The summer is HERE! And I have just received my first lesson in making margaritas. Everything I know about making drinks, I have learned from the master: Irene. If you’re standing right with her, she’ll say, “Cut your lime. Run it around the rim. Dip it in the salt. Ice. Four glugs of tequila. One glug of triple sec. Now squeeze in two entire limes. Stir with knife. Voila!”
This is the sort of recipe you need if you have no idea how many you’ll end up making and if people want more than one (and they always do). If it’s one thing we need a budget line item for, it’s limes. We buy them by the truckload and squeeze them by the bushel. We even have special lime squeezing tools. Well, I have one because Irene gave it to me.
On the other hand, if you are like my father, O.C. Gregg, then you better chill the glasses to minus 100 degrees Fahrenheit and measure everything to the milligram.
Here’s a recipe from Irene for people like my father:
2 ounces (1/4 cup) tequila
1 ounce triple sec
2 ounces (4 tablespoons, or two limes worth) fresh lime juice
Kosher salt or ground sea salt
1 lime slice for garnish
A fancy glass – very important
Pour a layer of salt onto a small plate; or get one of those handy salt containers that looks like a sombrero. Cut a lime in half and run the wet edge along the rim of your glass. Dip the rim of the glass into the salt and roll it from side to side to pick up some salt. Then add plenty of ice cubes to your glass – about 3/4 full.
Fill a cocktail shaker with ice. Pour in the tequila and lime juice. Shake. Pour it into your glass and garnish with a slice of lime.
-Use 100% agave tequila labeled white, silver or blanco. I recommend Patrón.
-Use room temperature limes – they’re easier to squeeze.