![]() Add ice generously, and stir or shake (by putting another cup over the top). ![]() If desired, strain mixture to remove any lime pulp, although I don’t bother. Taste and see if you need to make tweaks. Having a Mexican-inspired fiesta? This goes great with my guacamole or chicken enchiladas. Over a large cup, squeeze limes, about 2 medium/large, ripe limes. There are several mid-range tequilas that are really good for margaritas without breaking the bank. I love them for sipping on the rocks or neat with a lime, but I’d skip them when it comes to a margarita. Best Tequila for MargaritasĪ quick note on top-shelf tequilas. You can really taste the difference.īut enough with the history, I prefer my margaritas made a little stronger, and always with a Blanco or Reposado tequila and triple sec-sometimes Cointreau if you’re looking to step it up even further. Higher-end restaurants and bars are finally starting to catch on and ditching artificial mixes/sweeteners, opting for fresh ingredients. I like a ratio of 1/2 ounce of simple sugar to 1 ounce of fresh lime juice. Store-bought margarita mix is actually a modern-day shortcut, the classic margarita recipe (created nearly 100 years back) called for freshly squeezed limes and sometimes agave ( simple sugar will do). It’s not sickly sweet or full of artificial sweeteners like store-bought margarita mix. Seal, shake well, and let infuse in a cool, dark place for 2 weeks (or up to 1 month), shaking the jar every day or two. In a 1-quart jar, add the vodka, fresh orange peel, and dried bitter orange peel. You can taste the tequila’s natural flavors so it’s best suited for a better tequila. Using a vegetable peeler, remove the peel from two navel oranges. The original or classic margarita is a classic cocktail made with tequila, fresh lime juice, simple syrup (melted sugar in water), and triple sec. ![]()
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