13 replies to this topic

[Ekdogg]

About the finest Margaritas I've ever had were at the Kentucky Club in Juárez. Where are the best ones made in TJ?

Featured in the November 1999 issue of Texas Monthly
Margaritas From the Kentucky Club, Juárez:

salt (coarse if available)
1 ounce white tequila (Herradura is excellent)
1 ounce Controy (Mexican orange liqueur)
juice of 1 Mexican lime
ice

Moisten the rim of a cocktail glass with lime juice and invert in a saucer of salt. Shake tequila, liqueur, lime juice, and ice together and strain into the glass. Makes 1 margarita.

[bluejeans]

MY HOUSE IN SAN DIEGO
-----------------------------
THE VERY BEST MARGARITAS (VERY STRONG TOO)

MAKES 8 MARGARITAS

2 cups, tequila (anejo - or aged, is best by far)
1 cup, Triple Sec or Grand Marnier (I use 1/2 Triple Sec and 1/2 Grand Marnier because the Grand Marnier is really expensive! If I’m feeling rich, I use all Grand Marnier because it has the richest taste and I like the syrupy texture. Follow your taste and budget preferences, of course.)
1/2 cup, fresh squeezed lime juice – DO NOT USE BOTTLED JUICE!
(about 6 limes yield 1/2 cup, juice),
4 coffee cups full of cracked ice

FOR MARGARITAS "ON THE ROCKS" : Blend all ingredients in blender with one of the coffee cups full of ice (then serve the drinks, poured over the remaining ice in individual glasses, or pitcher)

FOR FROZEN MARGARITAS: Blend all ingredients with all 3 coffee cups full of the ice called for.

To salt the rims of glasses: rub the edge (rim) of each glass with a cut wedge of lime. Place coarse (Kosher) salt in a shallow dish, and dip the wet rim of the glass into the salt to coat.

[Ekdogg]

That recipe sounds like a winner, Bluejeans, particularly the part about using Gran Marnier. I had a look around and came up with this recipe. I'm going to give it a shot with a liter of Spanish brandy and some Seville orange peel (the streets here are full of orange trees laden with fruit). I'm sure it would also be good made with a bottle of El Presidente and some California orange peel.

Gran Marnier-Style Liqueur

1/3 cup orange zest*
1/2 cup granulated sugar
2 cups cognac or French brandy
1/2 teaspoon glycerine**

1. Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or pestle. Continue until sugar is absorbed into zest. Place in aging container. Add cognac and glycerine. Stir, cap and age in a cool, dark place 2 to 3 months. Shake monthly.
2. After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.

Makes about 1 pint.

*Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.

**Glycerine is a colorless, odorless, syrupy liquid used to retain moisture and add sweetness to foods. It also helps prevent sugar crystallization, the reason for its use this particular recipe.

Regards,

Ekdog

[TJBlogBoy]

Yummmm....

[bluejeans]

Ekdog! What is that orange drink called?

[sdc]

It is home made....Gran Marnier-Style Liqueur

[Ekdogg]

Ekdog! What is that orange drink called?

It's homemade Gran Marnier-style liqueur. I mixed up a liter of it, adding a few drops of good Mexican vanilla from Papantla, as I read that Gran Marnier contains vanilla "and other spices." I skipped the glycerine.

I only wish it didn't take four months. I think I'll take a nip of it in about sixty days.

[Ekdogg]

Well, I must say I'm surprised that no one has come up with a favorite haunt for margaritas. I guess Bluejeans and I are the only tipplers here. Oh, well...

[bluejeans]

Me a tippler. OK, but so seldom.

[Ekdogg]

"Me a tippler. OK, but so seldom."

I meant "tippler" in the sense of one who drinks continuously in small amounts. I would include myself in that group. Studies have shown that we tipplers are healthier than teetotalers.

Cheers!

Ek


tipple
One entry found for tipple.
Main Entry: 1tip·ple
Pronunciation: 'ti-p&l
Function: verb
Inflected Form(s): tip·pled; tip·pling /-p(&-)li[ng]/
Etymology: back-formation from obsolete tippler alehouse keeper, from Middle English tipler
intransitive verb : to drink liquor especially by habit or to excess
transitive verb : to drink (liquor) especially continuously in small amounts
- tip·pler /-p(&-)l&r/ noun

[bluejeans]

intransitive verb : to drink liquor especially by habit or to excess
transitive verb : to drink (liquor) especially continuously in small amounts

Probably not me. I'll have a couple (2) maybe even a few (3) but only occasionally at a party or special event. Guess I'm not really healthy.

[CB]

the best one i've had is at la espadaña on sanchez toabada.

[George Costanza]

I've never had a marg there CB I will try it out. That place has the best coffee in TJ

[CB]

um yeah, cinammon flavored