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.
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This are our favorite margaritas: tastes great, wildly popular with guests, and super simple to make. I suspect that agave syrup being a low glycemic sweetener helps these goes down easy and stave off any hangovers. We've used Himalayan pink salt on the glass rims for a pretty touch (and a more mellow salt taste). It's probably also worth mentioning that these are "skinny" margaritas. Salud!
Excellent Recipe. I stemmed a pomegranate cadillac margarita recipe from this one. Place two martini glasses in the freezer untill very cold, when ready to serve dip their rims in a mixture of lime juice and the tequila, then dip them in a mixture of equal parts sugar, chile powder, and coarse salt. Place 3oz of a good Tequila Repesado (i prefer this over Blanco), 1oz Cointreau, 2oz fresh squeezed lime juice, 1oz of unsweetened pomegranate juice, 1oz of agave nectar, and a whole bunch of ice in a cocktail shaker and shake for 30sec, and pour into the prepared martini glasses then drizzle about a 1/2 an oz of Grand Marnier over the top of them and garnish with lime wheels and serve.
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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