Quosquos, I’m embarrassed that I missed your comment when it first arrived.

I don’t have a strong opinion on the question of plata v. reposado. I think of the Margarita as a crisp drink, which may be what inclines me toward the plata, but I enjoy the drink either way. It’s interesting to taste Margaritas side by side, one with plata, one with reposado, to identify your favorite. Perhaps it comes down to what mood you’re in on a given day?

It’s interesting to ponder, thanks for asking.

What are your thoughts on plata vs. reposado tequila? I see you recommend plata/blanco here, but I feel like I usually see them being made with reposado.

I’ve never tried a Margarita with Key limes. You’d have a little extra effort in juicing the little guys, but their tartness might be a really good choice if you don’t like your drinks too sweet.

As for the glasses, I’m not a good help for you—I received them as a gift, so I don’t know where they were sourced. Google is probably your best friend on that one.

Let us know how the Key Lime Margaritas turn out.

Here’s the recipe I use: it’s for a frozen Margarita:

FROZEN MARGARITA
SERVES 2

1-½ oz. gold tequila
1-¼ oz. Cointreau
¼ cup freshly squeezed lime juice (about 2 limes)
3 T. superfine sugar
2 C. small ice cubes
Lime wedges, for garnish (optional)
Coarse salt for rim

Run a wedge of lime, if using, around rims of two glasses. Invert each glass; dip rim into salt. Set aside. Combine sugar and lime juice in a bowl; stir until dissolved. Pour into a blender. Add tequila, Cointreau, and ice; process until smooth. Divide between two glasses; garnish with lime wedges, if using, and serve.

For strawberry margaritas, add 1 cup sliced, frozen fresh strawberries (do not salt rim).

Nick: I never use drink mixes. I think juicing a lime or a lemon is just not that hard, and real juice (orange, too) makes a drink so much tastier. I am not a bartender by any means, but if I make a drink I use real juice. I’ve never bought a drink mix and never intend to!

Yes Julee, many people are so used to the giant glass of sour mix that I have seen several places calling their true Margaritas a “Margarita Martini” and like you said charging a whole lot for it.

As far as recipe, the 3:2:1 was my standard: 1.5 oz tequila, 1 oz triple sec, 0.5 oz lime juice. Another recipe I like is 2 oz tequila, 3/4 oz lemon/lime juice mix, 3/4 oz triple sec and 1/4 oz simple syrup, although it hits me in the back of the throat for some reason.

Cointreau and Citronge are my favorite orange liqueurs so far, and Lunazul is my favorite affordable tequila. I like to use reposados in my Margaritas.

There’s absolutely nothing like fresh juice, and it always pleases me to hear from people who’ve discovered that simple bit of magic.

I look forward to hearing how your recipe differs from the one posted here—especially since this one is more “representative” than locked in. There are some days when I want a more pungent, citrusy drink, and some days when a little lighter approach is just the thing. And some days when I’m very naughty and drink Margaritas just for the salt.