The Perfect Margarita
Living in Texas has made me quite the connoisseur of margaritas. Especially when it’s 105 outside, that’s all I want. And maybe some chips and guac…
Unfortunately, a lot of places put agave syrup in their margaritas, which will make me feel terrible. I once confused a bartender by asking him to give me simple syrup instead of agave. Baffled, he looked at me and was like, “you know that’s going to be the same amount of sugar, if not more, right?” I refrained from explaining to him that actually, agave is extremely high in fructose, which makes me feel terrible, but that simple syrup has equal amounts of fructose and glucose which is easier to digest… yeah.
Sugar + alcohol in general is a recipe for me feeling lousy, so even if there isn’t agave, the simple syrup or sweet & sour (what even is in that anyway?!) add up quickly. I had pretty much written margaritas off until I discovered that you can actually make a margarita with just tequila, triple sec, and lime juice. It’s insanely delicious (and insanely strong), and I’ve decided that I actually like them better this way.
Curaçao, Cointreau, and Grand Marnier are all higher-end triple secs, but we’ve discovered that you can get away with using pretty cheap stuff. The trick is to buy good tequila and to shake everything with ice before you serve it. If you don’t have a fancy cocktail shaker, you can use a mason jar with a lid or something similar.
Cheers to summer!
The Perfect Margarita
- 1 ½ oz tequila
- 1 oz triple sec
- ¼-½ lime
- 1 ice cube
- salt for rimming
- Rub the edge of a lime wedge around a glass. Pour the salt on a small plate and roll the edge of the glass to salt the rim. Fill the glass with ice.
- Pour the tequila, triple sec, and lime juice in a shaker with ice. Shake vigorously and strain into prepared glass. Garnish with a lime wedge if desired. Enjoy!
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