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Catalina/Capri 25/250 Sailor's Forums

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Lets have a Margarita recipe contest

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Gloss
Master Marine Consultant

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USA
1916 Posts

Initially Posted - 03/15/2009 : 08:57:50

Far be it from me to advocate drinking while sailing

I'm announcing a Margarita recipe contest. Lets post our favorite Margarita recipe. Then we can all judge each other's recipes and post the results.
I have been kinda lazy and use the Jose Cuervo margarita mix with Cuervo gold if I'm going for the "over the rocks" kind. Or if I want a frozen marg I use the frozen Barcardi mix available in the freezer case in the store and use my 12 volt blender on board.
Good stuff, but I'll bet there's much better recipes out there.

this could spark a controversey even greater than the Cetol vs. varnish vs. teak oil debate. Or the current socialism vs. capitalism debate. Or the salt vs. no salt on the rim debate (even more important)

Frank Gloss
Formerly 89WK/TR
85 Ericson 32-3 shoal draft "Molto Bene"

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Nautiduck
Master Marine Consultant

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USA
3704 Posts

Response Posted - 03/15/2009 : 12:37:24

I'm lazy too. We use the frozen Margarita mix from Bacardi. Put it in the blender along with 6-7 OZ of Jose Cuervo Tequila and then fill the blender with ice. Blend that all up and pour into a wide rimmed glass. Salt the rim of the glass using a lime to wet the rim and then dip the glass lip into Margarita salt. After the first glass we skip further salting.

It is easy and fast and makes a great tasting Margarita. I have actually been tempted to buy one of those 12V blenders for use on the boat but am not convinced that they can really blend ice cubes the way a 110V unit can. Anyone know?

By the way Bacardi also makes frozen blends for Daiquiris and Pina Coladas. They all taste great. Now I'm getting thirsty!

Edited by - on

jerlim
Master Marine Consultant

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USA
1484 Posts

Response Posted - 03/15/2009 : 13:29:49

We don't use a blender...just the Cuervo mix, Sauza tequila and a martini shaker! Our local Mexican restaurant serves them shaken, and it's become our preference

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PZell
Admiral

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USA
548 Posts

Response Posted - 03/15/2009 : 15:00:11

After the first couple, I really don't care much any more.

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Peregrine
Admiral

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830 Posts

Response Posted - 03/15/2009 : 16:16:23

Not a Margarita but it has more protein, thus it qualifies as a meal.

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delliottg
Former Mainsheet C250 Tech Editor

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USA
4479 Posts

Response Posted - 03/15/2009 : 21:59:16

Freshly squeezed OJ, a good blue agave tequila, float of Grand Marnier, a fresh squeezed lime.

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Stu Jackson C34
Admiral

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844 Posts

Response Posted - 03/16/2009 : 10:29:00

POOR Man's Mix: tequila and limeade, salted rim on ice.

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Voyager
Master Marine Consultant

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USA
5361 Posts

Response Posted - 03/16/2009 : 22:01:30

I take a slight variation to David's recipe.

Fresh OJ, fresh lime jiuce, a bit of whiskey sour mix, VSOP Cognac instead of Gran Marinier (I use Courvoisier, but Remy and Hennessy are fine too) and a healthy amount of Cuervo. Chopped/chipped ice, shaken and you're are enjoying!!

I use a martini glass and you can rub salt on the rim, or sugar (some like that to offset the lime). I take mine straight.

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Derek Crawford
Master Marine Consultant

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USA
3321 Posts

Response Posted - 03/17/2009 : 09:33:38

The margarita was invented in 1947 by a San Antonio lady named Margaret Soames. Here is her original recipe:-
3/4oz cointreau
1/2oz lime juice
1 1/2oz 1800 Tequila

Shake with ice and strain into cocktail glass (rimmed with salt if you desire).
She was vacationing in Acapulco at the time, so her friends named it a "margarita" and the name stuck.

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Derek Crawford
Master Marine Consultant

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USA
3321 Posts

Response Posted - 03/17/2009 : 20:24:11

Here's a fancy non-traditional one:-
1 oz Cuervo Gold Tequila
1/2 oz Cointreau
1/2 oz Presidente brandy
4 ozs sweet & sour syrup
squeeze of 1/4 lime
shake and strain over ice

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Dave Bristle
Master Marine Consultant

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Djibouti
10005 Posts

Response Posted - 03/17/2009 : 21:34:42

What's "sweet and sour syrup"?? ...a Texas thing? (Let's see... maybe simple syrup with some white vinegar?)

