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RECIPE: REC: Looking for the very best Margarita recipe. Love those babies!
- Thread starter clofthwld
- Start date
RECIPE:
debbie_in_ga
Well-known member
REC: No-Fail Margaritas
Another yummy drink we enjoyed this summer from my SIL Hayley. Obviously, not an official version, but quite delicioso nonetheless!
Adios!
Debbie
No Fail Margaritas
12 oz can of limeade
12 oz beer (pilsner kind or lighter ale)
12 oz tequila of your choice
Mix together in blender. You can pour over ice or blend in ice for frozen. Be careful not to blend in too much ice or the lime flavor will be diluted.
Another yummy drink we enjoyed this summer from my SIL Hayley. Obviously, not an official version, but quite delicioso nonetheless!
Adios!
Debbie
No Fail Margaritas
12 oz can of limeade
12 oz beer (pilsner kind or lighter ale)
12 oz tequila of your choice
Mix together in blender. You can pour over ice or blend in ice for frozen. Be careful not to blend in too much ice or the lime flavor will be diluted.
These were posted by Carianna
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=20714
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=20714
And these from Richard: Pineapple Margaritas
http://www.finerkitchens.com/swap/forum1/16713_REC__Pineapple_Margahooties
http://www.finerkitchens.com/swap/forum1/16713_REC__Pineapple_Margahooties
J
jadaore
Guest
These are wonderful, I think I got from old swap, but not sure who posted
I've only tried the first classic version, they were tangy, fresh, and mmmmarvelous.
Margaritas
Makes about 1 quart, serving 4 to 6
The longer the zest and juice mixture is allowed to steep, the more developed the citrus flavors in the finished margaritas. We recommend steeping for the full 24 hours, although the margaritas will still be great if the mixture is steeped for only the minimum four hours. If you’re in a rush and want to serve margaritas immediately, omit the zest and skip the steeping process altogether.
4 teaspoons grated zest plus 1/2 cup juice from
2 or 3 medium limes
4 teaspoons grated zest plus 1/2 cup juice from
2 or 3 medium lemons
1/4 cup superfine sugar
Pinch salt
2 cups crushed ice
1 cup 100 percent agave tequila, preferably reposado
1 cup Triple Sec
1. Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4 to 24 hours.
2. Divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately.
VARIATION:
Fresh Pineapple Margaritas
Peel and core 1 small ripe pineapple (about 3 1/2 pounds); cut half of pineapple into rough 2-inch chunks (reserve remaining half for another use). Puree in workbowl of food processor fitted with steel blade until smooth and foamy, about 1 minute. Follow recipe for Fresh Margaritas, omitting zest and steeping process, reducing lemon and lime juices to ¼ cup each, and adding 1/2 cup pureed pineapple to juice mixture.
Fresh Raspberry Margaritas
To make strawberry margaritas, substitute an equal amount of hulled strawberries for the raspberries.
Follow recipe for Fresh Margaritas, omitting zest and steeping process and pureeing 1 cup fresh raspberries, lime and lemon juices, sugar, and salt in workbowl of food processor fitted with steel blade until smooth. Strain mixture into pitcher or cocktail shaker; continue with recipe, reducing Triple Sec to 1/2 cup and adding 1/2 cup Chambord (or desired raspberry liqueur) to juice and tequila mixture in pitcher.
I've only tried the first classic version, they were tangy, fresh, and mmmmarvelous.
Margaritas
Makes about 1 quart, serving 4 to 6
The longer the zest and juice mixture is allowed to steep, the more developed the citrus flavors in the finished margaritas. We recommend steeping for the full 24 hours, although the margaritas will still be great if the mixture is steeped for only the minimum four hours. If you’re in a rush and want to serve margaritas immediately, omit the zest and skip the steeping process altogether.
4 teaspoons grated zest plus 1/2 cup juice from
2 or 3 medium limes
4 teaspoons grated zest plus 1/2 cup juice from
2 or 3 medium lemons
1/4 cup superfine sugar
Pinch salt
2 cups crushed ice
1 cup 100 percent agave tequila, preferably reposado
1 cup Triple Sec
1. Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4 to 24 hours.
2. Divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately.
VARIATION:
Fresh Pineapple Margaritas
Peel and core 1 small ripe pineapple (about 3 1/2 pounds); cut half of pineapple into rough 2-inch chunks (reserve remaining half for another use). Puree in workbowl of food processor fitted with steel blade until smooth and foamy, about 1 minute. Follow recipe for Fresh Margaritas, omitting zest and steeping process, reducing lemon and lime juices to ¼ cup each, and adding 1/2 cup pureed pineapple to juice mixture.
Fresh Raspberry Margaritas
To make strawberry margaritas, substitute an equal amount of hulled strawberries for the raspberries.
Follow recipe for Fresh Margaritas, omitting zest and steeping process and pureeing 1 cup fresh raspberries, lime and lemon juices, sugar, and salt in workbowl of food processor fitted with steel blade until smooth. Strain mixture into pitcher or cocktail shaker; continue with recipe, reducing Triple Sec to 1/2 cup and adding 1/2 cup Chambord (or desired raspberry liqueur) to juice and tequila mixture in pitcher.
hey jada! the more i think about your post, the more i like it. kina like a...
tijuana limoncello.
here's what i'm gonna do.
