Cocktails & Spirits


Traditional Margaritas for a non-Margarita crowd . . . Advice? Suggestions?


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Cocktails & Spirits 4

Traditional Margaritas for a non-Margarita crowd . . . Advice? Suggestions?

La Dolce Vita | Sep 4, 2006 05:14 PM

I'm not sure if this should be on this board, or the spirts board, so forgive me, moderators.

Yesterday I made semi-traditional margaritas for a cookout. Most of the people there don't drink them, and those that do, drink margarita mix.

I squeezed 2 cups worth of lime juice, added 1 cup tequila (the gold-colored anjeo commemorativo kind), half a cup of triple sec, a few teaspoons of sugar to counteract the sourness of the lime juice, a bit of pureed ripe honeydew melon to add a fruity note. I churned it in my ice cream maker to freeze it down to a slush. Texture was great. I scooped it into salt-rimmed margarita glasses. The ice-cold melt-off was for sipping while the rest of it stayed semi-frozen.

I used less tequila and triple sec than what my "Boston Official Bartenders Guide" would recommend (They say 1.5 times tequila to the amount of lime juice). Still, I got comments like "How much tequila did you put into this stuff?" "Wow! This is strong!"

Personally, I thought they were delicious. They were very tart and tequila-y. My husband says not to worry, that I should make them according to my taste. But if I'm willing to share, should I have shaped the flavor profile more by adding more sugar? Are traditional margaritas becoming a thing of the past as people rely on radioactive green mix or sip super-fruity concoctions from places like Chi Chi's?

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