On Apr 25, 2:05*pm, PickyJaz > wrote:
> Some years back there was a small Hispanic diner nearby, and the
> bartender there made the best "Margie" I've ever tasted. *I prefer
> mine blended-rocks, with lime salted glass rim. *Has anyone here an
> idea on the making? *I think one uses my Quervo Gold and a frozen lime
> mix, with added Quantro, or is it Triple Sec? *I need the mixing
> quantities so as to make just a small batch for just two standard size
> white wine glasses...maybe no more than 10 ounces total or so, as I
> rarely drink or have people by that would care to....Picks

Well, there's no knowing what tequila or what recipe your bartender
used, so you'll have to experiment. Classic ingredients are tequila,
triple sec, lime juice, plus lime wedges and salt for garnish/finish.
Proportions vary from 1-1-1 to 3 tequilas, 2 triple secs, 1 lime
juice. That said, Kay Hartman offered the following in 1999 here in
rfc and it became our standard.

"The recipe given here is modified from one in _Mexican Kitchen_ by
Rick Bayless. Rick Bayless calls it Frontera's Gold Martarita. I
won't because it isn't anymore.

"Kay


"Margarita

1 2/3 cup Sauza Comemorativo tequila
1/4 cup Grand Marnier
1/2 cup lime juice
1 teaspoon finely grated lime zest
1/4 cup sugar
Lime wedges
Coarse salt

"1. Steeping the margarita mixture. Mix the tequila, Grand
Marnier, lime juice, lime zest, and sugar in a glass or plastic
pitcher until the sugar dissolves. Cover and refrigerate at least
2 hours (but no more than 24 hours). Strain into another pitcher.

"2. Finishing and serving the margaritas. Rub the rims of 8 6- to
8-ounce glasses with a lime wedge, then dip the rims in a dish of
coarse salt. Serve the margaritas on the rocks in the prepared
glasses. "