Since I brought it up:
1) one shot juice from a lime
2) one shot triple sec
3) two shots tequila (we usually use Sauza Blanco; cheap but not rotgut)
4) (optional) if the lime juice is too bitter, maybe a half teaspoon of superfine sugar, or even a little Splenda or equivalent.
5) Do not drive, operate heavy machinery, or sign legal documents.
As you can see I've discovered that the secret ingredient in a good margarita is tequila, which is used far to sparingly in most bars up here. The more expensive ones in bars at least around here "upgrade" from the supercheap stuff to JC Gold (which is crap; ask for the JC Traditional if they have it. That's a legit resposado) and from Triple Sec to Cointreau, which is unnecessary. They taste better because they're hand mixed rather than by machine, and there's just so much syrup they can fit in the glass. But if they put their mind to it they can even make a hand mixed one taste like lemonade.
Say "research" with a smile.
We try to experiment with at least two different brands each year we go to PV, one high end and one in the middle. If the mid-range one doesn't cut it, then it goes into the margaritas. The high-end ones are all drinkable; it's a matter of deciding whether to get another bottle to bring home. The other research is bar-hopping, then trying to remember where it was we had the best ones.pvgemini: Cazadores, to my taste, is in that middle ground: not quite good enough to drink neat, but a little expensive for margaritas.
I agree with you 100% on the shots. Doing shots is an express for getting a buzz, so it doesn't matter what you use (maybe the Cazadores).
