Perfect Margarita

Serves: 6

A good margarita depends on the quality of its ingredients; always use the best tequila you can find. Margaritas can be made in a blender or served on the rocks, according to taste. Use a citrus reamer, a small, fluted cylindrical wooden tool, to extract every last drop of juice from the limes

1 lime, cut into 6 wedges
Coarse salt
Ice cubes
1 3/4 cups tequila
1/4 cup Cointreau
1/4 cup Grand Marnier
1/4 cup freshly squeezed lime juice
2 - 4 tablespoons lime simple syrup (recipe below)

To salt-rim the glasses, rub a cut lime around the rim of each glass. Fill a saucer with salt, and dip each glass, upside down, into the salt. Set aside.

Fill a blender jar three-quarters full of ice cubes. Pour tequila, Cointreau, Grand Marnier, lime juice, and simple syrup over the ice. Begin blending on low, then increase the speed to high, until the ice is very finely chopped and the mixture is frothy. Taste for sweetness, adding more simple syrup if necessary. Blend a few seconds more, and pour into the salt-rimmed glasses. Serve immediately.


Lime Simple Syrup

Makes 6 tablespoons

1/4 cup sugar
Zest of 1 lime

Combine sugar with 1/4 cup water and lime zest in a small saucepan. Bring to a boil, stirring occasionally until sugar has dissolved. Remove from heat, and cool to room temperature. Store in a covered container in the refrigerator for up to 3 days. Strain out the zest before using.

Source: Martha Stewart