Rarely do I order a margarita at a restaurant. Unless it’s a Mexican restaurant with top-shelf margaritas shaken to order by a bartender, they tend to be heavy on the sweet-and-sour-mix.
What that means is the following:
1. You don’t taste the tequila.
2. Your mouth puckers from the sweet-sour.
3. You invariably get a headache.
So typically I make margaritas at home, although I limit myself to two drinks. I don’t have any bad college memories of tequila overindulgence, because I didn’t drink back then. But I’ve probably heard too many scary stories from other folks, that help me maintain a healthy respect for tequila’s powers.
Although I don’t really enjoy the taste of booze, even vodka, I do like tequila. I’d never drink it straight, but I also don’t want to ruin it with disgusting margarita mix. I’ve searched long and hard for a good, reliable margarita recipe.
Lo and behold, enter my friends, man and wife, both great bartenders and hosts.
This post is thanks to them, and their margarita recipe that they’re allowing me to share with the world!!! I have no idea if it’s a common recipe or not, but most all margarita recipes include sweet and sour mix, simple syrup, or sugar. So trust me, if you like a good, strong, but also refreshing margarita, this recipe is perfect!
Just remember: tequila can creep up on you!
The recipe is this simple. Equal parts tequila, orange liqueur, and fresh lime juice. That’s it. The lime juice provides the tartness and freshness, the liqueur adds just enough sweetness, and the tequila, well that’s the booze.
Of course, a margarita isn’t a margarita without the lime and salt rim.
Start by squeezing limes. You may think you have a lot, but you may barely have enough. Trust me on this. (My husband squeezed 32 limes on Cinco de Mayo for our pitcher of margaritas for four people!)
I ended up with 4 ounces of lime juice, so to it I added 4 ounces each of tequila and orange liqueur. I recommend either Cointreau or Grand Marnier. For tequila I stick with Patron.
Have your glasses ready with salted rims, then fill with ice cubes.
Pour in the margarita.
Of course these margaritas could also be blended with ice, but I prefer mine on the rocks.
On a hot day, there’s no better drink than a margarita, but not if they’re cloyingly sweet.
If you want a special treat, top the margarita off with a Chambord floater! And thank my same friends for this unique twist on a margarita.