blake murphy > wrote:

> the damn thing is supposed to be sour. it's not for children. the triple
> sec or cointreau adds swetness enough.

Exactly. No sugar or syrup belongs in a good Margarita. I was taught
to use two parts basic tequila, such as Sauza or José Cuervo Silver or
Gold, one part triple sec (the brand I use here is 40% alcohol by
volume) and at least one part freshly-pressed lime juice (but often it
is more than one part, as acidity of limes varies quite a bit). Served
preferably not in a margarita glass, but in a tulip-shaped one, with
salted rims and a wedge of lime as a garnish.

That said, a local Mexican place (it is more Tex-Mex, actually, but it
happens to be good) serves rather nice frozen Margaritas.

Victor