cybercat wrote:
> "PickyJaz" > wrote in message
> ...
>> 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
>
> You need good gold tequila. Whatever kind you want. Fresh limes, sour mix
> (you can use strong lemonade if you don't want to make sour mix) and Grand
> Marnier.
>
> For two margaritas, in your blender cup, with NO ICE put:
>
> 2 oz tequila
> 1 oz Grandmarnier
> a splash of sour mix
> a squeeze of fresh lime.
>
> Then do it again.
>
> lol
>
> Blend it. With NO ICE.
>
> Pour into glasses packed with ice that have had their rims salted. Roses
> lime juice is the best thing to dip the rim in to get the salt to stick, but
> don't put it in the margaritas. You can add half an ounce of Triple Sec or
> Cointreau if you like, but I like the Grand Marnier all by itself. Keep
> fiddling with the recipe until you find the perfect mix for you.
>
>
Please leave the mix out of my margarita. I don't think high-fructose
corn syrup, citric acid and water are at all necessary for a good
margarita. I use 2 parts gold tequila (usually Cuervo), one part
freshly-squeezed Key (Mexican) lime juice, one part Cointreau (actually
a Mexican knockoff called "Contoy") and a splash of Grand Marnier.

I used to make them 3-1-1 and a splash, but I'm getting too old for that
much tequila :-)

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does