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So let's talk about margaritas
Posted on 7/20/12 at 5:38 pm
Posted on 7/20/12 at 5:38 pm
Why is there this notion of "this or that place has the best margaritas"? A margarita is technically tequila, cointreau, and lime juice (specific proportions of each). So why does every restaurant have some "mix" that supposedly makes them better? What's in these mixes besides lots of sugar? Obviously the quality of the liquor makes a difference, as does infusing other flavors, but I'm talking about regular ole margaritas.
2
Posted on 7/20/12 at 5:50 pm to LSUJuice
The general public's definition of a margarita is not the same definition of a traditional margarita. That's really all it boils down to.
It's like all the chinese/mexican places have become Americanized versions of the real thing. Most margaritas you get a restaurants using some sort of premade mix and even the stuff you buy at the store are all just Americanized versions, you could say.
It's like all the chinese/mexican places have become Americanized versions of the real thing. Most margaritas you get a restaurants using some sort of premade mix and even the stuff you buy at the store are all just Americanized versions, you could say.
Posted on 7/20/12 at 5:53 pm to Spoonie Luv
That's what I was thinking. It's pitched to everyone as this difficult concoction that varies from place to place, and this mythical "best" margarita is out there somewhere. I make mine at home traditionally. And one of these weekends I'm going to try to venture out and infuse some jalapeno and other things.
Posted on 7/20/12 at 5:56 pm to LSUJuice
Any business is going to "flair" their products up.
I mean, they're not necessarily bad things. I like to go to Superior every now and then and have a few, but you know and accept what you are getting. Places will make the real thing if you ask.
If I'm doing them at home, it's teq, triple sec, and fresh limes. Perfect for a hot day grilling.
I mean, they're not necessarily bad things. I like to go to Superior every now and then and have a few, but you know and accept what you are getting. Places will make the real thing if you ask.
If I'm doing them at home, it's teq, triple sec, and fresh limes. Perfect for a hot day grilling.
Posted on 7/20/12 at 6:58 pm to LSUJuice
Just like some places can screw up a burger, plenty of places screw up a marg. also, a traditional marg can have any orange flavored liquor, it doesn't have to be cointreau. There are a gazillion marg places in Dallas but only a handful make what I consider a good marg. but it all comes down to personal preference. And then there is the frozen vs regular marg debate. I prefer regular even though I eat often at the place that invented the frozen marg.
Posted on 7/20/12 at 8:28 pm to Zappas Stache
My marg recipe:
One can bacardi frozen lime; put this in the blender
Fill empty can of frozen lime with Sauza tequila; poor into blender
Fill empty can of frozen lime halfway with triple sec; poor into blender
Fill blender with ice
Add splash of orange juice; add grand marnier;
blend, salt glass and I think I'll go make a pitcher right now!
One can bacardi frozen lime; put this in the blender
Fill empty can of frozen lime with Sauza tequila; poor into blender
Fill empty can of frozen lime halfway with triple sec; poor into blender
Fill blender with ice
Add splash of orange juice; add grand marnier;
blend, salt glass and I think I'll go make a pitcher right now!
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