re: Best margarita in br?

quote:

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Still dont understand why every mexican restrnt doesnt do this. Any bartendar worth his salt should do it.

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I take it that you've never tended bar at a Mexican restaurant before. I'd have to make at least three five-gallon used manteca containers of margarita mix Saturday morning. Between the frozen and on the rocks margaritas, all of the buckets would be empty by the end of the night. This is using the cheapest tequila that Magnolia offered, and people still loved it.

The only thing freshly squeezed lime is going into are vampiros and micheladas, otherwise the restaurant can lose money on the time it takes to make a margarita using fresh lime juice. Same reason why plenty of bartenders hate making mojitos.