Made this again, but decided to use Creme de Pamplemousse in place of the agave syrup. More citrus and grapefruit flavour and still a little on the sour side.
This is the perfect margarita for me. Not too sweet or sour. We made it twice. Once to the recipe. The second we cut the sugar syrup in half and added 1/6 oz of Mandarine Napoleon. This was outstanding. A little Grand Marnier may work aslo, but may be a bit stonger in taste.
Great call on the Mandarine Napoleon. But it's a new cocktail so what will you call it? Pancho Villa Margarita? Or would you prefer Santa Anna, Diaz or maybe Escobedo? Cheers.