After trying and rejecting the typical margarita, we decided to go upscale with the so-called “pure” margarita. This cocktail is called pure because it uses 100% agave tequila, fresh squeezed lime juice and agave nectar. There’s nothing artificial to spoil the taste of good tequila and refreshing juice.
This is also the kind of margarita that they make at the SFT Tequila Bar in Sayulita, Mexico and they know what they’re doing.
“Pure” margarita recipe:
1.5 oz tequila
1 oz lime juice
¾ oz agave nectar
¾ oz spring water (optional)
My vote always goes to the Pure Margarita. Here is a famous recipe from Baja California Sur for the Pure Margarita: http://unomos.blogspot.com/2010/02/best-margarita.html
Cheers,
Hansen
I’ve worked on my margarita recipe for over a year, and though I’m constantly tweaking it, at the moment I like:
2 ounces 100% agave blanco or reposado tequila (I typically use Milagro blanco)
0.5 ounces 40% ABV (many are as low as 15%) orange liqueur (I typically use Patron Citronge)
0.5 ounces lime juice
0.25 ounces lemon juice
0.5 ounces agave nectar
1.5 ounces water (I find this to be key to a good margarita, as it smooths the drink out a bit. The water that melts from the ice when you shake the drink doesn’t seem to be sufficient. You can also replace some or all of this water with sparkling water, just don’t shake the drink with sparkling water of course.)
Shake with a lot of ice and fine strain (to remove pulp and ice bits from shaking). If I salt the glass, I salt half (so the person has a choice) the outside (so salt doesn’t get in the drink) of the glass.
A nice variation is the bloody margarita: in the above recipe, replace half the water (0.75 ounces) with blood orange juice.
As I write this I’m sipping on some Don Julio añejo.
That margarita is known the world over by professional bartenders and good cocktail bars as the BERMEJO MARGARITA, since it is attributed to JuLio Bermejo, from Tommy´s Tequila Bar in SF.
it is well known for at least 5 yrs by now, and in my opinion it is the best way to enjoy Tequilas, being aware of adjusting the amount of agave syrup according to the tequila used and the drinker´s palate.
Have you tried the margarita recipe described by Hanson on the unomos blog? It sounds interesting and with a little luck I hope to get my hands on a bottle of Damiana liqueur this weekend so that I can give it a try.
My fav marg recipe, thanks guys
Just found your website and enjoying it very much. I have been a Trquila lover for the past 12 years. I used collect it when it was difficult to obtain. Not such a rarity any longer. Anyway, I have long loathed the tarnishing of fine tequila with Cuantreau, Triple Sec or sour mix. I make a version of the Margarita similar to the “pure margarita” but add a touch of fresh squeezed Orange. I have always called it the “Naked Margarita.”
Muy fantastico! Salud!
Not sure about adding water to any of my margaritas. My recipe is as follows:
2 oz. blanco or reposado (Cimarron)
.75 oz Dekuyper 03
1.5 oz. agave nectar
dime size squirt agave nectar (Trader Joes)
Shake well on ice and serve straight up (rim martini glass with agave nectar and then Kosher salt)
Here is a link to me making my Sandia Margarita https://www.youtube.com/watch?v=_RICGVZjlSI
Does anyone know of a brand of agave nectar that ISN’T produced from a diffusor?
We haven’t ever heard of one.