| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive11 |
1 |
Servings |
INGREDIENTS
| 1 |
|
750 millilit silver tequila |
|
|
use a high-quality |
|
|
100 percent agave |
|
|
tequila |
| 1 |
c |
Cointreu or Triple Sec, up |
|
|
to 2 1/3 to 2/3 |
|
|
of a 750-milliliter |
|
|
bottle |
| 1 |
c |
Freshly squeezed lime juice |
|
|
plus several |
|
|
tablespoons extra |
|
|
for rimming the |
|
|
glasses |
|
|
Several tablespoons coarse |
|
|
kosher-type for rimming |
|
|
the |
|
|
slat glasses |
| 1 |
gl |
Ice cubes, About |
INSTRUCTIONS
Just before serving, in a half gallon pitcher combine the tequila, the
minimum amount of Cointreau or Triple Sec and the lime juice. Taste
and add more orange liqueur if you think your margaritas need more
sweet oranginess to balance the other flavors. Remember, you're
tasting it warm and undiluted; when chilled and diluted, the flavors
will be mellower and the lime's tartness will be more attractive. Pour
several tablespoons of lime juice onto a small plate and several
tablespoons coarse salt onto another. Have martini glasses at hand
(chill them for an extra special touch). As your guests ask for their
margaritas, invert a glass into the plate with the lime juice to
moisten rim, then lightly dip into the plate with the slat. For each
drink measure 2 ounces (1/4 cup) of the margarita mixture into a
cocktail shaker. If you have a 2-ounce ladle that you can keep in the
pitcher, measuring goes much faster. Add ice cubes (5 cubes for 1, 8
for 2, 10 for 3). Secure the lid and top and shake vigorously for 10
to 15 seconds. Strain into the salt crusted glasses and hand off to
the lucky recipients. Yield: 20 to 24 old-fashioned margaritas.
Converted by MC_Buster. Recipe by: COOKING LIVE SHOW # CL9241
Converted by MM_Buster v2.0l.
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