When we lived in the South, I learned how to barbecue. Now being on the border of Mexico, I've learned how to make the perfect margarita.
Here's what I've picked up about this wonderful cocktail over the course of 6 years.
Freshly squeezed lime juice is the key to a great margarita. Use those little duffers too, key limes.
Excellent tasting tequila is a must. Make sure the label on the tequila bottle says either 100 percent blue agave or 100 percent de agave. Go for the good stuff.
And now the how too secrets.....
Sensually roll the limes on the counter to soften up the pulp and juice of each lime.
Your actions here will speak volumes of you later.
Cut the limes in half, then hand squeeze into a glass measuring cup.
Since key limes are little tart balls you'll need to add some sweetness. Nix the mixers! Instead use Curacao a citrus flavored liqueur, or one of my favorites either Cointreau or Grand Marnier.
Mix it all in a shaker and you will have the perfect margarita.
equal parts of fresh lime juice to Curacao (ending up with 5 ozs give or take)
1 1/2 ounces of tequila
shake it and serve on the rocks with a slice of lime
use salt on the rim if you dare
clothing will easily be removable after two
Another one of my favorites:
4 oz freshly squeezed lime juice
1 1/2 oz tequila
1/2 oz Presidente Brandy
1/2 oz Cointrau
again shake and serve on the rocks with a slice of lime
two of these will lead to very.wild.SOD
So, what is your pleasure going to be on the night (or afternoon) of Cinco de Mayo, easy or wild?
1 hour ago