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Margaritas, Los Angeles, California
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La Belle Cuisine
Basic Margarita
Cut lime
Salt
2 ounces tequila
1/2 ounce Cointreau or Triple Sec
1 tablespoon lime juice
3 or 4 ice cubes
Rub the rim of a cocktail glass with lime, then dip in salt to
frost.
Combine remaining ingredients in a mixing glass and stir well. Strain
into
the
prepared cocktail glass. Serves 1.
Margarita II
Gourmet April 1993
1/2 lime plus 2 tablespoons fresh lime juice
Salt for coating the rim of the glass
1 1/2 ounces (1 jigger) white Tequila
1 1/2 tablespoons Triple Sec
Ice cubes
Rub the rim of a chilled stemmed cocktail glass with the 1/2 lime and
dip
it in the salt to coat it. In a cocktail shaker combine the Tequila,
the lime juice,
the Triple Sec, and 1 cup ice cubes, shake the mixture
well, and
strain it into the glass.
Makes 1 drink.
Frozen Margarita
Gourmet August 1981
1 jigger (1 1/2 ounces) tequila
1 jigger (1 1/2 ounces) fresh lime juice
1/2 teaspoon superfine granulated sugar
1 pony (1 ounce) Triple Sec or Cointreau
5 ice cubes
Rub the rim of an old-fashioned glass with a cut lime and dip it in
salt to lightly coat it. Chill the glass.
In a blender, blend the ingredients, including
the ice cubes, for 30
seconds. Pour into the glass. Serves 1.
Top-shelf Margaritas
Gourmet July 1998
1 lime wedge for coating rims of glasses
Kosher salt for coating rims of glasses
2 cups ice cubes
3/4 cup Grand Marnier
3/4 cup premium, aged, añejo tequila
1/2 cup fresh lime juice
Garnish: 4 lime wedges
Rub rims of 4 stemmed glasses with lime wedge and dip in salt to
lightly
coat. In a cocktail shaker, combine remaining ingredients and shake well. Strain
drink into glasses and garnish with lime wedges. Serves 4.
Ruby Red Margarita
Gourmet August 1988
1 lime wedge
Coarse salt for coating the rim of the glass
1 jigger (1 1/2 ounces) tequila
3 tablespoons fresh pink grapefruit juice
(preferably ruby red)
1 pony (1 ounce) orange-flavored liqueur
1/2 teaspoon superfine sugar if desired
Garnish:
1 quarter of a slice of ruby
red grapefruit
Rub the rim of a cocktail glass with the lime wedge, dip it in the
salt,
coating it lightly, and chill the glass.
In a blender, blend tequila, grapefruit
juice, liqueur, sugar and 1 cup
ice cubes for 30 seconds. Pour the drink
into the glass,
and garnish it
with the grapefruit slice. Serves 1.
Café Iguana Margaritas
Bon Appetit September 1995
Bon Appetit - One Year Subscription
Lime wedges
Coarse salt
3 1/2 cups Homemade Sweet and
Sour Mix (recipe follows)
1 cup gold tequila
1/2 cup Triple Sec
16 ice cubes
12 lime slices
Rub rims of 12 glasses with lime wedges. Dip rims in coarse salt.
Combine
1 3/4 cups sweet and sour mix, 1/2 cup tequila, 1/4 cup Triple
Sec and 8 ice cubes in
blender. Process until well blended. Pour into 6 glasses. Repeat with remaining sweet and
sour mix, tequila, Triple Sec
and ice cubes. Pour into 6 glasses. Garnish each with lime
slice.
Yucatán Margaritas with Tropical Fruit
Bon Appetit September 1995
Bon Appetit - One Year Subscription
Lime wedges
Sugar
3 cups Homemade Sweet and
Sour Mix (recipe follows)
1 cup gold tequila
12 tablespoons papaya nectar
12 tablespoons guava nectar
1/2 cup canned cream of coconut
16 ice cubes
12 lime slices
Rub rims of 12 glasses with lime wedges. Dip rims in sugar. Combine
1 1/2 cups sweet and sour mix, 1/2 cup tequila, 6 tablespoons papaya
nectar, 6 tablespoons
guava nectar, 1/4 cup cream of coconut and 8
ice cubes in blender. Process until blended.
Pour into 6 glasses.
Repeat.
Pour into 6 glasses. Garnish each glass with lime slice.
Homemade Sweet and Sour Mix
Bon Appetit September 1995
Bon Appetit - One Year Subscription
3 cups water
3 cups granulated sugar
2 cups fresh lemon juice
2 cups fresh lime juice
Combine water and sugar in large saucepan. Stir over medium heat
until sugar dissolves. Bring to boil. Cool syrup. Mix syrup, lemon
juice and
lime juice in
pitcher. Chill until cold.
(Can be made 1 week
ahead. Cover; keep chilled.)
Texas Margarita
Epicurious May
2007
Deen Bros. Cookbook
© 2007 Jamie and Bobby Deen
and Melissa Clark
John Wiley & Sons, Inc.
"Tequila and beer make these slushy, orange-and lime-
flavored drinks pack a Texas-size punch. They're just
the thing on a blazing-hot summer night."
6 ounces (3/4 cup) frozen
limeade concentrate
6 ounces (3/4 cup) tequila
4 ounces (1/2 cup) beer
2 ounces (1/4 cup) orange juice
2 cups ice cubes
Coarse salt (optional)
In a blender, combine all ingredients except salt. Blend on high
until smooth and slushy. Serve in salt-rimmed glasses, if desired.
Watermelon and Strawberry
Margarita
Gourmet August 1998
"Freezing the watermelon and strawberries before
mixing the
drink eliminates the need for ice — and allows the fruit flavors
to retain their full intensity."
3 cups (packed) frozen chopped,
seeded watermelon
1 cup (packed) frozen quartered
unsweetened strawberries
7 tablespoons tequila
7 tablespoons Triple Sec
1/3 cup fresh lime juice
2 tablespoons sugar
Pinch of salt
4 small thin watermelon wedges
Puree first 7 ingredients in blender until smooth. Pour into
chilled
margarita glasses. Garnish with watermelon wedges.
Makes 4 servings.
Mango Margaritas
Southern Living
One 26-ounce jar sliced mangoes, undrained
Colored decorator sugar
A 6-ounce can frozen limeade concentrate
thawed and undiluted
1 cup gold tequila
1/2 cup Triple Sec or Cointreau
1/4 cup Grand Marnier
Crushed ice
Spoon 3 tablespoons mango liquid into a saucer; pour mangoes and
remaining liquid into container of an electric blender. Place sugar in a
saucer; dip rims
of glasses into mango liquid, and then sugar. Set aside.
Add the limeade concentrate, tequila,
Triple Sec and Grand Marnier to
blender container; process until smooth, stopping once to
scrape down
sides. Pour half of mixture into a small pitcher and set aside. Add ice to
remaining mixture in blender to bring it up to 5-cup level; process until
slushy,
stopping
to scrape down sides. Pour into prepared glasses; repeat
with remaining mango mixture and
ice. Serve immediately.
Yield: 10 cups.
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