Just because I'm from a Texas border town does not necessarily mean that I've been automatically equipped with a kick-ass margarita recipe. In fact, on my recent visit to California, my family and I invited my cousins over to our place for a decadent Mexican dinner. I was given the task to not only find a recipe (apparently my mom didn't have one, either), but also to make a decent margarita. After all, I did not want to disappoint my family: it was a given that the food would be awesome, but it was up to me as to whether or not we would have crappy drinks. The pressure was ON.
With time running out, I quickly hopped on my laptop and did a couple of Google searches, using "margarita recipe" as my keyword. Lame, I know. Since I was so pressed for time, I was only able to skim through the results on the first page, therefore choosing the recipe that sounded the tastiest and the easiest to make. The winner was the Sauza Rita. Why? Because the recipe only called for 4-ingredients - 2, of which, I had on-hand! Now, it was time to purchase the other two components and put this recipe to the test!
Trust me when I say that this is the LAST margarita recipe that you will ever need. Aside from the fact that it is seamless to make, it tastes fresh, tart, and goes down as smooth as water. Worried about the calories? Do you normally drink those nasty "skinny margaritas?" Sorry Bethenny, but they taste like crap. Chillax, as the Californian's would say. Because this recipe does not contain a corn syrup-laden mixer or sweet 'n sour mix.
Pour all ingredients in to a pitcher and stir to blend. Serve over ice in salt-rimmed glasses (optional, of course), topped with a lime wedge. Enjoy and thank me later! :)
Until we drink again,
The Lunch Belle