Saturday, June 02, 2007

Magarita Recipe

One of the few mixed drinks that I like is a margarita. I have a food allergy to most of the margarita mixes, so I tend to only order the ones made from scratch.

We were vacationing in Florida a few years ago, and I had a really good margarita at a restaurant called Shells. I got a chance to talk with the bartender, and even though it was against the rules, she gave me the recipe:

1 1/2 units gold tequila
3/4 unit Cointreau
3/4 unit Triple Sec
1 unit fresh lime juice
1 unit bar syrup

A 'unit' depends on how much you are mixing. A single drink would have units comprised of ounces, a half pitcher would have units in cups.

We usually don't have bar syrup around the house, but we have Rose's Sweet Lime Juice, so I throw in two units of that instead of the lime juice and bar syrup.

Cointreau is a kind of Triple Sec, so you could combine the two, or use Grand Marnier, which is a little sweeter than Cointreau.

If the batch is small enough, I'll throw it into a shaker with ice, then strain it into a glass. Salting the rim is optional, and is done by taking an empty glass, rubbing a wedge of lime around the rim, then dipping the rim in salt.


Blogger sugarsandsalts said...

Thanks for this great tip of recipe,I dont have bar syrup either,I use lime mix with pure honey instead,still good.

10:16 PM  

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