I love wine, but there's nothing like a Margarita with Mexican food. So, taking the dilletante's approach, I decided to investigate Margarita making, including an extensive sampling of tequilas. Several tipsy evenings later, I came up with the following recipe.
There were a few surprises in our experiments. For starters, Margarita mixes on the whole aren't that good and contain lots of questionable ingredients. A Margarita doesn't really need more sweetness than can be provided by Triple Sec and pure lime juice. I also learned that many popular tequilas aren't made with 100% Agave, and consequently aren't as flavorful as they might be. Choosing a quality Reposado made a big difference in the result. On the flip side, Anjeo tequilas are more like an after-dinner drink and don't mix well. I tried Grand Marnier in place of Triple Sec, but found that an inexpensive Triple Sec is preferable because it provides the required sweetness without much extra alcohol. Your Triple Sec can be inexpensive, but not cheap. Get one with natural flavoring and 15% alcohol. I like Bols, but have not tasted widely.
|1 part||Juice of 1 fresh lime|
|1 1/4 parts||Triple Sec|
|2 1/2 parts||Reposado tequila (Sauza Hornitos or Cuervo Tradicional)|