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.
Classic Margarita with Tequila & Grand Marnier
Yield 4 drinks, generously
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.
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