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Traditional Margarita
The traditional margarita is not
the "frozen" version most of us are served at you favorite Mexican restaurant.
Instead it is served over a bit of ice. If you have not tried the traditional
version you are in for a thirst quenching treat.
Serves: 1I N G R E D I E N T S
3 tablespoons tequila
1 1/2 tablespoons triple sec
1 1/2 tablespoons freshly squeezed lime juice
crushed ice or ice cubes
lime wedge, and salt
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N S T R U C T I O N S
If you want to salt the glass, first
rub the rim with a lime wedge then dip the rim onto a plate filled with Kosher salt (a
coarse ground salt that adheres nicely to the glass).
Combine the tequila, triple sec and lime juice in a shaker (add the crushed ice if you
prefer) shake the to mix. Pour into glass if using the crushed ice or pour over ice cubes.
Garnish with the lime wedge.
Serving glass: Old Fashioned glass
(or margarita glass)
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Tips
1Grate a small amount of lime zest and add it to the mixture.
2Use fresh lime juice, the bottled version simply does not
compare.
3This is a stronger version than what is normally served in U.S.
restaurants so pace yourself!
Group Style
Here is a recipe a little less
strong for making margaritas for six to eight guests.
Simple Syrup
2 cups sugar
2 cups water
Lime wedges
Kosher Salt (for glasses)
2 cups freshly squeezed lime
2 teaspoons grated lime zest (green only)
2 cups good quality tequila
1 cup triple sec
Cracked ice cubes
Bring the sugar and water to a boil in a small saucepan. Simmer the mixture and stir
until dissolved. Remove from the heat, cool, then refrigerate.
Rub the glass rims with a lime wedge and dip in a dish of Kosher salt.
Use a large pitcher. Add all the ingredients including the simple sugar, stir to
combine. Add the ice. Serve in the salt-rimmed glasses.
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