Sunday, June 14, 2015

Fresh Margaritas

Margarita on the rocks in a canning jar
I'm not a big drinker. I'm such a small drinker, in fact, that I can count on one hand how many times I drink each year and still have some fingers to spare. I've never actually gotten drunk either, and neither has my friend Christie, who gave me this recipe. A month or so ago we decided maybe we should set aside some time to try getting drunk for the first time. Well, once our date came around, neither of us really felt like getting drunk. From what we've seen of others' drunkenness, it was going to render us sick and not very useful for the day or so following the drunkenness, so we decided to just make some margaritas and drink them responsibly, enjoy one another's company, and continue with our lives of sobriety. 
Can you tell why my husband would just love for me to drink a little more? Yeah, I'm wound pretty tightly, but it works for me, and 22 years into marriage, I think it's safe to say it's working just fine for him too. 
Now, even though I didn't get drunk on these margaritas, I did make myself a little sick last night because in addition to ingesting about 1/3 of this recipe of margaritas, I also had a few brownies (see previous post from yesterday), and some homemade tortilla chips. I felt awful when I went to bed last night, and I have to say that I'm glad I didn't really go for the drunk thing because I think I'd still be feeling awful today. No, thank you. And the next time I make these margaritas, you can bet I will NOT be eating any brownies with them. These are the ways I make myself sick. Someday I'll learn.
So, thanks, Cook's Illustrated, and friend Christie, for a fabulous margaritas recipe. Cheers!

Fresh Margaritas
      --adapted from Cook's Illustrated

  • 4 teaspoons lime zest
  • 1/2 cup lime juice (from 3 medium limes)
  • 4 teaspoons lemon zest 
  • 1/2 cup lemon juice (from 3 medium lemons)
  • 1/4 cup white sugar
  • 1 pinch table salt
  • 1 tablespoon white sugar
  • 1/4 cup orange juice
  • 1 cup crushed ice
  • 1 cup 100% agave tequila
  • 1 cup Triple Sec
  • Cubed ice for serving

About 4 to 24 hours before serving, place lime and lemon zest and juices in a glass container with 1/4 sugar and salt. Cover and refrigerate.
When ready to mix up the margaritas, Strain the juice into a pitcher that will hold at least 1 quart (I opted for the Kerr canning jar and it worked beautifully--had a lid and everything). Add the additional 1 tablespoon sugar, orange juice, crushed ice, tequila, and Triple Sec. Stir or cover tightly and shake gently until ingredients are mixed.
Pour into serving glasses half-full of ice cubes.
Makes 4-6 servings

Lime and lemon zest
Zests, juices, sugar and a pinch of salt
After straining
Looks like this mixed margarita could easily travel in this thing.

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