> I'm not a fan of jiggers and measuring everything all the time so
> here's how I've been making my rita's lately when I was out of triple
> sec...
>
> Fill clear shaker with ice.
> Fill 1/3 with clear tequila.
> Fill another 1/3 with Parrot Bay.
> Complete with sour mix (water, sugar, lemon juice).
> One squeeze of lime juice (about a tablespoon).
>
> I enjoy on the rocks with salted rim.
>
> Bartender friend says this isn't a margarita. What's the
> classification then? It's just coconut rum replacing orange
> liqeur....
It depends on what you deem to be important about the definition of a
Margarita. The general opinion thinks what is important for a Margarita is the
balance between tequila, aromatic orange flavour and acidic lime. The two
latter ones are missing in your recipe.
If you think that any drink with tequila and a salt rim is to be classified as
a Margarita then your recipe is much like a Margarita in your opinion (a very
simple reasoning).
It would however be a very broad generalization and it puts much focus on two
specific ingredients and little on what the sum of the ingredients should be
like. So in some way this broad and generalized view would restrict a powerful
use of the term Margarita as it's meaning in the second sense is lost.
--
"Question everything..."