Why do my margaritas suck?

[Left Hand of Dorkness]

Each summer, when we go to the beach, I buy some tequila, some triple sec, and a bag of limes. I make margaritas according to something like this recipe (http://www.drinksmixer.com/drink5260.html): 3 parts tequila to 2 parts lime juice to 1 part triple sec. I chill them, salt them, drink them.

Barely drink them. Because they're incredibly sour and fairly bitter.

Do other folks have success using these proportions? I'm pretty zealous about getting all the juice out of the limes; could that be the problem? Is there a secret to making a good classic margarita, or are my taste buds too used to the super-sweet mix you get at most restaurants to enjoy the classic style?

Because as much as I love the idea of making my own drinks from scratch, I'm getting pretty close to buying some cans of frozen limeade and doing it that way.

[Joey P]

You might try switching from fresh lime juice to Rose's Sweetened Lime juice. I would give you some other recipes, but I think just making this change will take care of the problem. If that doesn't work, back off on the tequila. Your recipe but with 2 oz of tequila instead of 3 is the same as Sammy Hagar's Waborita which I've always liked (but I'd swear it used to call for Rose's).

[pulykamell]

You might want to add a part or so of simple syrup to them. Personally, I hate the typical sweet margarita and prefer the 3:2:1 or 2:2:1 or 1:1:1 (tequila, triple sec, lime) margarita, but if you like them with a little bit of sugar to take the edge off, add at least one part of simple syrup to them.

[Sparky the Wonder Spirit]

It sounds like you prefer a slightly sweeter drink. I was going to suggest adding a little simple syrup to your recipe, but the Rose's idea is good too.

[Joey P]

Is there a secret to making a good classic margarita, or are my taste buds too used to the super-sweet mix you get at most restaurants to enjoy the classic style?
This could be it as well. A 'real' margarita is pretty strong tasting compared to one you'd get at a place like Friday's or Applebee's. They do what they can to hide the taste of the tequila so you keep ordering.

[Rhiannon8404]

Try adding 1/2 part simple syrup. Some fresh limes are very bitter.

[zombywoof]

I'd suggest adding some simple syrup (or you could use Agave nectar).

[Siam Sam]

I back the Rose's idea. That's all I've ever used the few times I've made them, but that's what my friends use too.

[Bridget Burke]

You're using too much lime juice.

From The Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz (http://www.timesonline.co.uk/tol/comment/obituaries/article1025325.ece):

2 ounces tequila
1/2 ounce Cointreau or Triple Sec
Juice of half a lime

Pour the ingredients over ice in a bar glass & stir (or shake) until thoroughly chilled. Strain into a cocktail glass. (With the salted rim, if that's your thing.)

This is a very strong drink, with the tart juice & the sweet liqueur nicely balanced. Use decent 100% agave tequila. (Lemon juice is OK you don't have good limes.)

[Peremensoe]

You might want to add a part or so of simple syrup to them. Personally, I hate the typical sweet margarita and prefer the 3:2:1 or 2:2:1 or 1:1:1 (tequila, triple sec, lime) margarita, but if you like them with a little bit of sugar to take the edge off, add at least one part of simple syrup to them.

Whoa, is that right? More triple sec than lime? And you count that as un-sweet?

[pulykamell]

Whoa, is that right? More triple sec than lime? And you count that as un-sweet?

Yes. That is correct. (And I meant 2:1:1 where I said 2:2:1)

[Ellis Aponte Jr.]

A splash of orange juice is my favorite way to sweeten it up. I like less triple sec than lime, something like 3:2 being ideal.

[Left Hand of Dorkness]

Awesome suggestions, folks! Switching the amounts of lime juice and triple sec should be plenty sweet enough; I'll try that. I looked around online a bit more and found a site that said not to roll or microwave the limes. I suspect that rolling/microwaving (both techniques make citrus release more juice) might result in flavors from the pith entering the lime juice as well, heightening the bitterness even further.

FWIW I'm not accustomed to Applebee's margaritas; the good ones I've had have been at small local bars and restaurants that make their own margarita mix. But I do suspect they put sugar in the mix. I'd prefer to avoid that, especially if the triple sec increase makes it sweet enough.

Thanks!

[bump]

You might want to add a part or so of simple syrup to them. Personally, I hate the typical sweet margarita and prefer the 3:2:1 or 2:2:1 or 1:1:1 (tequila, triple sec, lime) margarita, but if you like them with a little bit of sugar to take the edge off, add at least one part of simple syrup to them.

That's the right answer.

I think that one of two things is in play; either tastes have changed and sweeter drinks are more popular than back in the day, or sweet liqueurs like triple sec or maraschino must have been sweeter, because things like margaritas, sidecars, etc... are definitely not as sweet as today's drinks.

Keep the fresh lime juice and the triple sec- the fresh lime juice and good tequila is the real backbone of a good margarita. Be careful with the peels though- lime zest can be kind of bitter in a way that lemon zest isn't.

Another thing you may want to do is shake the bejeezus out of the margarita with a lot of ice; it'll get diluted a little bit, which'll take the edge off the lime. Most of the old-time drinks like a margarita were intended to be shaken pretty vigorously, and the little bit of dilution and the aeration are part of the profile.

