Margaritas are very simple drinks. And there is nothing difficult about making them. What is difficult is finding a good one in a bar. The problem? Most bartenders are too lazy to squeeze fresh limes; they would rather open a bottle of ersatz lime juice. Or the bar owner doesn’t want to spend a few extra dollars on top quality ingredients. Either way, you get a lousy Margarita. I am not going to debate the merits of the many excellent tequilas that are available. I use Hornitos in my Margaritas, but I am sure that there is someone out there who is aghast at my poor choice. I don’t care. My Margaritas are really good, so if you don’t like my choice of tequila; don’t drink it. Don’t worry, I’ll find someone who will be glad to drink the extra.
2 parts good quality tequila
1 part Triple Sec (Cointreau is best)
1 part fresh squeezed lime juice. This is not debatable. Either use fresh squeezed or don’t bother making the drink.
Simple syrup* to taste
Thinly sliced lime as garnish
Toss everything into a shaker with a lot of ice. Shake for several seconds until it becomes frothy, then pour into a chilled martini glass. Taste, then correct the sweetness with the simple syrup. You will find that this recipe makes a tart Margarita, so don’t worry if you use a bit of the syrup. I vacillate wildly between no syrup and about ½ teaspoon per drink.
If you want salt, wet the rim of the glass with lime juice
and rotate it in a plate of kosher salt.
*Simple Syrup is equal parts granulated sugar and water.
Just use hot water and stir until the sugar is completely dissolved.
Refrigerate before use.