Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Clay Irving and Walter Tondu
Servings: 2 really big glasses
After fishing one day in San Jose Del Cabo, Mexico, we invented this margarita. It is frightening because you can not taste the tequila — The "secret ingredient" completely compliments and masks the tequila taste. After returning to the States and researching margaritas, I find that our "secret ingredient" is quite common in premium margaritas.
4 to 6 shots of tequila 1
4 shots of margarita mix
2 shots of Cointreau
juice from one lime
1 ½ to 2 handfuls of ice
Add everything to the blender and blend to a creamy, smooth consistency.
—
1 The ratio of 3:2:1 is considered the ideal margarita — 3 part tequila, 2 parts Cointreau, and 1 part fresh squeezed lime juice.