[Bridget Burke]

In the "shake or stir" controversies, I've mostly read that drinks with juice need shaking.

Pico's Mex-Mex makes awesome margaritas (http://www.picos.net/menus/PicosMenuMargarita.pdf). If you order one "straight up" they bring it to you in a little cocktail shaker & pour it into the glass. Leaving you with another drink in the shaker--kind of like an old fashioned milkshake!

[Shark Sandwich]

And if you like something a bit different, try making some habanero infused tequila. Take two whole habanero peppers and add them to a liter of tequila. Let it sit for 2 - 3 days, remove habaneros and rebottle.

It gives the tequila heat, but really no difference in flavor. And the heat is a different kind of heat; it's not an up front, in your face kind of heat. Drinking it with an acidic margarita and cold (on the rocks or frozen), the heat is in the finish and very subtle. I always have two bottles of tequila on hand now for margaritas, but ever since I started making this, everyone (even people who SWEAR they can't eat spicy food) prefers the "spicy" margaritas.

[Vinyl Turnip]

You're using too much lime juice.

From The Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz (http://www.timesonline.co.uk/tol/comment/obituaries/article1025325.ece):



Pour the ingredients over ice in a bar glass & stir (or shake) until thoroughly chilled. Strain into a cocktail glass. (With the salted rim, if that's your thing.)

This is a very strong drink, with the tart juice & the sweet liqueur nicely balanced. Use decent 100% agave tequila. (Lemon juice is OK you don't have good limes.)

This is what I make, except I don't mind using a whole (small) lime. And always Cointreau---the real stuff---never Triple Sec.

Since discovering this recipe, I find the typical cloyingly sweet restaurant margarita to be undrinkable.

[garygnu]

I prefer Grand Mariner to Cointeau, but either is better than triple sec.

[pulykamell]

I prefer Grand Mariner to Cointeau, but either is better than triple sec.

Grand Marnier margaritas sometimes go by the name "Cadillac Margaritas." Cointreau is a triple sec--just one (good) brand of it. I'm not sure whether Grand Marnier is strictly considered a triple-sec or not--it's based on brandy, while most triple secs are based on neutral spirits. A google cache of the Grand Marnier website seems to indicate that they consider their product a triple sec, so that's good enough for me.

[Vinyl Turnip]

Cointreau is a triple sec--just one (good) brand of it.

Ignorance fought. I always thought of triple sec as the syrupy rotgut shit in the long-necked bottle with the cap that becomes crusty and untwistable.

And I'm intrigued by this "Grand Mariner." Like Clamato, but orange-flavored?

[MN_Maenad]

I just use fresh lime juice, fresh orange juice (I think a 4:1 ratio), agave nectar, and 100% agave tequila. Fresh, tart, a little sweet, perfect! I agree that shaking it with ice to get it a wee bit watered down helps if the balance is off.

[Joey P]

And I'm intrigued by this "Grand Mariner." Like Clamato, but orange-flavored?

Noooo, Grand Mariner is in the same neighborhood as Triple Sec, Blue Curacao or Cointreau. They're all orange liqueurs. Grand Mariner does have some Cognac in it though.

[pulykamell]

And I'm intrigued by this "Grand Mariner." Like Clamato, but orange-flavored?

Ah ha. I read this over about ten times before I found the joke.

[Encinitas]

"Stay thirsty my friends."

[Snickers]

Nix on the Grand Marnier - it's good, but I find that Cointreau is better.

I prefer a slightly sweet margarita. My recipe is thus for a single margarita, fits in a lowball glass:

1.5 oz Tequila
1 oz Triple Sec
1 oz Cointreau
Juice of 1/2 lime - I use the nested juicer, like this (http://www.amazon.com/Norpro-525-Lime-Juicer/dp/B001ULC9I4/ref=sr_1_5?ie=UTF8&qid=1308003435&sr=8-5), to juice my lime. Place the lime cut side down over the holes in the bottom, so it's upside down when compared to the curve. Then press - the juicer will nigh turn the lime inside out to get all the juices.

Shake with ice, pour into glass. Delicious.

[Left Hand of Dorkness]

As for triple sec, we found a brand last summer that was pretty decent: Stirrings all-natural. It's syrupy, of course, but under the syrup it tastes like orange, not like tang. I'll probably buy that again

[Edwardina]

I use a 1:1:1 ratio of tequila, triple sec and lime, and I shake it in a cocktail shaker, pour over ice, and then top it with a float of Gran Marnier. They're always a hit, but they are strong, so be careful.

[pulykamell]

Noooo, Grand Mariner is in the same neighborhood as Triple Sec, Blue Curacao or Cointreau. They're all orange liqueurs.

Even more, they're all triple secs. Blue Curacao is a triple sec with blue food coloring added to it, and usually runs a little more sugary than other triple secs.

[Joey P]

Even more, they're all triple secs. Blue Curacao is a triple sec with blue food coloring added to it, and usually runs a little more sugary than other triple secs.

