Based on Scott's thread....
Unfortunately up here, ordering a "Margarita" will get you well tequila and sour mix along with a raised eyebrow. A "Top Shelf Margarita" means using 1800, Cointreau and sour mix. In the hot summer months, there's not much better than a Margarita made right. In the span of one week last year I asked three bartenders for a margarita with no sour mix. They all asked if I was sure and said it would be disgusting. The thing is, it's am IBA registered drink. They should all know how to make it...
Back to the point, it seems in Texas anyone can order a margarita (mixed right) with no problem. In the North, it's looked at like a fru-fru drink (becasue of all the sugar in the sour mix, I assume). What do you think.![]()








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I also don't use Cuervo or El Toro either.
It seems to be their own insecurity, imo.
Over to our reporter, Marc Almond, for the in-depth story.