1 bottle good tequila*
6 lemons
6 limes
scrub the fruit vigorously in water with dish detergent.
rinse thoroughly. soak in water for 3 days changing the water often and ending up with some sort of purified water.
with a vegetable peeler*, peel the skin from the fruit. add the zest to the tequila (you might have to exercise your ingenuity to remove some tequila to make room). let mature for as long as you can hold out without drooling more than 18 hours per day.
use this to make my favorite margarita (posted above). fax me 8% as a commission.
*i'm prolly in the minority here, but i never met a tequila from cuervo that i didn't dislike. i'm a sauza sorta guy right down the line. commemorativo is my baseline as a good tequila. after a rare indulgance in patron añejo, i was suprised to see what it did for a margarita. being a german purist, i figured that a $60 tequila was wasted on anything but a sip, but after 42 years with my a#1 sweetie i have learned, though, that it's not too terribly wise to withhold her share in margaritas for sake of effete effiteness. i ended up making one for myself.
**i discobvered (duhhh) that vegetable peelers dull out. you might consider investing a buck to replace yours. i replaced my 38-year-old peeler and noticed a considerable difference.
no kidding.
tijuana limoncello.
here's what i'm gonna do.
1 bottle good tequila*
6 lemons
6 limes
scrub the fruit vigorously in water with dish detergent.
rinse thoroughly. soak in water for 3 days changing the water often and ending up with some sort of purified water.
with a vegetable peeler*, peel the skin from the fruit. add the zest to the tequila (you might have to exercise your ingenuity to remove some tequila to make room). let mature for as long as you can hold out without drooling more than 18 hours per day.
use this to make my favorite margarita (posted above). fax me 8% as a commission.
*i'm prolly in the minority here, but i never met a tequila from cuervo that i didn't dislike. i'm a sauza sorta guy right down the line. commemorativo is my baseline as a good tequila. after a rare indulgance in patron añejo, i was suprised to see what it did for a margarita. being a german purist, i figured that a $60 tequila was wasted on anything but a sip, but after 42 years with my a#1 sweetie i have learned, though, that it's not too terribly wise to withhold her share in margaritas for sake of effete effiteness. i ended up making one for myself.
**i discobvered (duhhh) that vegetable peelers dull out. you might consider investing a buck to replace yours. i replaced my 38-year-old peeler and noticed a considerable difference.
no kidding.
hallie-in-fla
Well-known member
Froz. Margaritas with Secret Ingredient...
This recipe was given to me by a friend. The secret ingredient - beer - cuts down on the sweetness and the fizziness make these seem lighter to me.
Into a blender add 1 small can of minute maid frozen limeade concentrate.
Fill the empty limeade can with white tequilla, and add to blender.
Fill limeade container three times with ice cubes and add to blender, or just fill blender 3/4 full with ice. Pour in one bottle of corona beer (Secret Ingredient!!)
Blend til smooth and serve!
Ole!
This recipe was given to me by a friend. The secret ingredient - beer - cuts down on the sweetness and the fizziness make these seem lighter to me.
Into a blender add 1 small can of minute maid frozen limeade concentrate.
Fill the empty limeade can with white tequilla, and add to blender.
Fill limeade container three times with ice cubes and add to blender, or just fill blender 3/4 full with ice. Pour in one bottle of corona beer (Secret Ingredient!!)
Blend til smooth and serve!
Ole!
J
jadaore
Guest
#1ahhh, very interesting, infused tequila #2 are you soaking in water to remove pesticides? #3 >>>
hope you treated yourself to the Messermeister peeler that got raves on Gail's (RIP) awhile back. I thought a peeler was a peeler till I got that sweet baby. You can peel tomatoes. You can peel peaches... supposedly you can go to the other end of the scale and peel butternut squash -haven't tried that.
hope you treated yourself to the Messermeister peeler that got raves on Gail's (RIP) awhile back. I thought a peeler was a peeler till I got that sweet baby. You can peel tomatoes. You can peel peaches... supposedly you can go to the other end of the scale and peel butternut squash -haven't tried that.
J
jadaore
Guest
oh, the true genuis of infusing just hit me! Once done, over-the-top margos at a moment's notice!!
J
jadaore
Guest
duh, make that genius
This one is simple but deadly REC: My Favorite Margaritas
This was posted by Michelle in CA at Gail's - we've enjoyed thesetoo many times.......
Michelle in CA: REC: My Favorite Margaritas
Posted: Jan 13, 2004 1:47 PM
I experimented with lots of recipes (so fun!!!) and this one was a compilation of my favorites. It's very strong but soooo good!
My Favorite Margaritas
1 can limeade
2 cans tequila
1 can triple sec
1 can FRESH lime juice (this is the secret!)
1/2 can water
4 T kosher salt
4 T sugar
fresh limes
fresh oranges
Mix all drink ingredients in a pitcher. Rub a lime on your glass and dip in a mixture of salt and sugar. Garnish with lime and orange rings and CELEBRATE!
This was posted by Michelle in CA at Gail's - we've enjoyed these
Michelle in CA: REC: My Favorite Margaritas
Posted: Jan 13, 2004 1:47 PM
I experimented with lots of recipes (so fun!!!) and this one was a compilation of my favorites. It's very strong but soooo good!
My Favorite Margaritas
1 can limeade
2 cans tequila
1 can triple sec
1 can FRESH lime juice (this is the secret!)
1/2 can water
4 T kosher salt
4 T sugar
fresh limes
fresh oranges
Mix all drink ingredients in a pitcher. Rub a lime on your glass and dip in a mixture of salt and sugar. Garnish with lime and orange rings and CELEBRATE!