When I was in college, there was a bar near my school that had half-priced happy hour from 4-6pm. Predictably, Fridays (and the occasional Wednesday or Thursday) could find a group of my friends and classmates gathered around the bar for 22-ounce draft beers or three dollar frozen margaritas.
As much fun as it was to gossip and laugh over cheap tequila, I can’t say that I miss those margaritas at all. Not one bit. In fact, now that I live in a city where authentic margaritas are as readily available as lattes from Starbucks, the last thing I would ever crave is a syrupy sweet frozen beverage made from a shelf-stable mix.
Unless I was on a beach in some tropical destination getting said beverages from a swim-up bar. I would make an exception for that. Until I find myself on that beach in paradise, simple is the way to go when it comes to a margarita. Margaritas are way easier to make at home than most beverages, as aside from the alcohol all you need is lime juice and agave nectar (which you can always find at Whole Foods, if not your local grocery store).
Though a lot of people like margaritas frozen or on the rocks, serving them straight up – martini style – is a great way to enjoy the flavor of the cocktail from start to finish – no melting ice to water it down.
- 1½ oz. lime juice (juice from one lime)
- ¾ oz. pure, organic agave nectar
- ¾ oz. cold water
- 1½ oz. Tequila Blanco [aka white tequila - you want a clear one instead of the caramel colored]
- Salt (for the rim)
- Place a handful of ice cubes in a cocktail shaker and add all four ingredients. Shake vigorously and serve up, chilled in a glass rimmed with salt.