Tag Archives: margarita

Blue Ribbon Margarita

Buenos Dias ‘rita lovers. Today I bring you a recipe that has been a long time coming. (I realize the typical Mardi Gras drink of choice is a Hurricane, but those are a tad sweet for my taste, so I’m sticking to what I know.) This fantastic concoction won the Margarita Contest at Sarah’s house last October, and it has been dancing around my brain ever since. If I recall correctly, people actually fought over who got to drink the last of it.

I, of course, was above such petty bickering. Possibly because I may have been tipped off about which chip I needed to pull from the bag in order to land a slot as a judge. And you know what? I’m not sorry. Margaritas and me go way back, and it would have been a crime against tequila for me not to have been involved.

Anyway, Sarah was kind enough to get this recipe for us from her friend Pete Young, so you don’t even have to lie and cheat to get your hands on one.

6 shots tequila
2 shots Grand Marnier (or Gran Gala as Meeks suggested)
4 tbsp lime juice, freshly squeezed
2 shots simple syrup
Splenda
salt

  1. Make the simple syrup. (This simple syrup is unique for 2 reasons: (1) you use Splenda rather than sugar to make it, and (2) it’s 2 parts Splenda to 1 part water, meaning it will be sweeter than traditional simple syrups.)
    To make this, simply boil water and add Splenda, stirring until dissolved and slightly thickened. (I’d probably do 2 cups Splenda and 1 cup water because you can hang on to the leftover syrup for a few weeks.)
  2. Mix together simple syrup and rest of the ingredients. Pour into salt-rimmed glass and bask in the goodness. (These proportions should make about 3 margaritas.)

The most time-consuming (but also most crucial) part of this recipe is juicing the limes, so you may want to buy a juicer, hunker down and get some done in advance if you’re serving these at a party. People will want seconds, so it pays to be totally juiced. Like The-Situation-juiced. GTL MVP!

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Brett’s Basic Margarita

As we learned on our trip to Oxford last weekend, we have a mixologist in our midst: Mr. Brett Meeks. And if there’s a blog that screams more for this kind of expertise than ours, I have not yet found it. Here Brett offers his basic margarita recipe.

He had to make these at 4:45 on Monday afternoon instead of doing his homework  just for Nummy, so thanks Brett! (Legally, though, I must publicly declare that if we are the cause of your law school demise, we hereby officially deny all liability. Or something equally lawyer-sounding.)

From Brett: Finally, we’ve got a real holiday. February 22nd marks National Margarita Day and another excuse to drink too much tequila on a Tuesday. To prepare for this wondrous festival of merriment and dancing on tables, we’re going to walk you through the basic margarita recipe. There are tons of variations, but to keep things simple, we’re going with classic.

The margarita is simply equal parts tequila, triple sec (or other orange liqueur), and lime juice. So that’s exactly what you’ll need: tequila, triple sec, and limes. It’s a good idea to invest in a hand citrus juicer if you’re making these for a party, because squeezing limes can be very tedious. Also, I think it goes without saying, but stay the hell away from margarita mix unless you like headaches and heartburn.

Tequila – pick a good one. That doesn’t mean expensive, but try to branch out from the usual Jose Cuervo Gold. This is a holiday damnit, not a 10th grade pool party. I’m using a reposado to get a nice balance of smoothness with a little age to fight off the infamous “bite” tequila causes.

Triple Sec – this is just an orange liqueur and you can use any you want, but try to go for quality. The absolute best is Cointreau, but it’s about $40 for a 750 ml bottle. Gran Marnier is also great to use, but you can always go for one of the cheaper brands if you must. I’ve selected Gran Gala which is more like Gran Marnier than Cointreau but about half the price.

Limes – typically you can get about 1 oz of juice per lime, so depending on how many and what size you’re going to make, you’re going to need a bunch of limes. Like I said, getting a hand citrus juicer is a really good idea.

1 measure tequila
1 measure orange liqueur
1 measure fresh lime juice

  1. Shake or stir with ice and strain into a glass of your choice.
  2. Drink, repeat, turn music up louder, love Tuesday, send unnecessary text messages, make another one, don’t be afraid to just go for it. Margarita Day comes once a year.

(Optional: If you like your margs a bit sweeter, add a half measure of simple syrup to the recipe. Simple syrup is simply equal parts sugar and water—good thing to keep around for your home bar.)

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FreshRita

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.

Margaritas:
3 parts tequila
2 parts simple syrup*
2 parts fresh-squeezed lime juice

  1. Make simple syrup*.
  2. 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.

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DotRita

We like to call this a sipping martini because it’s 3/4 alcohol and has blindsided many a good man when housed too quickly. Dot, of course, can out-drink any sailor when these are on the table.

2 shots Jose Cuervo tequila
1 shot Hiram Walker triple sec
1 shot Nellie & Rose’s key lime juice

Pour over ice in a glass with a salted rim and hold on tight. Things are about to get real honest.

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