I learned how to make a margarita from the How Sweet It Is blog, whose author, Jessica Merchant, has posted, since I’ve been reading, over 10 different variations of her favorite drink. She’s really a pro. I am not, but I made this recipe once many years ago now, and I’ve never looked back. While juicing the limes takes a bit of time, I think fresh lime juice is essential. I’ve quadrupled the recipe here, which yields four generous servings, perfect for an intimate Cinco De Mayo gathering.
Adapted from Jessica Merchant’s How Sweet It Is.
To make simple syrup: combine equal parts sugar and water in a small saucepan, and heat until sugar dissolves. Let cool. For this recipe, I’ve been doing about 1/2 cup sugar and 1/2 cup water. There will be a little bit leftover, which you can save for future margaritas or add to your mixture to taste.
- 8 ounces (1 cup) Grand Marnier
- 6 ounces (3/4 cup) Tequila
- 8 ounces (1 cup) lime juice
- 6 ounces (3/4 cup) simple syrup (see notes)
- salt for the rim, I’ve been using Maldon sea salt
- lime wedges for salt rim and garnish
- In 4-cup liquid measure, stir together the the grand marnier, tequila, lime juice, and simple syrup.
- Pour salt onto a shallow plate. Rim the ridge of each glass with a lime wedge, and dip in salt. Fill the glass with ice. Pour margarita mixture into each glass. Squeeze in a wedge of lime.