Margaritas

This is the famous Margarita recipe from Rick Bayless Frontera Grill.  Fair Warning: It is strong but goes down easily!

Pair one of these with either Skirt Steak Tacos or Chicken Enchiladas and you've got yourself a Cinco de Mayo celebration.

It's important to get a good brand of silver tequila.  No skimping on this!

Makes 4 generous drinks


Ingredients

1 cup tequila, preferably a young silver or reposado 100% agave tequila–look for widely distributed ones like El Tesoro, Cuervo Tradicional, and Herradura, or search out the distinctive small production tequilas like Chamucos or Suave Patria

1/2 cup Cointreau or other orange liqueur

1/3 cup fresh lime juice, plus a little extra for moistening the rim of the glasses

A little sugar if necessary

About 1/3 cup coarse (Kosher) salt for crusting the rim of the glasses

About 3 cups medium ice cubes


Directions

In a small pitcher, combine the tequila, orange liqueur and lime. Taste and decide if you think the mixture needs to be a little sweeter or a little tangier (keep in mind that it will taste a little tangier once it’s been shaken). Add a bit more lime or a touch of sugar, if necessary.

Spread out the salt onto a small plate. Moisten the rim of four 6-ounce martini glasses with a little lime juice (if you have a cut lime, even an already-squeezed one, moisten the rims by running it around them). One by one, turn the glasses over and dip them lightly in the salt, creating a thin, even crust all around the rim.

Pour half of the margarita mixture into a cocktail shaker, add half of the ice cubes. Shake vigorously for about 15 seconds (this is important to achieve the perfect strength–some of the ice needs to melt into the margarita–and the right degree of frostiness). Strain into the prepared glasses, then repeat with the remaining margarita mixture. Relax and enjoy.



MARGARITA FOR ONE


Servings: 1

Ingredients



1-1/2 oz. silver tequila

1 oz. Cointreau

1/2 oz. fresh lime juice

splash simple syrup

salt rim


Directions


Combine all ingredients in an ice-filled cocktail shaker. Shake until cold and strain into a chilled salt-rimmed glass.

Recipe from the Cooking Channel