Frankfort Ave. Margarita

I grew up in Long Beach ,California,and we drank Mai Tai's there. I had let that memory slip away after so many years, and all those Margaritas. Last summer, I remembered, and made some for friends. Talk about instant hit,; I have had buds beg me to make them some. They even brought the Rums, liqueurs, and juices to me. When we asked for them in a local restaurant, which is now defunct, I had to teach the young Bartender how to make them , and they still charged us $10. or $12.(lots of liquor involved).

Jackie,
Have you ever tried Beefamato as a base for a Bloody Mary. It is a great foundation.

Ya know, I haven't, but I honestly did consider it recently. Upon your endorsement, I'll give it a whirl. A long time ago I tried lager and clamato and thought it was sooo good. I forgot all about it - until one day years later, so I brought a kit to brother and sister's house for a Sunday brunch. Didn't like it so much that time around. But I do still like a lager and tomato juice on an air plane for some reason.

I've never had a margarita at Z's Fusion, but I bet if Stephen was making it, it would be da bomb!!!!

Hey thanks for the shoutout!

Here's my exact technique for the original margarita that Phil is referring to (and one of my favorite drinks, ever... the Florida boy in me!)

Tequilla, by request
Orange Liquer, by request
2 lime squeezes
spl simple syrup, if necessary (perceived guest demographic)

Placed in a shaker of ice, and WORE OUT, adding water and temp. This one should have ice flecks covering most of the surface area. With a bit of luck, lime pulp creating little lime explosions on the palate (ripeness thing...)

The guest shouldn't be asked salt or no. If they request something, another story. The cocktail glass rim is salted 1/2 way and then shaken once, to remove excess salt (salty margarita = bad.) This way, if they like it, fine, if not, fine. Choice is still given, just on the user end. Oh yea, and I use Rose's Lime to wet the rim, for just a little sweetness. Many bartenders rim with straight lime. Too much sour - salty to me.

I actually prefer a paper-thin lime wheel, floating IN the drink, not notched and placed to the side. It serves to bring bouquet to the drink...

EDIT: Let me take the time to point out that this is my personal opinion, and that is doesn't necesarally reflect the approach taken by other 'tenders, just that this is how I do it... beauty in diversity!

We became margarita snobs when visiting the wine country several years ago. Find that just ordering a margarita is never a good option - you have to specify ingredients. However, the house margarita at Mojito's in Holiday Manor is well worth it. We always get a pitcher.

We became margarita snobs when visiting the wine country several years ago.

Napa/Sonoma Valley wine country? I am heading that direction in May and love margaritas, any suggestions?

I've got a friend who puts egg white into his margaritas. It gives them a nice frothiness. Anyone else do this?

I've got a friend who puts egg white into his margaritas. It gives them a nice frothiness. Anyone else do this?

I don't. Sounds a bit strange to me.