INGREDIENTS

INSTRUCTIONS

Prepare margarita glasses by moistening the edge with a lime sliver, then
dipping in coarse salt.  Combine ingredients in a quart container, shake
vigorously, add a few ice cubes and shake again.  Serve over lots of ice in
the salt-rimmed glasses.  Drop in a sliver of fresh lime. Hints and
comments:
1. there is no substitute for _fresh_ lime juice
2. even if you think the recipe above will be too "limey" or acidic for
you, try it...it'll grow on you!
3. there's no need to use a really expensive tequila, but look for one that
has a "NOM" code; don't buy the real cheapies that lack it.
4. Triple Sec can be obtained at several alcohol levels; to reduce the
potency of these margies, use a lower alcohol version.
5. if possible, make 12-24 hours ahead and refrigerate; flavors meld
together.
6. for convenience, I use a "famous-brand" plastic quart container that is
marked in 4 oz increments.  I strain the lime juice directly into a 1-cup
measure, dump that into the container, add the triple sec and tequila to
the appropriate marks, shake like everything, and it's ready.
7. if you don't want your margies on ice, use a _lot_ more ice in the
mixture and pour into smaller glasses---these are POTENT, and need dilution
as they are consumed! Sue Martin (...famous among her friends for "Killer
Margaritas"...) Fort Collins, Colorado/Santa Fe, New Mexico
SMARTIN@LAMAR.COLOSTATE.EDU
(SUSAN S. MARTIN)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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