I love to have a good margarita when I'm out at a restaurant, but whenever I make them at home with a margarita mix they seem too sweet and syrupy. What's the secret to a restaurant quality margarita?
2006-12-31 10:21:45 · 7 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
1. Fresh ice- If its cloudy like the kind you get at home its no good. That means it has impurities in it. You can use bottel water to make ice or get it from the store.
2. Liquor (Tequila)-Get a high quality liquor, none of the 5.99 stuff. You can't expect a great margarita out of a ok liquor.
3. Fresh Limes or Lemons- None of the bottled stuff. 1) usually from concentrate 2) can't replace fresh lime/lemon flavor.
2006-12-31 10:26:43 · answer #1 · answered by BeeEZ 2 · 0⤊ 0⤋
Make your own mix out of fresh squeezed juices. Margarita mix is foul.
2006-12-31 18:53:00 · answer #2 · answered by sq 3 · 0⤊ 0⤋
i always add fresh lime juice. it makes even a mix taste homemade.
i never use a blender.
i think they taste better just poured over crushed ice.
2006-12-31 18:44:29 · answer #3 · answered by littleheadcat 6 · 0⤊ 0⤋
Good quality ingriedients. They use top of the line liquer.
2006-12-31 18:27:32 · answer #4 · answered by lunitari601 3 · 0⤊ 0⤋
use white tequilla,...lime bar mix and triple sec
2006-12-31 18:27:27 · answer #5 · answered by SIMON N 2 · 0⤊ 0⤋
I think it is the salt on the glass.
2006-12-31 18:26:22 · answer #6 · answered by redunicorn 7 · 0⤊ 1⤋
A lot of plastic surgery.
Really, a lot of liquor.
2006-12-31 18:25:11 · answer #7 · answered by kasar777 3 · 0⤊ 1⤋