Yesterday I went to two grocery stores that pushed the boundaries of what I’m physically capable of after a night of class followed by RBVs followed by slit-your-wrists-computer-music. One was the Kroger at the corner of Poplar & Cleveland. It was a particularly potent mix grommet in there yesterday, and I don’t think a single person we encountered could count to 10 without using both hands.
The second store was Viet Hoa, the Mexican/Asian market at Court & Cleveland. Bonnie calls this “The Pet Store” and now I know why. While you can undoubtedly find very fresh, very specific ethnic ingredients here, you can also find smells that can turn an iron stomach into a churning fear-belly. Let’s just say I had to seriously consider freeing some frogs while I was there, and that’s a sentence I never thought I’d say.
Anyway, we managed to score a bag of limes (ALL of which you’ll need if you want to make these because one lime yields something stupid like a teaspoon of juice), and we used these little freshies to take the edge off the shopping experience. They’re good, solid margaritas and the real lime juice is key. I do plan to keep refining them though. A margaritologist’s work is never done.
3 parts tequila
2 parts simple syrup*
2 parts fresh-squeezed lime juice
- Make simple syrup*.
- Mix, pour over ice and swallow. Fancify rim using lime sugar-salt below if you like.
(*Simple syrup is just that: simple. You stir together equal parts sugar and water over low heat until it’s mixed and slightly thickened.)
Lime sugar-salt (optional for rim):
2 tablespoons sugar
2 tablespoons kosher salt
zest of 1 lime
Pulse ingredients in a small blender or spice grinder and dip dampened glass rims into it. The Chef doesn’t usually like salt on margaritas but was won over by this, so even you fools who don’t have the salt-love may wanna try this.