While yesterday was a National (read: Bank) Holiday, I’d be lying if I said I wasn’t far more interested in celebrating today’s special engagement – National Margarita Day. Perhaps I should have traded around my day off this week? Ok, ok, all kidding aside…
The margarita – as a result of its many of its varying forms: frozen, flavored, the works – continues to be the most popular drink ordered in America. Maybe it’s my Southwestern roots, but the margarita is undoubtedly among my most favorite cocktails, too. However, even when the general masses try to get me on the blended margarita bandwagon, mixing a classic margarita from the recipe below is usually a go-to drink at my own home bar.
So the QotD: What do you consider to be the best margarita recipe? And how do you prepare your favorite variation (rocks, blended, with or without salt)? I would love to hear your feedback in the comments section below or on Twitter.
2 parts blanco or plata 100 % agave tequila
1 part Hiram Walker Triple Sec (my go-to Triple Sec over Cointreau, especially if I’m planning to make drinks for a large group)
3/4 part fresh lime juice
1/4 part (or two bar spoons) agave syrup (Optional, but in my mind, quite a delightful addition)
Combine first three ingredients in a mixing glass with ice. Shake well and strain into a chilled salted cocktail glass. Salting the rim: Frost the edge of the cocktail glass by rubbing a lime wedge on the outside rim of the glass, then dipping it into a saucer of coarse salt. Salt only half the glass if you are being
“calorie conscious” “high blood pressure phobic” (as Fred so aptly phrased it in the comments section).