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Tuesday, August 12, 2008
How to: Make the best margarita ever
David Alan of TipsyTexan.com shows us once and for all the right way to make a margarita (something every single person in Austin should know how to do well, if you’d ask me). In the video, he goes over the basics, and below the video are some recipes and tips to help you get started…
Three, maybe four, ingredients, five if you count ice. So go home tonight and throw out those margarita mixes and crappy tequilas! And did you get the part about how much less expensive the locally made Paula’s Texas Orange is than the standard orange liquor?
Also, those silver measuring devices David uses are called jiggers, and they are cheap and available at most grocery stores.
Classic Margarita
1 1/2 oz. 100% agave silver tequila
3/4 oz. Paula’s Texas Orange or Cointreau
3/4 oz. fresh-squeezed lime juice
If a sweeter drink is desired, start with 1/2 oz. simple syrup or agave nectar and adjust to taste.
If you want to make a Mexican Martini, all you have to do is chill the glass and an olive garnish before assembling the drink, using the same recipe as the classic margarita.
David says that for frozen margaritas, use this recipe — which is just a stronger version of the classic — to adjust for melting ice.
2 oz 100% agave silver tequila
1 oz. Paula’s Texas Orange or Cointreau
2 oz. fresh-squeezed lime juice
1 oz. simple syrup or agave nectar
However, you don’t have to have a blender to make a frozen margarita. Just put ice in a thick dinner napkin and beat with a mallet (or kid’s baseball bat or meat tenderizer or whatever you’ve got in the kitchen with a stick handle…) until you have crushed ice.
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Tax-free weekend means free burritos
Chipotle has a deal going this week that if you eat at any Austin Chipotle today or tomorrow and keep your receipt, you can get a free meal (burrito, salad or tacos) this weekend, which is also tax-free weekend for those back-to-school items.
Sounds like a pretty good deal if you’re into Chipotle. Yes, I know it’s a part of the McDonald’s corporate family, but I still eat there when Freebirds isn’t nearby.
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