Sip Your Cares Away Margaritas

margarita

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

from Shortbread

serves one

Ingredients

  • 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

Directions

  1. Wet rim of a margarita glass or large goblet using just-squeezed lime rind.
  2. Pour some coarse salt in a small plate or bowl and dip edge of glass into it to coat all the way around.
  3. Fill a cocktail shaker with ice.
  4. Add lime juice, sugar syrup, tequila and Cointreau.
  5. Close shaker and shake vigorously while holding top for about 10 seconds.
  6. 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.)

Sugar Syrup

makes about 3 cups

Ingredients

  • 4 cups sugar
  • 2 cups water

Directions

  1. Put sugar and water in a pot and bring to a boil over medium-high heat, stirring until sugar dissolves.
  2. Lower heat to a gentle boil.
  3. With a wet pastry brush, wash down any sugar crystals clinging to the side of the pan.
  4. Boil 5 minutes, uncovered, without disturbing the mixture further.
  5. Remove from heat, let cool, and refrigerate in a covered container.

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