INGREDIENTS

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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