- 4 lime rounds for garnish
- 4 oz fresh lime juice(4 limes, with rind reserved for
rimming the glass)
- 6 oz cointreau
- 8 oz tequila
- Kosher salt for rimming the glass
- Margarita Coupes or Cocktail
Glasses
|
Pour the salt onto a small plate.
Cut the reserved lime rind as necessary and rub the juicy side along
the outer edge of the lip of each coupe -- not along the inside of
the rim. Holding each coupe at an angle, roll the outer edge of the
rim in the salt until it is fully coated. Fill a cocktail shaker
with ice and add the lime juice, tequila, and cointreau. Shake
vigorously until the outside of the rim of the shaker is beaded with
sweat and frosty to the touch. Strain into salted coupes, garnish
with lime rounds and serve. Frothy margarita: Prepare the margarita,
substituting 4 ounces Lime sour mix for the Lime juice. Frozen
margarita: Prepare the margarita, placing the tequila cointreau, and
lime juice in a large pitcher without ice and stirring to mix.
Process in a blender in batches using one cup of crushed ice and 4.5
oz of mix per serving. Blend until smooth and pour into salted
coupes. Grand margarita: Grand Marnier has a more pronounced orange
flavor than cointreau. Prepare as usual, Substituting the Grand
Marnier for the Cointreau. Garnish with orange
zest. |