I knew that, I realized the clunky wording of it after I hit send and didn't feel like editing it. I like to use Blue Curacao for Gin and Orange Juice to give it a bizarre green color.

[Swords to Plowshares]

Nix on the Grand Marnier - it's good, but I find that Cointreau is better.

I prefer a slightly sweet margarita. My recipe is thus for a single margarita, fits in a lowball glass:

1.5 oz Tequila
1 oz Triple Sec
1 oz Cointreau
Juice of 1/2 lime

What's the point of mixing triple sec and Cointreau? Or is that a typo?

[pulykamell]

What's the point of mixing triple sec and Cointreau? Or is that a typo?

I'd assume it's because standard "well" triple secs skew sweeter and much cheaper than Cointreau, so you're getting a kind of middle ground in price and quality by using the two.

[Peremensoe]

I use the Cointreau, but not a whole lot like some of these formulations.

[drastic_quench]

I prefer to admire the triple sec, lime, and salted glass from across the room.

Tequila! Cue saxophone.

[Balance]

Rather than simple syrup or increasing the proportion of triple sec, I add honey (or as zombywoof suggested, agave nectar) to the tequila, warm, before mixing. I use about an ounce of honey per drink.

[TriPolar]

I agree with those who say the drink needs to be sweeter. Either using sweetened lime juice, more triple sec, or just add sugar. Also, the better the tequila, the better the margarita. I don't drink them myself, but my wife sets the international standards for margarita quality.

[Snickers]

I'd assume it's because standard "well" triple secs skew sweeter and much cheaper than Cointreau, so you're getting a kind of middle ground in price and quality by using the two.

Precisely. Like I said, I prefer my margaritas a bit sweeter, so that's why I have both Cointreau and Triple Sec in mine - the extra Triple Sec adds sweetness without resorting to simple syrup and such, while the Cointreau provides the real flavor. So nope, definitely not a typo.

[chaoticbear]

I'm surprised no one's mentioned it yet, given what die-hard Good Eats fans we have here, but I'm a fan of Alton Brown's (http://www.foodnetwork.com/recipes/alton-brown/margarita-recipe/index.html).

It's kind of labor-intensive, and I haven't had any reason I've had to make a lot of them at once, but I enjoy it. Definitely used a splash of orange juice instead of juicing one of the more exotic ones his recipe calls for.

I may be favoring his a bit though, because there is that bit of agave nectar in it. I've found in the past, like the OP, that mine weren't the best in the world, and that tiny bit of sugar makes all the difference without taking it over the edge to frat-boy partydom.

[turner]

best recipe I've found can only be made by the pitcher:

1 can frozen lime aid
1 can tequila
1/2 can triple sec
2 cans water

[Patty O'Furniture]

I don't know anything about drinks mixing but in cooking, it's well-known that squeezing limes too hard results in very bitter juice. Use a juicing strategy that doesn't damage the rind so much.

[zombywoof]

Don't know if it's a big factor but FWIW another potential variable that I don't think's been mentioned yet is the type of limes you're using - the smaller "Mexican" or "Key" lime vs. the larger "Persian" (typical supermarket) lime.

[Left Hand of Dorkness]

I don't know anything about drinks mixing but in cooking, it's well-known that squeezing limes too hard results in very bitter juice. Use a juicing strategy that doesn't damage the rind so much.See, I thought so! But I never tested it out. Definitely next time I make them I'll be gentler with the limes and see if that helps. Thanks!

[AndyPolley]

Among the excellent suggestions made, the type of tequila you use may also be a factor. I've read that you want a 100% blue agave tequila for the tastiest margaritas. Basically, go for a good silver (clear colored) tequila. You shouldn't have to break the bank. 1800 (the brand in your recipe) is a 'fancy' brand and is often served on it's own. A good silver style should blend a bit better for a margarita.

[Siam Sam]

I always a prefer a gold tequila in my margaritas.

[Frank]

One cup tequila, one half cup Cointreau, one half cup lime juice, ice, salt.

The measuring starts to get a little off for the second drink.

[Miss Violaceous]

Sometimes if I want a sweeter margarita I'll add a splash of Chambord. It makes a tangy berry margarita that's worlds better than the artificially flavored mixes.

[Dangerosa]

I find Cointreau to be a waste in a margarita where I can't taste it through the tequila and salt. I can taste the difference in a Cosmo. Ordinary triple sec (like a Phillips or something) is CHEAP and Cointreau or Grand Marnier - while wonderful make a lot fewer margaritas for the money. Tequila has such a strong flavor to me on its own.

[FoieGrasIsEvil]

I think the addition of Orgeat (almond) syrup makes margaritas awesome. I also prefer the taste of an actual good bar sour mix to use with the tequila rather than fresh lime juice.

So my margaritas go something like this:

2oz good tequila
2oz bar sour
1/2oz triple sec
splash rose's lime juice
splash of orgeat syrup
shaken vigorously in a strainer with ice
poured over ice in a large margarita glass with salted rim
finish with a fresh lime wedge

When I used to bartend at a local country club, everybody loved my margaritas.