Margarita
2 April 2005
- 30ml Tequila
- 15ml Cointreau / Triple Sec
- 75ml Sweet & Sours Mix
Possibly the world’s most popular cocktail, a margarita is shaken and usually served in a salt rimmed martini glass. Garnish with a slice of lime. If you don’t have any sweet & sours mix a perfectly good margarita can be made with a mix of freshly squeezed lemon and lime juice. Personally I prefer to drink my margaritas on the rocks in a highball glass.
There are many ways to vary the recipe, the most common being a frozen margarita. To make, reduce the amount of sweet & sours mix to 45ml and blend the drink well with a scoop of ice. I prefer to serve frozen margaritas in a larger, bowl style glass as in hot weather blended drinks can melt and become messy quickly. Frozen margaritas can even be made daiquiri style by adding fruit and swapping the Cointreau for an appropriate fruit liqueur. Try mango, strawberry, banana or kiwifruit. Another unusual variation is a blue margarita, made by substituting Cointreau for Blue Curacao.
For a truly exquisite margarita, try making it with muddled fruit. In a cocktail shaker, muddle a quartered lemon and a quartered lime with 15 - 30ml of sugar syrup. Add ice and shake well with 30ml of your favourite Tequlia and 15 ml of Cointreau.
To salt rim a glass, rub the rim with a lime wedge and then touch the rim onto a plate covered with an even later of salt.
