The Best Margarita Recipe Ever
Have you ever gone to a restaurant because of their margaritas? †
When I'm back in Dallas, I love the margaritas at El Fenix, Pappasito's, and even Chili's. But try to go home and find the recipes. All the recipes on the Internet are all the same: tequila, triple sec, lime juice, maybe some sour mix... make them and they always miss something. I've been buying out my local Beverages 'n More to find that missing ingredient, and I think I finally got it.
Below is the best margarita recipe, capturing the something that makes a restaurant margarita so much better than the homemade versions:
- Two parts tequila (good tequila is always better...)
- Half part Grand Marnier (this is a critical part... trust me, don't go cheap on the citrus liqueur. Cointreau also goes very well, but really doesn't have the same aromatic flavor that Grand Marnier has; try them side-by-side; they have totally different flavors... if you cheat here with Triple Sec or Orange Curaçao, you must add a dash of orange bitters!)
- Half part fresh lime juice.
- Half part fresh lemon juice.
- Half part simple syrup.
- Half part Limoncello (a fairly inexpensive type of lemon liqueur that isn't sour but has lots of big citrus flavor... this is, I think, the secret ingredient in most restaurant margaritas— that extra citrus flavor adds a lot without making the drink more tart).
- Pinch of salt. Very little will go a long way... alternatively, rim the glass with coarse salt.
Mix with a bunch of ice cubes in a shaker and shake violently for about 15 seconds (until ice starts to crystallize on the outside of your metal shaker). Pour contents into an old-fashioned glass and, for a nice visual appeal, you can finish with a drop of grenadine (let it sink to the bottom for a sweet finish). Add a couple of skinny straws and a slice of lime if you like. Trust me!
Hint: too strong for your taste? Stir in some lemon-lime soda— don't shake!
(†) In Texas, we really enjoy our margaritas.
UPDATE: After fiddling with this for a while, I've found that it's better to use fresh lime and syrup rather than sour mix. Even though there are good sour mixes out there (I'm talking about you, Dr. Swami and Bone Daddy), I find they don't have quite the same freshness as when you use a fresh lime. In any case, if you can't get fresh limes or don't have five minutes to make simple syrup, you can substitute a quality sour mix—no neon yellow stuff, please!—for the lime juice and simple syrup above.
Comments
Dude, this recipe kicks ass.
Response:
Glad you like it. I'm sure there will be more recipes soon too...
Posted by: Revolution9 | September 30, 2006 5:51 PM
That sounds great. I made a frozen margarita from i recipe i found off of margaritatexas.com, margarita recipes. it was freekin' great. i will defitnely have to try your recipe from above. i will let you know the result!
Posted by: Mike Wilson | June 15, 2007 11:49 AM
I've been testing margarita recipes recently and yours takes top honours. Absolutely perfect touch of sweetness, which does not detract at all from the complex blend of flavours.
Thanks for the experience!
Posted by: Rose Vines | July 23, 2007 6:44 AM
Best recipe yet!
Posted by: Bill Mancinelli | August 20, 2007 12:25 PM
Great rita recipe, I like you style -- though you lost me with the grenadine. Try substituting Mezcal for the tequila, the result is a delicious smoky flavor. Watch out for the worm!
Posted by: mac_girl_22 | November 28, 2007 9:17 AM
This is too sweet. Very good overall, but too sweet. Maybe get rid of the simple syrup, otherwise you have that plus the grand marnier plus the limoncello - too much.
Response:
To each his own, thank you for your response! I wonder if you are shaking your cocktails like I do. Shaking violently until the shaker collects frost and almost hurts the hand gives me a cocktail that isn't overly sweet at all. Ideally, I look for a margarita that has a nice balance between salty, tangy and sweet.
Posted by: Dennis | March 16, 2008 3:57 PM
Saw your recipe on-line so I decided to give it a try since my wife and I along many of our friends are big margarita fan's. I wasn't sure about the lemoncello, however, gave it a real nice flavor. I used agave nectar instead of simple syrup. What brand of tequilla do you use?
Response:
Thanks for your comments. Agave nectar huh? That sounds fantastic. I have no idea where to obtain agave nectar; where do you find it? My favorite tequila is "Casa Noble" -- it's quite expensive, but very good. I think it's probably better on its own than in a margarita though...
Posted by: Ron | March 20, 2008 3:43 PM
They have Agave Nectar at Bev Mo also not sure if there is a whole foods in your area but they sell it there. It tends to be a little sweeter than simple syrup so you may not use as much.
Posted by: Ron | March 21, 2008 8:46 AM
can I use this recipe for a frozen margarita? Also, I'd like to make a bottle of mix and give it to a friend as a gift (we live in Europe where good margarita mix is impossible to find)...can I do that? Can the mix stay bottled for a long period of time?
Stupid questions I'm sure, but I don't drink anything but wine :)
Response:
Hi! This recipe does make for a pretty good frozen margarita — although I still prefer mine on the rocks. The mix can be left on the shelf at room temperature if you don't add the citrus juices and sugar; but once you add the citrus and sugar, then I recommend keeping it refrigerated. If you keep the full mix refrigerated, it should stay good for many days, but it will lose the "fresh" taste with time. Commercial margarita mixes last longer because they add preservatives and pasteurize the juices. The fresh stuff always tastes much better, but of course does not have the same shelf life!
Posted by: amal | March 27, 2008 10:30 AM
Great recipe. Thank's a lot for your hard work. I add a little bit more simple syrup than a half part (probably 3/4 a part), but it depends on what you like.
By the way, it was my first time ever making simple syrup, so thank you for that, too, since many other cocktails and even some food recipes call for it.
Posted by: Moloko Velocet | March 28, 2008 10:09 PM
CH - Sounds like what you are really trying to end up with here is something like one of those fantastic "Mexican martinis" from La Bodega in College Station... I remember us making MANY shakers full trying to get that one right! Sounds like you've nailed it!!!
Posted by: nicholas mcwhirter | April 3, 2008 10:55 AM
Was wondering what kind of simple syrup do you use? I learned that there are thick and thin which are determined by ratio of sugar to water. Which ratio do you use? Thanks can't wait to try the recipe..Andrew
Response:
Hi Andrew, I just use the "standard" recipe for simple syrup, which is equal volumes of sugar and water. Hope that helps!
Posted by: Andrew | April 18, 2008 2:55 PM
Oh my! I followed your recipe. It was good. We made a few changes. We added a little more lime and decent amount more of lemon. They were very good!
My sister-in-law never drinks. She liked them so much that she got totally wasted. No kidding. I have already dumped her bucket and she is lying on my living room floor right now. Good work dude.
Posted by: Nick | April 25, 2008 10:05 PM