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How to Make a Margarita

How to Make a Margarita

How to Make a Margarita

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It’s summertime, which means margaritas outdoors. If you’ve never made one before, here’s a recipe to get you started. One advantage of a favorite summer drink is that it’s easy to make enough to pour over ice and share. Trust us, there are more than enough ingredients for about five libations.

Ice

For far too long I didn’t know how to make a margarita at home, so I left it to the professionals at bars and restaurants. But this classic drink doesn’t have to be saved for special occasions. You only need a few key ingredients and some ice to make your margarita dreams come true. It’s my go-to drink on a hot summer day after gardening, or I’ll whip up a batch when friends stop by to hang out in the backyard.

A margarita is a classic drink composed of tequila, orange liqueur and lime, usually served with a salt rim on the glass. It’s often mixed with agave syrup, which goes naturally with tequila as they’re both made from the agave cactus. It can be served up (shaken with ice and then strained), on the rocks (poured over ice) or frozen (blended with ice). As for tequila, there are a ton of different types: Some are better for sipping while others are great tequilas for margaritas. The go-to for margaritas is blanco tequila, an unaged, clear tequila. (Source: www.tasteofhome.com)

Salt

 

A margarita is a classic drink composed of tequila, orange liqueur and lime, usually served with a salt rim on the glass. It’s often mixed with agave syrup, which goes naturally with tequila as they’re both made from the agave cactus. It can be served up (shaken with ice and then strained), on the rocks (poured over ice) or frozen (blended with ice). As for tequila, there are a ton of different types: Some are better for sipping while others are great tequilas for margaritas. The go-to for margaritas is blanco tequila, an unaged, clear tequila.

Pity the poor Margarita. The original concoction was a relative of the Sidecar: brandy Cointreau & lemon juice served in sugar rimmed glass. The Margarita substituted tequila with lime and salt being the traditional accompaniments. Then the mongrelization began. When I came upon the Margarita in the 70 s it had been reduced to cheap tequila bar mix and a pound of ice to be processed in a blender: an adult Slurpee. Follow the above recipe as if your life depended on it. Use a quality tequila Cointreau and fresh squeezed lime juice. Triple Sec has always been used by bars as a cheap substitute for Cointreau but they don t taste the same. As far as turnbot s use of an eggwhite you are on your own. A Margarita is a cocktail not the breakfast of champions. Read More (Source: www.allrecipes.com)

 

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