Posted: 12/27/2023 9:14:00 AM EDT
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We're doing fajitas for NYE and I want to treat our guests to margaritas...top shelf(ish). What would you recommend? I'd like to make something that folks would really enjoy...and the simpler the better if that's possible. Thank you! |
 Archer - Sour Mix? In a Margarita? |
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Quoted: Windex margaritas,ETH recipe........i know somebody here has it. https://www.ar15.com/forums/general/arfcom_windex_margarita_recipe_/5-519372/ |
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Quoted: Windex margaritas,ETH recipe........i know somebody here has it. Tons of good recipes are out there and you don't have to use Don Julio Blanco tequila. Fresh lime juice is the key, you can use the bottled stuff but it's not as good. You get a 'brightness' in the juice when it's fresh, the citric acid comes through and cuts the alcohol bite. My base recipe is, 2oz good tequila (I use the Costco blanco stuff,) 2oz fresh lime juice, a dab of agave syrup and ice. Add in Grand Marnier (I use the grand gala brand) for a Texas. Muddle some cilantro and jalapeno with the base for a spicy margarita. Something unique, replace the tequila with a good mezcal. |
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I'm a big fan of adding some Grand Marnier to ritas. As for the fresh juice vs premix debate, there are some really good premix products out there besides stuff from the liquor store or supermarket that will give fresh juice a run for the money. I prefer premix for the ease of it anyway. Attached File |
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Quoted: Tequila Ocho Fresh squeezed lime juice A bit of simple syrup For fun muddle some fresh jalapeños in there as well. I wish Tequila Ocho came out with a premade mix (also, if you like Ocho, give Altos a try as well). Otherwise, it's tough to drink a premade margarita at someones house that is better than either the 1800 Ultimate Marg or the Jose Golden Marg. So the last two are my suggestions, first one if you like a little sweeter, Jose if you like it a bit more on the sour side (but not actually sour). |
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I create my own lemon/lime sour mix. It’s just simple syrup, incredibly easy to make. 1/2 c. fresh squeezed lemon juice, 1 c. fresh squeezed limes juice, 1 c. water, 1 c. sugar. Bring water to boil, remove from heat, dissolve sugar, bring back to boil for 1 min. Remove from heat, mix in juices, let cool. Then it’s 1:1:0.5 ratio of mix, tequila, triple sec. I top it off with some more lime juice to taste. Sure, it’s not traditional but it’s very good. |
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3, 2, 1 margarita: 3 ounces good tequila 2 ounces Cointreau 1 ounce fresh lime juice Pour ingredients into a glass with ice and a salted rim. For frozen margaritas: 6 ounces froze limeade 6 ounces tequila 3 ounces Cointreau Pour ingredients into blender, fill blender with fresh, good quality ice, blend until smooth. You will need to adjust ice to taste. |
For best results use large glasses  and this: https://www.wayfair.com/kitchen-tabletop/pdp/margaritaville-frozen-drink-maker-mrd1007.html?piid= Attached File |
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Quoted: I'm a big fan of adding some Grand Marnier to ritas. As for the fresh juice vs premix debate, there are some really good premix products out there besides stuff from the liquor store or supermarket that will give fresh juice a run for the money. I prefer premix for the ease of it anyway. https://www.ar15.com/media/mediaFiles/394169/IMG_4044_jpeg-3072505.JPG 
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Was a bartender in a tequila bar for a few years before joining the Army. This one won the regional Margarita pour off three years in a row. 2 parts white tequila 1 part gran gala (orange liqueur similar to Cointreau, but thicker) splash sweet and sour squeeze fresh lime squeeze agave syrup splash OJ |