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Margaritas


SOJA

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thanks for all the responses- he wanted to make frozen margaritas, but after Boo's advice I think I can convince him otherwise

if anyone else has suggestions please post, I'm going to make some for myself now, even though I'm not going to the concert haha :(

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As the Huddle resident Parrott-Head from the inception of the Huddle, and an ex bartender as well, I am dissappointed in all of you that no one even brought my name up.

I curse all of your houses with 1000 neg reps!

:mad5: :banghead:

I've been to more Buffett shows than I can remember.

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This. OJ makes a huge difference in a margarita as far as taste and appearance goes.

DO NOT under any circumstance make frozen margs. Don't do it. No point...all the alcohol just soaks to the bottom anyways.

If you can afford it, buy some Grand Marnier to put in there as well...makes a big difference with just a little and will get you way drunker faster.

Sauza is a great one to go cheap with, but it is not 100% agave. You can step it up a little more and not break the bank with some Milagro or some 1800.

Just remember, the more expensive the tequila, the less of a horrible hangover you will have.

<-----forced to take tequila/margarita classes when waiting tables. Stupid restaurant, but I can walk you through the entire process of making tequila!

The best margs i have had have Gran marnier floated on top.

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This.

I have dubbed them Grandma Rita's.

I work at this place called mez, which is high-end mexican restaurant.

We use Lunazul tequila for a house margs and it is very affordable 100% agave.

In Charlotte? Since when did they become a Mexican restaurant?

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This is one of the recipes we make in our Margaritaville Frozen Concoction Maker:

6 ounces of concentrated limeade.

6 ounces of Tequila

2 tablespoons of sugar

a healthy splash of Grand Marnier.

This is for a full pitcher.

Yummy, yummy .... I prefer mine on the rocks, with a little bit of salt ....

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