The half-full glass might have something to do with missing the boat on National Margarita Day by a few days. There is something to be said for testing and re-testing your recipes.
My infamous margarita recipe is one of a series of drinks recipes I “researched” during my days as a contributor to eHow. In addition to my fancy drink series, I also wrote an article about Making Life Changing Coffee in a French Press and one on the Differences between a Prairie Dog and a Groundhog and about 300 others all archived forever for the erudition of mankind.
Almost always served by the pitcher…here are some key factors to make your margarita as life-changing as my coffee in a French press is:
The main ingredients in a pitcher of margaritas is tequila, and like all cooking, baking and drinks making, the better ingredients you use, the better your margaritas will tastes. My recommendation is a 100 per cent un-aged silver agave tequila. The same goes for the other ingredients that go into the pitcher for this refreshing summer cocktail. Buy quality triple sec to give it that nice orange sweetness and use only freshly squeezed lime juice. Use lots of ice to make it frosty cold. Warning: Once you have tasted a real pitcher of margaritas with top ingredients you will forever shun the artificially-flavoured, pre-made margarita mixes.
Here is what you will need:
- Large pitcher
- 3 cups tequila
- 1 cup triple sec
- 2 cups fresh squeezed-lime juice (about 10 limes)
- 1/3 cup sugar
- Lime wedges for garnish
- 4 to 6 tbsp. additional lime juice for rimming the glass
- 4 to 6 tbsp. coarse salt
- Martini or other fancy cocktail glass
- Chill the tequila, triple sec and empty pitcher for a few hours in the fridge.
- Squeeze about 10 limes to make 2 cups of lime juice and reserve an additional 4 to 6 tbsp for glass rimming, chill in the fridge for a few hours.
- Mix 3 cups of chilled tequila, one cup of triple sec, 1/3 cup sugar and 2 cups of chilled, fresh-squeezed lime juice into the pitcher just before serving.
- Rim the glasses by dipping them in a saucer of lime juice and then in a saucer of coarse salt.
- Pour into prepared cocktail glasses, add ice and garnish with a slice of lime.
March 3, 2016 at 11:38 pm
Sounds way easier and infinitely more satisfying than a 21 page recipe for baguettes. Can’t wait for a warm sunny day to try it.
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March 4, 2016 at 2:37 am
You have a strong point there. First warm day…