How to Make a Real Margarita

If you live in Mexico, sooner or later you are going to have to learn how to make a real Margarita. Forget  Jose Cuervo Margarita Mix. All those Mexican restaurants manage to make Margaritas without it. Very seriously, it is not possible to make a great Margarita with Margarita mix. So put that mix away and follow the simple instructions. Our first experience with real Margaritas happened on a visit to Puerto Vallarta a number of years ago when we wound up in a little palapa restaurant on the beach in Mismaloya. We both had one of those very large goblets. We each had one and then we split another one. In the process my wife went into the kitchen area where they were making these things and got the recipe. They were killer, literally. As we were walking back to our hotel for dinner, my wife said to me, "Those things were hallucinogenic!". We don't remember much about the rest of the evening, it's all sort of a blur.

So, Margaritas are fairly simple to make. They only have four ingredients, six if you count ice and salt. The four are: Tequila, Controy, lime juice and simple sugar syrup.

Making the Simple Syrup. So the first step is to either buy or make the sugar syrup called Jarabe here in Mexico. I make it by the liter which will last for several weeks. The formula is simple (after all simple syrup should be simple, right?), two parts sugar to one part water. Take a pot, put in the water, I usually use a cup of water. Heat the water to boiling and add 2 cups sugar and stir and boil until all the sugar is dissolved. Let it cool before you use it. You only need to refrigerate it if it's going to be around for a while.

Mixing the Margarita. This is for a margarita on the rocks, for those other slushy things, you're on your own. I'm just going to give you proportions so that you can use the receipe to make one drink or a dozen. If I'm making one drink I use a shot glass, and if I'm making a few I'll use a measuring cup. Have a plate with coarse salt handy and a piece of sliced lime. Take a Margarita glass and wipe the rim with the sliced lime and dip the rim into the plate of salt to get a nice coating of salt on the rim. Fill the glass full with ice cubes. We use the small key limes here which are the most plentiful type of limes. They are also a little sweeter. If I'm making one drink I just use three key limes. But for more exacting requirements, that's 2/3 of your favorite measuring device, shot glass, cup, etc. of lime juice.

Tequila. Very important!!! Use only Tequila that says on the bottle: "100% agave". Your body will thank you and your head will thank you the next morning. If it doesn't say 100% agave, the Tequila is cut with grain alcohol, not very good for you and your tender little brain cells. Good Tequilas are Cazadores, Hornitos, Herradura Reposado (actually this Tequila should be sipped, it's really too good for Margaritas). Jose Cuervo Tradicional is also a good Tequila for Margaritas (not that Cuervo Gold stuff, that's for Gringoes). Don't waste your really expensive stuff on Margaritas, drink it straight!

Mixing Continued. Add the 2/3 measure of lime juice and one full measure of Tequila, 1/3 measure of sugar syrup, and 1/3 measure of Controy. Stir and serve. It'll knock your socks off. Controy note: We use Controy here because it is made here and reasonably priced. It may not be possible to find it in the US or Canada. You can use Triple Sec  or Cointreau if you need to, but they are significantly more expensive and for my taste, they are a little strong and over power the drink, so use less if you use those. One last observation: Limes vary in sweetness/sourness, so don't be afraid to add more sugar syrup if the drink is too sour. The large limes sold in Norte America tend to be a little more sour. Salud!

If you try this recipe, bookmark the page and come back and let me know how it was. I'd love to get your feedback!

Comments

[Jonathan]

Seriously...
I like you, but that is not the correct ingredients for a real margarita.

First of all, since a margarita contains tequila there should be LEMON juice and not lime. Since you drink tequila with LEMON!

And yea, there should be sugar syrup aswell, just like you said.

Third, add an egg-white into the shaker among with the tequila, orange liquer, syrup and lemonjuice and SHAKE.

Thats how I make margaritas.
Peace.

[Ed Fladung]

I'm sorry Jonathan but you are wrong. The reason is that Margaritas are a Mexican drink and until recently, it was not possible to find lemons in Mexico. At this time the only stores carrying lemons are the Walmart stores. The type of lime that can be grown here is the small key lime. These limes are not hybrids and grow everywhere here. All attempts that I know of to bring lemon trees here and grow lemons have failed. The reason is that lemons are a hybrid and when they cross fertilize with the local key lime trees the results are that the lemon trees revert to limes, producing only key limes. The use of lemons is a United States invention by folks who don't have access to limes.

[Michelle]

Question: I want to try your receipe, (Yes I believe limes are for real margartias) but have a question: I know not to use bottled lime juice but to make a pitcher of margaritas, how many limes must I squeeze personally? This is the only pain in the butt that I forsee, since a pitcher may give my hubby & I (3) drinks each. With small kids I'm not sure I have the time/patience to squeeze 20 limes? Do you have any suggestions or tidbits? THANKS !!

[Jet]

When I'm in Mexico, they ONLY use LIMES. I've never gotten one with lemons while in Mexico.

[Ed Fladung]

In reply to Michelle: Sorry but somehow I missed your comment back in August. I use 3 limes per margarita. But realize that they are the small key limes, not the large ones. I use approximately 2/3 of a measure (I use a large Mexican shot glass) of lime juice for each drink. The way I make a Margarita, rarely does anyone come back for a second. I have never had anyone drink 3 of them. So typically I only have to squeese 3 small limes per person. Not a big deal.

[Judy]

I'm drinking one right now! It's perfect!

Thank you

[Msiagirl]

I made your recipe for my girls night in and we had a blast! I made two pitchers and squeezed about 9 big-ish limes. It was delicous, most people only had one - it was powerful too! Thank you for your instructions!

[Sarah Leitch]

Fabulous margarita.
thanks. no problem squeezing limes for end result.
so much better than bottled mix. Just need the sunset.

[John T.]

Your recipe is great. In the U.S., I can get key lime juice from Florida and it tastes great!

Ayudame, por favor! I'm in Mexico now and the limes are sweeter and taste different. Where can I find Key Limes? Do they go by a different name here? I've tried limas (small size) and limas larger. I have seen very small Limones (lemons) that are green and about the size of a golf ball. I forget the other word with it (it begins with "a", but not limones acido). I've tried using less Jarabe, but I'm still missing the tart taste I crave.

Gracias desde Guadalajara

[Ed]

I use the small "limones" that are the size of a golf ball. They do tend to be a bit sweeter than the large limes. I just adjust the amount of lime juice to jarabe and Controy to get the tartness right. Some people don't use Jarabe at all, just Controy. You might try that with the small limones.