Margarita Clásica
Classic Margarita - Frozen
One of the most iconic drinks of Mexico is a Margarita, usually made with white tequila from Jalisco. We live in Oaxaca, where the mezcal is flowing and sometimes we don’t have any tequila, so we substitute mezcal. You can adjust the Controy, which is Mexico’s answer to Cointreau, or Triple Sec. You can also make more or less, but just use the ratio given. The limes must be juiced right before using, so they don’t impart a bitter flavor.
Makes 4 servings
Ingredients
1 blender full of ice, or just enough to cover the liquid
1 cup white tequila, or substitute mezcal
½ cup Controy or Cointreau
¼ cup fresh squeezed lime juice
To serve:
Lime juice for the rim
Sea salt, on a small plate, or
Seasons of my Heart Sal de Gusano, on a small plate
Lime slice or wedge, to garnish each glass
4 purple bougainvillea flower, or fresh rosemary sprig to garnish, if available
Method
Prepare the glasses by cutting a lime in half and squeeze some lime juice on the rim of each glass. Dip the glass in sea salt or sal de gusano or use both salts - half and half.
Fill a blender with ice cubes, three quarters of the way up. Add the tequila, the controy and the lime juice. Make sure the ice just covers the liquid. Blend well to make a frappe.
Pour the margaritas into the glasses and enjoy!
