It’s good to see a basic recipe with tequila, triple sec, and lime juice…the way a margarita should be made!

If people want it sweeter, put a small amt of light agave nectar in or simple syrup. Agave nectar has a low-glycemic index and you can use a small amount since it is so sweet.

Also an important thing not in the recipe is to use 100% agave tequila…it doesn’t need to be expensive, but it should be 100% agave. Don’t use Jose Cuervo Gold or other mixto tequila. A good “bang for your buck” tequila to make large batches of margaritas is El Jimador Blanco (El Jim is the #1 Tequila in Mexico)

Dear Dane: Your statements about BPA are unfounded and are reckless statements that misinform the consumer. On March 31rst of 2012, the FDA cleared BPA for continued use in food and food related products including cans. http://www.foodprocessing.com/articles/2012/fda-affirms-safety-of-bpa.html
You have fallen victim to the smear campaigns that have jaded the uninformed consumer. Please review the facts and reconsider them before posting such broad brush inflammatory statements to the general public. There is no better, or safer package on earth than the steel can, which is 100% green and sustainably recyclable. If you would like further information regarding this issue please contact me. Regards-Russ Koenig

Thanks for those great tips, Steve!

Russell-thanks for your comment. While the FDA may have cleared BPA for use in cans, this doesn’t necessarily mean the chemical is 100% safe.

Chemical safety toxicology tests often subject animals to large doses, and then scientists observe whether the animals die or develop serious health problems. Scientists then use the test results to predict what might be a safe dose for humans. A lower dose which may or may not be safe for humans is usually not tested; therefore a lower dose effect on humans is not documented in most cases.

The use of BPA in food products is highly controversial and much debated. But if large companies like the Campbell Soup Company are phasing out the use of BPA in their cans, there must be merit to claims that BPA is still a toxic substance: http://www.foodsafetynews.com/2012/03/campbell-soup-will-phase-out-bpa-use/

In addition, the link you provided is the website for the Food Processing Industry, who has a large and vested stake in convincing people that BPA is safe.

Each individual needs to make his or her own evaluation of products containing BPA, do the research, and then make a decision he/she is comfortable with.

another proven healthy recipe….

Equal Parts of the following:

1. Tequilla ( I use 1800 Repasado)
2. Grand Marnier
3. Fresh Lime Juice

a squeeze of Agave Nectar

Shake with ICE and add to glass rimmed with salt.

If you dont have time to squeeze the limes, you can buy the bottled Organic lime juice from Whole foods.

Thanks, Mike. Great suggestion to buy organic lime juice if you’re making many margaritas and don’t have the time to squeeze limes.

Another great sugar substitute in case the margarita is too tart is Stevia, the natural, raw powdered version is a great way to add natural sweetness without calories to the drink.

Stevia is an awesome and natural sugar substitute, Laura. Thanks for the idea!

This is exactly how I make my margaritas. I specifically tell bartenders to not use mix. If drinking during the summer, I suggest blending your recipe with ice to make a frozen margarita. Mmmm. I think you’ve given me a reason to use my new Cuisinart blender parts. Margarita night for me!

Adding ice is an awesome tip, Sammy. Nothing beats a frozen margarita in the summertime.