Why do tequila, lime and salt taste so amazingly good together?
I’ve said this before, but tequila often gets a bad rap. It would be interesting to trace the history of the spirit and how it became synonymous with doing shots. Luckily, it’s come back into vogue as the prime ingredient in many a cocktail these days.
Interestingly, when taken as a shot, tequila is usually accompanied first by salt and then a tart lime to balance the saltiness and blunt the burn. There’s something about tequila, salt and lime, isn’t there? You’d have to think so when you consider the classic margarita recipe.
Like the Daiquiri – another classic summer tipple – the margarita contains just three ingredients. You’ll often see triple sec in recipes, but Cointreau has a much more pleasant and elegant taste.
Here’s how we make our margaritas here at HSS.
The Classic Margarita Recipe
2 oz. tequila (silver tequila)
1 oz. Cointreau
1 oz. lime juice
Rub the rim of a cocktail glass with a lime wedge and coat with coarsely ground salt. Combine the tequila, Cointreau and lime juice in a mixing glass. Shake with ice and strain into a chilled cocktail glass.
Frozen margaritas are for beach-themed restaurants; a margarita served up is a gentleman’s drink on a warm spring or summer day.