I would like to get your opinions. I found that a lot of places are using the cheap sweet and sour mixes. I am looking for places that use real limes and no store bought mixes. I mostly prefer my margaritas big and strong which the corporate joints often miss the mark on.
Quote from: OpenYourEyesTulsa on July 23, 2013, 03:14:19 PM
I would like to get your opinions. I found that a lot of places are using the cheap sweet and sour mixes. I am looking for places that use real limes and no store bought mixes. I mostly prefer my margaritas big and strong which the corporate joints often miss the mark on.
I haven't had a Margarita there, but The Vault makes great drinks and doesn't shortcuts like mixers. I would try there.
El Tequila is pretty good.
I think the quality of the Tequila might be most important. At least for the first one.
Quote from: swake on July 23, 2013, 03:23:46 PM
I haven't had a Margarita there, but The Vault makes great drinks and doesn't shortcuts like mixers. I would try there.
I don't recall if they had a straight margarita on their drink menu or not.
I'd think Elote would have a credible one.
I agree with the OP, ones made from mix generally miss the mark. My favorite recipe at home is fresh lime juice, cointreau, one of the Jumex nectars (guanabana & guava are really good for this purpose) and a medium to top shelf resposado. Simple syrup and a well blended down fruit works well too, using the Jumex basically saves a step.
My wife has some friends that go to El Chico on east 21st to drink margaritas. They swear the top shelf margaritas served there are the best in town. I tried to argue with them ( but they had been drinking and outnumbered me.
Reposado is wasted in a margarita. Not that I haven't used it before when I've been out of blanco (hell, I've put $80 a bottle añejo in them when desperate), but the lime and orange liqueur drowns out the aged flavors. I probably got a margarita when I was at the Vault, since I don't really drink other mixed drinks, but I don't remember it being anything to write home about. That said, they're all pretty much the same quality if the liquor isn't from the bottom shelf and they aren't using mixers.
The best margarita I ever had, though, was at the (at the time) only bar in Jerome, AZ. Cuervo 1800, cointreau, lime, and 7-Up of all things. I was really drunk at the time, though, so it may not have actually been that good. I blame the altitude.
I remember (which is rare with Tequila) having a damn fine one at Casa Laredo when it was on 41st east of Peoria. It seems there was a certain bartender who took pride in making them. Frozen or straight up, his were quite good.
My house. SWMBO is very particular about steaks and margaritas...it took me a while to figure out how to do both, but now she is content with the results. And there is no steakhouse restaurant out there that can make that claim.
Quote from: heironymouspasparagus on July 23, 2013, 07:43:16 PM
My house. SWMBO is very particular about steaks and margaritas...it took me a while to figure out how to do both, but now she is content with the results. And there is no steakhouse restaurant out there that can make that claim.
What is your going rate?
Quote from: AquaMan on July 23, 2013, 03:47:45 PM
I think the quality of the Tequila might be most important. At least for the first one.
And maybe the 2nd depending on how strong and how big the first one was.
:D
I am not a liquor connoisseur (yes, I looked up the spelling) however my taste in Tequila has several modes. Jose with margarita mixer is the equivalent of Millercoorsbud Lite, OK after a hot day at the airport. Jose with fresh lime and Triple Sec makes a decent (for me) Margarita. I also like Jose Cuervo Tradicional and liquid water with ice for sipping. I don't drink any hard liquor straight. Reason one is that I can't taste it. Reason two is that my dad died from esophagus cancer. Dad liked strong Martinis. His parents lived well into their nineties. Dad died at 75. I took the hint.
Quote from: AquaMan on July 23, 2013, 08:28:52 PM
What is your going rate?
