Serious Eats: Recipes

Fresh Margaritas

Note: Fresh-squeezed lime and lemon juice are an absolute must for this recipe—the bottled stuff pales in comparison. To make simple syrup, measure an equal volume of granulated sugar and water into a small saucepot. Heat over medium heat, stirring occasionally, until sugar is completely melted. Allow to cool before using. Extra simple syrup can be stored in the fridge for up to 2 weeks.

This recipe uses the International Bartenders Association's ratios of tequila, cointreau, and citrus juice, which makes a pretty strong margarita. Feel free to add extra syrup or to water it down some to suit your own tastes. To make short work of your lemons and limes, read our citrus juicer review here.

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