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

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.

WTF does "blended-rocks" mean? A margarita is either blended,
or it is on the rocks. Is this some sort of hybrid?

Steve

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

Sounds like you need ... Google!

-sw

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. "

On Sat, 25 Apr 2009 14:05:36 -0700 (PDT), 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

Not sure what you're asking... the net is chock full of Margarita
recipes. Start with fresh lime juice and you're in heaven. I use
frozen limeade and that's darned good too.

http://www.google.com/#hl=en&q=marga...=Q9hKA q0-8-0

--
I love cooking with wine.
Sometimes I even put it in the food.

"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



The Classic margarita:

3 Parts Tequila
2 Parts Triple Sec
1 Part (Mexican) lime juice (Sub key or Mexican limes not the green
American golf balls)

Shake and serve over ice in a salt rimmed glass.

Dimitri

"Steve Pope" > wrote in message
...
> 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.
>
> WTF does "blended-rocks" mean? A margarita is either blended,
> or it is on the rocks. Is this some sort of hybrid?
>

He means blended then on the rocks. Blended as a bartender would, in a cup,
no ice? Then poured over ice. I prefer mine that way too.

"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.

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
>


Sorry, I know very little about Margarita's. One of my friends threw a
party for Cinco de Mayo and here are her recipes.

Becca

*Knock Out Margarita
*

*
*Serves 4
Juice from 3 limes
Juice from 2 oranges
2 Tbsps. sugar
2½ ozs. Cointreau
2½ ozs. Grand Marnier
5 ozs. tequila
Salt for glass rims
Thin slices of orange and lime for garnish


Shake the juices, sugar and liqueurs with crushed ice in a cocktail
shaker and serve in a glass rimmed with salt. Garnish with slices of
orange and lime.

*
Avocado and Shrimp Appetizer*


1 lb. cooked shrimp, coarsely chopped
½ cup chopped onion
1 cup chopped Roma tomatoes, about 3-4
1 garlic clove, minced
½ cup cilantro leaves, chopped
1 to 4 jalapeno peppers, chopped (seeded if you like)
2 to 3 limes, juiced
2 Tbsps. olive oil
¼ tsp. cumin
½ tsp. salt, or to taste
2 large or 4 small avocados, chopped


Mix first seven ingredients, starting with two seeded jalapenos, adding
more to taste later if desired. Add cumin and salt. Add avocados shortly
before serving, as they tend to get mushy. If making ahead, mix all
ingredients except tomatoes and avocados and marinate in refrigerator.
Add tomatoes and avocados when serving. Serve with tortilla chips.
Recipe from: Lil Appel

*
Armadillo Eggs*


Makes about 40
3 11-oz. cans large whole mild pickled jalapeno peppers
1½ lbs. cheddar or Monterrey jack cheese, grated
1¼ lbs. regular bulk pork sausage
1½ cups biscuit baking mix
3 eggs, beaten
2-3 pkgs. Shake and Bake for pork


Make a slit with a sharp knife and carefully remove seeds from peppers.
Stuff peppers with grated cheese, closing seam well. Add remaining
grated cheese to pork sausage and biscuit baking mix, mixing well; set
aside. Pat about 1 tablespoon sausage mixture in the palm of hand. Lay
pepper stuffed with cheese on top; pat mixture around the pepper. Seal
dough well so that the cheese will not melt out. Dip in beaten eggs and
roll in Shake and Bake. Bake in a 250-degree oven for 30 to 40 minutes.
Note: These freeze well after baking; reheat in oven.

*
Gary's Salsa*


2 cans stewed tomatoes
1 Tbsp. chopped fresh cilantro
2 Tbsps. chopped green onion
½ tsp. cumin
½ to 1 tsp. crushed red pepper
1½ tsps. garlic powder


Blend all ingredients in blender. Serve with chips or to dip Armadillo
Eggs. Recipe from: Gary Duplichan, of Sulphur.

*
Tamale Pie*


1 onion, chopped
1 green bell pepper, chopped
3 Tbsps. olive oil
1½ lbs. ground chuck
2 8-oz. cans tomato sauce
1½ cups frozen corn kernels
2 cloves garlic
1 Tbsp. sugar
1 tsp. salt
½ tsp. coarse ground black pepper
1 Tbsp. chili powder
1 cup ripe olives, coarsely chopped
2 cups grated sharp cheddar cheese
Topping:
¾ cup cornmeal
½ tsp. salt
2 cups water
1 Tbsp. butter


In a large skillet, sauté onions and bell pepper in olive oil until
soft; add ground chuck and cook until browned. Add next 7 ingredients
and simmer for 20 minutes, or until thickened. Stir in olives and
cheese. Place mixture in a 13x9x2-inch sprayed baking dish. For topping:
In a medium saucepan bring water and salt to a boil; gradually whisk in
cornmeal, and continue whisking until mixture thickens. Remove from
heat; stir in butter. Pour cornmeal topping evenly over meat mixture.
Bake in a 350-degree oven for 30-40 minutes until casserole is hot and
bubbly.

