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!
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.
I always a prefer a gold tequila in my margaritas.
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.
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.
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.
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.