Remove from heat and allow to cool to room temperature. Bring to a boil, stirring, until sugar has completely dissolved. Simple syrup is so easy to make, and takes only about 5 minutes! In a medium saucepan over medium-high heat, stir together water and sugar. Fill with ice almost to the top of each glass, and then squeeze another small lime wedge over the top of each drink for those who like a little extra pucker. Then pour 1/2 cup of your chilled premix into each glass, followed by simple syrup (a little or a lot, depending on each guest's preference), and give a little stir. Give it a stir and then place in the refrigerator to chill.Īs you are creating margaritas for individual guests, moisten the rim of each glass with a lime wedge and then dip rims in a small plate of coarse salt, for those who prefer a salt-crusted rim. Prepare simple syrup up to a day in advance and let it chill in the refrigerator.Ībout 1 hour before guests are to arrive, measure tequila, Cointreau, and lime juice into a small pitcher. Squeeze a wedge or two of fresh lime over the top and then add the wedges to the drink. Give the drink a quick stir and then fill glass with ice. I usually add about 1 teaspoon per drink. Add simple syrup, according to your preference of sweetness. Pour tequila, Cointreau, and lime juice into glass. Then turn the glass over and dip into a small plate of coarse salt. If you like a salt-rimmed glass, moisten the rim of your glass with a lime wedge. Just be sure to stir well to fully dissolve sugar. Note: If making one drink, super fine sugar can work in a pinch in place of simple syrup.Having a Mexican-inspired fiesta? This goes great with my guacamole or chicken enchiladas. There are several mid-range tequilas that are really good for margaritas without breaking the bank. I love them for sipping on the rocks or neat with a lime, but I’d skip them when it comes to a margarita. Best Tequila for MargaritasĪ quick note on top-shelf tequilas. You can really taste the difference.īut enough with the history, I prefer my margaritas made a little stronger, and always with a Blanco or Reposado tequila and triple sec-sometimes Cointreau if you’re looking to step it up even further. Higher-end restaurants and bars are finally starting to catch on and ditching artificial mixes/sweeteners, opting for fresh ingredients. I like a ratio of 1/2 ounce of simple sugar to 1 ounce of fresh lime juice. Store-bought margarita mix is actually a modern-day shortcut, the classic margarita recipe (created nearly 100 years back) called for freshly squeezed limes and sometimes agave ( simple sugar will do). It’s not sickly sweet or full of artificial sweeteners like store-bought margarita mix. You can taste the tequila’s natural flavors so it’s best suited for a better tequila. The original or classic margarita is a classic cocktail made with tequila, fresh lime juice, simple syrup (melted sugar in water), and triple sec. I will tell you that the classic margarita recipe is just as easy to make as those artificial margaritas using sour mix or margarita mix-and it’s even better. Now, before you freak out and leave this page. Out of margarita mix? Consider it your lucky day because this recipe is a real margarita from scratch.
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