The Real Margarita Food

REAL MARGARITAS

Steps:

• If you like margaritas served in a glass with salt, rub the outside rims of 6glasses with a cut lime and dip each glass lightly into a plate of kosher salt.
• Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree. Place extra ice in a cocktail shaker. Fill with margarita mix, shake well, and strain into glasses.

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

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

MARGARITA

Steps:

• Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
• Blend together lime, salt and sugar in a small blender or mini food chopper.

CLASSIC MEXICAN MARGARITA

Steps:

• On a dish or cutting board, pour and flatten a pile of coarse salt like sea salt or Kosher salt. Don't use table salt, as it will clump up and make your drink very salty.
• Cut a lime in half. Reserve one half for the margarita and cut the remaining half into two wedges. Run a lime wedge along the entire rim of the glass. Be sure it's wet enough so the salt can stick.
• Invert your glass and press into the salt so it sticks to the rim.
• Place the salted glass upright into the refrigerator to chill as you mix up your margarita.
• Pour the sugar into a deep sauce pan.
• Pour the water over the sugar.
• Place sugar mixture on the stove and set the heat to medium-high.
• Use a wooden spoon to stir the mixture constantly so the sugar dissolves faster.
• Once the sugar completely dissolves, remove from the heat.
• Pour the syrup into a container. You should end up with about one cup of natural syrup. Reserve 2 tablespoons of the syrup for the margarita. Cover and store the rest for another use. The syrup will keep for up to three days.
• Add ice cubes to a cocktail shaker. If you have big pieces, you can bang them on a hard surface to break them up a bit, but you do want to keep the pieces on the larger side. Ice that's too small will quickly melt and water down your drink.
• Squeeze the juice from 1 1/2 limes into a small cup or bowl and remove any seeds. Pour the fresh lime juice into the shaker.
• Next add the sweetener, tequila and triple sec.
• Place the top back on your shaker and shake vigorously for about 20 seconds to combine.
• Remove the chilled cocktail glass from the refrigerator.
• Carefully pour the contents of the shaker into the glass, including the ice.
• Garnish with a slice of lime.

REAL MARGARITAS

Steps:

• If you like margaritas served in a glass with salt, rub the outside rims of six glasses with a cut lime and dip each glass lightly into a plate of kosher salt.
• Combine the lime juice, lemon juice, Triple Sec, and ice in a blender and puree until completely blended. Add the tequila and puree for 2 seconds more. Serve over ice.
• If you prefer frozen margaritas, halve each of the ingredients, double the ice, and blend in two batches. Serve with a cut lime.

CLASSIC MARGARITA

Steps:

• Combine 1 3/4 cups silver tequila, 1 cup fresh lime juice, 3/4 cup light agave syrup and 1/3 cup water in a pitcher; stir. (You can refrigerate the drink up to 1 day ahead.) Serve over ice in salt-rimmed glasses; garnish with lime wedges.

REAL MARGARITAS

Steps:

• If you desire, rub the outside rim of glasses with a cut lime and dip each glass into a plate of kosher salt.
• Combine the lime juice, lemon juice, Triple Sec and ice in a blender and puree until completely blended.
• Add the tequila and blend for several seconds.
• Pour over ice.
• If you prefer frozen margaritas,halve each of the ingredients, double the ice, and blend in 2 separate batches.
• Serve with a cut lime.
• ENJOY!

THE CLASSIC MARGARITA

Steps:

• Combine tequila, Cointreau, and lime juice in cocktail shaker filled with ice. Moisten rim of Margarita or other cocktail glass with lime juice or water. Holding glass upside down, dip rim into salt. Shake and strain drink into glass and serve.