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Margaritas

Source:  International Chili Society, Martina and William Neely

Note: There are Tequila Sunrises (lime and orange juice and grenadine), Tequila Sunsets (lime juice and grenadine), Tequila Boilermakers (beer).  But nothing beats a Margarita if it's made right.  New Mexican restaurants know how to make their margaritas, so we are spoiled.

They never use pre-mixed blends in place of fresh lime juice.  The liquor is not added to crushed ice until ready for serving.  Glasses are always chilled before mixing.  Some folks prefer ice cubes to crushed ice.  If you want to add some sparks to this drink, use some habanero-infused Tequila, to taste, of course!    A tip from theWashington Post, July 3, 1996 on how to buy tequila:

Check the labels, because Mexican law allows substituting fermentable sugars from
plants other than the blue agave. Mexicans seem to prefer silver (generally less aged) and
reposada Tequila; Americans seem to go for the gold (generally more aged). The lucky authors of this article evaluated the flavors of the four different Tequila types at the Red Sage restaurant in Washington, D.C.!

1/2 oz Triple Sec
1 1/2 oz tequila
crushed ice
juice of 1/2 lemon or lime (fresh squeezed limes are great if you have the time!)
salt

Stir Triple Sec and tequila with crushed ice in a mixing glass.

Rub rim of a 3-oz glass with a lemon or lime; dip glass into salt. Strain and pour into glass.