Choice of Ribeye, Porterhouse, or T-bone, baked sweet potato w/butter, sour cream, grated cheddar, and a sprinkle of bacon, choice of broiled (maybe grilled from time to time) fresh asparagus with garlic butter sauce or homemade macky-cheese (baked), or both if really hungry, two drink maximum included - $100. Whole wheat, homemade rolls. Completely out of context, but one of the best Italian style dipping sauces I have ever found, so I make it for steak, too, most of the time as a small before dinner snack with a toasted, sliced Italian bread. (Came from a little Italian restaurant in BA many years ago....sadly, gone now.)
Probably should open a small restaurant....just talking 'bout it makes me hungry.
Have been casually experimenting with prawn and not satisfied yet with the result....very good, but not exceptional enough yet.
El Guapos' has several top-shelfy ritas to choose from.
(I haven't had one)..
http://elguaposcantina.net/site/elguapos/section/4
Quote from: heironymouspasparagus on July 23, 2013, 09:23:52 PM
Choice of Ribeye, Porterhouse, or T-bone, baked sweet potato w/butter, sour cream, grated cheddar, and a sprinkle of bacon, choice of broiled (maybe grilled from time to time) fresh asparagus with garlic butter sauce or homemade macky-cheese (baked), or both if really hungry, two drink maximum included - $100. Whole wheat, homemade rolls. Completely out of context, but one of the best Italian style dipping sauces I have ever found, so I make it for steak, too, most of the time as a small before dinner snack with a toasted, sliced Italian bread. (Came from a little Italian restaurant in BA many years ago....sadly, gone now.)
Probably should open a small restaurant....just talking 'bout it makes me hungry.
Have been casually experimenting with prawn and not satisfied yet with the result....very good, but not exceptional enough yet.
Sounds reasonable. Ribeye for me.
Quote from: Red Arrow on July 23, 2013, 08:56:06 PM
I am not a liquor connoisseur (yes, I looked up the spelling) however my taste in Tequila has several modes. Jose with margarita mixer is the equivalent of Millercoorsbud Lite, OK after a hot day at the airport. Jose with fresh lime and Triple Sec makes a decent (for me) Margarita. I also like Jose Cuervo Tradicional and liquid water with ice for sipping. I don't drink any hard liquor straight. Reason one is that I can't taste it. Reason two is that my dad died from esophagus cancer. Dad liked strong Martinis. His parents lived well into their nineties. Dad died at 75. I took the hint.
Someday I'll try the really expensive Tequila. They say its smooth. Till then its Vodka/Tonic with a twist of lime. Had one at McNellies before Center of the Universe. Tasty and sort of James Bond, Mad Men kind of feeling.
Cafe Ole - and Sunday brunch on their patio makes them especially tasty.
I prefer two shots of GOOD tequila, chilled and served over ice. If the tequila name starts with a "J" don't serve it to me. Corralejo Reposado is my favorite.
FYI
http://www.tequila.net/ (http://www.tequila.net/)
Margaritas seem to be more about place than recipe than anything else to me. A mediocre margarita on the roof of El Guapo enjoying sunshine and the skyline with friends most likely taste better than a top-shelf margarita at a bar in a strip center.
That said, my favorites in no particular order, Cafe Ole, Tres Amigos, El Guapo and Elote.
1 1/4 to 2 oz Agave Tequila, no substitutes...do not use Cuervo, should be a natural yellow tequila, not silver.
1/2 oz Cointreaux
4 oz Fresh or Frozen Lime juice
1 to 2 tsp Agave Nector
Shake the heck out of it, pour over ice. Salted rim is optional. Splash Jumex juice of your choice is also optional (and delicious).
Quote from: carltonplace on July 24, 2013, 10:48:23 AM
1 1/4 to 2 oz Agave Tequila, no substitutes...do not use Cuervo, should be a natural yellow tequila, not silver.
1/2 oz Cointreaux
4 oz Fresh or Frozen Lime juice
1 to 2 tsp Agave Nector
Shake the heck out of it, pour over ice. Salted rim is optional. Splash Jumex juice of your choice is also optional (and delicious).
Take his advice. He knows of which he speaks.