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Margarita

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Serves 1

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

  • 1 lime wheel, with a slit cut at the center
  • Kosher salt (optional)
  • 1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
  • 1-1/2 fl. oz. (3 Tbs.) fresh lime juice
  • 3/4 fl. oz. (1-1/2 Tbs.) light agave nectar

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

nutrition information (per serving):
Calories (kcal): 200; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 28; Polyunsaturated Fat (g): 0; Sodium (mg): 0; Cholesterol (mg): 0; Fiber (g): 0;

Photo: Scott Phillips

ANY margarita made with fresh ingredients beats the syrups, mixes, and canned ingredients from the supermarket (or bad Mexican restaurant!). I follow the ratio of 2 parts tequila, 1 part lime juice, 1/2 part agave, and 1 part orange liquor (if I have it on hand). Water to taste...or pour it on the rocks and let it melt to mellow. For frozen margaritas, double the above and mix it with a blender full of ice. Yum!!

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