Mucho Gusto Gump Margarita Recipes
MUCHO GUSTO GUMP MARGARITA
I first had these served to me at a pool party hosted by my best friend and worst enemy Edith Gump ten years ago. I held her head under water until she surrendered the recipe. She is a horrible woman who back-stabs me at any given opportunity. But- that Hag has some recipes that are beyond comparison. This is one of them. I often drink this so I can tolerate her.
Provided by Pot Scrubber
Categories Beverages
Time 10m
Yield 1 pitcher
Number Of Ingredients 8
Steps:
- Blend all in a blender.
- Wipe the glass rim with a wedge of lime and then dredge the rim in a mixture of 1/2 salt and 1/2 sugar mixed together. If you are reading this recipe -- you know how to season a margarita glass.
- Note: the egg white is integral in this drink. It makes it nice and frothy like an Orange Julius. Please don't omit it.
Nutrition Facts : Calories 1102.8, Fat 0.4, Sodium 124.5, Carbohydrate 290, Fiber 1.9, Sugar 257.7, Protein 5.6
THE PERFECT MARGARITA
Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts triple sec, and 1 part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2.
Provided by Chef John
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
- Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 30.4 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 330.6 mg, Sugar 19.9 g
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