Searching for Tequila Man: On the Hunt for the Best Margarita Recipe

Mariachi bands, nachos, flag-waving: there are lots of ways to celebrate the Battle of Puebla, a turning point in Mexican fight for independence. For most of us gringos, though, it’s all about the margaritas.

The classic margarita recipe is roughly one part tequila, one part lime juice, and triple sec (or Cointreau, or Grand Marnier, depending on budget). From that point on, anything is possible. Making enough for a group is simple, or it can be mixed up in a glass for an instant welcome-home-from-work drink.

The origin of the margarita is a mystery still: Wikipedia mentions a couple margarita "creation myths," from Hussong's in 1941 Ensenada to a Prohibilition era brandy drink called the Daisy (an Irish nickname for Margaret), with tequila substituted for brandy.

But there are a number of crux points in the basic margarita recipe that separate the connoisseur from the common slammer. As with any home recipe, your personal touch is what makes it yours, as with wine tasting, there’s no penalty for preferring the basic margarita over its more elaborate variants.

We asked our Facebook friends – and a couple professionals – how they make theirs.  As expected, there are a number of ways to make “the perfect margarita,” which just makes us think you really can’t go wrong.

Los Gatos Patch reader Kymberli Weed Brady said: "I don't have one ... other than to ask for lime juice and agave nectar instead of the typical mix."

Jim Thrall said: "My recipe, go to Pedro's, order Margarita, enjoy, repeat."

Palacio Restaurant bart manager Shawn Carroll shared his recipe: "A quality reposado tequila, nothing too overpriced, fresh organic lime juice and organic agave nectar. We mix the agave and the lime juice and then add the tequila, shake up and pour over ice."

Carroll said half the rim of the glass is covered with kosher salt for tradition's sake and because of customers' sodium intake concerns.

On another note, Cuervo Gold is not 100 percent blue agave, the threshold for a “true” tequila, but is blended with other non-agave alcohols and even caramel color.

With tequila price ranging from about $7.99  / 750 ml to $49.99 and up for the more limited editions, it’s obviously a matter of practicality as well as discrimination. But you have to draw the line somewhere: Look for, and use, 100 percent blue agave tequila.

Another matter of personal taste is whether or not to take your margarita blended – as most of the recipes above specify – or on the rocks. The biggest disadvantage I know about for blended drinks is brain freeze, all but unheard of for an on-the-rocks drink, quite common for a blended one. Since I prefer my headaches the morning after, I usually order my margaritas on the rocks.  

Tell us: What's your favorite margarita recipe - or where do you go to order one?