*
South of the Border Slaw*


Serves 8
¼ cup lime juice
½ cup olive oil
2 Tbsps. sugar
½ tsp. cumin
½ tsp. salt
¼ tsp. pepper
½ head green cabbage, shredded
2 zucchini, quartered and sliced
1-lb. can black beans, rinsed and drained


Mix together dressing ingredients with a whisk until combined; chill.
Prepare cabbage, zucchini and black beans and place in a large bowl.
Toss with dressing before serving. Recipe from: "Kay Ewing's Cooking
School Cookbook "“ A Third Helping."

*
Sopapilla Cheesecake*


2 cans crescent rolls
3 8-oz. pkgs. cream cheese, softened
2 cups sugar, divided
1 stick butter
1½ tsps. vanilla
1 tsp. cinnamon


Preheat oven to 350 degrees. Spread 1 can of rolls in a 9x13x2-inch pan,
sealing edges. Mix cream cheese, 1½ cups of the sugar and vanilla until
creamy and smooth. Spread mixture oven bottom crust. Place the second
can of rolls on top of cream cheese mixture to form the top. Melt
together the butter, cinnamon and ½ cup sugar, then sprinkle over the
top. Bake in a 350-degree oven for 30 minutes. Note: More cinnamon and
sugar can be added on top if you like. Recipe from: Kim Trahan, of Lake
Charles.

------------------------------------------------------------------------

On Sat, 25 Apr 2009 16:27:42 -0500, Sqwertz >
wrote:

>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
>
>Sounds like you need ... Google!
>
>-sw

2 ounces tequila made from 100 percent agave, preferably Reposado,
Blanco, or Quervo
1 ounce Cointreau
1 ounce freshly squeezed lime juice
Salt for garnish

Preparation

Combine tequila, Cointreau, and lime juice in cocktail shaker filled
with ice. Moisten rim of Margarita or other cocktail glass with lime
juice or water. Holding glass upside down, dip rim into salt. Shake
and strain drink into glass and serve.

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

On Apr 25, 6:02*pm, wrote:
> On Sat, 25 Apr 2009 16:27:42 -0500, Sqwertz >
> wrote:
>
> >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
>
> >Sounds like you need ... Google!
>
> >-sw
>
> 2 ounces tequila made from 100 percent agave, preferably Reposado,
> Blanco, or *Quervo *
> 1 ounce Cointreau
> 1 ounce freshly squeezed lime juice
> Salt for garnish
>
> Preparation
>
> Combine tequila, Cointreau, and lime juice in cocktail shaker filled
> with ice. Moisten rim of Margarita or other cocktail glass with lime
> juice or water. Holding glass upside down, dip rim into salt. Shake
> and strain drink into glass and serve.

You forgot the simple syrup. Your drink would be way too sour. Other
than that, yes.
One very acceptable shortcut is to use Minute Maid frozen limeade
concentrate.

--Bryan
Visit Bobo Bonobo's Mortuary and Sausage Emporium
On the web @ http://MySpace.com/BoboBonobo

"Janet Wilder" > wrote in message
...
> 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 :-)
>
I must admit, I would have no problem at all drinking your Margaritas. So,
when are you coming to Raleigh?

On Apr 25, 2:08*pm, (Steve Pope) wrote:
> WTF does "blended-rocks" mean? *A margarita is either blended,
> or it is on the rocks. *Is this some sort of hybrid?
Not a hybrid at all, simply my own way of meaning blended as well as
then poured over ice cubes.
Thank you to all who've replied, seems I now remember both Grand
Marnier and Triple Sec are used, as well as the right Mexican Limes.
I will have fun experimenting!
....Picky

In article >,
sf > wrote:

> On Sat, 25 Apr 2009 14:05:36 -0700 (PDT), 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
>
> Not sure what you're asking... the net is chock full of Margarita
> recipes. Start with fresh lime juice and you're in heaven. I use
> frozen limeade and that's darned good too.
>
> http://www.google.com/#hl=en&q=marga...=Q9hKA q0-8-0

I mostly use sugar free lemon cool-aid for the mixer to make it low
carb/low calorie.

2 shots Tequila
1 shot Triple Sec
Juice from one whole lime

Mix that together into an 8 oz. glass of crushed ice and top with the
cool-aid.

