Most margarita recipes appeal to me, except those made with "insta-mix." Generally, I prefer chilled over frozen, shaken over blended, and classic over flavoured. However, I'm open to frozen, blended, naturally fruity incarnations, such as strawberry and, my new fave, mango margaritas. Here's the recipe I use. It's as easy as 1-2-3.
MAKES 1 6-OZ SERVING
1 oz Cointreau (or any decent Triple Sec)
2 oz silver tequila (preferably 100 percent agave)
3 oz fresh lime juice (juice of 3 limes)
• Spread kosher salt in shallow saucer. Rub 1 lime wedge around rim of margarita glass. Turn over and press into salt; shake off excess and carefully wipe inside edge of rim so no salt falls into glass.
• In large cocktail shaker, combine Cointreau, tequila, lime juice and plenty of ice cubes. Cover and shake well for 10 seconds. Strain into glass and garnish with another lime wedge.
Tip: Place liquor bottles, margarita glasses and shaker in freezer for about 1 hour before using to produce an even colder, snappier drink.