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piseas
Former Treasurer

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USA
2017 Posts

Response Posted - 03/17/2009 : 22:01:23

As much as I love them, guess I am to lazy to even make them on the boat even though I have a blender, maggie glasses, salt, etc. Guess now with making me feel bad and some nice recipies, I will give it a try.
Can I assume the drinking is done after a nice day of sailing?
Dont get me wrong, I drink and usually take beer or wine-and not the cheap stuff either.
Steve A

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Derek Crawford
Master Marine Consultant

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USA
3321 Posts

Response Posted - 03/17/2009 : 22:06:53

Try the wine section in your grocery store, Dave.

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redeye
Master Marine Consultant

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3476 Posts

Response Posted - 03/18/2009 : 08:26:38

Recipe variation from Martha which I like because the ingredients are relatively easy to bring onboard. Fewer bottles and more natural ingredients. Not the most authentic tasting drink but good and unique. She uses a simple sugar, but I use triple sec. Harder to make than most recipes but it cures scurvy.

Squeeze 3 oranges, 3 lemons, 3 limes. Add triple sec, tequila, water and ice. Shake, pour, drink.

refreshing and tart!

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Bruce Baker
Captain

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USA
402 Posts

Response Posted - 03/18/2009 : 09:24:15

Silverado, my local bar, makes a really fine Margarita using the classic recipe. No high fructose corn syrup! Let me recommend the OXO lime squeezer:

http://www.amazon.com/Good-Grips-1057962-Citrus-Squeezer/dp/B0002BFZ16/ref=pd_bbs_3?ie=UTF8&s=home-garden&qid=1237385843&sr=8-3

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Dave Bristle
Master Marine Consultant

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Djibouti
10005 Posts

Response Posted - 03/18/2009 : 09:35:21

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Derek Crawford
 Try the wine section in your grocery store, Dave.
<hr height="1" noshade id="quote"></blockquote id="quote">Not in CT. (But we don't have to join "clubs"...) Never mind--doesn't sound like my "thing".

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delliottg
Former Mainsheet C250 Tech Editor

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USA
4479 Posts

Response Posted - 03/18/2009 : 10:07:44

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Can I assume the drinking is done after a nice day of sailing?<hr height="1" noshade id="quote"></blockquote id="quote">

When [url="http://en.wikipedia.org/wiki/Sun_over_the_yardarm#.22Sun_over_the_yardarm.22"]the sun is over the yardarm[/url], it's time to [url="http://en.wikipedia.org/wiki/Splice_the_main_brace"]splice the main brace[/url].

You guys should really try all these recipes with some good blue agave tequila. I stopped drinking tequila for years because it hurt my stomach. Then a friend of mine dragged me to a Cuban bar here in Seattle where they made the recipe I listed above using El Tesoro tequila. Lo & behold, no stomach pain afterwards (and only slight head pain). I did some research on Cuervo because it was really the only tequila I'd ever drank any quantity of before, and found out that it's only about 10% tequila, the rest is fillers. So now, while I still rarely drink tequila, I have a number of really nice ones on hand in my bar at home, and no Cuervo. Ping me if you're looking for recommendations.

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Gloss
Master Marine Consultant

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USA
1916 Posts

Response Posted - 03/24/2009 : 20:43:34

Hey David,
How about Patron Tequila? I wonder what percentage of tequila is in it. I never knew that Cuervo gold tequila is only 10 percent real. What are the "fillers" Now what do I do with my bottles of it?

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delliottg
Former Mainsheet C250 Tech Editor

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USA
4479 Posts

Response Posted - 03/24/2009 : 22:13:25

Patron is a fine pure blue agave tequila. If you're going to make margaritas with it I recommend the silver (blanco). If you're interested in sipping your tequila instead, you want to move up to either the reposado or anejo (aged six months & 18 months or more respectively).

I'd imagine Cuervo might make a decent solvent, maybe a substitute for Drano? The fillers are mostly grain alcohol, sugars, etc.

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MattL
Admiral

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USA
990 Posts

Response Posted - 03/25/2009 : 19:21:03

Stay away from Cuervo.
lick some salt, bite a lime wedge, and down the tequila. With practice you can do it with one hand, and then the other...

Edited by - MattL on 03/25/2009 19:22:11

delliottg
Former Mainsheet C250 Tech Editor

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USA
4479 Posts

Response Posted - 03/25/2009 : 20:35:00

Actually, the lime/salt/shoot sequence was designed to minimize the nastiness of crappy tequila. A nice anejo is quite nice to sip like a good rum, whisky or bourbon.

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