Margarita
Chill Margarita glass. Shake all ingredients over ice. Pour into glass. Top off with ice if necessary. Garnish with a lime.
Ingredient Profile
Details
Notes
Everyone has a theory about a Margarita. Here is mine.
Not too sweet. I want to taste at least some of the agave in the Tequila. Think of a Margarita as a cocktail with a limited amount of mixer, sometimes served in an up glass strained with no ice. Start with that--drink it that way or the more popular way over ice. And put the salt in the drink.
I am using homemade lime mix here--this mix is actually includes the "sour" in sweet and sour. It is a bit tart, and not at all syrupy. I like Hornitos because it has a lot of clean, agave flavor with just a hint of oak (it is aged in 10,000 liter oak lined tanks, so there is not as much surface area in contact with the oak and the wood doesn't overpower the agave fruit flavor). Cointreau? Clean, natural orange flavor. And 80 proof doesn't hurt. The bitters just add a little bit of dimension. If you want more, put the dash in after the drink is made. And finally, the salt. I like the salt and lime to swim together in the drink. If you want, by all means salt the rim.