The Best Fresh Margarita
With Superbowl Sunday almost a week away, have you thought of what you’re going to serve? Along with the Superbowl staples like pizza and wings you have to think about what you’re going to serve to quench your thirst. We always have beer on hand for such occasions, but I am margarita girl myself. Although margaritas are on of my favorite summertime drinks, they also happen to be one of my favorite football drinks too because they pair perfectly with spicy food, chips, salsa, wings and pizza. If you’ve never made margaritas from scratch, you’re really missing out. There’s no margarita like a margarita made with fresh-squeezed juice. They’re incredibly simple to make and I can guarantee you’ll never buy margarita mix again. There’s simply no comparison.
This recipe makes enough for six margaritas. They’re great to make ahead of time and so perfect for entertaining. Just mix everything in a pitcher and keep it in the fridge until it’s time to serve them. The longer the zest and juice mixture is allowed to steep, the more developed the citrus flavors in the finished margaritas. I highly recommend steeping for the full 24 hours, although they will still be great if the mixture is steeped only for the minimum 4 hours.
They’re potent folks, no doubt about it. Watch yourself, they go down easy and can really sneak up on you! What’s your favorite margarita flavor? How do you like your margaritas..on the rocks or frozen?
The Best Fresh Margarita
The refreshing classic margarita made with fresh limes and lemons.
Yield: 4 to 6 servings
4 teaspoons grated lime zest
1/2 cup lime juice from 2 to 3 medium limes
4 teaspoons grated lemon zest
1/2 cup lemon juice from 2 to 3 medium lemons
1/4 cup superfine sugar
pinch table salt
2 cups crushed ice
1 cup 100 percent agave tequila
1 cup Triple Sec
1. In a large liquid measuring cup combine lime zest and juice, lemon zest and juice, sugar, and salt; cover with plastic wrap and refrigerate until flavors meld, at least 4 hours and up to 24 hours.
2. Divide 1 cup of crushed ice between 4 or 6 margarita glasses. Strain juice mixture into a 1-quart pitcher. Add tequila, Triple Sec, and remaining crushed ice; stir until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately.
Source: Cook's Illustrated, July 2000
Looking for a few ways to celebrate Superbowl Sunday?
Here are a few of my favorites:
Pretzel bites stuffed with mozzarella and pepperoni. You can stuff these the night before and place them in the refrigerator. When you are ready to make just let them rise on the counter while you boil the water and preheat the oven. Just boil, bake and serve.
Tender, flavorful melt in your mouth pulled pork that is slow roasted for up to 12 hours.
Bite-sized hot dogs dipped in cornbread batter and fried to golden perfection.
These bite-sized Buffalo Chicken Bites are oven baked, not fried, so not only do they taste great, but are so much healthier for you. They are super easy to make and can even be prepared beforehand if you are hosting a big football party.
Big chunks of beef, spices, chipotle chiles and beans are simmered together to make an incredible chili that your guests will be talking about for weeks! Although the cooking time is well over several hours, the slow cooker does all the work! That means you will have more time to watch every play and spend with your guests.
Football just isn’t football without some buffalo wings! Sink your teeth into these crispy, crunchy, lightly breaded wings bathed in hot sauce and served with homemade a creamy blue cheese.
This recipe is so quick and easy you can have it on your table in less than 10 minutes! You can adjust the heat to your liking by adding more jalapenos and Tabasco sauce.
Loaded nachos has to be one of my favorite football snacks. Not only are they super easy to make, but they are always a crowd favorite. Spicy beef, refried beans, and jalapenos are loaded onto tortilla chips, topped with a mound of pepper jack cheese and baked until warm and bubbly.
One Year Ago: Chocolate-Hazelnut Banana Bread
Two Years Ago: Double Chip Peanut Butter Cookies
Three Years Ago: Pecan and Almond Chocolate Toffee