Jerm's Famous Margaritas

Lea Long

By special request...

My dad (aka Jerm) was well known and loved for his margaritas, which he served everytime he and my mom had guests. He coaxed the original recipe out of the bartender at one of his favorite restaurants, La Bola Brava, now long gone. In the beginning, he used the restaurant's 6-2-1 ratio, but later made them stronger using a 5-2-1 ratio. That maybe wasn't such a good idea as I remember the neighbors getting pretty tipsy. It might also have happened because, per the advice of the bartender, he used the cheapest tequila available. My brother, who is now the keeper of the recipe, recommends using at least Lunazul (100% de agave) tequila.

The most complicated part of this recipe is determining the amounts to use to make, say, a 1/2 gallon or a pitcher. We eventually marked a plastic pitcher with pre-measured amounts to speed up the process. In the meantime, grab a calculator ~

Cheers!

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Ingredients

2 parts tequila
1 part triple sec
5 parts Quickway Sweet-Sour Concentrated Bar Mix Buy here`

Instructions

Mix the sweet-sour:

Start by determining how much of the finished margarita you want, then mix up enough of the sweet-sour to make the 5-part base. I believe the instructions on the bottle call for 3 parts water to 1 part concentrate.

Salt the rims:

Using a spoon, put a bit of the sweet-sour or lime juice in a small plate, and a bit of salt in another. Wet the rim of each glass using the sweet-sour or lime juice, then dip into the salt. Important: let the salt "cure" on the rim before filling with ice or margarita.

Make the margarita:

Combine the sweet-sour, tequila and triple sec into a shaker or pitcher, and mix well. Fill the glass with ice just before pouring. If you want to be schmancy, add a slice of lime to the rim before serving.