Alternately, when I'm in the mood, I'll use cranberry juice in place of
the cool-aid and it's very good.

Sangria works too if you want to really get zapped. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sat, 25 Apr 2009 17:25:57 -0700 (PDT), Bobo Bonobo® wrote:

> On Apr 25, 6:02*pm, wrote:
>> On Sat, 25 Apr 2009 16:27:42 -0500, Sqwertz >
>> wrote:
>>
>>>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
>>
>>>Sounds like you need ... Google!
>>
>>>-sw
>>
>> 2 ounces tequila made from 100 percent agave, preferably Reposado,
>> Blanco, or *Quervo *
>> 1 ounce Cointreau
>> 1 ounce freshly squeezed lime juice
>> Salt for garnish
>>
>> Preparation
>>
>> Combine tequila, Cointreau, and lime juice in cocktail shaker filled
>> with ice. Moisten rim of Margarita or other cocktail glass with lime
>> juice or water. Holding glass upside down, dip rim into salt. Shake
>> and strain drink into glass and serve.
>
> You forgot the simple syrup. Your drink would be way too sour. Other
> than that, yes.
> One very acceptable shortcut is to use Minute Maid frozen limeade
> concentrate.
>

simple syrup? limeade?

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

blake

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

Yes indeed. Cointreau was what the last bar where I worked added, in
addition to the Grandmarnier.

On Apr 26, 11:17*am, blake murphy > wrote:
> On Sat, 25 Apr 2009 17:25:57 -0700 (PDT), Bobo Bonobo® wrote:
> > On Apr 25, 6:02*pm, wrote:
> >> On Sat, 25 Apr 2009 16:27:42 -0500, Sqwertz >
> >> wrote:
>
> >>>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
>
> >>>Sounds like you need ... Google!
>
> >>>-sw
>
> >> 2 ounces tequila made from 100 percent agave, preferably Reposado,
> >> Blanco, or *Quervo *
> >> 1 ounce Cointreau
> >> 1 ounce freshly squeezed lime juice
> >> Salt for garnish
>
> >> Preparation
>
> >> Combine tequila, Cointreau, and lime juice in cocktail shaker filled
> >> with ice. Moisten rim of Margarita or other cocktail glass with lime
> >> juice or water. Holding glass upside down, dip rim into salt. Shake
> >> and strain drink into glass and serve.
>
> > You forgot the simple syrup. *Your drink would be way too sour. *Other
> > than that, yes.
> > One very acceptable shortcut is to use Minute Maid frozen limeade
> > concentrate.
>
> simple syrup? *limeade?
>
> the damn thing is supposed to be sour. *it's not for children. *the triple
> sec or cointreau adds swetness enough.

Traditionally, margs are made with Rose's*, which is sweetened. You
go ahead and use unsweetened lime juice. Sour old cocktail for a sour
old hippie.

* http://www.webtender.com/db/ingred/200
>
> blake

--Bryan
Visit Bobo Bonobo's Mortuary and Sausage Emporium
On the web @ http://MySpace.com/BoboBonobo

On Apr 25, 3:29*pm, "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.


Actually, a good Silver/Plato is better for margaritas. Not sure what
a good 'gold' tequila is. I hope you don't mean Cuervo Gold.

Anyway, silvers have are more neutral and are better mixers than
Reposado' or Anejo's (which are better for sipping). I'd use a
Reposado in a pinch, but qwould never 'waste' an Anejo on a Margarita.

STRATEGY




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.

cybercat wrote:
> "Janet Wilder" > wrote in message

>> 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 :-)
>>
> I must admit, I would have no problem at all drinking your Margaritas. So,
> when are you coming to Raleigh?
>
>

All my booze is here and if I run out, I can go to Mexico and bring back
more duty-free. So, if you want to drink my margaritas, you will have to
come here :-) I've been to Raleigh. Have you ever been to Harlingen, TX?

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

blake murphy wrote:
> On Sat, 25 Apr 2009 17:25:57 -0700 (PDT), Bobo Bonobo® wrote:
>
>> On Apr 25, 6:02 pm, wrote:
>>> On Sat, 25 Apr 2009 16:27:42 -0500, Sqwertz >
>>> wrote:
>>>
>>>> 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
>>>> Sounds like you need ... Google!
>>>> -sw
>>> 2 ounces tequila made from 100 percent agave, preferably Reposado,
>>> Blanco, or Quervo
>>> 1 ounce Cointreau
>>> 1 ounce freshly squeezed lime juice
>>> Salt for garnish
>>>
>>> Preparation
>>>
>>> Combine tequila, Cointreau, and lime juice in cocktail shaker filled
>>> with ice. Moisten rim of Margarita or other cocktail glass with lime
>>> juice or water. Holding glass upside down, dip rim into salt. Shake
>>> and strain drink into glass and serve.
>> You forgot the simple syrup. Your drink would be way too sour. Other
>> than that, yes.
>> One very acceptable shortcut is to use Minute Maid frozen limeade
>> concentrate.
>>
>
> simple syrup? limeade?
>
> the damn thing is supposed to be sour. it's not for children. the triple
> sec or cointreau adds swetness enough.
>
> blake

