Living in Houston means, among other things, that you live in Tex-Mex country. It also means sweltering heat 9 months out of the year. Luckily, those 2 little facts make a Margarita a necessity. Simple as that. Margaritas are how we quench our thirst and cool down from the heat in Houston.
I like my cocktails, so I’ve dubbed myself something of a Margarita connoisseur. I’ve had good ritas and awful ones. Sometimes they taste great, but don’t have a punch, while others are all punch with absolutely no flavor. Personally, I like mine to be tart and sweet and punchy. Frozen with salt. That’s what I’m talking about.
Some places, most of them, really, will offer the top shelf margaritas. I say go for the house Margarita first, if that’s not good, don’t waste your time or money on the rest. Top shelf ingredients are supposed to make a basic better, but if the basic recipe sucks…, you catch my drift.
Here I’m sharing my ‘recipe’ for basic Margaritas. No fancy ingredients, but this is a very good ‘rita. So if you feel you must use top-shelf liquors instead of some Sauza Gold and Triple Sec, you can do so without any reservations, but don’t skimp on the fresh fruit juices.
Orange juice, ½ oz
Lime juice, 1½ oz
Lemon juice, ½ oz
Tequila (I use Sauza Gold), 2 oz
Triple Sec, 1 oz
Sugar, to taste (2 tbsps)
Coarse salt for the rim
This is how it goes, for 2 large glasses: Mix the juices and liquors with sugar, until it dissolves. Put it into the blender with ice and crush.
Rim the glass with a lime wedge, then dip it into the salt. Pour the frozen goodness into the glass, drop a straw in it, and guzzle it down. How could you resist? See that straw beckoning for you?