Serve with a lime wedge for garnish.When it comes to margaritas, there is no better way to enjoy the classic drink than by making it with Bacardi Margarita Mix. In a martini mixer or jar with a tight fitting lid, add 1/3 shot of simple syrup, 2/3 shot of lime juice, 1/3 shot of Cointreau, and 1 shot of Tequila, and shake.
On the rocks margarita bottle full#
Dip the glass rim into a plate of coarse salt.įill the glass 2/3 full with crushed ice. ounce glass, run a lime around the rim of the glass. Once cool, transfer to a jar with a tight fitting lid and refrigerate for up to a week. Continue to boil until the sugar has dissolved. In a small saucepan, bring 1/2 cup of water to a boil. If you want to make a larger batch, adjust the measurements to 1/3 cup simple syrup, 2/3 cup lime juice, 1/3 cup Cointreau, and 1 cup Tequila. Notes: this recipe makes one 8 ounce drink using a standard 1.5 ounce shot glass. A side of guacamole and chips will also enhance the flavor of the margarita. It stays at a perfect drink to ice ratio. It doesn't take that long to drink 2 shots worth of liquid, so there isn't a whole lot of time for all of the ice to melt. The ice will slowly melt, diluting the margarita. If you fill the glass 2/3 full of crushed ice, and then pour the margarita over top, it will appear as if the drink is full. If you pour that into a glass, it will look pitiful, and probably taste powerful, sour, acidic, and strong.
After you've mixed all of the tequila ingredients, you will soon realize that you are now working with a little over 2 shots worth of liquid. If you're at a fancy bar and order a margarita that costs over 10 dollars, and it's served in a tall glass, it's likely a double, and you're probably calling a cab. I recommend using a small, 8 - 10 oz glass. You'll also want some coarse salt to rim the glass, and a lot of crushed ice. I know I just made it sound like I buy a bottle of tequila every time I make a trip to the store to buy eggs, but lets be real: it's usually wine that I'm getting.Īpart from the tequila and cointreau, you'll need some fresh squeezed limes and some simple syrup. Depending on how eager I am to break the bank, I will usually opt for a reposado, and splurge on anejo if I'm in a really good mood. They are darker in color, smooth and have very complex flavors, often (to me) tasting of caramel. Reposado and anejo are tequilas that have been aged in oak barrels, with anejo being aged longer. Gold tequila is a mixture of silver and an aged tequila. Personally, I find this type of tequila bitter, and associate it with 'the taste of being 19 again'. They are the most common tequilas on the market. White and silver tequila are either un-aged, or aged for 60 days and then bottled. These terms relate to its taste and length of aging. Tequila is sold as either white, silver, gold, reposado, or anejo.
The key qualification being 100% agave, which means that no additional sugars were added during fermentation, only blue agave sugar was used. But if you're going to get serious about margaritas, you need to invest in some good tequila. They're usually overpowered with sugar, so you can't even taste the tequila anyways. Those blended margaritas are fine, if that's what you are looking for.
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