit Twice. Some other mentions-Practical Move and Two Phils.  A true 20 horse challenge.  Good luck. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,433
    I know its not a margarita, but I have really been enjoying Condigo with Topo Chico and Lime.  Almost a "skinny" margarita.   
    Midland, TX XLBGE
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  • fishlessman
    fishlessman Posts: 33,545
    after reading a billion recipes, going to keep it simple. hornitos black barrel, lime juice, grand marnier floated on top, salt or tajin
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • danhoo
    danhoo Posts: 700
    buzd504 said:
    caliking said:
    Herradura Silver and Cointreau work for my margaritas on the rocks. 

    This is me.  Never Grand Marnier in a margarita.  It's cognac.  Gross (gross in a margarita, cognac itself is nice).

    I'm going to do a side by side taste test of Cointreau VS grand Marnier. 

    It may require multiple tests to validate. 



    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820 |  WSM 22 | 
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  • Legume
    Legume Posts: 15,267
    You can look for a small, local orange liqueur in your area. We used to use this first one in Texas and now use the second in Colorado


    Love you bro!
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  • Legume
    Legume Posts: 15,267
    Grove Street also has a green chile liqueur that is great in margaritas.
    Love you bro!
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  • FrostyEgg
    FrostyEgg Posts: 605
    Might have to sample a few recipes today to make sure I find the perfect one for tomorrow...
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  • TechsasJim
    TechsasJim Posts: 2,180
    Hook_emHornsfan_74 said:
    I know it’s not a margarita, but I have really been enjoying Condigo with Topo Chico and Lime.  Almost a "skinny" margarita.   
    Ranch water style
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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  • womaus
    womaus Posts: 256
    The classic style, both on rocks and slush.

    https://www.youtube.com/watch?v=Mtpi1ESRPds

    And the history of the Mint Julep

    https://www.youtube.com/watch?v=gJV-O1e10z8


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