I drink tequila neat, with just a bit of fresh squeezed lime juice, so who am I to judge?
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Time for a cocktail! (8 Viewers)
- Thread starter mattduck
- Start date
Poker Zombie
Royal Flush
Our Margaritas are
- 1/3 lime juice
- 1/3 tequila
- 1/3 triple sec
...but quit using mix. People bring that stuff over for margarita nights, and it's only good use is as a pork marinade.
I've typically enjoy 3-2-1 margaritas:
3oz tequila
2oz triple sec
1oz lime juice
Small squeeze of agave syrup
Ice
I've tried making real frozen margaritas for my wife and her friends, using good quality lime juice and what not, and they at the end of the day just prefer it when I make them with frozen limeaid concentrate. Like they say the real ones are 'better', but they prefer the ones with the concentrate.
Two things they do like are:
-I use agave to rim the glass for salt so it sticks a bit better. I put some agave on a paper towel and wipe that on the rims, works really well.
-I make big batches of them in a blender including the booze then freeze them. The alcohol and sugar content makes them not quite freeze and turn into a nice slush. It makes them actually have a better 'frozen drink' consistency then just straight from the blender as their are no chunks of ice, just a nice slush.
Two things they do like are:
-I use agave to rim the glass for salt so it sticks a bit better. I put some agave on a paper towel and wipe that on the rims, works really well.
-I make big batches of them in a blender including the booze then freeze them. The alcohol and sugar content makes them not quite freeze and turn into a nice slush. It makes them actually have a better 'frozen drink' consistency then just straight from the blender as their are no chunks of ice, just a nice slush.
Indyscammer
Flush
This for the win. Shaves the ice for perfect consistency. You can run an autocycle or full manual.
yeah, I think if it was something we did more often I'd go that route, but it's a few times a year, maybe make 3-4 batches in an entire year
Indyscammer
Flush
Have not used mine during the pandemic. Looking forward to getting some use this summer.
Been doing a LOT more cocktails during pandemic but a lot smaller batches.
My go to cocktail is an old fashioned but made my way:
Whiskey(usually irish)
orange peel/bitters is replaced with orange bitters
Sugar cube is replaced with agave syrup
Luxardo cherries
Poker Zombie
Royal Flush
I stand corrected - that is the measure we use.
Mrs Zombie makes the drinks, so I'm easily confused.
Blame it on the 5:1 alcohol ratio.
Billy Baroo
Full House
I used to use the 3-2-1 recipe for my margaritas until I got bored one night and started to tinker with the recipe.
I now use this...
3oz tequila (usually a nice reposado)
1.5oz Gran Gala instead of triple sec
1oz KEY lime juice instead of regular lime juice
Small squeeze of dark agave syrup
vigorously shake in ice
The gran gala bumps up the alcohol content quite nicely while removing the medicinal taste that some triple sec's tend to have. It's also a much more realistic orange flavoring IMO. I tried it first with 2oz of the gran gala but the overall alcohol taste was just a touch too strong. 1.5oz is the sweet spot for me. The Key Lime juice really makes this pop with a brightness most margaritas just do not have. Super simple top shelf cocktail that's easily made at home and hands down the best margarita I've made to date!!
I now use this...
3oz tequila (usually a nice reposado)
1.5oz Gran Gala instead of triple sec
1oz KEY lime juice instead of regular lime juice
Small squeeze of dark agave syrup
vigorously shake in ice
The gran gala bumps up the alcohol content quite nicely while removing the medicinal taste that some triple sec's tend to have. It's also a much more realistic orange flavoring IMO. I tried it first with 2oz of the gran gala but the overall alcohol taste was just a touch too strong. 1.5oz is the sweet spot for me. The Key Lime juice really makes this pop with a brightness most margaritas just do not have. Super simple top shelf cocktail that's easily made at home and hands down the best margarita I've made to date!!
Poker Zombie
Royal Flush
We also use the key lime juice, but are not opposed to fresh squeezed limes.
Never, ever, use the "lime juice" that comes from a plastic lime-shaped bottle
go on, I'm listening....
Indyscammer
Flush
Might as well share my recipe.