Right you are, Blake. People get their first taste of a margarita at
ChiChi's or some such pseudo Mexican place and think they are supposed
to taste like high-fructose corn syrup. They are supposed to be tart
with just a little sweetness from the triple sec.

It's not much different, IMHO, from people who are exposed to "Mexican"
food at Taco Bell and expect it all to taste like that.

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

Bobo Bonobo® wrote:
> On Apr 26, 11:17 am, blake murphy > wrote:
>> On Sat, 25 Apr 2009 17:25:57 -0700 (PDT), Bobo Bonobo® wrote:
>>> On Apr 25, 6:02 pm, wrote:
>>>> On Sat, 25 Apr 2009 16:27:42 -0500, Sqwertz >
>>>> wrote:
>>>>> 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
>>>>> Sounds like you need ... Google!
>>>>> -sw
>>>> 2 ounces tequila made from 100 percent agave, preferably Reposado,
>>>> Blanco, or Quervo
>>>> 1 ounce Cointreau
>>>> 1 ounce freshly squeezed lime juice
>>>> Salt for garnish
>>>> Preparation
>>>> Combine tequila, Cointreau, and lime juice in cocktail shaker filled
>>>> with ice. Moisten rim of Margarita or other cocktail glass with lime
>>>> juice or water. Holding glass upside down, dip rim into salt. Shake
>>>> and strain drink into glass and serve.
>>> You forgot the simple syrup. Your drink would be way too sour. Other
>>> than that, yes.
>>> One very acceptable shortcut is to use Minute Maid frozen limeade
>>> concentrate.
>> simple syrup? limeade?
>>
>> the damn thing is supposed to be sour. it's not for children. the triple
>> sec or cointreau adds swetness enough.
>
> Traditionally, margs are made with Rose's*, which is sweetened. You
> go ahead and use unsweetened lime juice. Sour old cocktail for a sour
> old hippie.
>
> * http://www.webtender.com/db/ingred/200
>> blake
>
> --Bryan
> Visit Bobo Bonobo's Mortuary and Sausage Emporium
> On the web @ http://MySpace.com/BoboBonobo

Ask anyone around here about Rose's Lime juice and they will think you
are loco. We have many friends of Mexican heritage and we go to Mexico
frequently as we live on the border. No one uses anything other than
fresh lime juice, triple sec or Cointreau and tequila.

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

"Bobo Bonobo®" > wrote in message
...

<Snip>


Traditionally, margs are made with Rose's*, which is sweetened. You
go ahead and use unsweetened lime juice. Sour old cocktail for a sour
old hippie.

* http://www.webtender.com/db/ingred/200
>
> blake


Nope

Dimitri

"PickyJaz" > wrote in message
...
On Apr 25, 2:08 pm, (Steve Pope) wrote:
> WTF does "blended-rocks" mean? A margarita is either blended,
> or it is on the rocks. Is this some sort of hybrid?
Not a hybrid at all, simply my own way of meaning blended as well as
then poured over ice cubes.


Thank you to all who've replied, seems I now remember both
Grand Marnier and Triple Sec

Not both one or the other.actuallt one of the 3.

Same animal different brand as well as cointreau.

Cointreau (pronounced [kwan'-tro]) is a brand of triple sec liqueur, and is
produced in Saint-Barthélemy-d'Anjou, a suburb of Angers, France. Cointreau
sources its bitter oranges from all over the world, usually Spain, Brazil
and Saint-Raphaël, Haiti.[1][2]
In addition to being imbibed as an apéritif, Cointreau is sometimes used as
a digestif. Cointreau is considered to be either a premium brand triple sec
or a unique category of liqueur. With a 40% alcohol content, Cointreau is
strong for a triple sec which usually has an alcohol content around 23%.[

Triple sec is an orange-flavored liqueur.
It is widely used in mixed drinks and recipes as a sweetening and flavoring
agent. Better-quality brands are made from brandy or Cognac and are often
sipped alone, typically as a digestif.
Triple sec - meaning "triple distilled" rather than "triple dry" - is made
from the dried peel of oranges from the Caribbean. Some brands are colorless
while others have degrees of the golden coloration of their brandy base.

