It’s not hard to see why a margarita is my favorite cocktail. I love salt and there it is on the rim. I love limes and fresh-squeezed lime juice is integral to a real margarita. Please spare me the sweet and sour mix that is so often used for restaurant margaritas. And depending on the amount of tequila and triple sec, a margarita can make me feel festive or put me to sleep.
My preferences are for salt on the rim and ice in the glass. I use a big 14-ounce glass for my margaritas, with lots of ice. I am sorry to say that I cannot tell whether my margarita contains fancy tequila or Cointreau. If your palate is more discerning, by all means go for the premium ingredients.
When you choose limes at the grocery store, look for smooth-skinned limes that feel heavy. Two large juicy limes are perfect for this recipe.
4 ounces of fresh-squeezed lime juice (or whatever you get from your 2 large juicy limes)
2 ounces of tequila (a premium tequila, if you can tell the difference)
1 1/2 ounces triple sec (or Cointreau if you can tell the difference)
2 ounces simple syrup* (4 tablespoons)
After you squeeze the juice, wipe the lime rind around the rim of your glass. Put a little salt on a small plate and rotate the rim in the salt, more or less depending on your taste and your health.
Add the ingredients to the glass. Taste your mix to make sure it is sweet enough for you. Add another tablespoon of simple syrup if needed.
Fill the glass with ice cubes. Mix. Enjoy at your leisure.
*Don’t pay $5 for a pint of simple syrup at the grocery store. Instead, make your own. It’s easy. Mix 1 cup of white sugar and 1 cup of water in a small saucepan. Heat on the stove for a few minutes until the sugar dissolves and the liquid is clear. Pour into a pint container and keep in the refrigerator.