Granpaw Baker's Bohemian Margarita

"While attending my grandfather's funeral in Oceanside California, I learned he had developed quite a reputation for making really awesome margaritas for parties he hosted or attended in the trailer park he lived in. I remember him best for the home made sausages he used to make for us when we visited. This is my little tribute to a great guy whom I will miss dearly. His original recipe made about 5 gallons. So, this is a simple math variation to scale it down to a serviceable dose of heaven in a glass."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
5mins
Ingredients:
5
Serves:
2
Advertisement

ingredients

  • 4 12 ounces Cuervo tequila (Gold or 1800)
  • 3 ounces Cointreau liqueur
  • 1 12 ounces triple sec (Combier works best)
  • 4 cups ice cubes (crushed)
  • 4 -5 limes (fresh)
Advertisement

directions

  • Combine tequila, Cointreau, and Triple Sec in a medium pitcher with ice.
  • Before cutting limes, roll them on the counter under a cutting board or something flat and heavy, which will enable you to break apart the juice cells inside.
  • Cut 2 limes in half and squeeze juice into pitcher (minus any seeds). Add additional limes to suit you taste. Some limes are not a juicy as others, so you may need to play with this some.
  • Once you have a combination your happy with, poor into salted glasses, serve, enjoy!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This knocked my socks off! Very good margarita. Will definitely be enjoying this many times!! Thanks for posting!
     
Advertisement

RECIPE SUBMITTED BY

I sometimes like to think of myself as an Uber-omnivore. My early years were spent enjoying delicious Mexican and TexMex food from my birth town of ElPaso,Tx and my teenage years were spent with all the great food Southwest Louisiana had to offer. I believe these and other influences have helped to shape my love for good food. Pictured above: my wife (CourmetMamma) and I enjoying our honeymoon dinner at Victoria and Albert’s in the Walt Disney Grand Floridian Hotel. This is the legendary Chef’s table (located in the kitchen) and to the left is Chef Scott Hunnel, who had joined us for the Chef’s Toast. My Chinese friends like the fact I'll eat just about anything (hold the pickled intestines), so eating out in China is always an adventure. My Japanese friends told me that I must have been Japanese in a previous life on account of how I hold my chop-sticks. I am a Systems Software Engineer for Hewlett-Packard and spend most of my spare time paying attention to my wife (GourmetMamma) and helping raise our two boys. My first job was boiling crawfish and flipping burgers for an ex army cook that had a love for good food and I think that is where I learned some basic principles to what good cooking was all about. Having spent a significant portion of my life growing up in Southwest Louisiana, I have always had a love for food with great flavor.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes