Since we missed our margarita fix on May 5, I treated my wife to a marg on Mother's Day. (Yes, my wife is also mother to our 1-year old son, I don't have an Oedipus complex.) Anyway, here's the recipe I use, which is a slightly tweaked version of one published by Rick Bayless in his book Mexican Kitchen. I'm not saying mine is better, just that it works better for me.
This has a bit more fruit than your classic margarita, but I like it that way. If you're a die-hard tequila fan, buy yourself a nice-quality reposado or anejo and sip it straight.
Juice and zest from two limes
1 tablespoon sugar
2.5 oz Sauza Conmemorativo tequila
1.5 oz Gran Torres orange liqueur (or Cointreau, Grand Marnier, Triple Sec in a pinch)
Crushed ice
Kosher salt
1. Chill cocktail glasses. (I usually divide the above into two glasses; I like small pours because that way the drinks stay cold. You can always make more.)
2. To make lime syrup, combine the juice, zest, and sugar in a bowl and stir; let sit for 1-2 hours and strain. If necessary, warm briefly in a microwave to make sure sugar dissolves, then chill.
3. Combine lime syrup with other ingredients in shaker, shake briefly, and strain into chilled cocktail glasses. Repeat as needed until everybody has a nice buzz.
Yum! Can't wait to try this and I've been hunting for a new favorite marg recipe.
Posted by: pika | May 10, 2004 at 10:50 AM
Great posting with many excellent recipies and information.
Posted by: ellen | July 16, 2004 at 09:52 AM