San Antonio Margarita

A note to those who may be confused about the addition of water. The water is to replicate what you would get from shaking over ice. All cocktails shaken over ice impart approximately
.75 ounces of water per serving. That water is key to smoothing out the drink. This way, you have the convenience of making a big pitcher of 8 drinks with the right proportions of all, without having to individually shake them. The key is to give it enough time to chill since you are skipping the ice step...

Great recipe, been using the same ratio for years, always get compliments. As for brands, well, a third of the drink is fresh lime juice and the glass is rimmed with kosher salt, so you really don't have to use high end hooch unless you want to. You can even use more affordable triple sec instead of good orange liqueur. I know, but it's true. For quick single pours, scale it down to two good-size limes, two shots of tequila and two shots of liqueur. 2-2-2. Shake well.

I use a vegetable peeler to take the zest off the limes and soak overnight in tequila to get the citrus oils into the mix.

Hello, you still pour it over ice. Just like a margarita you order on the rocks in a bar is first shaken over ice, then strained into a glass filled with fresh ice. That picture is this exact recipe, verbatim!

I've made margaritas with lemon juice before, though you will probably want to add a bit of sugar or simple syrup to offset the sourness. Grapefruit juice is delicious with tequila as well... I think that's technically called a 'Paloma'? Definitely try them! How bad could it be, right? :)

To rim the glass add lime zest to the salt.

I think silver is best, and look for 100% agave. You don't need the really fine stuff for a mixed drink.

The proportion (1/1/1) can be used for luscious result for just a couple of cocktails too. You'll want to shake all WELL in ice filled shaker, omit the extra water - melting ice adds some to the drinks, and strain into salt rimmed martini glasses (up) or into salt rimmed, ice filled glasses (over). 2 drinks = 2 shots tequila + 2 shots Cointreau + 2 shots lime juice. Perfect. For those who say liquor quality doesn't matter here, I disagree. Good quality booze is essential.

My mother-in-law, Martha, makes the best margaritas, which, in her honor, we have dubbed "Martha-ritas": Juice of 1 lime 6 oz tequila 6 oz triple sec or Grand Marnier Blend or process with ice cubes. Makes 4 killer drinks. Best imbibed on the porch of a cabin on a lake. Or by the ocean.

What are the chances that the best ratios of tequila, lime juice and orange liqueur FOR PURPOSES OF GETTING THE BEST FLAVOR would be that all three would be used in equal amounts? Hint: low. I have been making margaritas for decades. The best flavored margaritas I have had use the following ratios: 1/2 cup tequila 1/3 cup orange liqueur 1/4 cup lime juice Shaken in a glass with lots of ice. For orange liqueur, I like Cointreau best, Grand Mariner second best and Triple Sec least.

We like our margaritas less sugary, so 2-1-1 is our usual ratio. Thanks for the recommendation for Patron Citron Orange, as Cointreau is best, but a bit spendy for an ordinary taco night or for a crowd. The requisite sweetness at our house comes from good reposado rather than blanco/silver, and the freshest, juiciest and sweetest limes we can find. Without good limes, the results are never so happy-making.

The "splash" is to make up the difference between 24 ounces (8+8+8) to get to 26 ounces.

Agave nectar is a good sweetener for this drink, also.

Mario Cantu was a San Antonio legend. I concur with Cointreau as the liqueur of choice (with a wee dram floating stop the finished cocktail!)

Thanks as I always forget about the orange liqueur. I do add a splash of meyer lemon sparkling water to cut it a bit especially since I'm on my second Margarita and it's only February no way near cinco de mayo.