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If you’re not a tequila connoisseur, your first inclination, when
you go to the liquor store to stock up on your margarita mixings, may
well be to go with the name brand. That being good ol’ Mr. Cuervo, no
doubt, if you happen to live in the U.S. Sadly, though its name is
virtually synonymous with tequila, most of the Cuervo tequilas aren’t
particularly good. They’ll make okay margaritas, but for something a
little nicer, try …
Best value tequila: Hornitos (a very good deal at <$30 for
a one-liter bottle)
Good tequilas to try if you’re going for the splurge: Herradura
Blanco, El Tesoro Blanco, Porfidio Silver, Patrón Silver (all $30-$45 a
bottle)
How
to rim a glass with salt
Use coarse kosher/sea salt, not your ordinary old table salt
for rimming your cocktail glasses – it has a better flavor,
and will look nicer too. I find that sea salt straight out of
the canister is a bit too coarse to stick easily to the glass,
so I recommend mashing it up a bit using a mortar and pestle
(not too fine; just squish it around for a minute or two). Pour
the salt into a small plate or a shallow bowl that’s big
enough to accommodate your glass. Wet the rim of your glass with
a slice of lime. Dip the rim in the salt, rotating it around if
necessary to make sure you salt the entire circumference.
Making
margaritas for the masses
If you’re serving up large quantities of margaritas to
guests, you’ll save yourself some time and effort by making up
a big batch in advance. Combine all the ingredients in a pitcher
(or whatever large vessel you like), EXCEPT ice. You don’t
want to add ice for one very simple reason: it’ll melt, and
dilute your beverage. Keep the pitcher in the refrigerator or on
ice in a cooler.
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classic
margarita
1.5 oz. tequila
1 oz. fresh lime juice
˝ oz. Cointreau
(or triple sec, but Cointreau is nicer)
1 tsp. simple syrup
(optional – adjust the
amount of sugar to taste. Do go easy on it though; you don’t want a
syrupy margarita.)
Combine all the ingredients in a shaker with plenty
of cracked ice. Shake it up until the shaker's too cold to hold, then
strain and pour into a chilled, salt-rimmed margarita or cocktail
glass.
find out how to make a frozen
margarita! |
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