Mastering the Margarita requires a certain amount of practice, which is the good news and the bad news, but once you dial-in your perfect ratio, it�s a really easy cocktail to replicate. The classic recipe is three parts tequila, two parts triple sec, and one part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2, as you�ll see listed below.
For the best results, be sure to use fresh ice, and of course fresh limes, as well as a nice bottle of triple sec, like Cointreau. That�s my favorite, but if you browse other recipes, you�ll see there are many fine choices. You�ll also want to use a decent white tequila, like the Don Abraham's Single Estate Blanco Tequila I enjoyed, but having said that, feel free to use one with a shorter name.
The other big tips here are shake your cocktail mixer until frost forms on the outside, and then strain it over fresh ice. The ice we use to make the drink will melt too fast in the glass, and so a large, still frozen cube is the way to go. By the way, Cinco de Mayo is tomorrow, so check those ice cube trays before bed.
So whether you�re going to make these for the 5th of May, or another time this summer when you feel like sipping on one of the most refreshing, and delicious adult beverages ever invented, I really do hope you give this Margarita a try. Enjoy!
Ingredients for 1 Perfect Margarita:
2 ounces white tequila
1.5 ounces triple sec
1 ounce fresh squeezed lime juice
1 thin slice of lime
- Some like to add a dash agave nectar for a little extra sweetness, but I do not.
When it comes to delicious, unique, and refreshing summer drinks, it�s hard to beat horchata. There are countless ways to make this, but my preferred method is easy, relatively quick, and doesn�t require any tigernuts, whatever those are.
Apparently, that�s what the original Spanish version contained, among other things, but we�re doing a Mexican-style horchata, which is done with rice and almonds. The result is something that sort of looks like milk, but is much lighter, and pairs perfectly with all your favorite summer foods. I know, summer�s almost over, but not here in San Francisco, where our hottest weather is just ahead.
Depending on your tastes, you can alter the amount of sugar, as well as the ratio between rice and almonds, but what you can�t alter is the need to strain this before serving. Unless you like gritty drinks, you�ll want to pass this through a very, very five sieve, multiple layers of cheesecloth, or both. I hear a plain white, cotton t-shirt also works nicely, but I�ve never tried.
As you saw, I tested a nut milk bag, which allowed a little too much sediment through for my tastes, but regardless, do not skip this step. It�s especially important if you�re not leaving the mixture to sit overnight, since the particles won�t have as long to soften. Other than that, there�s not much that can go wrong, and I really do hope you give it a try soon. Enjoy!
Makes about 2 quarts of Horchata:
1 cup long-grain white rice
1/4 cup raw almonds
1 cinnamon stick, or 1 1/2 teaspoon ground cinnamon
2/3 cup white sugar
7 cups cold fresh water (4 cups to blend rice, 3 cups added after)
ground cinnamon to garnish, optional
Note: Once blended, let sit overnight before straining, if possible. This way the water has plenty of time to leach out the goodness from the rice and almonds. The four-hour method does work, but you don't get quite the same flavor. Along the same lines, many horchata "experts" actually prefer to not blend immediately, but rather let the mixture sit overnight to soften, before blending the next day. If you like how this comes out, feel free to experiment, and test for yourself.
Fresh lemon juice combined with a simple syrup to make a classic Old -Fashioned Lemonade.
Nothing beats the heat better than an ice cold glass of Lemonade, but not just any lemonade in our house it has to be lemonade using real lemons. Making Homemade Lemonade is really simple and also a delicious way to enjoy summer. By far my favorite lemons are Meyer lemons because they're much sweeter, but regular lemons will work just as well. The best place I found to purchase lemons is at Costco. You can get a 5 lb bag for about $6.99 which is a great price. We planted a Meyer Lemon bush this year, but it will be a year or two before it bears fruit, so until then I will have to purchase fresh lemons for lemonade.
Lemonade calls for only three ingredients. Fresh lemon juice, sugar and water. Some folks just add it all together in a pitcher (my husband) and stir, but if you do this all the sugar just sinks to the bottom, so the best way to make lemonade is to make a simple syrup.
To make a simple syrup just add equal parts of sugar and water to a saucepan. I also add the lemon zest and then heat the ingredients until dissolved. Remove from heat and add the lemon juice. Let the syrup cool and then add the remaining water, stir and add to a half gallon size mason jar. That's it now you have perfect homemade old fashioned lemonade.
Enjoy ?
Old Fashioned Lemonade
1 1/2 - cups sugar (I prefer Cane sugar) 6 - cups water, divided zest of one lemon 1 1/2 - cups lemon juice (about 8-10 lemons) additional lemon slices In a large saucepan, combine sugar, lemon zest and 1 1/2 cups water. Cook over medium heat until the sugar is completely dissolved (about 4-5 minutes). Remove from heat and stir in lemon juice. Let the syrup cool and then add the remaining water and stir. Pour the mixture into a half gallon size mason jar or pitcher and refrigerate until cold. Serve over ice with additional lemon slices (optional). Refrigerate any leftovers. Servings 8
For another one of my favorite summer drinks, check out my Southern Sun Tea recipe.
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