Bonnies The Ultimate Margarita Food

THE ULTIMATE MARGARITA

Steps:

• Shake together all ingredients with ice and strain into a margarita glass.
• Optional: rub the cut side of a lime on the glass rim and dip it into salt; and add a lime wedge to the rim of the glass as a garnish.

ULTIMATE MARGARITA

Steps:

• To salt the margarita glasses, rub the outside rims of 4 big glasses with a cut lime and press them lightly into a plate of kosher salt, to coat.
• Combine the lime juice, sugar, orange liqueur, Triple Sec, tequila, and a big handful of ice in a cocktail shaker (or blender). Shake the margarita really well, for a good 20 seconds, add a splash of beer and strain into the salt rimmed glasses filled with ice. Garnish with a lime wheel.

CLASSIC MARGARITAS

Steps:

• Rub the rim of 4 rocks glasses with lime; dip in coarse salt. Fill three-quarters of the way with ice. Combine 1 cup tequila, 2/3 cup fresh lime juice, 1/3 cup orange-flavored liqueur and 2 teaspoons superfine sugar in a cocktail shaker. Shake well, then pour into the glasses. Garnish with lime.
• Photograph my Andrew Mccaul

BANANA MARGARITAS

Steps:

• Sugar the rims of 4 large margarita glasses. To do so, pour sugar onto a small plate, moisten the rims of the glasses on a damp towel and press them into the sugar.
• In a blender, combine tequila, limeade, triple sec and ice. Blend until smooth. Add bananas and blend again until smooth. Pour into glasses and serve.

THE ULTIMATE MARGARITA

Steps:

• Rub the rims of 2 martini glasses with a lime wedge, then dip the rims in a dish of course salt.
• Refrigerate the glasses if desired.
• In a shaker, combine the lime juice, tequila, and orange liqueur.
• Add ice and shake 10 to 15 seconds, then strain into the prepared glasses.

BONNIE'S MARGARITA CAKE

Steps:

• BEFORE YOU BEGIN It is important to read through this recipe before you attempt to make it. Have all the ingredients ready and measured. Note: Measure dry ingredients in measuring cups and level off the measurement with a knife, and use a glass measuring cup for liquids. It is best to use brands mentioned for best results. Substitutions not recommended. A word about the photo...it came out more yellow than it really is. It is closer to an clear off-white color, like a margarita. COMBINE COCONUT AND ZEST Process the coconut and zest until they are coarsely ground. Measure a reserve of 1/2 cup and set in fridge.
• MAKE THE CRUST Add pretzels to the remaining coconut mixture and process it until it is finely ground, and transfer to a small mixing bowl. Add the melted butter, stir with a fork to combine. Press the butter and pretzel mixture into the bottom of the pan to make a crust. Pat it down firmly. (I used a flat measuring cup for this) Grease a 9-inch springform pan and line the perimeter with a 3-inch wide strip of parchment paper. Bake in a 350 degree oven until golden brown, about 12 minutes. Let it cool on a rack in the pan completely before proceeding.
• MAKE TEQUILA GLAZE In a small saucepan, combine 1/4 cup of water and the gelatin, and let it sit until it softens. Add margarita mix, tequila, triple sec, and cook over low heat, stirring constantly until gelatin dissolves. (About 5 minutes) Let it cool completely before proceeding.
• MAKE THE FILLING You will need two medium sized mixing bowls. In the first bowl: With a mixer, whip the cream on medium low speed until it is foamy, increase the speed to high and whip until soft peaks form. In the second bowl: Add the sweetened condensed milk to the softened cream cheese. Mix until combined. Add one cup of the margarita mixture and mix well. (Set the rest aside for the glaze) Now fold in 1/3 of the whipped cream, then gently fold in the remaining whipped cream. (fold, don't stir) Pour this filling into the prepared crust and refrigerate one hour.
• GLAZE THE CAKE Stir the remaining 1/2 cup of water into the tequila mixture in the sauce pan, and strain the mixture through a wire mesh strainer into a 2 cup measuring cup. Pour the mixture slowly over the chilled cake, covering the surface evenly. (It will have a nice glassy finish when chilled.) Chill the cake at least 4 hours before garnishing.
• GARNISH After 4 hours, the cake should be ready to garnish. Remove the sides of the pan and parchment. Using the reserved chilled coconut mixture, press it into the sides of the cake ONLY. Slice very thin slices of lime to garnish the top like my photo. Serve and Enjoy!