Top Shelf Margaritas Food

TOP SHELF MARGARITAS

Steps:

• Bring water and sugar to a boil. Cool to room temperature.
• Add freshly squeezed lime and lemon juice.
• Strain and chill until cold
• Rim your glasses with lime juice and then kosher salt or your favorite rimmer (optional but recommended)
• Fill your glass/es with crushed ice. All the way to the top.
• Stir together the tequila, orange liqueur and sour mix. Start with the lesser amount and add more to taste as needed.
• Pour over the crushed ice in the glass/es and enjoy slowly.

TOP SHELF MARGARITA

Steps:

• Fill mixing glass with ice.
• Pour in all ingredients.
• Shake well.
• Pour into salt rimmed glass.
• Add lime wedge or wheel.

TOP SHELF WINE MARGARITAS

Steps:

• Place the wine, Cointreau and lime juice in a blender.
• Fill until almost full with crushed ice. Leave about an inch or so at the top.
• Blend until very slushy.
• Salt the rims of the margarita/martini glass if desired.
• Pour margarita into the glass.
• Garnish with a lime wedge is desired and enjoy.

TOP SHELF MARGARITAS

Steps:

• 1. Thin slice one lime into circles and put in a glass pitcher. Cut the other one into wedges so you can rub the rim with it prior to rolling into margarita salt.
• 2. Mix the water and limeade in a clear pitcher. Add the sliced limes tequila and Grand Mariner. Do not add ice to the pitcher, it will dilute quickly.
• 3. Take a wedge of lime and rub around the rim of a margarita glass.
• 4. Roll the rim in the salt and fill the glass with ice.
• 5. Pour the drink mix into the glass and put a lime wedge in the glass.

TOP-SHELF MARGARITAS

Steps:

• Rub rims of 4 stemmed glasses with lime wedge and dip in salt to lightly coat. In a cocktail shaker, combine remaining ingredients and shake well. Strain drink into glasses and garnish with lime wedges.

TOP SHELF MARGARITAS ON THE ROCKS

Steps:

• Make a simple syrup by stirring together and bringing 2/3 cup sugar and 1/3 cup water to a boil until the sugar dissolves; set aside to cool.
• Make the sour mix by briskly stirring together the 2 1/4 cups water, lemon juice, 1/4 cup sugar, and egg white; set aside.
• Combine the ice cubes, tequila, Cointreau, lime juice, 1 ounce of the simple syrup, and 1/2 cup of the sour mix in a pitcher; stir vigorously to infuse the ice, 8 to 15 seconds.
• Run a lime wedge along the rim of an 8-ounce glass. Spread the kosher salt onto a plate and dip the glass rims in the salt to coat; add ice if desired. Strain the mixture from the cocktail shaker into the glass to serve.