We used Sol de Mexico Reposado with this recipe. It’s one of my favorites … but the family prefers Don Celso Reposado.
We’re still in search of The Perfect Margarita. And we have a renewed sense of purpose. We recently found The Best Margarita in Los Angeles … at Money Pancho’s in Camarillo. Go there and have the Cadillac Margarita with Marquez de Valencia Reposado tequila … and then you’ll understand how important it is that we achieve our goal of making The Perfect Margarita.
I’d hoped to finish this honorable quest last year, but we ran out of steam. It’s work to squeeze all of those limes! Yesterday, however, I flexed the muscles, got out the old reamer, and had at it. Velda cooked carnitas, and we had a great meal.
At the end, Little Girl asked, “Am I making English?” Methinks the Margaritas were good enough to do their job! Here’s our amended recipe, still a work in progress, but definitely the current state of the art.
Margarita Mix
- 3 cups fresh squeezed lime juice
- 1 cup fresh squeezed lemon juice
- 3/4 cup agave nectar (to taste; we went slightly heavier than 3/4 cup)
Make a large quantity of mix to these proportions. Blend. Make sure the agave nectar has gone into solution; it’s a very slow pour out of the measuring cup.
Cadillac Margarita
- 3-1/2 oz Reposado tequila
- 2 oz Margarita Mix
- 1 oz Grand Marnier
Serve on the rocks after shaken, or blended. Salt the rim of your glass, garnish with a lime wedge.
The BerryRitas used Lunazul Blanco, which is very good … and less expensive than a good Reposado tequila. Great for well drinks & blends like a BerryRita.
Add frozen raspberries instead of ice if you’d prefer a BerryRita. Sugar the rim of your glass.
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Hello, wondering where you find the Sol de Mexico tequila? Can’t find it in my state.
Here’s one source: Remedy Wine & Spirits.