©1988
AuthorDartagnan"a true Mexican classic, not to be confused with what you throw good money away on in a bar"
750 ml Sauza Reposado
250 ml Triple Sec
250 ml Cointreau
250 ml Patrón Citrónge Orange
25 ml Damiana
450 ml Lasco Lime Mixmixed one cup to one quart of water
2 Clementine or Cara Cara Orange, juice and half the pulp from
5 Mexican Limes (Key Limes), juice from
Cocktail Rim Sugar
Margarita Rim Salt
1 jar Santa Barbara Olive Company "Double Stuffed" Olives
WARNING! Will knock you smooth off a balcony. Not for the faint of heart.
For Smoother Results ~ Prepare 2-3 days in advance and let sit on the counter until the day before.
Best container for storage is stainless steel.
1
Place all liquids in a 2 liter container and shake well to mix.
2
For best results, chill well, about 8 hours.
3
Mix Cocktail rim sugar and salt 1/4-3/4 portions. Rim glasses with mixture.
4
Pour up in chilled rimmed margarita or martini glasses with shaved ice.
5
Garnish with Santa Barbara Olive Company Double Stuffed Olive.
CategoryCocktails, Sammy Lime\'s Margar\'tini Bar
Ingredients
750 ml Sauza Reposado
250 ml Triple Sec
250 ml Cointreau
250 ml Patrón Citrónge Orange
25 ml Damiana
450 ml Lasco Lime Mixmixed one cup to one quart of water
2 Clementine or Cara Cara Orange, juice and half the pulp from
5 Mexican Limes (Key Limes), juice from
Cocktail Rim Sugar
Margarita Rim Salt
1 jar Santa Barbara Olive Company "Double Stuffed" Olives
Directions
WARNING! Will knock you smooth off a balcony. Not for the faint of heart.
For Smoother Results ~ Prepare 2-3 days in advance and let sit on the counter until the day before.
Best container for storage is stainless steel.
1
Place all liquids in a 2 liter container and shake well to mix.
2
For best results, chill well, about 8 hours.
3
Mix Cocktail rim sugar and salt 1/4-3/4 portions. Rim glasses with mixture.
4
Pour up in chilled rimmed margarita or martini glasses with shaved ice.
5
Garnish with Santa Barbara Olive Company Double Stuffed Olive.