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Key Lime Margarita


WomanRN
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  • 3 months later...

My quick answer would be at my house :).  To be honest we have never found much difference between using Key Limes or many other fresh limes.  The taste of fresh lime really varies (from fruit to fruit) so I usually find myself tasting the lime juice and making a judgement call on whether to add more or less lime juice.   At the risk of starting a controversy (margarita lovers all have their own opinions) we cannot make our best margarita anywhere in the USA.  The reason is that we think that having real Mexican "Controy" is a vital part of the drink.  Controy is a relatively inexpensive Mexican Orange Liquor that we have never found outside of Mexico (where we live for part of the year).  In the USA folks will use other orange liquors such as Cointreau, Grand Marnier or Triple Sec but none of them tastes like Controy.    At home I use Cointreau but I do not think the end result is as good as the margaritas I make in Mexico with decent reposado Tequilia (others would argue that a silver tequilia is better), fresh Mexican limes and Controy.  I do not use any other mix or sweetener although some friends like to add a little agave nectar.  In Mexico I call my margaritas "killer margaritas" because they are 100% booze and fresh squeezed lime juice with no other mixers.

 

Hank

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  • 11 months later...
On 8/1/2020 at 10:41 AM, Hlitner said:

My quick answer would be at my house :).  To be honest we have never found much difference between using Key Limes or many other fresh limes.  The taste of fresh lime really varies (from fruit to fruit) so I usually find myself tasting the lime juice and making a judgement call on whether to add more or less lime juice.   At the risk of starting a controversy (margarita lovers all have their own opinions) we cannot make our best margarita anywhere in the USA.  The reason is that we think that having real Mexican "Controy" is a vital part of the drink.  Controy is a relatively inexpensive Mexican Orange Liquor that we have never found outside of Mexico (where we live for part of the year).  In the USA folks will use other orange liquors such as Cointreau, Grand Marnier or Triple Sec but none of them tastes like Controy.    At home I use Cointreau but I do not think the end result is as good as the margaritas I make in Mexico with decent reposado Tequilia (others would argue that a silver tequilia is better), fresh Mexican limes and Controy.  I do not use any other mix or sweetener although some friends like to add a little agave nectar.  In Mexico I call my margaritas "killer margaritas" because they are 100% booze and fresh squeezed lime juice with no other mixers.

 

Hank

Controy is now sold in the US relabeled as Naranga... I get it here in Atlanta for about $18.99

 

 

Screenshot_20210712-155913.png

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1 hour ago, sid_9169 said:

Controy is now sold in the US relabeled as Naranga... I get it here in Atlanta for about $18.99

 

 

Screenshot_20210712-155913.png

Thanks for that tip although it is not a product we can buy in Pennsylvania where all our liquor stores and owned by the State government :(.  That price is only twice what we pay in Mexico.

 

Hank

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  • 1 month later...

We were recently on the Seabourn Ovation (Greek Islands) and they had a Mexican bar tender (Alexandro) who made one of the best margaritas I have ever had...and he did it using Cointreau since the ship had no Controy.  So what did he do that was different?   He added a splash of fresh squeezed orange juice  (he told me he only does this for margaritas that have salted rims (con sal)).  

 

But I want to revisit this subject since making margaritas becomes a personal passion every year when we live in Mexico (for 10 weeks).  I think focusing on the type of lime (such as key limes) is a big mistake because no two limes are the same (in terms of flavor and tartness).  Over the years I have learned to taste the lime before I make the drink and then use my judgement on how much (if any) sweetener is needed.  Alexandro agreed with me but also noted that just putting salt on the rim of the glass has an impact on the taste of the drink (hence his splash of fresh oj).   If you are using limes that are more tart you might need to add some agave nectar (my own choice) or simple syrup (more common) to counteract all that tartness.  It takes a lot of trial and error (some of the fun) to get it just right.

 

Hank

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