Comments on: Margarita http://www.jeffreymorgenthaler.com/2006/margarita/ Jeffrey Morgenthaler writes about bartending and mixology from Portland, Oregon Fri, 10 Feb 2012 07:30:51 -0800 http://wordpress.org/?v=2.9.1 hourly 1 By: Piotr http://www.jeffreymorgenthaler.com/2006/margarita/comment-page-1/#comment-104768 Piotr Sat, 12 Jun 2010 17:52:39 +0000 http://www.jeffreymorgenthaler.com/moblog/?p=338#comment-104768 This is the best Margarita I have ever drunk. Thank you so much for sharing this recipe! This is the best Margarita I have ever drunk. Thank you so much for sharing this recipe!

]]> By: Josh http://www.jeffreymorgenthaler.com/2006/margarita/comment-page-1/#comment-35416 Josh Mon, 06 Oct 2008 04:38:38 +0000 http://www.jeffreymorgenthaler.com/moblog/?p=338#comment-35416 I present the Monkey-butt Margarita: http://www.flickr.com/photos/jbaugher/2917227368/ Thanks for the recipe. :) I present the Monkey-butt Margarita:

http://www.flickr.com/photos/jbaugher/2917227368/

Thanks for the recipe. :)

]]> By: karama http://www.jeffreymorgenthaler.com/2006/margarita/comment-page-1/#comment-278 karama Thu, 25 May 2006 05:50:09 +0000 http://www.jeffreymorgenthaler.com/moblog/?p=338#comment-278 I usually have a Richmond Gimlet but last night you made a margarita for me and it was one of the best I have had. I can always count on you to satisfy! Thanks KB I usually have a Richmond Gimlet but last night you made a margarita for me and it was one of the best I have had.
I can always count on you to satisfy!

Thanks
KB

]]> By: Jason Truesdell http://www.jeffreymorgenthaler.com/2006/margarita/comment-page-1/#comment-277 Jason Truesdell Sat, 06 May 2006 14:45:09 +0000 http://www.jeffreymorgenthaler.com/moblog/?p=338#comment-277 I know they're a pain to juice, but I find I can almost entirely skip the sugar if I use Mexican limes (aka key limes). They used to be impossible to get, but at a few markets they're actually cheaper than regular limes. I picked up the tip from a cookbook from a woman who spent a lot of time in various regions of Mexico, who pointed out that the smaller Mexican limes tend to be a bit sweeter. The aroma is a bit more interesting, too. Her ratios were otherwise pretty similar to yours, which are plenty potent, and I like the balance of acid. I know they’re a pain to juice, but I find I can almost entirely skip the sugar if I use Mexican limes (aka key limes). They used to be impossible to get, but at a few markets they’re actually cheaper than regular limes.

I picked up the tip from a cookbook from a woman who spent a lot of time in various regions of Mexico, who pointed out that the smaller Mexican limes tend to be a bit sweeter. The aroma is a bit more interesting, too. Her ratios were otherwise pretty similar to yours, which are plenty potent, and I like the balance of acid.

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