Reply to Thread

Message

<blockquote data-quote="henschman" data-source="post: 2855544" data-attributes="member: 4235">Homemade sweet and sour is ideal for margaritas, but if you&#039;re too lazy, the best mix is Lasco -- they have it at bar supply stores.&nbsp; They have both a lemon and a lime one.&nbsp; Get them both and mix them in equal parts for a pretty kick ass sour mix.As far as tequila goes, I like Don Julio and Tres Generaciones.&nbsp; Both are cheaper than Patron but just as good.&nbsp; I like both blanco and resposado, and both make a good margarita.&nbsp; Another thing I like to do with tequila is to make pepper infused tequila.&nbsp; Slice up some peppers of your choice based on your heat preference, soak them in blanco tequila for a few days/weeks, and you have some damn good stuff.&nbsp; Once the tequila has taken on sufficient heat from the pepper, strain it out so it doesn&#039;t spoil and ruin the tequila.&nbsp; If you don&#039;t want to go too crazy with the heat but like a little extra pepper kick, use Anaheim peppers.&nbsp; Anaheim infused tequila makes a damn good margarita.&nbsp; One thing I&#039;ve been getting into a little bit lately is rye.&nbsp; I really dig the smell and spicy taste.&nbsp; My favorite so far is Russell&#039;s Reserve 6 year, which is about a $30 bottle.</blockquote>

[QUOTE="henschman, post: 2855544, member: 4235"] Homemade sweet and sour is ideal for margaritas, but if you're too lazy, the best mix is Lasco -- they have it at bar supply stores. They have both a lemon and a lime one. Get them both and mix them in equal parts for a pretty kick ass sour mix. As far as tequila goes, I like Don Julio and Tres Generaciones. Both are cheaper than Patron but just as good. I like both blanco and resposado, and both make a good margarita. Another thing I like to do with tequila is to make pepper infused tequila. Slice up some peppers of your choice based on your heat preference, soak them in blanco tequila for a few days/weeks, and you have some damn good stuff. Once the tequila has taken on sufficient heat from the pepper, strain it out so it doesn't spoil and ruin the tequila. If you don't want to go too crazy with the heat but like a little extra pepper kick, use Anaheim peppers. Anaheim infused tequila makes a damn good margarita. One thing I've been getting into a little bit lately is rye. I really dig the smell and spicy taste. My favorite so far is Russell's Reserve 6 year, which is about a $30 bottle. [/QUOTE]

Verification