Margarita champions … with choices - includes recipes - Best of the West - Cover Story

Sunset, Feb, 1993 by Karyn I. Lipman

ELVIS SIGHTINGS and claims to the best margarita occur with similar frequency and equal conviction. The difference is, you can put a margarita to the test. When we asked Sunset readers to share their best margarita recipes, little did we anticipate such spirited reactions. Battle lines are a bit fuzzy, but these points demand consideration:

The tequila--should it be clear or golden?

Do you have to use tequila? Surprisingly, giving up the basic ingredient doesn't seem to hinder enthusiasm--even for nonalcoholic margaritas.

The citrus juice, fresh or otherwise? Fresh lime juice is classic; a die-hard faction insists on fresh lemon juice. Soft drink fanciers, attuned to sweeter tastes, push handy frozen limeade.

The orange-flavor liqueur most mentioned is triple sec, but readers concede they use any orange-flavor liqueur, from Cointreau to curacao--even nonorange-flavor liqueurs, or no liqueur at all.

Ice in or out? For most intense flavor, strain out the ice. For thick, chilling drinks, whirl in the ice.

Salt-rimmed glasses are a margarita signature, and certainly a zingy component. But they are optional--and some makers use sugar instead.

Which version to choose? Here are options: the first, smooth and tart; the second, sweeter and less intense; the third, cool and nonalcoholic.

Salt-rimmed glasses. Rub rims of glasses (each about 1 cup) with a lime or lemon wedge, or moist shell of a reamed lime or lemon. Have coarse salt on a flat plate. Dip lime- or lemon-moistened glass rim into salt. Chill until serving time.

Classic Margarita

3/4     cup (6 oz.) lime juice
3/4     cup (6 oz.) tequila
1/2     cup (4 oz.) orange-flavor liqueur
3       cups coarsely crushed ice Salt-rimmed glasses (see
preceding)
4       lime slices or wedges

Shake in a covered container or whirl in a blender until slushy the lime juice, tequila, liqueur, and ice, Pour into glasses (if mixture is shaken, you can pour drink through a strainer and discard ice); garnish with lime slices. Serves 4.

Per serving: 199 cal.; 0.2 g protein; 0 g fat; 13 g carbo.; 0.9 mg sodium; 0 mg chol.

Convenience Margarita

1     large (12 oz.) can frozen limeade concentrate
      About 3 cups crushed ice
1/2   cup (4 oz.) tequila or beer
1/4   cup (2 oz.) orange-flavor liqueur Salt-rimmed glasses
(see preceding)
4     lime wedges or slices

In a blender or food processor, whirl limeade concentrate, 3 cups ice, and (if space permits) tequila and liqueur until ice is very finely crushed. Pour into salt-rimmed glasses (add any remaining tequila or orange liqueur equally); add more ice if desired. Garnish with lime wedges. Serves 4.--David Patton, Vancouver, Washington

Per serving: 315 cal. (0.3 percent from fat); 0.2 g protein; 0.1 g fat (0 g sat.); 58 g carbo.; 0.3 mg sodium; 0 mg chol.

Frozen Virgin Margarita

1     large (12 oz.) can frozen limeade concentrate
      About 2 cups coarsely crushed ice
1     can (12 oz., 1 1/2 cups) nonalcoholic beer
      Salt-rimmed glasses (see preceding)
6     lime wedges or slices

In a blender or food processor, whirl limeade concentrate and ice until ice is very finely crushed.

Add beer (if space in blender is limited, add only part of the beer). Pour into salt-rimmed glasses (add any remaining beer equally to each) and garnish with lime wedges. Serves 6.--Nancy Hymer, Fox Island, Washington

Per serving: 146 cal. (1 percent from fat); 0.3 g protein; 0.1 g fat (0 g sat.); 38 g carbo.; 1 mg sodium; 0 mg chol.