A trio of delicious, satisfying variations on the summer classic.
Thoughts of using Grand Marnier as the orange liqueur?
I prefer Herradura or Fortaleza but agree that blanco is the only way to go. Espolon just doesn't do it for me. I do not use salt but will give it a try.
Does the lime-wedge garnish imply that one is supposed to squeeze more lime juice into the margarita? (I.e., the recipe takes that into account.) Or is it purely decorative?
I put a label on my saline solution "tears of my enemies"
As a native Texan, I feel a special connection to the Margarita. Some food for thought to the group. 1. Somebody figure out the secret recipe for the Margarita from Joe T. Garcia’s in Fort Worth, TX. Best I have ever had and strong too. 2. For the citrus portion of this cocktail, consider two parts lime juice and one part lemon. Adds a little brightness to the drink that I find enjoyable. Thanks Suderman for another interesting article! Time to make a Margarita!
I would give another vote to Pierre Ferrand Dry Curacao as the orange liqueur. Full disclosure, though, I'm definitely in the bitter over sweet camp (which is why my margaritas don't got to have no steenkeen agave syrup!)
I know you said the Basic Margarita was easy to drink, but I have to tell you the Mezcal Margarita is very easy to drink. It is fabulous!
When you write something like "three parts water to one part salt", please be sure to indicate: are those ratios of *weight* or of *volume*?
Living here in the AZ desert I can testify to the existence of many a sloppy oversweetened conglomeration sold as a “Margarita”. With that said, there are also many good ones available. It is not unheard of to use a Reposado tequila and some variations benefit from that.