Margaritas
Feb 22, 2015 in booze, drinks, grand marnier, lime, simple syrup, tequila. Read the original on: Basil And Bubbly
I think it’s safe to say that I have been a lover of Mexican food my entire life.  From fusion tacos with bulgogi and kimchi to the refried beans that vaguely resemble slop at the local dump-Mex place around the corner: I love it all.  In fact, I have to make a deliberate effort to not fill my blog with all-Mexican all-the-time.
It’s about time I let a little of my obsession with Mexican food ( and drink … ) come through.  I have roughly five (FIVE!!!!) different margarita recipes that are regulars in my kitchen, but this is my “basic†but fabulous go-to recipe, and seems like a great place to start.  One thing that is a little odd about this recipe to some people is that I make it in a cocktail shaker.  I love the way the shaker breaks up the ice and gives the margarita a just little bit of a froth at the top, but if you are decidedly anti-shaker, feel free to stir instead.
Margaritas
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Prep time
2 mins
Total time
2 mins
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Author: Basil and Bubbly
Recipe type: Drinks
Cuisine: Mexican
Serves: 2 drinks
Gather:
- 1½ oz agave tequila
- 1 oz Grand Marnier®
- 1 oz lime juice
- 1 oz simple syrup
- salt ( optional )
- ice
Make:
- In a cocktail shaker ( yeah, a cocktail shaker. That's how we roll. ), combine all ingredients over the ice.
- Shake vigorously.
- Pour ( ice and all ) into two margarita or rocks glasses and serve. Garnish with lime.
Notes
Feel free to garnish your drink with a salt rim. We rarely do this with our margaritas, but sometimes it is a nice touch. You can see even in the pictures, there is a salty part of the rim, and an unsalted part so that we could enjoy the margaritas without salt.
3.2.2885
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The post Margaritas appeared first on Basil And Bubbly.
Read the original on: Basil And Bubbly
Basil And Bubbly, Marianne Rogers
Two parts food, one part booze, and a dash of snark.
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