Grand Marnier (g?ã ma?nje) is a liqueur created in 1880 by Alexandre
Marnier-Lapostolle. It is a kind of triple sec, made from a blend of true
cognacs and distilled essence of bitter orange. Grand Marnier is 40% alcohol
(80 proof). It is produced in several varieties, most of which can be
consumed "neat" as a digestif and can be used in mixed drinks and desserts.
In France this kind of use is the most popular especially with the Crêpes
Suzette and "crêpes au Grand Marnier".


Dimitri

"Bobo Bonobo®" > wrote in message
...
On Apr 26, 11:17 am, blake murphy > wrote:
> On Sat, 25 Apr 2009 17:25:57 -0700 (PDT), Bobo Bonobo® wrote:
> > On Apr 25, 6:02 pm, wrote:
> >> On Sat, 25 Apr 2009 16:27:42 -0500, Sqwertz >
> >> wrote:
>
> >>>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
>
> >>>Sounds like you need ... Google!
>
> >>>-sw
>
> >> 2 ounces tequila made from 100 percent agave, preferably Reposado,
> >> Blanco, or Quervo
> >> 1 ounce Cointreau
> >> 1 ounce freshly squeezed lime juice
> >> Salt for garnish
>
> >> Preparation
>
> >> Combine tequila, Cointreau, and lime juice in cocktail shaker filled
> >> with ice. Moisten rim of Margarita or other cocktail glass with lime
> >> juice or water. Holding glass upside down, dip rim into salt. Shake
> >> and strain drink into glass and serve.
>
> > You forgot the simple syrup. Your drink would be way too sour. Other
> > than that, yes.
> > One very acceptable shortcut is to use Minute Maid frozen limeade
> > concentrate.
>
> simple syrup? limeade?
>
> the damn thing is supposed to be sour. it's not for children. the triple
> sec or cointreau adds swetness enough.

Traditionally, margs are made with Rose's*, which is sweetened. You
go ahead and use unsweetened lime juice. Sour old cocktail for a sour
old hippie.

* http://www.webtender.com/db/ingred/200
>
> blake

http://en.wikipedia.org/wiki/Rose%27s_lime_juice

Note that since Rose's lime juice is sweetened, it should not be used as a
substitute for lime juice in recipes that do not include sugar (notably
margaritas). Additionally, the mixer is not typically favored in daiquiris,
which instead combine rum with fresh lime juice and simple or gomme syrup.

Dimitri

"Gul Dumar" > wrote

>Actually, a good Silver/Plato is better for margaritas. Not sure what
>a good 'gold' tequila is. I hope you don't mean Cuervo Gold.

I do indeed. My favorite is *still* 1800.

>Anyway, silvers have are more neutral

If I want neutral I won't be reaching for tequila.

When I was bartending, I was always experimenting.
My customers always loved my Marguiritas "my way"
When making a marguirita, use 2 drops, not 2 spurts or
2 shakes, but 2 drops, of Tobasco. You do not taste
the heat, but you do get a great flavor out of it. Try it
before you flame away.......your welcome


"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

On Sun, 26 Apr 2009 12:55:37 -0400, "cybercat" >
wrote:

>
>"blake murphy" > wrote
>> the damn thing is supposed to be sour. it's not for children. the triple
>> sec or cointreau adds swetness enough.
>
>Yes indeed. Cointreau was what the last bar where I worked added, in
>addition to the Grandmarnier.
>
Those are the fancy ones they can charge more $$ for. Cuevero, Triple
sec and fresh lime is fine by me.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 26 Apr 2009 09:59:06 -0700 (PDT), Bobo Bonobo®
> wrote:

>Traditionally, margs are made with Rose's*, which is sweetened. You
>go ahead and use unsweetened lime juice. Sour old cocktail for a sour
>old hippie.

Rose's is what you'd use if you don't have fresh lime. Most bars
don't want to keep fresh limes in stock, so we're stuck with either
Rose's or sweet & sour mix. It took me literally decades to be able
to stomach a Margarita made with sweet & sour mix. Maybe that's why I
prefer salted rims... to knock out that phony flavor.

I'm cheap (limes are crazy expensive, IMO) and lazy when I make
margaritas at home. It's generally a party when I make them and using
limeade is so much easier than squeezing limes for a crowd. I also
make as slushy margaritas for a party. It has something to do with
using a blender and feeling more like a bartender.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Sun, 26 Apr 2009 09:59:06 -0700 (PDT), Bobo Bonobo®
> > wrote:
>
>>Traditionally, margs are made with Rose's*, which is sweetened. You
>>go ahead and use unsweetened lime juice. Sour old cocktail for a sour
>>old hippie.
>
> Rose's is what you'd use if you don't have fresh lime. Most bars
> don't want to keep fresh limes in stock

Nooooo noooooo, they all do. They are cut every day for garnishes. Roses is
just the best thing for expediency.

