It is Sunday evening and we have worked in the yard today. It is a beautiful sunny spring Michigan day. We decided to celebrate with a margarita tonight. Taking a tip from writer Eric Felten, who writes “How’s Your Drink” in the Saturday/Sunday issue of the Wall Street Journal, I made a couple of genuine maragaritas. As Eric says, “Saccharrine glop extruded from machines is not the real deal. Nor is anything that comes pre-mixed in a bottle. And sorry, a can of frozen limeade, blended with ice and tequila doesn’t count either.”
Using his recipe, I put the following in a martini shaker with ice: 4 oz. blanco tequila, 2 oz. Cointreau, 1 1/2 oz. fresh-squeezed lime juice. I mixed it well and poured it into two icy-cold martini glasses that had been rimmed in fresh lime and coarse salt.
What a refreshing and delicious cocktail! Cheers!