Scratch Margarita

Posted by on Apr 15, 2010 in Tequila | No Comments

Best. Margarita. Ever.Juicing fresh limes, lemons and citrus for margaritas

Tequila weather is kicking its way in to San Diego — how do we know? It’s not the sunshine (she is a tease these days). It’s the citrus: The clementines are like candy, we can’t get enough Cuties, and we’re being gifted limes and lemons by the paper-bagful.

We may still need a sweater to sit on the patio this evening, but we don’t mind. We’re mixing Margaritas — and trying new recipes. One thing that does not change for us is the use of fresh ingredients. If you love mixing drinks with that pre-made neon yellow stuff called sweet & sour or “Margarita Mix,” then read no further.

However, if you’re a bit of a Margarita connoisseur, we tip our sombrero to you and welcome your input on this most classic of tequila concoctions.

Start Fresh

Go to the market or farmers market and choose only the citrus that smells great:

  • Limes, of course, are essential
  • Meyer lemons for a twist
  • Oranges or tangerines for complexity
  • Grapefruit also pairs surprisingly well with tequila.

Whether you make your homemade sweet & sour ahead of time or squeeze the fruit straight into the shaker is up to you. We practice both around here. As for sweeteners, we like the triple sec we made at home. Cointreau or Grand Marnier are nice too. Agave nectar or simple syrup works well when paired with a splash of fresh orange juice.

Salt or no salt? Garnish? Wide open — If you want to get crazy, try a sprig of basil, mint or

Got a favorite ‘rita recipe? Let us know on Facebook or find us on Twitter.

The Best Margarita

Tequila being the main ingredient, you should choose one with enough flavor to stand up to the juices. We like reposados, and a good silver is always appreciated, but I keep the añejo for sipping.

  • 2 oz. reposado tequila
  • juice of 1 lime (about 1 oz.)
  • juice of 1/2 lemon (1/2 oz.)
  • juice of 1/2 mandarin orange or tangerine (about 1 tbs.)
  • 1 oz. triple sec, agave nectar, or cane syrup
  • course sea salt (optional)
  • lime wedge for garnish

Wet the rim of a double-rocks glass with lime juice and dip into a plate of coarse sea salt (optional) and set aside. Squeeze the citrus into a shaker full of ice (we like our citrus juicer which really squeezes the bejeezus out of the fruit).

Add the triple sec and tequila and shake it like a maraca. Pour into the glass and top with ice. Garnish with a lime wedge or something else green and delicious.

CAUTION: Uncommonly blue skies and warm breezes of summer can make margaritas go down VERY easily. Be smart, stay hydrated and for crying out loud, put some sunblock on. You’re turning a little pink.

Copyright © 2010, Pybop, LLC (for All rights reserved. Questions? Happy hour ideas? Chat with us on Twitter: @thurshappyhour.

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