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.
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.
Ah ha. I read this over about ten times before I found the joke.
“Stay thirsty my friends.”
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, 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.
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
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.
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.
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.
I use the Cointreau, but not a whole lot like some of these formulations.
I prefer to admire the triple sec, lime, and salted glass from across the room.
Tequila! Cue saxophone.
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.
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.
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.
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.
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.
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
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.
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.