, so we're stuck with either
> Rose's or sweet & sour mix. It took me literally decades to be able
> to stomach a Margarita made with sweet & sour mix. Maybe that's why I
> prefer salted rims... to knock out that phony flavor.

It's sour mix! Not sweet and sour. It can be made with fresh lemons and
superfine CANE sugar and pure water if you like. Sour mix is a bar staple.
What would one put in whiskey sours? I still like a splash of sour mix in my
margaritas.

>It has something to do with
> using a blender and feeling more like a bartender.
>

Real bartenders don't need or like blenders. I got stuck on the dining room
well on weekend nights because I was fast enough not to get too slowed down
by all the stupid frozen drinks the diners ordered.

"sf" > wrote in message
...
> On Sun, 26 Apr 2009 09:59:06 -0700 (PDT), Bobo Bonobo®
> > wrote:
>
>>Traditionally, margs are made with Rose's*, which is sweetened. You
>>go ahead and use unsweetened lime juice. Sour old cocktail for a sour
>>old hippie.
>
> Rose's is what you'd use if you don't have fresh lime. Most bars
> don't want to keep fresh limes in stock, so we're stuck with either
> Rose's or sweet & sour mix. It took me literally decades to be able
> to stomach a Margarita made with sweet & sour mix. Maybe that's why I
> prefer salted rims... to knock out that phony flavor.

I'm sorry a 3-2-1 margarita is so good I just can't stand the sweet & sour
mix or the Rose's to me it's like an apple martini (No such thing) If you
can't find mexican limes use the bottled key lime juice. Available in most
supermarkets.
http://www.keylimejuice.com/



http://en.wikipedia.org/wiki/Rose%27s_lime_juice

Note that since Rose's lime juice is sweetened, it should not be used as a
substitute for lime juice in recipes that do not include sugar (notably
margaritas). Additionally, the mixer is not typically favored in daiquiris,
which instead combine rum with fresh lime juice and simple or gomme syrup.

Dimitri


>

On Sun, 26 Apr 2009 15:48:35 -0400, "cybercat" >
wrote:

>It's sour mix! Not sweet and sour. It can be made with fresh lemons and
>superfine CANE sugar and pure water if you like. Sour mix is a bar staple.
>What would one put in whiskey sours? I still like a splash of sour mix in my
>margaritas.

I must frequent really cheap bars and restaurants because I have yet
to see a house made sour mix unless it's an upscale hotel or
restaurant... and even then, I'm wracking my brain here - I think I've
seen prebottled Sweet & Sour mix. That's why I drink pure booze these
days. I don't want that cr*p. Give me a regular martini or manhattan
and I'm happy.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Sun, 26 Apr 2009 15:48:35 -0400, "cybercat" >
> wrote:
>
>>It's sour mix! Not sweet and sour. It can be made with fresh lemons and
>>superfine CANE sugar and pure water if you like. Sour mix is a bar staple.
>>What would one put in whiskey sours? I still like a splash of sour mix in
>>my
>>margaritas.
>
> I must frequent really cheap bars and restaurants because I have yet
> to see a house made sour mix unless it's an upscale hotel or
> restaurant... and even then, I'm wracking my brain here - I think I've
> seen prebottled Sweet & Sour mix. That's why I drink pure booze these
> days. I don't want that cr*p. Give me a regular martini or manhattan
> and I'm happy.
>

Nothing wrong with booze straight. But, honestly, we made ours with
unsweetened lemon concentrate kind of like you find in the grocery store,
superfine sugar and water. That was it. That other crap tastes terrible. I
think I had it once when I wanted whiskey sours for a party and bought a
bottle.

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

On Apr 26, 2:48*pm, "cybercat" > wrote:
> "sf" > wrote in message
>
> ...
>
> > On Sun, 26 Apr 2009 09:59:06 -0700 (PDT), Bobo Bonobo®
> > > wrote:
>
> >>Traditionally, margs are made with Rose's*, which is sweetened. *You
> >>go ahead and use unsweetened lime juice. *Sour old cocktail for a sour
> >>old hippie.
>
> > Rose's is what you'd use if you don't have fresh lime. *Most bars
> > don't want to keep fresh limes in stock
>
> Nooooo noooooo, they all do. They are cut every day for garnishes. Roses is
> just the best thing for expediency.

