The Best Margarita Recipe: These margaritas will knock you naked, in a good way, and make this the best Cinco de Mayo ever. Promise!
Lt. Dan back to share random thoughts and stories…
I have not posted much lately as Mrs. Spicy has kept me locked up in a back room working on other aspects of A Spicy Perspective. But, since it is Cinco de Mayo, she has let me out long enough to whip up some queso and guacamole and to share my best margarita recipe with all of you.
So where does your mind take you when you think of margaritas? Does it involve the sun, sand and crystal blue water? Maybe a pontoon boat on the lake with a bunch of friends? How about a backyard pool, music in the background, chips and salsa on the picnic table, and sounds of fun and laughter all around? Possibly your favorite restaurant, surrounded by tacos and fajitas, salt rimmed glasses and pitchers brimming with that “concoction that helps me hang on…”
Wherever it takes you, it is surely a happy place – usually filled with sun, friends, food and fun.
Margaritas are not typically a serious drink – one where you ponder the world in your big leather chair and smoking jacket.
It’s not likely your “sophisticated” grown up drink like a Manhattan or Martinez.
Frankly, depending on who you talk to, it is its own thing – and never the same to anyone. It can come spicy, frozen, top shelf, bottom shelf, with a beer in the middle, smokey, salt rimmed, not salt rimmed, sugar rimmed, up, with ice, in a glass, in a pitcher (better), in a funnel (that was fun), with a shot (yes please), in your hand (time to take a break…) – you get the point.
But margaritas are usually beloved by all.
“The Best Margarita Recipe” is the favorite in our house.
It is boozy and limey, yet still balanced with a hint of sweet and salty. We typically make it by the pitcher (or two), although this particular day we made margaritas for two. We usually invite friends to share (or we serve something else because we drank the pitcher before they arrived).
The great thing about The Best Margarita Recipe is that you can LIT-ERALLY (thank you Rob Lowe) add all the ingredients at once in a pitcher and leave it till you’re ready to serve.
The ingredients that really make the difference (in my opinion) are good tequila, homemade simple syrup, and fresh limes. The other ingredients can be tweaked to your liking, but try to stick with fresh limes and good tequila.
If all else fails, grab a shot glass and the tequila – you’ll be good to go…
Happy Cinco De Mayo!
Cheers, Lt. Dan
Check out our other amazing margs…
The Best Margarita Recipe
- 18 ounces Tequila Blanco
- 18 ounces fresh squeezed lime juice, Could be fresh bottled lime juice from the refrigerated section, but not the concentrated kind. FRESH.
- 9 ounces La Belle, or Grande Mariner
- 8 ounces simple syrup + a little extra for glass rims
- 3 ounces orange juice
- 3 ounces Triple Sec
- Course of flake sea salt for glass rims
- Sliced lime and oranges for garnish
- Start by making the simple syrup if you don't have any on hand. Mix 7 oz. sugar with 7 oz. water. Microwave until the sugar has dissolved. You should have about 9-10 oz. so there will be a little extra for rimming the glasses.
- Now pour all the ingredients in a large pitcher. Stir well and chill.
- When ready to serve, pour the remaining simple syrup in a shallow dish. Pour sea salt in a second shallow dish. Then dip the glass rims in simple syrup, followed by sea salt. Add ice to the glasses if desired, and fill a shaker with ice. Add the margarita mix to the shaker and shake for 10 - 15 seconds - pour into glasses. Garnish the glasses with sliced limes or oranges and serve. Ole'!
For single servings made in a shaker combine: 2 oz. Tequila, 2 oz. lime juice, 1 oz. La Belle, 3/4 oz. simple syrup, 1/3 oz. orange juice, 1/3 oz. Triple Sec.
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