Margarita

A couple of weeks ago we were at our friends house for a Cinco de Mayo party and we were charged with helping make the margarita’s.  Great job right?  So naturally I went to my backlog on the bouche to find my marg recipe but was appalled to find that I have not yet posted an official margarita recipe.  Don’t worry, I hung my head in shame for the better part of 8 minutes.  Needless to say, I decided to remedy my mistake and post one this week.

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Obviously margaritas are delicious and a warm weather staple.  But the thing that I love most about them is the fact that they are so versatile.  Are you lazy?  Buy a mix.  Health conscious’ish? Use fresh fruit juice and agave (my personal favorite).  And the best part.  In the mood for something other than tequila?  Use a different liquor.  Yes, that is right.  Whiskey’rita!  Delicious.  Gin’rita!  Like a Mexican mountain.  I definitely recommend substituting your favorite liquor for tequila to have a little twist on a margarita.  I find that I make more whiskey’ritas (with rye) than I do traditional margs, but you should try whatever tickles your fancy.

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All that being said, this weeks recipe is a traditional marg using tequila.  Like I mentioned above, I am a big fan of the fresh fruit juice and agave recipe.  I added a bit of orange liqueur and agave for additional sweetness and flavor.  It may be a bit more effort than a mix but trust me its worth it.

The Margarita

By Brian, May 17, 2013

The Margarita

Ingredients:

Instructions:

Combine equal parts of fresh squeezed lemon, lime, and orange juice (Note: this can be more than the 1/3 ounce each listed above).  Add one ounce of the mixed juice, the agave, the orange liqueur, and the tequila to a glass with ice.  Stir the ingredients and garnish with orange, lemon, or lime.

Cheers,

Brian

 

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Brian

About Brian

Brian is the Chief Taste Tester, Mixologist, and Resident CSS Wizard at Whit's Amuse Bouche. When he's not writing code, you can find him with a brown drink in one hand, and a hairbrush in the other. He prefers Colorado-raised lamb to all other meats. View all posts by Brian →

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