- 2oz. Tequila - I prefer Anejo but Repasado works too. (Hornitos Anejo is affordable and adds a sweet undertone)
- 1oz. Gran Marnier or Contreau
- 1 fresh lime, juiced
- .75 oz simple syrup (will have to try Agave)
- .5oz Sweet and Sour (I enjoy the tang)
- 2oz. Tequila - I prefer Anejo but Repasado works too. (Hornitos Anejo is affordable and adds a sweet undertone)
- 1oz. Gran Marnier or Contreau
- 1 fresh lime, juiced
- .75 oz simple syrup (will have to try Agave)
- .5oz Sweet and Sour (I enjoy the tang)
Poker Zombie
Royal Flush
Just soak the meat in the mix for a couple hours before smoking. The acid penetrates deep into the meat (I've used it for shoulders and for ribs). Finish with your favorite sauce or rub.
Is that going to break down the ribs and turn them into pulled pork? I've got mine right now where they are extremely tender, but they don't fall off when you pick the bone up. I may be in the minority, but fall off the bone isn't ribs, thats pulled pork barbque.
Poker Zombie
Royal Flush
I agree - "Fall off the bone" is incorrect in any reputable grilling competition.
I don't have a dedicated smoker, I use a Weber charcoal kettle grill with the meat to one side and fresh-cut wood/charcoal to the other with the top vent only open enough to get the tip of the thermometer through. This results in a slightly higher heat than a typical smoker, so my ribs don't get to that same level of break-down.
I don't have a dedicated smoker, I use a Weber charcoal kettle grill with the meat to one side and fresh-cut wood/charcoal to the other with the top vent only open enough to get the tip of the thermometer through. This results in a slightly higher heat than a typical smoker, so my ribs don't get to that same level of break-down.
Billy Baroo
Full House
I absolutely love Anejo's, but I just cannot get myself to use one in a mixed drink. I rarely make margaritas anyways, so I usually don't have anything but anejo's in the cabinet. I buy reposado's only when Mrs. Baroo wants a margarita. I was recently given a bottle of Cabo Wabo anejo...might make one with that for "scientific purposes"
I do mine on my gas webber, don't even have a smoker, but it works well in the oven too. I know, true sacrilege. I rub the bone side and pack the meat side (almost mounded) with dry rub that is 3 parts brown sugar, 1 part spice rub. about a half cup per rack. Bone side down in the center of the grill with the two outside burners on low, maybe a little higher where the temp is just under 300 degrees and don't touch them. About 2.5 hours, but mainly looking for the meat to pull back 1/2" on the bones. Let them rest for 15 minutes, then carve. I provide sweet baby rays on the side for those who want them saucier, but I never put the sauce on the ribs. The brown sugar melts off and into the meat, and forms a beautiful light crustlike layer. Has to stay below 350 or the sugar carmalizes and it can get bitter. Also, I always get my ribs from Costco, really meaty. Aways baby back.
Colquhoun
4 of a Kind
I was on the tequila forums a while back, and it was recommended that if you MUST use a pre-made mix, the Kirkland one from Costco is the ONLY one to use. No high fructose corn syrup like others, and no preservatives.
Cane sugar and lime juice, 2 big bottles for $6.
Cane sugar and lime juice, 2 big bottles for $6.
Um..... our margaritas are 3:1:1 - Tequila : Lime Juice : Triple Sec. Rim the glass with a fresh lime, dip in salt, fill glass with ice, pour in margarita, and squeeze the lime and drop in.
cabo wabo is what I use. I can't claim that it is 'good'. Seems to get the job done.
Billy Baroo
Full House
This will be my first dance with Cabo anejo. I've had both the silver and reposado Cabos before and they're both decent options for the money. My go to anejo for under 50 is Three Generations. I'm very curious to see how Sammy's stacks up.
Celebrating the arrival of some new buttons with an orange "martini": fresh OJ, vodka, Cointreau, and a little simple syrup shaken over ice. It was off the beaten path for what I usually drink, and it was refreshing and not overly sweet.
My only complaint is that I used a thin slice of orange as a garnish, and it was really hard to drink around in the coupe.
My only complaint is that I used a thin slice of orange as a garnish, and it was really hard to drink around in the coupe.
I might have to try this...
No pictures, but I bought a bottle of Pimm's yesterday and tried a basic Pimm's Cup: Pimm's and ginger ale over ice.
I enjoyed it, but I need to try it next time with some lemon juice and a better ginger ale. Schweppes just doesn't cut it, but it was all I had at hand.
I've learned that im just not into hard liquor 'neat'
Loving the good stuff with the ginger ale.
Don't shoot me Chris, but I did have several Santa Anas rum with ginger ale last weekend. Best rum and ginger ive had.
Klobberer
Full House
I find Pimm's Cup to be more of a summer refresher, kinda like a lawnmower beer.
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