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Killer Margs

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: KILLER MARGS
 Categories: Beverages, Alcohol
      Yield: 1 Servings
 
      3    Parts Sunkist Sweet & Sour
      1    Part GOOD tequila
      1    Part Cointreau or
           -Grand Marnier*
           Juice of 1/2 lime**
           Dash of salt
 
  *can use triple sec, but I wouldn't **3 limes for
  small-med. pitcher Pour all ingredients into shaker
  with ice and shake vigorously.
  
  Pour into tall glass with ice (can be shaken, if done
  right) and retire to the patio to watch the sunset.
  
  You can blend, but the additional ice dilutes the
  flavor, and you lose the beauty and purity of the
  margarita
  
  Fruit flavored margs must be blended if using fresh or
  frozen fruit -- fresh fruit (strawberries,
  raspberries) need LOTS of extra sugar AND the fresh
  lime juice. I haven't found any syrups that cut the
  mustard as far as flavoring "rocks" margs.
  
  I take my margaritas seriously, and would be happy to
  get into off-line discussions with anyone wishing to
  discuss further.
  
  NOTE ON TEQUILA: I like Sauza Conmemorativo, but
  Cuervo 1800 works. Exceptional tequilas like Sauza
  Tres Generaciones, Patron Anejo and other $20-$40
  bottles are wasted on margs and should be reserved for
  sipping.
  
  NOTES: I agree...a little salt here and there does
  wonderful things to many recipes (including non-food).
  In fact, one of the secrets to my TDF margaritas is
  salt IN the mixture. (I hate salt on the glass rim,
  but when you use fresh lime, the salt helps balance
  the tart citrus with the biting tequila.)  I used to
  live in New Mexico, and I cook Mexican food more than
  any other style, so I HAVE to have a great marg recipe.
  
  The other secret is Sunkist Sweet & Sour mix (which
  I've only found at one alcohol distributor open to the
  public...Beverage Warehouse, Marina del Rey).  All the
  S&S mixes on the grocery store are compltely
  inadequate, and "margarita mixes" don't have the right
  blend of flavors (oddly enough). An old friend who
  used to tend bar at a restaurant where they made
  KILLER margs enlightened me about Sunkist's mix.  I've
  since noticed it at MOST restaurants/bars that have
  great margaritas. IMHO, nothing else comes close
  (except fresh squeezed lemon and lime juice, which
  requires extra sugar and is more difficult to balance
  the flavors, but can be done and is heavenly when it
  works).
  
  Recipe By     : "Chris Gunning
  (cgunning@millerwest.com)"
 
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