She also offers the alternative of sugar, instead of the usual salt, to rim the glass. I don’t eat a lot of salt, so I have always ordered my margaritas with it, but I have to admit that I am intrigued by the idea of using sugar.
Now a word about tools. Other than the alcohol, I haven’t wanted to invest a lot of money in my little cocktail experiments. Instead of running out and buying a lot of fancy gizmos that I may or may not ever use again, I’ve just been using whatever I have on hand. For a stirrer, I’ve used a chopstick. Instead of a shot glass, I’ve used my measuring cup. For the margarita, I needed a cocktail shaker which I don’t have, so I substituted a Ziplock container. Glassware has also been a problem. I’ve substituted plain old drinking glasses for rocks glasses and in the case of the margarita, I used an old-fashioned wide champagne glass:
My first margarita tasted a little “off”. I decided that it must be too much triple sec. My measuring cup starts accurate measurements at 2 ounces. Anything less than that such as the ½ ounce of triple sec has to be guesstimated. I guessed that I guesstimated a little on the heavy side. The second one tasted better with less triple sec. I still have lots of mixer left so I’ll probably be trying margaritas again some time. Maybe with sugar on the rim.
1 ½ oz tequila
½ oz triple sec
Dash of lemon or lime juice
3 oz sour mix
Lime wedge for garnish
Salt or sugar to rim the glass (optional)
Pour the ingredients into a cocktail shaker with ice cubes.
Shake well.
If desired, salt the rim of a chilled margarita glass.
Pour contents, with ice, into the glass.
Garnish with the lime wedge.
Recycle: tequila bottle, triple sec bottle
Compost: lime
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