Margarita Recipe - Margarita Madness - Tequila Drink
Let's kick off the holiday season with a medley of Margaritas. Here are several Margarita recipes to choose from. Try the real Authentic Mexican Margaritas-supposedly invented at Hussong's Cantina (that's a famous bar in Ensenada, founded in 1892) by bartender, Don Carlos Orozco, back in October, 1941. He concocted the drink of equal parts tequila, Damiana (Controy is used now) and lime, served it over ice in a salt-rimmed glass. He named it after a lady he wanted to impress, Señorita Margarita Henkel, daughter of the German Ambassador to Mexico. Not too many people know that, but at Hussongs, they swear it's the truth!
Or whip up some Wild Blue Margaritas, a batch of Tropical Fruit Margaritas, Cheater Margaritas, Wine Margaritas or finish off that special holiday meal with an indescribably delicious Margarita Pie!
AUTHENTIC MEXICAN MARGARITAS
Easy, quick and always a hit, these Margaritas are the real thing. The number one rule here is: No Mix. They're better this way-by far! They're also a great way to jump start any party. You can serve them on the rocks or blended, whichever way you prefer. One blender-ful serves four.
4 ounces tequila
4 ounces Mexican Controy (Cointreau or Triple Sec may be substituted)
4 ounces fresh squeezed lime juice (bottled Key Lime juice is a good substitute)
Crushed ice to top of blender
Margarita salt (coarse salt-optional)
1. Place tequila, Controy and lime juice in blender.
2. Fill until almost full with crushed ice. Shake well or blend until very slushy.
3. Wet rim of martini or Margarita glass with water and swirl in small dish of salt.
4. Pour Margarita into the glass. Ole!
WILD BLUE MARGARITAS
Ever heard of the Jimmy Buffet song, "Margaritaville?" Of course you have! I found this recipe on the back of a t-shirt I purchased at his Chameleon Caravan Concert in Del Mar, CA back in '93. The tropical blue color will adjust your attitude south, to the "little latitudes" faster than you can blow out your flip flop! Tastes wonderful too! Serves two. This is more or less how it goes:
1. Fill shaker with broken ice -
2. Squeeze two fresh Mexican lime wedges into shaker -
3. Savor the fresh lime aroma -
4. Add two ounces of Cuervo 1800 or your favorite tequila -
5. Sniff the cork -
6. Add 1/2 ounce of Triple Sec -
7. Add 1/2 ounce of José Cuervo white tequila -
8. Add 1 1/4 ounces of Rose's Lime Juice -
9. Add a splash of Blue Curaco (Oh, baby!) -
10. Cover shaker tightly and SHAKE vigorously!
11. Flip shaker in midair (three times if you're a pro) -
12. Strain mixture over ice - kick back and turn up the tunes!
TROPICAL FRUIT MARGARITAS
These totally tropical, spring or summer Margaritas are easy to make in your blender. Fun, tasty and refreshing, this recipe serves four and it's guaranteed to instantly transport you to somewhere south of the Tropic of Cancer! Serves four.
4 ounces tequila
2 ounces Mexican Controy (Cointreau or Triple Sec may be substituted)
1 1/2 tbsp lime juice
1 1/2 cups fresh strawberries or 3 peaches (or mangos), pitted and peeled (canned or frozen is okay)
crushed ice to top of blender
sugar (optional)
1. Put tequila, Controy, lime juice, and strawberries, mangos or peaches in blender.
2. Fill to top with ice. Blend until very slushy and serve immediately.
3. If sugar-rimmed glasses are desired, wet top of martini or Margarita glass with water and swirl in small dish of sugar.
4. Pour Margaritas into the glasses and serve them up!
CHEATER MARGARITAS
For the easiest, quickest, great-tasting Margaritas out there try this:
1. Fill a salt-rimmed Margarita glass with ice.
2. Add 1 ½ ounces Tequila and top with Jarritos lemon-lime soda.
3. That's all!
WINE MARGARITAS
Wine Margaritas are perfect for people who prefer a milder version of this potent drink. Restaurants around Southern California without hard liquor licenses invented them -- for obvious reasons! The taste is still great, but without the kick of the tequila. Serves four.
6 ounces dry white wine
4 ounces Mexican Controy (Cointreau or Triple Sec may be substituted)
the juice from 10 - 12 limes, freshly squeezed
crushed ice to top of blender
Margarita salt (optional)
1. Place wine, Controy and lime juice in blender. Fill until almost full with crushed ice.
2. Blend until very slushy.
3. If salt-rimmed glasses are desired, wet top of martini or Margarita glass with water and swirl in small dish of salt.
4. Pour Margarita into the glass.
Margarita Pie
Another South of the Border favorite you can make in a snap is Margarita Pie. It's light, unusual and incredibly tasty. Make it for a crowd, and watch your guests feel the magic of Mexico tickling their taste buds as they slide that first bite into their mouths.
1 - 7 ounce package Con Gelli Lemon Gellatin Mix (click here to order)
1 - 7 ounce package D'Gari Lime Dessert Mix (click here to order)
4 cups water
4 eggs, lightly beaten
2/3 cup lime juice
1/2 cup tequila
1/2 cup Mexican Controy, Cointreau or Triple Sec
3 cups whipped topping
2 9 inch graham cracker crusts
1 lime, thinly sliced
1. Combine lemon and lime dessert mixes.
2. Stir in 1 cup water and beaten eggs. Blend well.
3. Add remaining water and pour into sauce pan.
4. Cook over medium high heat, stirring constantly until mixture comes to a full boil.
5. Remove from heat.
6. Stir in lime juice, tequila and Controy and chill two hours.
7. Fold whipped topping into chilled mixture. Spoon into pie crusts and chill until firm, at least two hours.
8. Garnish with lime slices. Each pie serves 8.
Recipe and tips provided by Ann Hazard.
| Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! |  |