Sure, they cut wedges, but they don't juice them for drinks. Only
really high end bars do that. What I've never seen is a bloody mary
made from fresh, vine ripened tomatoes.
>
> , so we're stuck with either
>
> > Rose's or sweet & sour mix. *It took me literally decades to be able
> > to stomach a Margarita made with sweet & sour mix. *Maybe that's why I
> > prefer salted rims... to knock out that phony flavor.
>
> It's sour mix! Not sweet and sour. It can be made with fresh lemons and
> superfine CANE sugar and pure water if you like. Sour mix is a bar staple..
> What would one put in whiskey sours? I still like a splash of sour mix in my
> margaritas.

Most "sour mix" and most "margarita mix" has very little fruit
involved. It's like Kool Aid.
>
> *>It has something to do with
>
> > using a blender and feeling more like a bartender.
>
> Real bartenders don't need or like blenders. I got stuck on the dining room
> well on weekend nights because I was fast enough not to get too slowed down
> by all the stupid frozen drinks the diners ordered.

Like Icees with alcohol. The restaurant that often gets the "Readers'
Choice" award for best margaritas in St. Louis serves them out of a
tap and they use 1/2 tequila and 1/2 vodka because people like to
think of themselves as the kind of people who like tequila, even
though they don't.* The base probably has little, if any, real lime
juice. The frozen ones come out of a slushie type maching, again,
half vodka. If I order a marg, I get it top shelf, and I ask them to
put it in a large glass, and I spoon in some ice with a little water.
I don't like drinks high in alcohol.
Anything over about 13 or 14% tastes like poison to me, the exception
being sweet liquers like Bailey's or Chambord. I may never take
another shot of 80 proof.

More likely I'd order a Negra Modelo or a good APA (Schlafly or Sierra
Nevada), and a nice glass of St. Louis tap water.

* http://www.riverfronttimes.com/besto...garita-377443/

--Bryan
http://video.google.com/googleplayer...85835457&hl=en

On Sun, 26 Apr 2009 12:37:43 -0700, sf wrote:

> On Sun, 26 Apr 2009 09:59:06 -0700 (PDT), Bobo Bonobo®
> > wrote:
>
>>Traditionally, margs are made with Rose's*, which is sweetened. You
>>go ahead and use unsweetened lime juice. Sour old cocktail for a sour
>>old hippie.
>
> Rose's is what you'd use if you don't have fresh lime. Most bars
> don't want to keep fresh limes in stock, so we're stuck with either
> Rose's or sweet & sour mix. It took me literally decades to be able
> to stomach a Margarita made with sweet & sour mix. Maybe that's why I
> prefer salted rims... to knock out that phony flavor.
>
> I'm cheap (limes are crazy expensive, IMO) and lazy when I make
> margaritas at home. It's generally a party when I make them and using
> limeade is so much easier than squeezing limes for a crowd. I also
> make as slushy margaritas for a party. It has something to do with
> using a blender and feeling more like a bartender.

you might try nellie and joe's key lime juice as a substitute:

<https://stores.floridakeys.com/keylimejuice/SearchResult.aspx?CategoryID=1>

i pay three bucks something for a 16 oz. bottle. the site says albertson's
carries it. it should be near the cruddy realime product. supposed to
make a decent pie, too.

your pal,
blake

On Sun, 26 Apr 2009 13:10:32 -0700, Dimitri wrote:

> "sf" > wrote in message
> ...
>> On Sun, 26 Apr 2009 09:59:06 -0700 (PDT), Bobo Bonobo®
>> > wrote:
>>
>>>Traditionally, margs are made with Rose's*, which is sweetened. You
>>>go ahead and use unsweetened lime juice. Sour old cocktail for a sour
>>>old hippie.
>>
>> Rose's is what you'd use if you don't have fresh lime. Most bars
>> don't want to keep fresh limes in stock, so we're stuck with either
>> Rose's or sweet & sour mix. It took me literally decades to be able
>> to stomach a Margarita made with sweet & sour mix. Maybe that's why I
>> prefer salted rims... to knock out that phony flavor.
>
> I'm sorry a 3-2-1 margarita is so good I just can't stand the sweet & sour
> mix or the Rose's to me it's like an apple martini (No such thing) If you
> can't find mexican limes use the bottled key lime juice. Available in most
> supermarkets.
> http://www.keylimejuice.com/
>

ah, dimitri, you beat me to the punch with nellie and joe's. i think it's
a good product, with more applications than rose's.

your pal,
blake

On Sun, 26 Apr 2009 09:59:06 -0700 (PDT), Bobo Bonobo® wrote:

