I think focusing on the type of lime (such as key limes) is a big mistake because no two limes are the same (in terms of flavor and tartness). So what did he do that was different? He added a splash of fresh squeezed orange juice (he told me he only does this for margaritas that have salted rims (con sal)).īut I want to revisit this subject since making margaritas becomes a personal passion every year when we live in Mexico (for 10 weeks). We were recently on the Seabourn Ovation (Greek Islands) and they had a Mexican bar tender (Alexandro) who made one of the best margaritas I have ever had.and he did it using Cointreau since the ship had no Controy. I get it here in Atlanta for about $18.99
In Mexico I call my margaritas "killer margaritas" because they are 100% booze and fresh squeezed lime juice with no other mixers.Ĭontroy is now sold in the US relabeled as Naranga. I do not use any other mix or sweetener although some friends like to add a little agave nectar. At home I use Cointreau but I do not think the end result is as good as the margaritas I make in Mexico with decent reposado Tequilia (others would argue that a silver tequilia is better), fresh Mexican limes and Controy. In the USA folks will use other orange liquors such as Cointreau, Grand Marnier or Triple Sec but none of them tastes like Controy. Controy is a relatively inexpensive Mexican Orange Liquor that we have never found outside of Mexico (where we live for part of the year). The reason is that we think that having real Mexican "Controy" is a vital part of the drink. At the risk of starting a controversy (margarita lovers all have their own opinions) we cannot make our best margarita anywhere in the USA. The taste of fresh lime really varies (from fruit to fruit) so I usually find myself tasting the lime juice and making a judgement call on whether to add more or less lime juice. To be honest we have never found much difference between using Key Limes or many other fresh limes. Fresh persian limes are still a good choice when you can’t find Key limes, but you’ll do very well if you opt for this bottled key lime juice in place of fresh key limes, too.My quick answer would be at my house :). It is definitely the best bottled lime juice I’ve had to date, and it worked beautifully in a test pie.
The juice looks and smells very fresh, and the very bright and slightly bitter key lime flavor is unmistakable. It comes in a 16 ounce bottle, which gives you more than enough juice for 3 or 4 key lime pies. This key lime juice is from concentrate, but it is made with 100% Key Limes from Key West, Florida.
While I definitely wouldn’t use just any bottled lime juice, I wondered how bottled key lime juice work work and picked up a bottle of Nellie & Joe’s Famous Key West Lime Juice to give it a try. I use regular limes when I don’t have key limes because they work just as well and still turn out a very good key lime pie. Key limes are more acidic and more tart than Persian limes (the most common variety of lime), and they make for a very bright and sweet-tart pie. Nothing beats a key lime when you’re going to make a key lime pie.
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