Post # 1
Our parents are meeting for the first time (AHHHH!!!!)
We are having them all over for dinner and drinks for the big introduction… BUT I can’t make drinks.. they all taste like cough syrup
Any good recipes for margaritas??? Preferably by the pitcher!!!!
Post # 3
- Wedding: September 2018 - St. Clement Church, Cafe Brauer (or a big church wedding and a fancy party at a cafe in Lincoln Park.
I LOVE THESE! I have been craving them for weeks but they make too many for one person… unless I was having a REALLY bad day.
1 can lime-aid
1 can tequila (use the lime-aid can)
3/4 can triple sec
2 tablespoons powdered sugar (kills the tequila!)
This makes two pitchers of liquid for frozen margaritas. Pour half into another bowl, then fill the blender with ice. Blend. ENJOY! Then enjoy again when that blender is empty.
Post # 4
Finally a topic I am an expert on! I have the answer for you: Jose Cuervo Margaritas. The tequila is already in it, just add ice and garnish with salt. Tastes great blended too! It’s also really nice if you are serving a lot of people because you don’t have to mix anything.
Post # 5
If you are making margaritas, then I’m your gal-
Make sure you buy quality tequila… curevo=hangovers (cheap tequila)… 1800 resposado/ silver (clear) is one of the better brands that is decently priced. My favorite top shelf tequila is Herradura— I must say when I drink this bad boy I have no hangovers. Whatever you do- make sure you buy the tequila that is 100% blue agave…
Personally, margaritas on ice are a TON better than blended (like a slushy)… they go down better and people won’t get a brain freeze if they want to chug it.
Here’s my recipe for margaritas:
1 1/2 ounces tequila (blanco, 100 percent agave)
1 ounce freshly squeezed lime juice
1/2 ounce Cointreau or grand marnier
Kosher salt for rimming glass
Some people like to add a splash of orange pop or sprite if they are too strong into their drinks (I dont like it personally). If you think these drinks are too strong, then add a splash or two of sweet/sour mix or bottled margarita mix (I like margaritaville brand over 1800’s premixed version).
To rim the glasses, put lime or lemon juice in a small sandwich/salad plate and dip the rim of the glass… then have another plate with the Kosher salt and just move the glass from the lime plate to the next with the salt.
More info on tequila: http://www.smartmoney.com/dealoftheday/index.cfm?story=20070502
And a site with TONS of margarita recipes:
Post # 6
<span class=”postby”> babagrlshell is right! that is how a true margarita is made. on the rocks is important as the whole thing is basically pure alcohol and tastes better when the ice has melted a tiny bit. they’re strong though, so be careful! I never have more than two.
<span class=”postby”>our parents had top-shelf margaritas at a great mexican place in texas on the first meeting and by the end of the night, my mom was dancing with his dad and his mom was dancing with my dad–a great way to break the ice!
Post # 7
Another way for salt rimmed glasses: use the squeezed limes from the above recipe and just run it along the glasses. Then dip it in the kosher salt. If you want to give the salt some extra zip, microplane some lime zest into the salt plate. It’s a nice way to "reuse" all ingridents. Make sure you ask if they want salt or not. It’s a preference thing.
And I whole-heartedly agree with the 100% agave. What a difference it makes! And my preference is up (mixed with ice in a shaker & strained into the glass), with salt. I personally don’t like ice melting in my drinks.
Post # 8
The best foolproof margarita recipe that I’ve ever found was given to me by my grandparents. Yes, I sit around drinking margaritas with my grandparents. 🙂 They’re great, easy and everyone always loves them. Don’t be afraid, just try it..
- 1 bottle Corona
- 1 can frozen Lime-Ade (in the store by the frozen OJ)
- 1 can of Sprite or 7-Up (or the lime ade can filled with sprite/7up)
- 1/2 – 3/4 of the lime-ade can filled with tequila.
Mix it up….I serve it on the rocks.
Not 100% "traditional" but great tasting and so easy to whip up – we always keep in ingredients around just in case.
Post # 9
Check your grocery store for the buckets of On the Border margarita mix. You just pour in hot water and tequila, stir to dissolve the crystals, and pop in your freezer. It’s super simple though not the most high-class margarita. As long as no one sees you serve them…
Post # 10
Follow babagrlshell’s recipe! Proper margaritas should not be all sticky sweet.
But can I suggest, for a meeting the parents event, that perhaps some wine and beer might be the way to go. I think it will be a beeter choice for keeping everyone on their best behavior. You can always do a shot of tequila on your own before everyone arrives if it’s just your nerves you’re worried about!
Post # 11
This is my specialty! My FI loves margs… I make them all the time.
In a large pitcher combine 2 quartered oranges and 3 quartered limes. Squeeze the juice out in the pitcher and then throw the fruit in there too! Use a large wooden spoon handle and muttle the fruit (mash it up a little). Add one part triple sec and two parts tequilla, I like sauza blanco. It’s smooths and not expensive. For a pitcher full that translates to about 1 1/2 cups triple sec and 3 cups tequilla. Refridgerate for an hour.
Now the best part of this recipe is you can taylor the strength because you have the alcohol mixed up already… so for a classic marg, fill a highball with ice, pour two jiggers of the mix in and top with marg mix. If you want a stronger marg, just add more alcohol mix. The fruit and alcohol mix will keep in the fridge for 3 days and if you keep mashing up the friut it will only get better! 🙂 Enjoy!
p.s. you can salt the rims, but I prefer no salt.
Post # 12
I love these – recipe from The Rio in Boulder, CO.
1 part lime juice, 1 part tequila, 2 parts apple juice, serve on the rocks.
You will never go back to margaritas made with sweet n’sour mix.