Weâ€™re not going to lie and say that there is something wrong with enjoying an icy margarita made from a mix at your favorite Banderas Bay beach club or by the pool. But if you want to really experience a great margarita, we have a few tips:
1) Triple Sec vs Cointreau: the taste is almost the same but Cointreau has a 40% alcohol content as opposed to most Triple Sec which runs in the 20-30% range.
2) Tequila: donâ€™t play the cheapskate with this all important ingredient but remember that you also donâ€™t need to pull out an ultra-top shelf bottle to get a great taste. Most bartenders agree that a nice reposado does the trick, thatâ€™s a rich tequila that has been aged in oak barrels for a period of two months up to a year.
3) Get your shaker: we know that a blended margarita can be delicious, but when youâ€™re taking to time to really craft a fine drink, it should be cold but not frozen, to better enjoy the flavors.
So now that you know the trade secrets, weâ€™ll give you our tried and true special recipe for the best Margaritas in Mexico. Enjoy!
For one drink
1 1/2 oz. reposado tequila
1 1/2 oz. triple sec or Cointreau
1 to 1 1/4 oz. of fresh squeezed lime juice
Salt for the rim of the glass
Shake all the ingredients with crac
ked ice in a cocktail shaker until the exterior frosts. Strain into a glass over rocks, or â€œupâ€ into a cocktail glass. A slice of lime as a garnish, while not strictly necessary, is a civilized touch.
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