Margarita – Top of the line

Posted on April 1, 2010 by

• Two parts tequila (good tequila works the best)
• Half part Grand Marnier (this is a critical part… trust me, don’t go cheap on the citrus liqueur. Cointreau also goes very well, but really doesn’t have the same aromatic flavor that Grand Marnier has; try them side-by-side; they have totally different flavors… if you cheat here with Triple Sec or Orange Curaçao, you must add a dash of orange bitters!)
• Half part fresh lime juice.
• Half part fresh lemon juice.
• Half part simple syrup.
• Half part Limoncello (a fairly inexpensive type of lemon liqueur that isn’t sour but has lots of big citrus flavor… this is, I think, the secret ingredient in most restaurant margaritas— that extra citrus flavor adds a lot without making the drink more tart).
• Pinch of salt. Very little will go a long way… alternatively, rim the glass with coarse salt.

Mix with a bunch of ice cubes in a shaker and shake violently for about 15 seconds (until ice starts to crystallize on the outside of your metal shaker). Pour contents into an old-fashioned glass and, for a nice visual appeal, you can finish with a drop of grenadine (let it sink to the bottom for a sweet finish). Add a couple of skinny straws and a slice of lime if you like. Trust me!

Hint: too strong for your taste? Stir in some lemon-lime soda— don’t shake!

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