Coarse salt is much more presentable on a margarita glass, in my opinion. Dip in coarse salt for the rim of the glass.You can easily increase the servings by shaking up a few batches and pouring your contents into a pitcher for easy serving. Make your margarita picture-perfect by simply adding a lime wedge to the side of your glass. If you don’t have agave, we recommend making your own simple syrup or only using a small amount when curating your cocktail. Simple syrup can become super sweet when added to cocktails. Pro tip: You can totally add a couple of jalapeño slices to the shaker for a spicy kick-I won’t tell the purists.Strain your ingredients into your glasses after you’ve created your salt rims.I’d say a very enthusiastic shake for 30 seconds is sufficient to get that icy, frothy consistency. Shake it up for longer than you think you need to.You must, I repeat must, use fresh-squeezed lime juice.Chill your glasses in the freezer for 30 minutes before making them.This orange-flavored liqueur is of higher quality than traditional triple sec, making it smooth and strong to uplevel your classic drink. Cointreau is within the family of triple sec liqueur, produced in Saint-Barthélemy-d’Anjou, France. Any agave nectar will do, but we prefer raw agave for the most natural taste. Agave nectar comes straight from the blue agave plant (which is actually used to make tequila!). To keep my margarita from becoming too sugary, agave is my preferred choice of sweetener. For other margarita variations, feel free to mix it up with other juices like grapefruit or lemon. If you stick to any ingredient recommendation in this recipe, it’s that fresh lime juice is essential. It’s a great liquor to have on hand for a variety of mixed drinks. Silver tequila, also referred to as blanco, platinum, or white, is the purest form of tequila. Here’s what you need to do a Margarita justice, beyond what you might be able to dig out of the fridge or cupboard. La Paloma is another classic tequila cocktail with few ingredients, as is the Tequila Sunrise. For a slightly sweeter version with agave syrup, check out the Kentucky Club Margarita. Any involving jalapeño or habanero spice are the best. There are enough variations on the Margarita to last a lifetime. Treat yourself to 85+ years of history-making journalism Subscribe to Esquire Magazine If You Like This, Try These And it seems like the Margarita will never fade from cocktail culture-at least not until every living being who's ever hummed the tune to "Margaritaville" has passed to the next life. In 1953, this magazine named the Margarita the Drink of the Month, calling it "exciting and provocative." Back then, our recipe called for triple sec, but we've since changed our ways. It's hardly lost its popularity since, with Esquire in part to thank. Prohibition tourists fell in love with it and brought it back to the U.S. (The irony is not lost on us.) The Margarita was invented in Mexico, possibly at the Kentucky Club in Juarez, where they called it the Daisy margarita means "daisy" in Spanish. Many years ago, the United States made it illegal to drink alcohol within its borders, and so thirsty Americans went elsewhere for their cocktails-mainly, south of the border into Mexico.
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