Margarita

4-1-1 for me. I need to get more salt on the rim, however.

Reposado is better

All triple-sec is Cointreau. But all Cointreau is NOT triple-sec

Is La Fonda del Refugio still there, on Liverpool in Mexico City? I hope so. In the old days, you could order a margarita, served as follows because they served only authentic regional specialties available at the time of the revolution (so no ice): A small earthenware jarra containing good tequila, fresh lime juice, maybe some triple sec, served cool but not cold, with salt on the rim. Very good with, e.g. manchmanteles or chiles en nogada.

I bet there is a recipe for 5 alarm chili where someone has commented “too sweet.” Anyhoo, my go to ratio is 2:1:1. 2 ounces, reposado tequila (not a fan of blanco, 1 ounce Curaçao (not the blue stuff) and 1 ounce fresh squeezed lime (usually one lime). And if it’s tasting too tart, a squirt of agave.

"Juice of 1 whole lime" is misleading/confusing. The ideal ratio is 2:1:1 for tequila:lime:sweetener. Here's my ideal recipe: 2 parts blanco tequila 1 part lime juice 1/2 part Cointreau/Grand Marnier 1/2 part agave nectar Your welcome

A quasi-historical note (really a tangent): El Gringo Viejo, named for Carlos Fuentes' novel about the death of Ambrose Bierce on a train in Mexico. Combine canned tomato juice, tequila, salt and pepper, and perhaps a serrano chile on the side. No ice because you're on a train somewhere near Chihuahua circa 1913. You can make a better Bloody Mary, but by the time you're half way through, you might be meditating on Bierce's death and perhaps the color of his blood. !Una mas, por favor!

Of course, everybody has a favorite recipe, but 3:2:1 was on tequila bottle labels when I first came to California in the 60's, and it's the standard from which one can deviate. Also, for "authenticity", please note that Cointreau is all but unknown and unavailable in Mexico (as is Gran Marnier), where the local knockoff, Controy is commonly used. Finally, a decent tequila blanco is preferable to reposado or anejo for drinks such as a margarita, where you want to taste the fruit, not the barrel.

This would be too tart for me. I add a small dollop of agave nectar to soften the sour.

This is a perfect base recipe. When feeling adventurous, minor tweaks on this base work well. Toss in a quarter oz. of another citrus (grapefruit or orange, e.g.) in addition to the lime, or a bar spoon of some strong favorite liqeuer that complements the other ingredients.

20 years ago a barge in Acapulco taught us how to make the best fail-safe version. Proportions are 3-1-1. Reposado, Cointreau, lime juice. Shaken over ice. Strain and pour.

Great drink. Even better with Mezcal.

Countreau is quite good. Grand Marnier is also well worth considering. We prefer it. That said, they are both expensive and Naranja and Citronage from Mexico cost a whole lot less and still make a very good margarita. The benefit of this recipe is it advocates that we shake it. But I'm hearing James Bond in my head. Limes aren't consistent in tartness. That's why agave syrup is helpful. I do get the objections to not measuring lime juice by volume, but simplicity has merit too.

Add a bit of sugar syrup(agave is better) and you have our recipe. My husband and I perfected it in 1977 just after we married. Our kids view it as a family heirloom (Weeksarita) which makes us laugh.

The original Mr. Boston recipe (similar above) makes the best Margaritas. Bars started adding sour mix to make the drinks bigger so no sour mix.