On Jul 31, 9:21 am, "Gunner" > wrote:
> "Christine Dabney" > wrote in message
> >>Save the real Tequila for sipping and use the Cuervo for
> >>Margaritas. > > If I make margaritas, it will be Kay's Margaritas...
>
> > Christine
>
> and what is in Kay's Margaritas, pray tell?

This is Kay's post:

The recipe given here is modified from one in _Mexican Kitchen_ by
Rick Bayless. Rick Bayless calls it Frontera's Gold Martarita. I
won't because it isn't anymore.

Kay


Margarita


1 2/3 cup Sauza Comemorativo tequila
1/4 cup Grand Marnier
1/2 cup lime juice
1 teaspoon finely grated lime zest
1/4 cup sugar
Lime wedges
Coarse salt


1. Steeping the margarita mixture. Mix the tequila, Grand Marnier,
lime juice, lime zest, and sugar in a glass or plastic pitcher until
the sugar dissolves. Cover and refrigerate at least 2 hours (but no
more than 24 hours). Strain into another pitcher.


2. Finishing and serving the margaritas. Rub the rims of 8 6- to
8-ounce glasses with a lime wedge, then dip the rims in a dish of
coarse salt. Serve the margaritas on the rocks in the prepared
glasses.




Christine