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I received this recipe long ago from a wine salesman who used to mix drinks at an upscale hotel in Milwaukee. While most margarita recipes use a 1:1:1 ratio of juice, triple sec and tequila, I guarantee that, if followed correctly, this recipe will go down the hatch seemingly devoid of liquor. But beware, this drink is not for amateurs! This stands alone as a libation supreme, or pairs wonderfully with any good fresh salsa recipe and homemade tortilla chips.
 | 3 parts fresh-squeezed lemon or lime juice (an absolute necessity)
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| 2.5 parts orange liqueur (insist on Cointreau, Grand Marnier, or a 60-proof variety of triple sec)
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| 2 parts tequila (much-maligned, Jose Cuervo Gold is the route to go here)
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| Egg White (optional) |
| Lemon or lime wheels, for garnish |
For two large drinks: In a sturdy stainless steel or glass (not silver-plated) cocktail shaker, fill about two-thirds full of large ice cubes about one-inch square in size. To this, add 6 ounces of juice, 5 ounces of orange liqueur, and 4 ounces of tequila, then cover and shake vigorously for about twenty seconds. Strain drink into margarita glasses full of ice and garnish with citrus wheel. Blenders are forbidden!
If you have no fear of raw egg whites, adding one to the above batch will create a creamy white head on the margarita, adding a subtle silkiness to the drink by tempering the acidity of the citrus juice.
Christian Culleton
guitarbonvivant@yahoo.com
Feel free to write for more cocktail tips and techniques, or to exchange information on the subject of mixology.
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