Today is your lucky day. You’ve had margaritas at restaurants including American knockoffs with their weak limey slush and little to no alcohol. You’re disappointed–perhaps you’ve vowed to never again have another margarita. You’ve taken to sulking on Cinco de Mayo with a tepid Corona in your hand. It’s hard. I know the wilderness that you’ve been through. What I’m about to impart to you is a secret of the ages, a recipe that is both easy to memorize and infinitely adaptable. It’s as easy as 3 – 2 – 1.
The Perfect Margarita
- 3 measures of tequila, preferably 100% agave and reposado (aged 6 months, the anejo is 1 years old and made for sipping)
- 2 measures of lime juice, this is equivalent to juicing about 15 key limes (don’t talk to me about powders, juice in a bottle, or anything like that)
- 1 measure of orange liqueur (like Cointreau or Controy)
- honey to taste (about 3 Tbs), sugar is too sweet and the honey lends a je ne sais quoi to the taste or is that a yo no se?
- 6 ice cubes
Mix the above in a blender until the ice is melted. Taste. If it’s too tart add another squirt of honey. Get out your margarita glasses (preferably chilled), salt the rims if desired, and add 5-6 ice cubes and pour on the good stuff. Never ever make one of those frozen things with more ice than margarita–I will personally come and revoke your margarita license. On the rocks only.
Variants: send your son/daughter across the street to obtain freshly squeezed orange juice from the corner store ($15 pesos or $1.15US) in Bucerias. Leave out the honey. I’ve also used pomegranate juice.
P.S. The corner store also sells ice cold (2 degrees F) beer for those with citrus allergies. Get the Negro Modelo as the bottles are returnable.