Cook the Book: Champagne Margaritas

Cook the Book: Champagne Margaritas
  • Yield:eight 6-ounce drinks

[Photograph: Caroline Russock]

While tequila can sometimes be a polarizing, I have yet to meet anyone who doesn't enjoy a glass of Champagne. In Fiesta at Rick's, Rick Bayless makes one of the most light and lovely apertifs I've had in a long time. Mixing up a batch of these at home brought to mind the easy drinking qualities of a mimosa as well as the bracingly limey refreshment of a margarita.

This is one of those cocktail recipes that should come with a warning—it's too easy to drink, even for those who aren't the biggest fans of tequila. The Champagne (or any other dry sparkling wine) rounds out the strong flavors of the tequila and lime, adding bubbles and a wonderfully round flavor that will most likely have you reaching for flute after flute.

And true to the entertaining aspect of Fiesta at Rick's, you can double or triple this recipe to make it for a crowd. The recipe advises mixing the margarita component and chilling it at least an hour in advance. Once it's mixed up (in pitchers for easy pouring), all that's left to do is rim the flutes with salt, top with Champagne, and enjoy.

Win Fiesta at Rick's

As always with our Cook the Book feature, we have five (5) copies of Fiesta at Rick's to give away this week.


  • The finely grated zest (colored part only) from 1 lime
  • 1 cup fresh lime juice
  • 1 cup Cointreau
  • 1 cup 100% agave silver tequila
  • Superfine sugar, if needed for adding sweetness
  • A half lime for moistening the glass rims
  • Coarse (kosher) salt
  • 1 bottle chilled brut Champagne or other sparkling wine
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