|Margarita on the rocks in a canning jar
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!
--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
|Looks like this mixed margarita could easily travel in this thing.