59 Margarita Recipe Agave Lime Cointreau
Strain into prepared glass.
Margarita recipe agave lime cointreau - How to make a frozen strawberry margarita recipe from scratch. 1 oz fresh lime juice. Swap the reposado tequila for silver.
In a cocktail shaker with ice add the tequila cointreau fresh squeezed lime juice. 2 oz blanco tequila. Coarse salt for rimming glasses.
The original recipe was created back in 1948. Margarita salt cointreau tangerines ice agave nectar lime and 1 more peach margarita ann s entitled life cointreau coarse salt ice sliced peaches tequila lime juice and 1 more. 1 oz fresh lime juice.
Rim a highball or collins glass with salt by running a lime wedge around the rim and dipping the glass in salt. Set the glass to the side. Fill with ice and shake well.
I like to cut it in half lengthwise then again lengthwise into quarters to create a nice wedge. Serve in a large margarita glass with a salted rim and a lime wheel to garnish. Blend on high until smooth and creamy about 30 seconds.
In a large blender add frozen strawberries fresh lime juice tequila cointreau agave and ice. Replace the tequila and cointreau with a combination of pineapple juice and orange juice for a virgin pineapple margarita. Stir tequila orange liqueur and lime juice together in a large pitcher until combined.
Skip the turmeric if you prefer. This recipe makes a simple clean tasting drink with easily adjustable proportions. This original recipe has stood the test of over 70 years time.
Garnish with second lime slice. To make a pitcher of margaritas 16 servings. Add your desired amount of sweetener if desired i would begin with 2 3 tablespoons agave until the margaritas reach your desired level of sweetness.
I don t care for triple sec or cointreau in my margaritas. Combine tequila agave syrup and juice in a cocktail shaker. You can cut the lime however you d like to rim the glass.
The original margarita was created when dallas socialite margarita sames mixed her two favorite spirits cointreau and tequila together with lime juice while on vacation in acapulco back in 1948. 2 oz 100 agave silver tequila. Joanne weir a san francisco chef tequila expert and the subject of one of our early kitchen tours makes a margarita at her bay area restaurant copita that is known as one of the best in the region she says and i agree whole heartedly that the biggest mistake people make with their margaritas is that they use too many ingredients like triple sec grand marnier or cointreau.
