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The first known publication of a margarita recipe was in the December 1953 issue of Esquire, with a recipe calling for an ounce of Sierra tequila, a dash of triple sec, and the juice of half a lime or lemon. A recipe for a tequila-based cocktail first appeared in the 1930 book My New Cocktail Book by G. F. Steele.
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Nutrition: (Per Serving): Calories: 60 Fat: 14 g (Saturated Fat: 7 g) Sodium: 0 mg Carbs: 17 g (Fiber: 0 g, Sugar: 13 g) Protein: 0 g. All the other mixes came in either plastic or glass bottles ...
60 ml Tequila agave 100% reposado; 30 ml Fresh lime juice (Persiano) 30 ml Agave syrup (1 ⁄ 2 water + 1 ⁄ 2 agave nectar) Preparation: Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled rocks glass filled with ice. Commonly served: All Day † Tommy's margarita recipe at International Bartenders Association
Shake all ingredients with ice and strain into an ice-filled, chilled glass. Garnish with a lime wedge. Recipe courtesy of House of Bols
It’s 5 o’clock at Us Weekly! Cocktail Guru Mark Addison is showing Us three ways to mix up our margaritas this summer and how to take your favorite summer cocktail up a few notches. Whether ...
Recipes and preparation types vary. The primary ingredients are tequila and orange liqueur. Other flavoring ingredients like orange juice, lime juice, sparkling sodas and salt may be used. [3] [4] One common recipe is as follows: 2 oz. tequila; 1 oz. Cointreau liqueur; 1–2 oz. Sprite; 1 oz. orange juice; ½ lime, juice of; 1/2 oz. green olive ...
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related to: margarita cocktail recipe ml with 2 liter vodka and whiskey sauce