Over at Blonde Sagacity, Dr. Tony is writing about margaritas. They’re talking about frozen margaritas, which of course are not real margaritas.
If you want a good frozen consistency, you can’t put in enough tequila to actually make it a “good” margarita. Tequila melts ice. If you put in enough tequila to make it “good”, then it loses all of it’s frozen consistency. As a former long-time bartendar, I can tell you for certain that you just can’t make a strong-enough frozen rita.
For a great margarita, pour it over rocks.
Here in Austin, we drink a lot of margaritas. In fact, after Shiner beer, it’s probably the “un-official” drink of Texas. Many a restaurant and bar have been made or broke based on nothing more than the reputation of their margaritas.
So, I present to you now the recipe for the best damned margarita you’ll ever have:
The El Presidente Margarita
- With margaritas, it’s all about the tequila. Start with 2 — 2.5 parts Sauza Hornitos Reposado (a 100% de agave tequila)
- 1 part Grand Marnier (you could use Cointreau, but it doesn’t have the same aromatic flavor). Don’t even think about using simple Triple Sec, Orange Curacao, or — God forbid — a non-alcoholic orange-flavored substitute.
- .5 part fresh lime juice — buy some fresh limes and juice them. You cannot have enough limes on hand when making good homemade margaritas.
- .5 part quality sour mix.
- Presidente brandy (a Mexican grape brandy)
- Mix all the liquor, except the brandy, and juice into a shaker and add a 5-6 ice cubes.
- Shake it like you mean it.
- Pour into a slightly sea-salted glass — there really is no reason not to have some proper margarita glasses if you’re going to be making margaritas of this quality.
- Final touch — pour about an ounce of Presidente brandy over the top and let it seep into the drink.
- Add a lime wedge, and enjoy.
- You can thank me later.
Linked at Samantha Burns
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