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| Vilis' World's Greatest Margarita Recipe |
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Vilis' World's Greatest
Margarita Recipe |
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My best results occur when I mix this in a standard blender:
| 1-1/2 cups good
tequila! |
Life is too short
to drink cheap tequila! Jose
Cuervo Gold is the minimum standard. My personal
favorite is Jose Cuervo 1800.
And, face it, the margarita will be incrementally better if you
jump up to a higher-end brand (besides the better the tequila,
the less severe the hangover!).
Experimenting with high-end tequilas will add subtle flavors and
allow you to create your own signature margarita.
My latest favorite is a brand called
Cazadores
recommended to me by Fernando Avelar whose family has a legacy
of growing and harvesting the blue agave cactus for tequila in Mexico.
Patron Silver Tequila has also been a very good mix. |
| 1/2 cup Grand
Marnier |
This is as good as
is gets. I do not float this on top but rather mix it in with
the blender. A great alternative is the Italian version of
Grand Marnier called Gran Gala (it's less expensive and just as
good). |
| 1/3 bottle of beer |
Yes, you did read
that right, a 1/3 bottle of beer. The best results are with a
standard bland American icon beer like Budweiser, Coors or
Miller. Avoid micro-brews with lots of character as this will
leave an aftertaste to your margarita. Beer is one of the few
food groups that are less acidic and so the addition of
beer to this margarita will make a mellow tasting, smooth
drinking formula. It also adds the barest hint of carbonation
during mixing. This is one of the 'secret' ingredients and I
have never had anyone guess that there was beer in their
margarita. |
1 can frozen
lemonade
concentrate |
I've experimented
with lime-aid, and all sorts of lemonades. You will have to do
the same. I avoid the ones with the pulp. Sometimes you will
have to add sugar if you've selected a sour brand. |
| A big long healthy
squirt of Real Lemon |
This is real lemon
juice concentrate and adds the wonderful lemon tanginess a great
margarita needs. You can squeeze an actual lemon, but then
you're dealing with the pulp issue. |
| A big long healthy
squirt of Real Lime |
This is real lime
juice concentrate and also adds the
lime tartness for a subtle enhancement. |
| Water or Ice to
fill up the blender |
My preference is
to add half ice and half water to fill up the blender to the
top. This way you are not serving a frozen margarita but a very
cold one with shards of crushed ice. The best margaritas are
quite concentrated but then poured over a heaping full glass of
ice that starts to dilute the power of the cocktail as it melts.
Now, lately we've been serving these straight up or "perfect" in
a margarita glass or (my personal favorite) a martini glass.
Shake it up on the rocks and pour it in straight up. Somehow
this promotes more of a sipping approach (very fast sipping
often, but still technically sipping) |
| sugar to taste |
As you are
completing the mix portion in the blender, you may choose to add
sugar to taste. By doing it in a blender you don't have to
worry about a granular texture in the drink. |
E-mail Vilis with your comments
Check out previous comments about this recipe:
- "You are right - THE BEST margarita ever!
Thanks for the recipe. I usually find them too sweet but this one
cuts that cloying taste."
... Sharon
- "dear Vili , undoubtedly the best recipe out
there , I been working in Fiji from Australia, our bar is
constantly stocked with duty free. I mix all ingredients in a jug
and freeze overnight hence the result is more of a slurpy
texture. I have on occasion substituted the sugar with local
mandarins, nicely complementing the grand Marnier with another
subtle undertone. thanks from Vince/ Australia"
- "Just a quick note. Last summer our neighbor
asked us for cocktails and served us Margaritas. He had gotten the
recipe from your site…..my how easy they were to consume.
After that evening I asked him to pass on the recipe to me. At
another social event we were asked to contribute a cocktail, and
this is the one we chose to share. Again, another hit!
We have now passed on the recipe again, and do it without
hesitation as it is by far the best recipe for margaritas we have
ever had the please of tasting.
I just wanted to pass this note on and say Cheers! "
.... Wendy
- "We are serving our margaritas over ice and
will be having a big party – do you have a recipe that is
converted into a larger quantity? Like a gallon?" CW
Dear CW ... I like your style! I too
like big parties! Honestly, since it needs to be well mixed
anyway, I find the blender is still the best route and I just make
batch after batch. As the "Margarita reputation" has grown I have
received several nice gifts of crystal decanters for Margaritas
(thanks Ingrid!) and I serve them in the decanter instead of from
the blender. For big parties or where I am bringing the margaritas
elsewhere, I have used a thoroughly cleaned gallon milk jug or two
to store or to transport them."
... Vilis
- "You were doing great until you mentioned
beer!
No one puts beer in a Margarita!!!!"
- "I didn't add the beer .... but simply
because I couldn't bring myself to pick up a single. The
suggestion of the Gran Gala was great ... good savings ..Grand
Marnier ... is over priced...
The overall mix was ... thick ... and tasty .... used organic
Lemon and Lime juices ... Almost tasted.... like a dessert ... I
drank too much ... Up-side is..... I bought the Cazadores
... and didn't feel any pain ..
Great recipe ... best I've used lately ... I will add the beer
next time ... I'm staying home and .... fuzzy ...."
GGGGGGGGGGGGGGGGGGGGGGG
- "I hate you and your margarita recipe! Well
not really. They are too good. We had an office barbeque
this weekend and everyone loved your margaritas! The problem is
that now (... it's Monday morning) everyone is hung over ... and
there is some explaining and apologizing (especially from Albert!)
that needs to happen amongst co-workers. Thank you for your
contribution to a better business climate in America!"
... Hung-over in Michigan
- Interesting!
... Mackeroon
- "Cuervo Gold???!!! You should call this a
trailer trash margarita! Agave Añejo or nothing!"
... Disappointed in you, from California
- "I would like to make this into a frozen
margarita. Can I do that with this recipe? We're having a
party tomorrow."
... Okla
Dear Okla: Just substitute ice in the
blender for the water that you would normally add. Keep adding the
ice until you get the consistency that you would like ... and
voila ... a frozen margarita!
Vilis
- "Hi! I stumbled across your "Vili's World's
Greatest Margarita Recipe." I was hoping you would allow me to
post it to MyMissourian.com, a site for mid-Missourians to post
stories, recipes, etc. Please let me know if this would be ok.
Thank you!"
... Julie
- "Okay, I have to ask. How does a margarita
recipe have anything to do with your motivational speaker
website?"
... just a little confused.
Dear confused: I've asked myself the same
question more than a few times. There is absolutely no
correlation. Just a few too many times though, I've had to write
out the recipe on a flip chart or white board or napkin so I opted
for the easy way out and it has just evolved since then. I guess
as long as I keep getting visits and hits on this page I'll keep
it up!
Vilis
E-mail Vilis with your comments |
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