The Perfect Margarita Recipe
Daily Value: 17%
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||23µg||6%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
What makes this rendition perfect, you might ask? "The secret is to use fresh juice," reveals Alex Alejandro of El Parador Café, New York City's longest living Mexican restaurant. Fresh lemon juice, that is.
Alex explains that lemon juice is used instead of lime because it is less tart and doesn't mask the flavor of the tequila. Other tips? There should be equal parts tequila and triple sec, and always serve it straight up and with salt. If it's on the rocks, he says, the flavor of the margarita gets too diluted by the time you reach the bottom of the glass.
"Once you taste a perfect margarita, you can't go back."
- Lemon wedge, for rimming
- 2 ounces blanco tequila
- 2 ounces triple sec
- 4 ounces fresh lemon juice
Use the lemon wedge to wet the rim of the cocktail glass then coat the rim in a thin layer of salt.
Combine the tequila, triple sec, and lemon juice in a cocktail shaker with ice and give it an "energetic shake" to ensure you get a good head of foam. To serve, strain into the prepared cocktail glass.
Makes 1 drink.Servings: 1
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