When I first started dating my husband, my now in-laws were very into tequila. Despite their vigilant efforts, I wish I could say I’ve absorbed anything from them other than to spend more (same goes for their newer red wine passion too).
One thing I have learned over the years is that a good margarita isn’t overly sweet. It’s served on the rocks with a salted rim.
As any college student, I liked the very sugary frozen ones. Now, I only go for those during Monday Margarita Madness at Ariba Ariba, because $6 marg in NYC is a steal. With the help of a Tex Mex place not too far from campus, I eventually learned to like a better marg on the rocks. Thinking back, my favorite “Horny Margarita” was probably made with Horintos tequila and didn’t just have a funny name. (Ok, so my father-in-law and husband apparently have at least taught me brand names!) Cactus Club has since closed, so I cannot confirm this suspicion.
In general, I’m a clear liquor girl with a heart for gin. Tequila is definitely my back up, as long as it isn’t paired with jalapeños. I’ve long since mastered the gin and tonic at home, but the perfect margarita made me nervous — probably because the bottled mixes are so bad and made it seem so complicated that you needed a mix.
Breaking news: the best margaritas are just tequila, orange liquor, lime juice and, if you choose, a sweetener. Given that realization, I don’t understand why it’s so hard to get a good margarita at every bar and restaurant.
Sarah’s Favorite Margarita
What you need:
- 1 teaspoon agave (or simple syrup)
- 2 oz fresh squeezed lime juice
- 2 oz blanco tequila
- 1 oz Cointreau or other orange liquor
- Corse salt and lime wedge for garnish
How to:
- Use a lime wedge to wet the rim of a glass and roll in salt. Fill glass with ice.
- In the base of a cocktail shaker, add agave and lime juice, swirl to mix.
- Add a handful of ice, tequila and Cointreau. Shake until well chilled, a little over one minute.
- Pour into prepared glass and enjoy!
Hanging in the Kitchen 