7-30-13 Tuesday's Dinner is Full of Grace...

[taxlady]

Margarita mix is nasty.

I use two parts tequila, 1 part triple sec (or Cointreau if someone wants it to taste "softer". I like a little "bite".) and 1 part mixed lemon and lime juice.

I'll have to try Dawg's three parts tequila.

 

[Dawgluver]

The only mix I've ever liked was when I was tending bar at a large Mexican restaurant. We poured it in the machines like they use for fruit drinks and such, and added water. It wasn't too sweet.

I like to taste the tequila too! If you want something really pretty, try a "Blue Moon", a marg made with blue triple sec.

 

[Greg Who Cooks]

Thanks DL. At least I'm not the only one who makes Margaritas this way. I see in restaurants (Chili's for example) such a vast array of Margaritas that it makes me dizzy. And I'm sure a lot of them use some kind of mix. In cooking and in mixing cocktails I like to stick to fundamental ingredients, not that I'd squeeze my own tomatoes for a Bloody Mary.... Actually I like to use Snap-E-Tom when making a Bloody Mary. Also, for this drink I use Everclear (190 proof) so the cocktail doesn't get all watered down, but you have to adjust the amount way down (about 80/190) or you end up peeling up guests off the floor.