![]() ![]() To serve, use 60ml tequila combined with 60ml margarita mix. Once cool, stir in the triple sec and place in an airtight sealable bottle (like a Kilner jar). The salt will stick wherever there is lime juice. Add to heat the water, lime juice and sugar over a medium heat, whisking occasionally until the sugar has dissolved and then leave to cool. Pour salt on a flat dish, and turn the glass upside down and roll the rim around in the salt. ![]() How do they get the salt to stick to the rims of the margarita glasses in restaurants and bars?! Pro tip: Take a lime wedge and run it around the rim of the glass. Like Rick’s margs, the ingredients are simple and nothing extra is added. This frozen strawberry recipe is always the most popular with friends. I’ve been exploring with that basic margarita foundation for awhile, mostly by adding different fruits to the base, and I’ve substituted the simple syrup with maple syrup. And now these margaritas are my IT drink. They never agreed with me until I tasted them in their purest form. Up until that point I had only tried them loaded with artificial flavors, sugar, triple sec and margarita mix. Serve: Pour mixture over salt rimmed glasses filled with ice. My obsession with margaritas started about 10 years ago when my friend Rick first made them for me at the beach in the freshest way possible: freshly squeezed lime juice, simple syrup and tequila. I never knew a margarita could taste so crisp and refreshing. Mix ingredients: To a large pitcher add 2 cups of tequila, 1/2 cup orange liqueur, 1 cup of fresh lime juice, 3/4 cup of orange juice and 1 tablespoon of agave nectar. ![]()
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