Saturday, May 5, 2012

Maverick Margaritas

Maverick Margaritas
Makes 16 servings, 6 oz. each

You'll never again conform to the notion that you can't serve restaurant-quality margaritas at home!

2 Tbsp. lime zest
2-3/4 cups fresh lime juice
1-1/2 cups sugar
3-1/2 cups water
1 bottle (750 ml) chilled silver tequila
1 cup chilled orange liqueur (triple sec or Gran Marnier)
Kosher salt
Lime wedges
Ice cubes

Paul Ryan
Make limeade by combining lime zest, lime juice, sugar and water in a pitcher, stirring until sugar is completely dissolved.  Cover and refrigerate at least 2 hours but no more than 24 hours.  Strain mixture into serving pitcher.

Add tequila and orange liqueur; stir.

Pour Kosher salt on a plate.  Rub a lime wedge around rim of glasses; dip in Kosher salt.  Pour margaritas into shaker over ice and shake 10 to 15 seconds, then strain mixture into prepared glasses. Serve with lime wedges and a few ice cubes, if desired.

I like to serve Maverick Margaritas with Goldwater Guacamole (3/11) and Pundit Problemo Pico de Gallo (4/13).

When zesting limes, be very careful to get only get the green part of the peel.  The white part that is underneath can be very bitter, and your margaritas will suffer if you zest too aggressively.

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