Hmmph.
You guys think us mods do nothing but talk derisively behind the backs of the TM’s. Well, most of the time that’s true, but not so long ago we had a lengthy exchange of e-mail on just this subject. After an extensive product testing session over a recent weekend, I can unequivocally state that Gaudere’s recipe is indeed the cat’s ass. This recipe is far better than my own prize-winning blend. I like Jill’s 1-1-1 too, but in my opinion, the Cointreau comes over a bit too strong; a little more tequila cuts the orange very nicely.
Damn you Scylla.
Because I was inspiried by this thread, this weekend I drank many, many margaritas, trying to pin down the best one. What a hell of a hangover.
However, we have a clear winner!
And the winner is…
…every one after the third one! After 'rita number three, they all tasted like the best margarita I’ve ever had!
Wherein lies the problem with comprehensive testing of alcohol. 
I still say my recipe is the best. I even tried it with tangerine juice instead of orange. It added an interesting tangy note that stood out, even through the lime juice.
1 - Any sort of “mix” is evil
2 - A proper margarita consists of Tequila, Citrus Juice, and Orange Liqueur
3 - The quality of the citrus is of great importance
From there, all hell breaks loose. Proportions, the proper liquor to use, the proper citrus fruit to use.
One thing we haven’t touched upon is locale. I will postulate that the best locale for a margarita is on the patio at the Old Taos Inn in Taos, NM. Second choice is my kitchen. What’s your favorite margarita drinking locale?
The campground. When I know I’m goin’ nowhere and I can put my feet up by the fire. There and Iguana Wanna’s in Cancun. They’ll make a margarita any way you like and have about 300 tequilas to choose from.
My favorite spot to drink margs is my own back yard.
Here’s a good way to quickly make a pitcher of margs for entertaining (fresh limes, etc., are wonderful, but when you’ve got 6 or 8 people at a party, and its time to whip up batch number 2 in a hurry, this is a very tasty alternative):
Equal parts Cuervo Gold and Jose Cuervo Margarita Mix (I know, I know, its sacriligious, but like I said, we don’t have time to squeeze 15 limes here. Plus, you can do up a two litre pitcher in no time, bottle for bottle).
Squeeze in as many limes as you have time for. Throw in the squeezed out lime halves.
Add a nice shot of Cointreau or Triple Sec.
Add a nice shot of Orange Juice.
Serve on the rocks.
Drink.
Repeat.
The only complaint I’ve had with respect to that receipe is that the chicken gets burned. (It’s tough to remember the barbeque when you’re busy drinking margs and flirting with your friends’ wives.)
[[Bullshit. Take the alcohol out of any tequila, and you could drink it by the gallon without getting sick. This is pure affectation. It’s the alcohol that makes you sick, and it’s the alcohol that gives you a hangover. On a message board devoted to fighting ignorance, I can’t let that pass by.]]
I used to think this too and argue vociferously about it, and say exactly what you are saying. Then a chemist/pathologist proved me wrong. Clearly alcohol is a poison and over-indulgence will cause you to be sick. But there are important additives in different liquors that contribute to the kind of sickness you get. My friend sent me copious scientific articles as evidence. I was convinced, and I can find them for you if you’d like. The guy who sent them to me goes by HawkeyeMD (not sure of his screen name on this board), and I’ll try to get the articles from him again.
Jillgat:
I personally wouldn’t be qualified to have a meaningful opinion on the ketone (or whatever) levels of various branded liquors, and the physiological effects attentant to those levels.
If it’s too involved or technical, it’ll be lost on me.
If you have something along the lines of a layman’s explanation, I’d love to read it.
It occurs that this issue would be an excellent topic for either Cecil or a staff report. Seldom is it possible to do such great good with one sweeping blow in the fight against ignorance.
Think of all the suffering among the Teeming Millions you could alleviate if you could prove the linkage between rotgut brands and hangover intensity.
Not exactly what your looking for, Scylla, but here’s a bit of inconclusive info from one of Cecil’s Classic Columns.
http://www.straightdope.com/classics/a2_230.html
So, when can I come over and stay at your place?
Scylla, I enjoy Cuervo at home myself (in fact, there’s half a bottle of Gold in my liquor cabinet right now), but in all honesty, IMO Cabo Wabo (of all things) is a better tequila. If you haven’t tried it, you should. In fact, it might be a little too good for a blender margarita.
Allright!
I just conducted some tests.
I went out and brought a bottle of Cantera Tequila. 750 Ml cost me $34.95. It’s an Anejo, which I think means aged in oak for two years, and made from 100% blue agave in Mexico.
Then I broke out the Cointreau.
I sipped the Cantera, and then the Jose Cuervo. Yes, I could tell the difference. The Cantera was smoother, less abrasive, and just all around better. But it was only subtly so.
Then I sipped the Cointreau vs. Joaquim’s Triple Sec.
Really no contest here. Joaquim’s works only as a mixer, while the Cointreau stands alone quite well.
I then made a Cantera and Cointreau Margarita using 1/3 lime juice, cointreau, tequila, and drank it (I made this one shaken, not blended.)
After I sucked that one down, I made a Cuervo and Joaquim’s the same way.
I really couldn’t decide, so I made one of each, and sipped them alternately.
Now, I want to mention something else. I take booze seriously, and I took my bartending seriously. People who talk about the quality of liquors in the abstract are full of shit.
If you watch a true connoisseur describe a beverage, they will always relate it to their palate, as that is the key to the interpretation.
My pallet is gauche and untrained.
However. I found both drinks to be excellent and satisfying. The key taste was the lime juice, and the piquancy of the alcohol itself.
While sipping the Cantera straight I detected a richer almost smoky texture to the tequila compared to Jose’s rotgut. The Cantera was also sweet without being cloying and rather smooth, while Jose had some rough edges, but was serviceable.
Within the Margarita itself, masked by the lime juice, these differences were all but undetectable. I would not have been able to tell the difference except for the lingering aftertaste of the top shelf Cantera, whose presence remained a pleasant reminder. This contrasted to Jose who while decent was not quite the cultured house guest of Mr. Cantera.
After this test, my conclusions remain unchanged. The top shelf liquors make a slightly superior drink. However, you waste them to use them as mixers, as the slight difference does not justify their use.
BTW, this Cantera is very nice.