Margaritas are best when it's hot, as in on the beach in Mexico. An icy pairing of salt, sugar and sour - margaritas are thirst quenching and fun to drink. The only problem drinking beachside is that water condenses around the outside of the glass, slides down the stem and drips icy cold on your bare belly as you sip. A swim up bar solves this issue beautifully.
Glassware is important for a margarita. Some margarita glasses are large enough for a gallon of margarita each. Such glasses should be avoided. Margaritas are best when served in smaller glasses, no more than 3 1/2 inches across. This way, the ice doesn't have a chance to melt before you are onto your next one.
Some ingredients for margaritas
As with many things, quality of ingredients in a margarita are important. Use
mexican limes (key limes) and
reposado tequila. The pairing of these two ingredients will ensure a great margarita every time.
Makes 2 margaritas
3
oz tequila1 1/2
oz triple sec1
tbsp sugar3
oz fresh lime juice (about 2 mexican limes)- Ice (small cubes are better)
- Kosher or margarita salt for the rim of each margarita glass
Spread a layer of salt out on a small plate or saucer. Run an already squeezed lime around the rim of each glass. Upturn each glass and dip the rim in the salt just enough to evenly coat it.
Add tequila, triple sec, sugar, and lime juice to a blender. Add enough ice so that the top of the ice sits level with the liquid. Put the top on the blender and blend for 20-30 seconds until the ice is just blended in. The resulting consistency should be that of an ice slushy. Divide between each margarita glass and serve immediately.
Prepare the glasses as for frozen margaritas. Add tequila, triple sec, sugar, and lime juice to a shaker. Add enough ice so that the ice sits an inch higher than the liquid. Shake vigourously for a few seconds and pour into each margarita glass. I usually allow a few ice cubes to slip into each glass as I pour, but I live in a hot climate. Its really up to you. Serve immediately.
If serving a crowd, your own margarita mix comes in handy. In a bowl, mix two parts tequila, one part triple sec and two parts lime juice. Sweeten with enough sugar to offset the sour, about 1/3 cup sugar for every ten limes.
Mix enough for your group and taste it, bearing in mind that it will ultimately be served chilled and watered down with melted ice. If unsure, get your blender out and make up a complete margarita. Adjust the balance of flavors and taste again. Once you have the balance right, consistently good margaritas will flow all night long.
EditVariations
Tamarind
Replace two ounces of the lime with tamarind pulp. Add a liberal dash of tiny chili flakes to the salt prior to dressing the rim of the glass. Prepare as you would for frozen margaritas.
Passion fruit
Replace two ounces of the lime juice with passion fruit juice. If making frozen margaritas, sieve the passion fruit seeds as they are unpleasant when blended. Dress the rim of the glasses with sugar instead of salt. Prepare as you would for either frozen or blended margaritas.
Strawberry
Replace two ounces of the lime juice with two or three strawberries. Dress the rim of the glasses with sugar instead of salt. Prepare as you would for frozen margaritas so that the strawberries are well blended.