It’s time for a lime and tequila intervention. There are still two weeks of crazy end-of-the-year activities left, but luckily this weekend is a holiday and I’m taking a break – a sour and salty on the rocks break.
Yes, I prefer my Margaritas on the rocks with salt and I enjoy making my own using fresh lime juice. Frozen limeade also makes super margaritas and that’s what I made them with for a long time, but honestly, I just like the more natural approach.
I’ve started making up a batch of sugar syrup to keep in a container in the fridge (it lasts indefinitely) so I can use it when I need to. It’s quite easy to make and if you keep it in something with a pour-spout, that makes using it even easier. Then I can just squeeze a couple of limes with my citrus press into a shaker with ice, add the syrup and liquor, shake and pour into a salt-rimmed glass and sip away.
Margarita on the Rocks
- coarse salt
- 1 1/2 ounces fresh squeezed lime juice (one or two limes, depending on the size)
- 1 1/2 ounces sugar syrup (recipe below)
- 1 1/2 ounces tequila (gold or silver)
- 1/2 ounce Cointreau
- Wet rim of a margarita glass or large goblet using just-squeezed lime rind.
- Pour some coarse salt in a small plate or bowl and dip edge of glass into it to coat all the way around.
- Fill a cocktail shaker with ice.
- Add lime juice, sugar syrup, tequila and Cointreau.
- Close shaker and shake vigorously while holding top for about 10 seconds.
- Carefully pour contents into salt-rimmed glass.
(*For limeade version, substitute 1 oz frozen limeade plus 2 oz water for the lime juice and sugar syrup.)
makes about 3 cups
- 4 cups sugar
- 2 cups water
- Put sugar and water in a pot and bring to a boil over medium-high heat, stirring until sugar dissolves.
- Lower heat to a gentle boil.
- With a wet pastry brush, wash down any sugar crystals clinging to the side of the pan.
- Boil 5 minutes, uncovered, without disturbing the mixture further.
- Remove from heat, let cool, and refrigerate in a covered container.