• Prep Time:
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  • Serves: 1 Servings

Killer Margs

  • Recipe Submitted by on

Category: Mexican, Beverages

 Ingredients List

  • E *****
  • Bring to a simmer. Bottle and set for 2 weeks.
  • 3 parts Sunkist Sweet & Sour 1 part GOOD tequila (*) 1 part Cointreau or
  • Grand Marnier (can use triple sec, but I wouldn't) juice of 1/2 lime (1
  • glass -- 3 limes for small-med. pitcher) dash of salt
  • pour all ingredients into shaker with ice and shake vigorously.
  • pour into tall glass with ice (can be shaker, if done right) and retire to
  • the patio to watch the sunset.
  • you can blend, but the additional ice dilutes the flavor, and you lose the
  • beauty and purity of the margarita
  • fruit flavored margs must be blended if using fresh or frozen fruit --
  • fresh fruit (strawberries, raspberries) need LOTS of extra sugar AND the
  • fresh lime juice. I haven't found any syrups that cut the mustard as far as
  • flavoring "rocks" margs.
  • I take my margaritas seriously, and would be happy to get into off-line
  • discussions with anyone wishing to discuss further.
  • (*) I like Sauza Conmemorativo, but Cuervo 1800 works. Exceptional tequilas
  • like Sauza Tres Generaciones, Patron Anejo and other $20-$40 bottles are
  • wasted on margs and should be reserved for sipping.
  • NOTES:
  • I agree...a little salt here and there does wonderful things to many
  • recipes (including non-food). In fact, one of the secrets to my TDF
  • margaritas is salt IN the mixture. (I hate salt on the glass rim, but when
  • you use fresh lime, the salt helps balance the tart citrus with the biting
  • tequila.) I used to live in New Mexico, and I cook Mexican food more than
  • any other style, so I HAVE to have a great marg recipe.
  • The other secret is Sunkist Sweet & Sour mix (which I've only found at one
  • alcohol distributor open to the public...Beverage Warehouse, Marina del
  • Rey). All the S&S mixes on the grocery store are compltely inadequate, and
  • "margarita mixes" don't have the right blend of flavors (oddly enough). An
  • old friend who used to tend bar at a restaurant where they made KILLER
  • margs enlightened me about Sunkist's mix. I've since noticed it at MOST
  • restaurants/bars that have great margaritas. IMHO, nothing else comes close
  • (except fresh squeezed lemon and lime juice, which requires extra sugar and
  • is more difficult to balance the flavors, but can be done and is heavenly
  • when it works).
  • Recipe By : "Chris Gunning (cgunning@millerwest.com)"
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


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