![]() Unlike the orange liqueurs, the Nixta is subtle. That said, a very light splash of Grand Marnier over the top (classic Cadillac) can still be very appealing and complementary. What I discovered works even better, though, is a new liqueur from Mexico called Nixta, which is made from corn. I now realize the only reason for adding triple sec or Cointreau is to hide the taste of bad tequila, but see Lesson 1. Lesson 3: Forget about triple sec and Cointreau. ![]() So use this recipe as a starting point, then readjust the agave slightly if needed. Lesson 1: The quality of tequila really matters. And here are a few other realizations I gleaned along the way: Not much water, just enough to help temper the sourness of the fresh lime juice while at the same time reducing the need for sweetener. The more I thought about it, the more sense it made. I ran it multiple times and the undisputed winner of this drunken tournament was a recipe from Partida, which caught me off-guard because it was the only recipe that called for water. I made batches of six different margaritas at a time and tasted them blind, side-by-side, creating a veritable round robin of margaritas. Once I started down this rabbit hole, I found it hard to stop. Surprisingly, only a few called for triple sec or Cointreau. Most of these recipes called for vaguely similar ratios of tequila, lime and agave syrup. I figured if anybody knows how to make a proper margarita, it should be the people who distill the blue agave. I gathered recipes from the websites of a dozen great tequila brands.
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