We went to a new taco joint on Friday, the food was okay but the "margaritas" pathetic. They were basically a goblet filled with ice and store-bought margarita mix - and NO TEQUILA.
Took my firstborn to a gathering of my Okie relations in Cali when she was two and still speaking her own language. They were making Margaritas and she was fascinated by the process, so they made her one (without tequila, of course). She promptly named the concoction "treps", which it remains in the family to this day.
So I was at the store the other day pawing thru the bargain cart and there was a bottle of generic Margarita mix marked down to $.99, so of course I bought it. And made treps.
And no, there isn't any more to the story, no great significance. Just letting you know that the drink the taco joint serves has a name.
I guess I'll have to have two to make up for missing it. We even have a premix bottle of grapefruit margarita mix (that's actually not junk) and some tequila (that's actually junk) so we're all set.
We went to a new taco joint on Friday, the food was okay but the "margaritas" pathetic. They were basically a goblet filled with ice and store-bought margarita mix - and NO TEQUILA.
"Wine" Margaritas should be a jailable offense but all margaritas are suspect until I see an actual liquor license.
I guess I'll have to have two to make up for missing it. We even have a premix bottle of grapefruit margarita mix (that's actually not junk) and some tequila (that's actually junk) so we're all set.
We went to a new taco joint on Friday, the food was okay but the "margaritas" pathetic. They were basically a goblet filled with ice and store-bought margarita mix - and NO TEQUILA.
well they tell me yesterday was national margarita
and that i had a great time
WHAT
I guess I'll have to have two to make up for missing it. We even have a premix bottle of grapefruit margarita mix (that's actually not junk) and some tequila (that's actually junk) so we're all set.
Never heard of a "New Mexican margarita before. The 3:2:1 margarita is pretty much the standard in any decent cocktail book although I know people who like 3:1:1 - now that's tart. I use a 50-50 mix of silver and reposado tequila. 100% agave of course. I usually serve them up although over ice is good, too.
It has to be Cointreau for me.
Lime juice can sometimes have a little bitterness from the pith. A *tiny* sprinkle of salt over the top after pouring counteracts the bitterness.
(Yeah this was posted a long time ago but margaritas never get old)
I do not remember posting that at all. But hey: tequila. And I agree with 3:1:1 especially if you're only using triple sec. I don't like 'em too sweet.
My aunt has been making them interesting by running a jalapeño around the glass before salting. Or just leaving the pepper juice on the rim, no salt, the effect is the same: "what the Fagioli got on this glass?" but if you're aware of it before drinking, it's good.
3 parts tequila 2 parts triple sec 1 part lime juice
The details: Fill glass with crushed ice to chill, add crushed ice to shaker, pour 3-2-1 over ice, shake shake shake. Put new crushed ice in glass, pour margarita, stand back. Garnish with lime but no salt. No blender. Tequila should be silver or very good añejo but don't get "gold" tequila because that's just colored. Triple sec is sweet so you don't need added sugar. If you use Cointreau or Grand Marnier, you might want to add some sugar depending on the sweetness of your lime. Oh that's juice that came from a lime, not from a bottle of Rose's lime juice. Real fruit makes the drink. It doesn't have to be super expensive to make these but it's worth getting Cointreau and real limes. I think I'd pass on $50 tequila tho.
That sounds like a New Mexican margarita, in my opinion, the best there is. They are sour not sweet. There was (probably still is) a restaurant if Albuquerque called Maria's that had great margaritas (first time I had one that wasn't a Slushy with alcohol). The other great one was in the Coyote Cafe in Santa Fe....yum.
Never heard of a "New Mexican margarita before. The 3:2:1 margarita is pretty much the standard in any decent cocktail book although I know people who like 3:1:1 - now that's tart. I use a 50-50 mix of silver and reposado tequila. 100% agave of course. I usually serve them up although over ice is good, too.
It has to be Cointreau for me.
Lime juice can sometimes have a little bitterness from the pith. A *tiny* sprinkle of salt over the top after pouring counteracts the bitterness.
(Yeah this was posted a long time ago but margaritas never get old)
That sounds like a New Mexican margarita, in my opinion, the best there is. They are sour not sweet. There was (probably still is) a restaurant if Albuquerque called Maria's that had great margaritas (first time I had one that wasn't a Slushy with alcohol). The other great one was in the Coyote Cafe in Santa Fe....yum.
I prefer the New Mexico version as well. The first time I drank one was at Maria's in Santa Fe.
NOM tequila Cointreau Lime juice
Hand shook and poured over cracked ice
I had just moved to Clovis NM at the time and some new friends took me there for dinner. It was also the first time I'd eaten Mexican cuisine and had heavenly sopapillas, little pillows with honey proured into a hole poked in them. I remember that I marveled that they would drive so far, just for lunch. It was a real eye opener.
Location: Blinding You With Library Science! Gender:
Posted:
Dec 9, 2008 - 12:24pm
Neither dionysius nor I much care for margaritas. We'd both rather have a refreshing G&T (pass the Hendricks please). Probably why we ended up together.
I do not remember posting that at all. But hey: tequila. And I agree with 3:1:1 especially if you're only using triple sec. I don't like 'em too sweet.
