Margarita Recipes

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Margarita Recipes

Karen's Black Mamba Margarita Recipe

Ingredients:

• 8 oz. Hornitos Blue Agave Tequila
• 8 oz. Mexican Controy (equiv. to Cointreau)
• 4 oz. fresh-squeezed Mexican or Key Lime Juice
• 2 tsp. fresh lime zest
• 2 oz. fresh-squeezed Orange Juice
• 1 tsp. fresh orange zest
• 2 oz. fresh-squeezed Lemon Juice
• 1 tsp. fresh lemon zest
• 1/4 superfine sugar
• 1/4 c. boiling water

Directions:

Day 1:

Dissolve sugar in boiling water; let cool.
Squeeze fruit juices into measuring cups. Zest the rinds, taking care not to pick up any of the underlying white pulp. Pour fruit juices into sealable shaker; add zest and sugar, then shake vigorously.

Refrigerate fruit mix for 8 to 24 hours, until the flavors meld. (Note -- Steeping is ABSOLUTELY ESSENTIAL. The longer the mixture is allowed to steep, the more developed the citrus and fruit flavors will be in the finished margaritas.)

Day 2:

Chill the tequila.
Strain the steeped juice, removing the zest.
Pour liquor and the steeped fruit juice back into shaker; shake for 20 to 60 seconds until thoroughly combined. Pour into a pitcher.

Rub the rims of your margarita glasses with a wedge of lime; then, immediately dip rims lightly in coarse sea salt.

Put 1 cup of shaved ice (for frozen margaritas) or rough-chopped ice
(for margaritas on the rocks) in each margarita glass. NOTE: The ice is very important, in order to add water content; these are strong margaritas.

Pour margaritas into your margarita glasses, over the ice.

Notes:

The result of 30 years' experimentation and margarita parties during vacations on our sailboat in San Carlos, Mexico.