The sixth down, La Flor (the Flower), was voted the best in Texas by Texas Monthly readers.
The best Margarita recipe I've found was given to me at a fishing camp in Mexico which is 1 part Tequila, 1 part simple syrup, 1 part cointrea, and 1 part lime juice (note, Mexican limes, also sold as Key Limes, which are sweeter and don't have the bitter taste of the commonly used Persian limes). Shake, serve on rocks with salted rim. The good thing is that it is so easy to change the ratios to suit your tastes. Personally I don't think using premium tequila does much for a Margarita but that's me, to each his own.
BTW, the opening in the article about the origin of the Margarita is likely BS and I certainly don't want to renew that argument.
quote:
Margarita State of Mind 2015
SUN MARCH 29, 2015 7:30 AM
Acapulco, 1948. A lovely villa with a pool overlooking the Pacific. Challenged by her friends (who included John Wayne and hotelier Nick Hilton) to come up with a new cocktail, Dallas socialite Margarita Sames concocted a refreshing quaff using limes, local tequila and Cointreau. Hilton began serving the cocktail, now called Margarita, at the Acapulco Hilton. The rest is history.
Why not make some history of your own? Explore these 18 variations on the margarita featured at restaurants around Texas—then be your own mixologist at home.
EL JIMADOR | CRISTINA’S | DALLAS-FORT WORTH | EST. 1989
El Jimador Reposado tequila
Fresh lime juice
Cointreau
Agave nectar
21 EXES MARGARITA | CURRA’S GRILL | AUSTIN | EST. 1995
Casamigos Blanco tequila
Cointreau
Agave nectar
Fresh lime juice
Muddled fresh cucumber with fresh jalapeños
THE SUPER CYCLONE | CYCLONE ANAYA’S | HOUSTON | EST. 1966
1½ oz. 1800 Reposado tequila
1 oz. Cointreau Noir
1 oz. Lime juice
3 oz. Cyclone Special Margarita Mix
TEXAS TOP SHELF | EL REAL TEX-MEX | HOUSTON | EST. 1936
Dulce Vida Blanco organic tequila
Cointreau
Fresh lime juice
Organic agave nectar
MEXICAN MARTINI | EMMA’S MEX GRILL | PEARLAND | EST. 2009
1½ oz. Dulce Vida Mendieta Reserve (select Añejo exclusive to Emma’s)
1½ oz. Lime juice
1½ oz. Agave nectar
¾ oz. Cointreau Noir
½ oz. Jalapeño olive juice
LA FLOR | FLORES MEXICAN RESTAURANT | AUSTIN | EST. 1992
1½ oz. Cazadores Blanco tequila
¾ oz. Cointreau
½ oz. Fresh lime juice
Splash of orange juice
Fill the rest with house-made sweet-and-sour mix.
ZAPATISTA INFUSION MARGARITA | THE FRUTERIA | SAN ANTONIO | EST. 2012
1½ oz. House Zapatista dried chile infusion
1 oz. Cointreau
2 oz. House specialty sweet-and-sour
Add ingredients to a shaker. Shake well. Pour over ice in a glass rimmed with hibiscus powder, sugar, and salt.
SOCO RITA | GUERO’S TACO BAR | AUSTIN | EST. 1986
Cazadores Reposado tequila
Cointreau
Fresh-squeezed lime juice
SMOKIN’ CLEMENTINE | KOMALI | DALLAS | EST. 2011
1 oz. Herradura
Double Barrel Reposado tequila (designed for Komali)
1 oz. Mestizo Mezcal Reposado
1 oz. Habanero-and-jalapeño-infused tangerine puree
½ oz. Cointreau
2 oz. Fresh lime juice
TEXAS RUBY RED RITA | LUPE TORTILLA | HOUSTON | EST. 1983
1 oz. Lime juice
2 oz. Texas Ruby Red grapefruit juice
½ oz. Agave nectar H 1 oz. Cointreau
1½ oz. Dulce Vida Reposado organic tequila
THE FINAL 1 | MARIANO’S LA HACIENDA | DALLAS | EST. 1971
2 oz. Limited Edition Herradura Reserva tequila (specially aged in a cognac cask)
1 oz. Cointreau
1 oz. Fresh-squeezed lime juice
Shake all ingredients vigorously with ice 20 times, and pour mixture, including ice, into a 14 oz. highball glass. Salted rim optional.
MATT’S KNOCKOUT MARTINI | MATT’S EL RANCHO | AUSTIN | EST. 1952
2½ oz. 100% Agave Milagro Reposado tequila
1¼ oz. Cointreau
2 oz. 100% Fresh lime juice
1½ oz. Matt’s simple syrup (2 parts water and 1 part sugar)
GILL’S MARGARITA | MAUDIE’S TEX-MEX | AUSTIN | EST. 1954
1¼ oz. Don Julio Blanco tequila
1¼ oz. Cointreau
1¼ oz. Fresh lime juice
AVOCADO MARGARITA | MESO MAYA | DALLAS | EST. 2011
1½ oz. Herradura Silver tequila
¾ oz. Cointreau
¾ oz. Fresh-squeezed lime juice
1 oz. Simple syrup
¾ oz. Fresh-squeezed pineapple juice
1½ oz. Avocado puree
Combine all ingredients in a shaker. Fill with ice, and shake vigorously for 10 seconds. Add fresh Tajín chile salt to the rim of a 12 oz. short margarita glass. Fill it with fresh ice, and strain the liquid into it. Garnish with a fresh pineapple wedge on the rim.
HIBISCUS MARGARITA | MEXICAN SUGAR | PLANO | EST. 2013
1¼ oz. Espolón Reposado tequila
¾ oz. Hibiscus water
½ oz. Simple syrup
½ oz. Lime juice
½ oz. Cointreau
1/3 oz. Velvet Falernum liqueur
Combine all ingredients, and shake with ice. Strain over fresh ice into a rocks glass half-rimmed with superfine sugar. Garnish with an edible orchid.
HELL FREEZES OVER | MI DIA FROM SCRATCH | GRAPEVINE | EST. 2011
¼ cucumber
2 Lime wedges
1/8 oz. Agave nectar
2 Basil leaves
1¼ oz. Green Hatch chile–infused Corzo Silver tequila
1 oz. Cointreau
Shake. Micro-strain into a martini glass with dry ice and with green Hatch chile salt and pepper on the rim.
PERFECT MARGARITA | THE OASIS ON LAKE TRAVIS | AUSTIN | EST. 1982
Cazadores Reposado and Blanco tequilas
Cointreau
Sweet-and-sour mix
Lime juice
Splash of orange juice
NAVIGATION MARGARITA | THE ORIGINAL NINFA’S ON NAVIGATION | HOUSTON | EST.1973
Casamigos Blanco tequila
Cointreau
Fresh lime juice
Agave nectar
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When considering US based operations of guides/outfitters, check and see if they are NRA members. If not, why support someone who doesn't support us? Consider spending your money elsewhere.
NEVER, EVER book a hunt with BLAIR WORLDWIDE HUNTING or JEFF BLAIR.
I have come to understand that in hunting, the goal is not the goal but the process.