debbie@bolton.UUCP (Debbie Penny) (03/13/84)
Does anybody know how to make Marguerita's? I have asked many people and nobody seems to really know what really does go into one. : debbie!genrad!bolton
rcd@opus.UUCP (03/15/84)
First off, it's Margarita (Spanish for Margaret).
The "American" version of this drink - not to be confused with the
slice-of-lime, salt-on-hand, shot-of-tequila-neat ritual - is pretty simple
and goes roughly as follows:
Use a wide glass - champagne saucer style. Run a cut lime around
the rim to moisten it and dip the rim in salt, preferably coarse.
The drink is normally shaken with ice. You can mix with very fine
ice in a blender and make one of those slushy things if you want; I
think that belongs to daiquiris and is an affectation for a
margarita. Anyway, you need a shot of tequila and (lime juice +
sugar). Bartenders substitute their standard sweet/sour mix for
the lime and sugar unless they're really doing it up right. You do
need to have the sugar dissolved before you mix it - the standard
simple syrup is useful to have around anyway. At
home, the easiest shortcut is to use a little bit of frozen limeade
CONCENTRATE (don't dilute; use it as it comes from the can). About
a tsp or two should do it - try making a few to calibrate to your
taste. The taste of tequila is, uh, assertive in a way that some
people don't like very much by itself.
Lick the salt off the rim as you drink. That's why you used a wide
rim - to hold enough salt for the whole drink.
To go with - an incredibly simple chip/dip thing: Get a bag of tortilla
chips, some of your favorite salsa, and a hunk of cream cheese. Slap the
cream cheese on a plate and pour the sauce over it. Use the chips to scoop
up bits of salsa-covered cream cheese. (Yeah, I know that's an old one,
but not everyone has heard of it.)
--
Cerebus for Dictator!
{hao,ucbvax,allegra}!nbires!rcdclark@sdcsla.UUCP (03/16/84)
-<= Fly swatter A bit of history for the Margarita. As I understand it, the first Margarita was created somewhere down Yucatan way at a fancy resort. It originally was made with tequila, lime juice, and COINTREAU (sp?). The substitution of Triple Sec for Cointreau is a cost-saving measure designed to approximate the orange flavor of the more expensive french liqueur. Many places skip the triple-sec even (an abomintation). Of course there is the light version, the wine margarita, served in many mexican restaurants around here, but I'm not sure of the recipe for those. By the way, for those near San Francisco, a respectable margarita is served in a place known as 'Tia Margarita' (trans:Aunt Margaret, in the Richmond district). You can watch the bartender squeeze the limes into the blender along with tequila and triple-sec (I don't know of anyone that uses real Cointreau, or at least I can't afford such places). Try their chile rellenos, too. -- Clark
brower@fortune.UUCP (Richard Brower) (03/16/84)
NO, NO, and even no! The perfect Maguarita is 1/3 Tequilla, 1/3 Lime juice, and 1/3 Tripple Sec. Shake over ice, and pour off into a salt rimmed glass. Enjoy! Richard Brower
rob@ctvax.UUCP (03/21/84)
#R:opus:-23000:ctvax:34100002:000:162
ctvax!rob Mar 19 22:16:00 1984
If you get tired of salsa on that hunk of cream cheese, try Jalapeno jelly.
Rob Spray
uucp: ... {decvax!cornell!|ucbvax!nbires!|allegra!parsec!}ctvax!rob