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Classic Margarita
 
Ingredients
1/2 cup fresh lemon juice (from 4 to 5 lemons)
1/2 cup fresh lime juice (from 2 to 3 limes)
a splash of fresh orange juice (from half an orange)
1 cup sugar
1 1/2 cups tequila
3/4 cup triple sec
3 3/4 cups water and some ice.
 
Directions

When making margaritas, you can use long stemmed glasses. This will help keep the drink chilled and away from warm hands. To chill glasses, rinse them and place them stem-side up in a freezer for about 15 minutes. Remember to never place fine crystal in a freezer. The key to a great margarita is not to over salt the rim of the glass. Start by running a quartered lime around the rim of the glass. Pour some coarse or kosher salt onto a napkin, and then lightly touch the glass rim to the salt. Shake off any excess so that only a small crust remains.
 

Copyright 2007 The Vine Times www.thevinetimes.com, All Rights Reserved

When using fresh limes, roll the whole lime back and forth on a table before cutting it. This releases more flavor from it. Make sure you don’t use too much ice when blending your frozen margaritas. It only needs to be enough to barely float in the liquid (usually a large handful will do). Blend for only about one minute, or until you no longer hear the ice churning. The mixture should appear to be thick and slushy. To make thicker textured frozen margaritas, place the filled blender canister in the freezer for about 10-15 minutes before serving.

In a pitcher (or blender), combine the sugar and water, stirring until the sugar is dissolved. Add the lemon and lime juices, as well as the splash of orange juice. Mix in the tequila and the triple sec, stirring well. Keep it in the refrigerator until you’re ready to serve.
 

Copyright 2007 The Vine Times , All Rights Reserved