Not being a huge fan of bottled margarita mix, but also being a resident of the great state of Texas (residency requirement: drink margaritas and eat queso), I have searched high and low for a good margarita recipe. Funny that I should find it in a book by a white guy in Chicago who cooks the hell out of Mexican food. Hey, I'll take what I can get. This recipe mixes up a slightly sweet and deliciously sour margarita that is also strong enough to make you loose and breezy on one, maybe two glasses (depending on the size of those glasses). And since it makes a whole pitcher at a time, you don't have to worry about shot of this and that per glass when you're a couple margs in.
Make-Ahead Margaritas
From Rick Bayless's Mexican Kitchen
1⅔ cups Sauza Hacienda Reposado tequila
¼ cup plus 1 teaspoon Patron Citronge orange liqueur
½ cup plus 1 tablespoon fresh lime juice (about 2 large, juicy limes)
Finely grated zest of 1½ limes, about 1½ teaspoons
5 tablespoons granulated sugar
1 cup water
Lime wedges
Coarse (or kosher) salt
Mix the tequila, orange liqueur, lime juice, lime zest, sugar, and water in a glass or plastic pitcher until the sugar dissolves. Cover and refrigerate at least 2 hours (but no more than 24 hours). Strain into another pitcher.
Rub the rims of 8 martini or margarita glasses with a lime wedge, then dip the rims in a dish of coarse salt. Serve the margaritas either straight-up or on the rocks in the prepared glasses.
Makes 8 margaritas
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