Not sure that is proper espanol tho but I am sure you get it.

the very fist thing I learned when I hit Ensenada, lol.

:cheers:

I love margaritas.

Controy is the mexican version of cointreau.

Those little limes are the best and abundant here.

And the sugar syrup is what makes this so great. It's sold everywhere and gives just the right touch of sweetness.

Salud!

flavored with citrus? Edited: Now that I see it's agave, there are several local stores that sell it.

It's easy. Just dissolve sugar in about an equal amount of water.

I was just thrilled to find it in a bottle, though, as I am traveling and can't always get the heat I need to dissolve something.

Plus, I don't have to let it cool before making my scrumptious margarita!

yeah you can find them most places, lemons work as good as key limes and have more juice per squeeze too

edit, thought that was an agave syrup - which would be interesting
to make your own simple syrup boil one cup of sugar in one cup of water for a minute or so, store in the fridge, flavor drinks to taste

Not just the type of liquor.

chipped ice and a shaker makes it even better than perfect

Choose what you like. But I totally agree with Kali about the cointreau. Don't skimp with triple sec.

Enjoy!

1.5 oz tequila -- I prefer Don Roberto Plata Tequila
1 oz orange liqueur -- I prefer Grand Marnier
1/2 oz freshly squeezed lime juice

Shake with ice, strain, serve in martini glass with salted rim on the rocks. Garnish with a lime wedge on the glass and (optionally) one maraschino cherry.

My recipe comes pretty close to the classic margarita recipe with a few variations.

I prefer Grand Marnier to Cointreau(which is undoubtedly more commonly used) for a couple of reasons. One is that Grand Marnier is a lot sweeter than Cointreau and I think it does a better job of balancing out the sour of the lime. The second (and most important) reason is because I just don't keep Cointreau on hand, but I always have Grand Marnier because I'm using it for a lot of other things.

I don't use a margarita glass because I don't make margaritas all that often and I don't keep any glassware that only works for one drink. I keep only a few different glassware types and several of each.

The actual ratio is supposed to be 7:4:3 per IBA standard, but I like the 3:2:1 ratio better. This makes for a sweeter margarita, especially when using Grand Marnier, but most people seem to prefer it sweeter and I tend to agree even though I'm usually not fond of sweet cocktails.

I will make you a frozen margarita if you insist by running the above recipe through a blender with 3 ice cubes, but I'll try and talk you out of it.

I can't get it where I currently am, so the sugar syrup comes in handy.

And I agree with you about the blender. Just waters it down, which is not at all what I want.

I was vague with amounts on purpose, because everyone likes them different. The ones here in Mexico are very limey, and I like that.

I like mine with a decent amount of lime flavor which is why I insist on fresh limes. Key limes are sweeter as opposed to more sour with the larger ones which are what I prefer.

which look they they wouldn't be as good, are actually better than the deep green ones. She says they are sweeter and juicier, which seem counter intuitive.

At any rate, I'm enjoying them and about to wash down some killer frijoles with cheese, fresh dates and sausage.

Ah, Mexico.

Not hard to find good Mexican food.

Not hard to find good Mexican tequila.

The prettiest women and the friendliest people you ever seen.

I married one

the green ones are harder to squeeze too - if you happen to be doing them by hand, because they are actually not ripe.

so, are you down south now or somewhere in between? Did you stop in Catavina? wasn't that area amazing?

They were selling gas out of cans by the side of the road, something I had never seen before.

The whole trip was amazing, Kali.

We stopped overnight in El Rosario, Guerrero Negro, San Ignacio and now in Loreto.

I don't ever think I've taken a drive that was more fascinating in so many ways.

Thanks for your initial support and encouragement to go for it. It meant a lot to me.

those freaking PLANTS!!!

What we didn't see were any animals, except for one lone bull cow.

No animal in it's right mind would try to eat anything up there. Those are the most menacing plants I have ever seen in my life.

(aside) Unappetizing plant life in those regions are an evolutionary survival mechanism. The ecosystem works in a way.

Succulents aren't very edible, yet they transpire at night instead of during daylight hours. And their structure is geared to minimize water loss and catch dew in the early morning. Lizards know that. They get a drink before sunup while it's cool. Owls know that too. They get a lizard before sunup while it's cool.

Desert rats get it as well. Probably one of the foremost survivors, they benefit from it all. Eventually plants fed by the droppings and carcasses in the area bloom and fruit. The rats feast on the fruit. As do bats. And anecdotal accounts say a good time is had all around!

There is one outside of here that I had thought of getting today today, but I don't think that's going to happen.

Love the information on the plants. The woman we stayed with is totally an expert on the vegetation in the region, but we didn't get a lot of time to talk to her about it.

LOL, I love an opportunity to mention this. I've been fascinated for years, as a hobbyist and a grower.

Succulents have a unique daily pattern. Like all plants they take in carbon dioxide and respire oxygen during metabolism. And metabolism requires sunlight, photosynthesis. Yet, they've evolved in a very difficult environment. Respiration loses water. Water is scarce in their neighborhoods.

So, they developed a trade off. They "breathe" at night. The stomata open for the in and out of respiration. Yet they need to hold CO2 for the daylight.

Crassulacean acid metabolism holds CO2. It binds with another molecule during the day, storing it on hold. Then come sundown they breathe. And it works.

but blender drinks are for teenage girls and MFM