Red Lobster Margaritas and Tequila recommendations

Want a sure-fire way to get your party going? Whip up a perfect pitcher of margaritas - Red Lobster style.  But use good tequila.  I highly recommend the higher end Hornitos lines - like the great taste for the price Sauza Hornitos Anejo.  Yes, there are better tequilas, but bang for the buck you'll be hard pressed to beat that Anejo.  I also really like their Commemorativo as well.  Avion Silver would be my next step up from there.  And if you want sex appeal in a bottle try Asom Broso La Rosa Reposado.  And if you have more money than brains, you can't go wrong with the best tequila I've ever tasted - Patron Gran Burdeos Anejo.  Tried it in Mexico on vacation last year, and wow.  Mixing it is probably a sin though, so don't tell any serious tequila aficionados if you chose to do so.

Serves 8to10

Ingredients:

• 1/2 cup fresh lemon juice (from 4 to 5 lemons)
• 1/2 cup fresh lime juice (from 2 to 3 limes)
• A splash of fresh orange juice (from half an orange)
• 1 cup sugar
• 1 1/2 cups tequila
• 3/4 cup Triple Sec
• 3 3/4 cups water
• Ice

Preparation:

Red Lobster Margaritas

1. In a pitcher (or blender), combine the sugar and water. Stir until the sugar is dissolved.
2. Add the lemon and lime juices, and the splash of orange juice.
3. Mix in the tequila and the Triple Sec, and stir well.
4. Keep in the refrigerator until ready to serve.

For Straight-Up Margarita:

1. Combine the prepared margarita with ice in a shaker.
2. Shake 20 to 30 times.
3. Strain into chilled martini or margarita glass.
4. Garnish with a lime wheel.

For Margarita on the Rocks:

1. Combine the prepared margarita with ice in a shaker and strain into martini or margarita glass filled with ice.
2. Garnish with a lemon wheel.

For Margarita with a Salt Rim:

1. To salt glasses, rub the rim of the glass with lime or lemon first.
2. Gently dip into saucer laced with kosher salt. (Please note: Do this before the glass is filled with ice or cocktail.)

Chef's Tip:

The key to a great margarita is not to over-salt the rim of the glass. Start by running a quartered lime around the rim of the glass. Pour some coarse or kosher salt onto a napkin, and then lightly touch the glass rim to the salt. Shake off any excess so that only a small crust remains.