Longhorn Steak House "Perfect Margarita"

The Longhorn Steak House in Sterling, Virginia makes a great margarita. So great, in fact, that I decided to try to make it myself. No mixes here--only the real deal.

Longhorn Steak House Perfect Margarita
1 1/2 oz 1800 Reposado Tequila
1/2 oz Cointreau orange liqueur
1/2 oz Grand Marnier orange liqueur
1/2 oz pulp-free orange juice
2 1/2 oz fresh-squeezed lime juice
1/2 oz fresh-squeezed lemon juice
1 oz water
2 tsp sugar

Combine all ingredients in a shaker with cracked ice. Shake vigorously for 10-15 seconds and strain into salt-rimmed glasses.

Delicioso!

Classic Margarita

Strip away all the bells and whistles. Want a margarita you can make from scratch in a few minutes? Look no further.

Classic Margarita
1 1/2 oz silver or reposado tequila
1 oz Grand Marnier orange liqueur
3/4 oz fresh squeezed Mexican lime juice
Splash of orange juice

Shake all ingredients with ice. Strain into a salt-rimmed cocktail glass and serve with a lime wedge.

If you don't use Mexican limes, add a tsp or so of sugar.

Frozen Strawberry Margarita

I am at long last sharing my famous strawberry margarita recipe. I've been perfecting it for almost two years, and am confident enough that I can share it freely.

Frozen Strawberry Margarita
6 oz 100 Años Blanco Tequila
4 oz Cointreau orange liqueur
10 oz frozen limeade
2 C crushed ice
2 1/2 C frozen strawberries
1 slice frozen peach
splash of DeKuyper Peachtree Schnapps

Combine all in a kickass blender. I use a VitaMix 5000, which does a bang-up job. Makes 4-6 servings.

Note: 100 Años is a relatively soft tequila. If you use a sharper tequila, you may need to adjust it with more strawberries or ice.

Let me know what you think!

The Ultimate Margarita

Few things are better than a good margarita. Even fewer things are better than a great margarita. The foundation for any good margarita is in the flavor of a tequila. People constantly argue blanco versus añejo versus reposado). For my particular taste, I've found that I like blanco (silver) or reposado (rested) the best. Your mileage may vary.

However, much care needs to be taken as well to select the appropriate orange liquer. Using French orange liquers (such as Grand Marnier or Cointreau) is seen by some purists as diminishing the "authenticity" of the margarita (and even more forums will debate the true origin of the drink itself). I like the complexity of the Grand Marnier intermingled with the sweetness of the Cointreau. I think any margarita can benefit from a careful mixing of the orange liquers.

Traditional margarita recipes vary, but are usually a 3:2:1 or 3:1:1 of tequila, lime, and orange flavors. For most people, this results in a very strong margarita, which is why so many people get them frozen (yet another line of debate opens as to the "authenticity" of serving this drink frozen).

This recipe doesn't keep the traditional ratios intact. Instead, I use 4:3:2:1 for tequila, orange liquer, lime juice, and lemon liquer, and cut it with 3 parts of water and 2 parts sugar. If Mexican limes are used, you can lighten up on the sugar, since Mexican limes are sweeter than other limes.

Without further ado...

Aaron's Ultimate Margarita
16 oz ice cubes
8 oz silver tequila (100 Años Silver is what I use)
2 oz Grand Marnier orange liqueur
4 oz Cointreau orange liqueur
8 oz simple syrup (I make mine as 1:1 water/sugar)
2 oz water
2 oz Caravella Limoncello
4 oz fresh sqeezed lime juice (preferably from Mexican limes)
Pinch of salt

Combine in a pitcher. Garnish drinks with a lime wedge. This makes about half a pitcher, which is great for company.