Every summer, wine, spirit and beer companies get closer and closer to perfecting a pre-mixed margarita. Even though it’s not fresh, in a pinch, it is definitely passable. However, if you won’t settle for anything less than a fresh margarita, I have a great recipe that will deliver the premium taste you are looking for. At the very core of a great margarita is lime juice. You want to use ripe limes that have just the right balance of tropical citrus and tartness that remind you of being on holiday.
For my CT readers, if I’m out and about in Southwestern CT, my favorite place for a classic margarita is Bodega. They use only fresh ingredients and are as passionate about the taste of their cocktails as you are. When it comes to brands, there are many really great tequilas to choose from. I prefer Patron, made from 100% agave. The sweetness from the agave is needed to tame the lime juice, but even then, I’ve found that I like to add a splash of simple syrup. Recipe and step-by-step instructions are below, enjoy!
Fresh Margarita Recipe
Ingredients (makes one drink):
- 1 ounce of freshly squeezed lime juice
- 1 ounce of triple sec, preferably Cointreau
- 2 ounces of tequila, preferably Patron
- Simple syrup (optional)
To make: Add about one quarter of a cup of salt to a small plate and level it, you’ll be using this to garnish the rim of the glass. Fill a cocktail shaker with ice, add the lime juice, Cointreau and tequila, shake well. Pour a small sample to see if you need to adjust the sweetness to your liking. If so, add simple syrup to the cocktail shaker and blend again. Using a lime wedge, moisten the rim of a glass with lime juice and dip the rim of the glass into the salt. You can serve the margarita on the rocks or straight up. Garnish with a lime wedge and serve immediately.
| the foundation for a fresh margarita Limes, Patron, Cointreau |