What I especially love about this recipe for big-batch margaritas is that it’s so easily customizable. When serving margaritas to a larger group (my recipe makes enough for about 12 drinks), I like to bring out my half-pint canning jars to use as glasses. They’re super sturdy and I think their smaller size is perfect for a margarita serving, allowing the drink to stay cold from first sip to last. It’s easy to please a crowd by keeping a bottle of simple syrup at hand. And others may want a calmer drink, more like a sweet limeade. Because some may want just a small splash, to revel in the margarita’s clean, puckery goodness. I prefer to add simple syrup to individual margaritas according to the sweetness preference of each guest. This makes for much quicker cocktail preparation.Ībout an hour before guests arrive, I simply measure out larger quantities of tequila, Cointreau, and lime juice, and stir them together in a pitcher. I pop the pitcher into the fridge to chill (right beside my bottle of simple syrup) while I slice lime wedges and prepare a small plate of coarse salt for rimming the glasses. Instead of measuring out ingredients for every single drink, I like to create a mix ahead of time and let it chill in the refrigerator until our guests arrive.
MARGARITA RECIPE FULL
Use to sweeten any of your favorite beverages.įor those times when you have a table full of friends, mixing up single margaritas can be a full-time job. Store in a covered jar or container in the refrigerator for 3 to 4 weeks. Remove from heat and allow to cool to room temperature. Bring to a boil, stirring, until sugar has completely dissolved. Simple syrup is so easy to make, and takes only about 5 minutes! In a medium saucepan over medium-high heat, stir together water and sugar. Fill with ice almost to the top of each glass, and then squeeze another small lime wedge over the top of each drink for those who like a little extra pucker. Then pour 1/2 cup of your chilled premix into each glass, followed by simple syrup (a little or a lot, depending on each guest's preference), and give a little stir.
Give it a stir and then place in the refrigerator to chill.Īs you are creating margaritas for individual guests, moisten the rim of each glass with a lime wedge and then dip rims in a small plate of coarse salt, for those who prefer a salt-crusted rim. Prepare simple syrup up to a day in advance and let it chill in the refrigerator.Ībout 1 hour before guests are to arrive, measure tequila, Cointreau, and lime juice into a small pitcher. Squeeze a wedge or two of fresh lime over the top and then add the wedges to the drink. Give the drink a quick stir and then fill glass with ice. I usually add about 1 teaspoon per drink. Add simple syrup, according to your preference of sweetness. Pour tequila, Cointreau, and lime juice into glass. Then turn the glass over and dip into a small plate of coarse salt. If you like a salt-rimmed glass, moisten the rim of your glass with a lime wedge. Just be sure to stir well to fully dissolve sugar. Of course, it’s difficult to make a pitcher of Margaritas this way because you’re squeezing a whole ounce lime juice per drink, so this is really a single serving recipe and perhaps not for a batch of Margaritas.Note: If making one drink, super fine sugar can work in a pinch in place of simple syrup. Remember, we’re not hiding behind Margarita mix here– basic Margarita ingredients without the chemicals (such as freshly-squeezed lime juice rather than mix) aren’t as forgiving. Make sure to use a quality tequila for Margaritas like these and not cheap tequilas.
Notice this uses agave and not regular simple syrup.) (But if you prefer using agave nectar, make sure to check out the recipe above or - one of my other favorite recipes– the Tommy’s Margarita that we posted way back in 2015.
MARGARITA RECIPE PLUS
While we have another recipe - definitely one of Chris’ and Rob’s favorite Margarita recipes– that includes agave syrup plus Cointreau and several other variations on our blog already, today we’re sticking with one of the most straightforward where the orange liqueur is the only sweetener. OK, so we see a lot of recipes including simple syrup or sweet and sour mix.
0 kommentar(er)
