dlp@akgua.UUCP (D.L. Philen [Dan]) (03/15/84)
Most marguritas also contain Tripple Sec. The recipe posted earlier
that uses limeade concentrate works great. For two drinks I use
about 1/2 of a small can of limeade, 100 mls (about 4 oz) of tequila,
and 20-25 ml (slightly less than 1 oz) of Tripple Sec. The tequila
to Tripple Sec ratio should be about 4 or 5 to one. This makes
a really great drink and it is much better than without the Tripple Sec.
From the ever trying kitchen of Chef Dan.
d. l. philen
akgua!dlpinteam@ihopa.UUCP (Kevin Kulhanek) (03/16/84)
<chomp...chomp> A much better way is to make the margaritas by the pitcher. Take a 6 oz. can of frozen limeade concentrate and put it into a blender. Add 1 1/2 cans of Tequila and 1/2 can Triple Sec and blend. For frozen margaritas just add ice to the blender before you blend but make sure your blender can chop ice. I don't know the exact amount this recipe makes because by the time I've finished it, I hardly know my name. -- Kevin Kulhanek ..!ihnp4!ihopa!kirk AT&T Bell Labs, Naperville, Il.
hrs@houxb.UUCP (H.SILBIGER) (03/24/84)
Never, never, NEVER use anything but fresh limes to make a Margarita. Also, always cut the amount of sugar specified in half. By the way, coarse Kosher salt makes the best rims.