National Margarita Day is a thing. Who knew! Whip up one of these cocktails and be celebrating in no time.
Yield: 1 serving
1 small wedge lime
2 ounces tequila blanco
¾ ounce lime juice
¾ ounce simple syrup, see note
1 thin slice of lime
Note: To make simple syrup, boil together ½ cup granulated sugar and ½ cup water, stirring frequently, until the sugar dissolves and the liquid turns clear. Cool before using. Can be stored in a clean jar in the refrigerator almost indefinitely.
1. Rub the lime wedge around the rim of a margarita glass and dip the top of the glass in the salt. Place glass in refrigerator, if desired.
2. Place tequila, lime juice and simple syrup in a shaker with plenty of ice and shake until very cold, about 20 seconds. Strain into prepared glass and garnish with thin slice of lime.
Per serving: 193 calories; no fat; no saturated fat; no cholesterol; no protein; 14g carbohydrate; 10g sugar; 1g fiber; 961mg sodium; 10mg calcium
Recipe by Bon Appetit
Yield: 1 serving
1 lime wedge, for preparing glasses (optional)
Smoked vanilla salt, for garnish (optional)
2 ounces hibiscus water (see note)
1 ounce mescal
1 ounce honey liqueur
½ ounce orange liqueur
1 ounce agave syrup
½ ounce freshly squeezed lime juice
Sliced limes, for garnish
Vanilla beans, for garnish (optional)
Note: Make hibiscus water by combining 2 cups of water with 2/3 cur of dried hibiscus flowers. Let soak 4 hours or up to overnight. Drain in a fine mesh sieve, using a wooden spoon to press out all of the liquid, and discard the flowers.
1. Prepare a tall glass by wiping the lime wedge around the top rim. Dip the rim of the glass in smoked salt, fill with ice, and set aside.
2. In a cocktail shaker filled with ice, combine the hibiscus water, mescal, honey liqueur, orange liqueur, agave syrup and lime juice. Shake vigorously, and then strain into the prepared glass. Garnish with lime and vanilla beans, if using, before serving.
Per serving: 307 calories; no fat; no cholesterol; 2mg sodium; 38g carbohydrate; no fiber; 34g sugar; no protein.
Culinary Institute of America
Yield: 8 servings
1 bottle rosé
1 cup tequila
1 cup lime juice, preferably fresh-squeezed
1½ cups simple syrup, see note
Note: To make simple syrup, mix 1½ cups granulated sugar and 1½ cups water in a small pot and heat to a boil, stirring occasionally until the sugar is dissolved. Store in an airtight container in the refrigerator.
Mix wine, tequila, lime juice and simple syrup in a pitcher, cover with plastic wrap and refrigerate. To serve, pour into a salt-rimmed margarita glass and garnish with a wedge of lime.
Recipe by Jen Kubiszewski
Meyer Lemon Margarita
Yield: 8 servings
1 1/2 cups Meyer Lemon Infused Tequila (see recipe below)
1 cup fresh Meyer lemon juice (4 to 5 lemons)
3/4 cup triple sec
1/2 cup Meyer Lemon Simple Syrup (see recipe below)
6 cups ice cubes
8 lemon twists, to garnish
1. In a pitcher, combine the tequila, lemon juice, triple sec and simple syrup. Cover and refrigerate until chilled, about 2 hours.
2. When ready to serve, fill a cocktail shaker half full with ice and pour in 1 cup of the margarita mixture. Shake, strain into two 6-ounce martini glasses and garnish each with a twist. Repeat for the remaining margaritas.
MEYER LEMON-INFUSED TEQUILA
Yield: 1 (750-milliliter) bottle
8 Meyer lemons
750-milliliter bottle 100 percent blue agave blanco tequila
1. Using a vegetable peeler, remove the zest (colored layer of skin only) from the lemons in large strips. Place the zest in a large glass jar, then add the tequila and cover tightly. Let stand for 4 days to allow the flavors to blend, tipping the jar back and forth a couple times a day.
2. Strain out the zest, and the tequila is ready to use. Stored in a glass container or its original bottle, it will keep its vibrant color for 1 to 2 months.
MEYER LEMON SIMPLE SYRUP
Yield: 1 cup
2 Meyer lemons
1 cup sugar
1/2 cup water
1. Use a vegetable peeler to remove the zest (colored layer of skin only) from the lemons in large strips.
2. In a small saucepan over medium heat, combine the zest, sugar and water, stirring until the sugar is dissolved. Let the mixture reach a boil, then reduce the heat to low and simmer for 2 minutes. Remove from the heat and set aside to cool. Strain out and discard the zest. Cover and refrigerate until needed. Keeps for several weeks.
Adapted from Rick Bayless and Deann Groen Bayless’ “Frontera: Margaritas, Guacamoles and Snacks”
1. Muddle ginger and half the kaffir leaves, if using, in the bottom of a pitcher. Add tequila, lime juice, curacao and syrup. Stir; refrigerate until chilled, about 2 hours.
2. Fill cocktail shaker half full with ice. Pour in 2/3 cup margarita mixture, including a small amount of muddled ginger and lime leaf. Shake; strain into two martini glasses. Top each with sparkling wine. Repeat with remaining mixture. Slap each leaf between your palms to release aroma. Float a piece atop each drink.
GINGER AGAVE SYRUP: Heat 1/2 cup light agave syrup or simple syrup, 2 tablespoons water and 1/4 cup finely chopped, unpeeled ginger in a saucepan over medium heat. When mixture reaches a simmer, time for 2 minutes. Remove from heat. Cool to room temperature; strain.
Adapted from “Frontera: Margaritas, Guacamoles and Snacks”
Margaritas by the Pitcher
Yield: about 16 servings
1½ cups fresh-squeezed lime juice
1½ cups superfine sugar, see note
1½ cups triple sec or Cointreau
1 bottle tequila
Note: To make superfine sugar, place sugar in a blender and blend for 10 seconds.
1. Place lime juice and sugar in a pitcher. Stir with a long spoon until the sugar is completely dissolved. Add triple sec and tequila, and stir to combine. Chill, or shake with ice before serving.
2. To serve, pour salt onto a plate. Wet the lip of each glass with the lime wedge and place the glass upside-down onto the plate. The salt will adhere to the glass. Pour drink over ice or not, depending on your taste.
Per serving: 182 calories; no fat; no saturated fat; no cholesterol; no protein; 21g carbohydrate; 19g sugar; no fiber; 1mg sodium; 6mg calcium