Killer Margs – We Love God!

The proper understanding of everything in life begins with God. No one will ever understand the necessity of conversion who does not know why God created us. He created us 'in His image' so that we would image forth his glory in the world. We were made to be prisms refracting the light of God's glory into all of life. Why God should want to give us a share in shining with His glory is a great mystery. Call it grace or mercy or love – it is an unspeakable wonder. Once we were not. Then we existed – for the glory of God!

John Piper

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Alcohol, Beverages, Mexican, New (to be, Unformatted	1	Servings

INGREDIENTS

E *****

INSTRUCTIONS

Bring to a simmer. Bottle and set for 2 weeks.  3 parts Sunkist Sweet &
Sour 1 part GOOD tequila (*) 1 part Cointreau  or Grand Marnier (can
use triple sec, but I wouldn't) juice of 1/2  lime (1 glass -- 3 limes
for small-med. pitcher) dash of salt  pour all ingredients into shaker
with ice and shake vigorously.  pour into tall glass with ice (can be
shaker, 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.
(*) 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)"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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