Squeeze the limes. Thats the secret. I’ve been working on this for a week now. We went to Catalina Island while on holiday in California and had the best damn margarita we’ve ever had at a little Mexican place on the beach. I don’t recall the name of the place, but I took note of the ingredients in order to replicate it when I got home. Its what I do.
Behold! The recipe:
- 1 part fresh lime juice (THIS IS THE MOST IMPORTANT PART. Squeeze the damn limes. Don’t use the stuff you put on salads, or the Rose’s stuff everyone swears by. Its all HFCS.)
- 1 part Tequila (preference here…but use a reposado, I like Cuervo 1800)
- 1/2 part Cointreau (or Triple Sec. I like Cointreau)
- 1/4 part simple syrup (Optional. its just sugar dissolved in water. Easy)
Part measurement is the best way to do this. I use 2 oz. of lime juice an tequila, 1 oz. Cointreau and a half of simple syrup. For less tang lower the lime juice. Shake it all up in a shaker with some ice (don’t use a blender dammit). Pour it in a glass with a salted rim (optional. The salt part anyway).
My wife is drinking one of these as I write this, thoroughly pleased. You may not agree, and of course you’re welcome to. But its a good start.
Seriously though. Squeeze the limes.