For a first-rate margarita, we like the 2-to-1-to-1 ratio. Pour 1 ounce tequila, 1/2 ounce triple sec, and 1Ú2 ounce fresh lime juice over ice in a cocktail shaker. Shake and pour into salt-rimmed (optional) glass. Garnish with a fresh lime wedge. This ratio can be multiplied and the whole mess poured into a blender if you have a machine up to snuff.
Scores of recipes for frozen margaritas call for
frozen limeade concentrate, and while we can appreciate the ease it allows, it produces a sweeter drink. Still, they’re undeniably drinkable.
1 6-ounce can frozen limeade concentrate
6 ounces tequila (use the can to measure)
2 ounces triple sec (1/3 of the can)
Fill blender with crushed ice. Pour in limeade concentrate, tequila, and triple sec. Blend until smooth. Pour into glasses, and serve.
We’ve spotted recipes that call for the addition of beer; apparently it’s a lot more common than we ever imagined! Perhaps unwittingly we’ve imbibed in these concoctions, but we’ve never whipped one up ourselves, so we can’t say for sure.
12 ounce tequila
1 bottle beer
2 6-ounce cans limeade concentrate
Add the ingredients to a blender three-quarters full of ice, and blend. Other recipes call for the addition of Fresca, RealLemon, etc., etc. We can’t even go there.
And for a frothy look in a hand-shaken beverage, add an egg white. No, really.
1 ounce tequila
1 ounce fresh lime juice
1/2 ounce Cointreau
1/2 an egg white
Shake in a cocktail shaker with ice, and strain into a salt-rimmed (optional) margarita glass.
This article appears in August 18 • 2006.