I love margaritas, ok I love all alcohol! But it is summer so here is a very easy version and a number of variations. The first recipe is from our days doing wet research in a lab in human genetics. We spent many a late evening drinking these in the lab!
In addition, I have been drinking a lot more mezcal recently. It is so much smoother and flavorful. Feel free to use a decent mezcal for tequila, though one that is not too smoky.
For more recipes created by me click here.
1 can frozen Minute Maid limeade (Only Minute Maid)
1 can water
1 can reposado tequila. Reposado tequila, aged more, is the key here.
Mix and drink on a salted glass. Add a slice of lime per glass.
You can also char the slice of lime over a gas stove, it adds a wonderful smoky flavor to the drink.
This is, in my opinion, the best mix ever.
How to salt a glass?
Yes there is a right way to do this. Quarter a lime, or fruit of your choice. Cut into the flesh of the lime make a small notch. Put the glass, holding it upside down, in the notch and rotate getting the lime juice on the rim of the glass. Dip into salt or mix of your choice.
The lime juice ads some extra flavor to the drink. Upside down, so the lime juice does not dribble down the glass, it looks perfect.
Variations:
Roasted pineapple and jalapeño margarita:
Roast 1/2 cup of cubed pineapple in the oven on broiler mode. Add to margarita and purée with a blender till smooth. Add 1/2 -1 thinly sliced jalapeño (or other chili of your choice). Allow the pepper to infuse the margarita for at least 1 hour.
Serve with a jalapeño slice per glass.
Mango and herb/chili margarita:
Substitute mango purée for limeade. Top with minced cilantro, basil and/or chili powder.
Lychee and cilantro:
Substitute lychee juice for limeade. Top with minced cilantro.
Strawberry and basil:
Purée strawberries and use instead of limeade. Add minced basil as a topping.
Peach and mint:
Puréed peaches or peach juice instead of limeade. Minced mint as a topping.