> On Apr 26, 11:17*am, blake murphy > wrote:
>> On Sat, 25 Apr 2009 17:25:57 -0700 (PDT), Bobo Bonobo® wrote:
>>
>>> You forgot the simple syrup. *Your drink would be way too sour. *Other
>>> than that, yes.
>>> One very acceptable shortcut is to use Minute Maid frozen limeade
>>> concentrate.
>>
>> simple syrup? *limeade?
>>
>> the damn thing is supposed to be sour. *it's not for children. *the triple
>> sec or cointreau adds swetness enough.
>
> Traditionally, margs are made with Rose's*, which is sweetened. You
> go ahead and use unsweetened lime juice. Sour old cocktail for a sour
> old hippie.

traditionally in st louis, maybe. have one with a st. louis pizza.

blake

On Sun, 26 Apr 2009 11:12:39 -0700, Dimitri wrote:

> "PickyJaz" > wrote in message
> ...
> On Apr 25, 2:08 pm, (Steve Pope) wrote:
>> WTF does "blended-rocks" mean? A margarita is either blended,
>> or it is on the rocks. Is this some sort of hybrid?
> Not a hybrid at all, simply my own way of meaning blended as well as
> then poured over ice cubes.
>
> Thank you to all who've replied, seems I now remember both
> Grand Marnier and Triple Sec
>
> Not both one or the other.actuallt one of the 3.
>
> Same animal different brand as well as cointreau.
>
> Cointreau (pronounced [kwan'-tro]) is a brand of triple sec liqueur, and is
> produced in Saint-Barthélemy-d'Anjou, a suburb of Angers, France. Cointreau
> sources its bitter oranges from all over the world, usually Spain, Brazil
> and Saint-Raphaël, Haiti.[1][2]
> In addition to being imbibed as an apéritif, Cointreau is sometimes used as
> a digestif. Cointreau is considered to be either a premium brand triple sec
> or a unique category of liqueur. With a 40% alcohol content, Cointreau is
> strong for a triple sec which usually has an alcohol content around 23%.[
>
> Triple sec is an orange-flavored liqueur.
> It is widely used in mixed drinks and recipes as a sweetening and flavoring
> agent. Better-quality brands are made from brandy or Cognac and are often
> sipped alone, typically as a digestif.
> Triple sec - meaning "triple distilled" rather than "triple dry" - is made
> from the dried peel of oranges from the Caribbean. Some brands are colorless
> while others have degrees of the golden coloration of their brandy base.
>
> Grand Marnier (g?ã ma?nje) is a liqueur created in 1880 by Alexandre
> Marnier-Lapostolle. It is a kind of triple sec, made from a blend of true
> cognacs and distilled essence of bitter orange. Grand Marnier is 40% alcohol
> (80 proof). It is produced in several varieties, most of which can be
> consumed "neat" as a digestif and can be used in mixed drinks and desserts.
> In France this kind of use is the most popular especially with the Crêpes
> Suzette and "crêpes au Grand Marnier".
>
> Dimitri

frankly, i'm too cheap to use cointreau or grand marnier in a margarita.
(actually, i'm too poor to have either in the house.)

your pal,
blake

blake murphy wrote:
> On Sun, 26 Apr 2009 13:10:32 -0700, Dimitri wrote:
>
>> "sf" > wrote in message
>> ...
>>> On Sun, 26 Apr 2009 09:59:06 -0700 (PDT), Bobo Bonobo®
>>> > wrote:
>>>
>>>> Traditionally, margs are made with Rose's*, which is sweetened. You
>>>> go ahead and use unsweetened lime juice. Sour old cocktail for a sour
>>>> old hippie.
>>> Rose's is what you'd use if you don't have fresh lime. Most bars
>>> don't want to keep fresh limes in stock, so we're stuck with either
>>> Rose's or sweet & sour mix. It took me literally decades to be able
>>> to stomach a Margarita made with sweet & sour mix. Maybe that's why I
>>> prefer salted rims... to knock out that phony flavor.
>> I'm sorry a 3-2-1 margarita is so good I just can't stand the sweet & sour
>> mix or the Rose's to me it's like an apple martini (No such thing) If you
>> can't find mexican limes use the bottled key lime juice. Available in most
>> supermarkets.
>> http://www.keylimejuice.com/
>>
>
> ah, dimitri, you beat me to the punch with nellie and joe's. i think it's
> a good product, with more applications than rose's.
>
> your pal,
> blake


Is it bad to like a 1-1-1 margarita?? I use fresh squeezed lime juice
and either Sauza Commemorativo or 1800.

I then shake individual cocktails with ice and serve over ice in a
salted rim glass.

Lately, I have been using slightly less lime juice maybe because the
limes have been really tart.

Tracy
( I will admit to using Triple Sec. Cointreau is just too expensive.)