El Gringo Margarita

The problem with having a party and inventing the World's Best Margarita is that you usually do it when you've had too much to drink. And then you can't remember the recipe. Not that this happened, but hypothetically, if it did - it took me 5 years of experimentation to get the recipe right again.

5 years.

Then the real test came. Could this win the hearts, minds, and palates of my wife's hispanic family. When we finally had the recipe recreated, we journeyed to San Antonio, recipe in hand, to show off our concoction. Needless to say, I was mocked for even thinking that I could have the recipe of all recipes for the best Margarita in the world. The Mama Margarita of the Mixology World.

One taste, and they were hooked. So now, you too can make the El Gringo Margarita and be proud.

Instructions:
For the limes. Do not squeeze them. Cut the green rind off of them leaving some of the pith (that's the white stuff). I suggest lopping off the top and the bottom and then using a knife to slice off the rind. Cut them in half and throw them in the blender with everything else. Margarita's are obviously a blend of Sweet and Sour - but adding a hint of bitterness from the pith adds immeasurably to the complexity and flavor of the drink.

Now the amounts of ice and sugar are a good starting point, but you'll need to adjust them to your taste - and also to the weather. Warm ice is more watery. So you use more, so you need more sugar, etc...

For the Tequila. You must use 100% agave. Anything else isn't Tequila, but Tequila Flavored Vodka. So stay away from the low end Sauza's, Jose Cuervo's and the like. I'm partial to the Jose Cuervo Tradicional Reposada. It's a good blend of all Agave and price. No need for a sipping Tequila here. Save that for shots.

 Ingredients: