Sipping tequila is wonderful, but there is certainly room for margaritas. Below you'll see some of my favorite recipes for not only cocktails,
but also related concoctions.
Generally I prefer my margaritas shaken and served over ice ("on the rocks"), not blended into an adult snow-cone. If you prefer, you could adapt these for blending. It'd require more ingredients so that they're not washed-out by all the ice. One of the recipes below is for a pitcher of blended margaritas, so you'll get the idea of proportions of ingredients to ice. But back to the margaritas on the rocks:
To do this right, you'll first need some bar tools:
I prefer open 30 oz shakers. I'm not a fan of the self-straining kind with the integrated cap. They're messy, slower to pour, and harder to clean.
A great source of these tools is LionsDeal. The prices are extremely low, and they have every conceivable kitchen and bar tool. Whether you want to dabble a bit at home, or open your own full-service bar, this is the place to go.
How to use an open shaker: Put the ingredients into a shaker. Turn a pint glass or 15 oz shaker upside down, and use it as a lid for the 30 oz shaker. Give it a firm tap on top to seat it into the big shaker. Shake. A lot. When the metal shaker feels REALLY cold, you're done. Hit the shaker on the side, and the pint glass or small shaker will pop loose.
A note on the ingredients: To make a good drink, you need good ingredients. Tap water can be horrible, beet sugar doesn't have the pure taste of cane sugar, and the liquid that comes in those little plastic lime-shaped squeeze bottles isn't NEARLY as good as fresh-squeezed lime juice. It may sound like a lot of work to squeeze your own limes, but it's not that bad with a good lime squeezing tool and the results are MUCH better. There's really no substitute. Oh- A lime seems to provide around 1 1/2 to 2 ounces of juice.
You'll notice that agave syrup is used in many of the margaritas listed. There are a few kinds you can purchase. If you get it from a grocery store, it'll likely be full-strength, and the consistency of pancake syrup. If you get it from a liquor store, it'll be a little thinner than olive oil, and will "slosh" in the bottle. This is ready to be used in drinks. The grocery store variety needs to be thinned out a bit with water, or it'll be too intensely sweet in the cocktail.
"But what tequila should I use?" I hear you asking. Generally a blanco or reposado. An anejo may be a little too sweet for a margarita. Of course the better tequila, the better the margarita. But don't use your best sipping tequila. The lime and other ingredients will obliterate the delicate flavors of a really good tequila. That's a waste of money, a waste of a good tequila, an insult to the distillers of such a fine liquor, and a sin against nature.
Margarita Mix (also called "sweet and sour" mix)
An alternate mix:
1. Boil the water, and remove from heat.
If you're planning a party, make a large quantity of the mix and have it chilling before the party kicks off.
This is essentially the ingredient list of the Classic Margarita- The water acts as what melts from the ice during shaking, and the sugar
allows using less agave syrup. For a large-scale margarita mill, this reduces cost, and sugar is easier to come by than agave syrup.
Some purists will say that tomato juice doesn't belong in sangrita. That may or may not be; I've seen many different kinds, and some are quite creative. Still, this is the one I learned first, and I still love it.
Combine all ingredients in a pitcher, and mix well. Keep refrigerated. I'll often pour it back into the plastic bottle the tomato juice comes in. It has a cap, and before serving it can be shaken to re-mix it again.
The first thing is to use a low-cost, run-of-the-mill tequila. Do not use a good sipping tequila! While it's true that better ingredients make better drinks, this isn't the time to use the best. I had a half bottle of Patron Reposado laying around, and this seemed a good way to use it.
Wash the peppers, cut off the tops, slice each lengthwise once, and remove the seeds. Using the needle and thread, string the pepper halves on a long thread. This will enable you to easily REMOVE the peppers once the tequila has reached the level of spiciness you desire.
Once the peppers are strung, wash them again in clear water, then insert into the bottle, and cap it. Make sure to keep the ends of the threads out, as you would with a teabag. Shake gently, to swirl everything around.
After a couple hours, try a little of the tequila. If it's not spicy enough, let the peppers remain longer. If it's enough, remove and discard the peppers. (or, I suppose, you could dice them and use them in whatever you're cooking!)
Make a margarita, using 1/2 chili tequila, and 1/2 non-infused tequila. If it's not spicy enough, next time use more chili-infused tequila. This will involve some trial-and-error to find a heat level that suits your taste. But once you strike upon a method for what type and how many chilis to use, how long to let them infuse in the tequila, and how much to use in a margarita, you'll have something quite fun!
For drinks on the rocks, there's a standard technique for making the drink once the ingredients are specified:
The Classic, or "Skinny" Margarita
The Perfect Margarita
The Generic Bar Margarita
The Generic Bar Margarita - Improved
The Cadillac Margarita
The Top Shelf Margarita
Kelly's Wicked Double Barrel
Pitcher of blended Margaritas
Blend thoroughly. Remember to start with crushed ice, not cubed ice. It'll make a smoother margarita, and it won't dilute as much (since it won't be in the blender as long).
To adapt this for a single drink, change "cups" to "ounces," and use only a pinch of sugar. Blend.
<< Prev Home Next >>