Recipe
Simple margarita
“What the hell do the British know about margaritas?” That was my first thought when my Welsh born brother-in-law offered to make the margaritas for my daughter’s second birthday party. Apparently, they know a lot more than I realized; they don’t call them limeys for nothing, now do they? I bet you thought it had something to do with sailors and scurvy, but I am here to tell you it’s related to their innate understanding of what goes into making a quality cocktail.
The secret to my brother-in-law’s recipe lies in the simple syrup. Dissolving the sugar in water in advance makes all the difference in the final product. Now I bet you are thinking “What were you doing serving margarita’s at a two-year-olds’ party!” That’s easy: I wanted the parents to have fun too. And boy did they. These margaritas are now a staple at birthday parties in my neighborhood, and my child’s pre-school has garnered a reputation for having the happiest contingent of parents in town.
Go!
Recommendations
This is not cheap. At least if you compare it to collegiate margarita mixes, but the difference is night and day. Instead of using a cocktail shaker you can also use a blender. But be careful not to over blend. The perfect frozen margarita should have the equivalent of rough crushed ice.
Some people believe that the better the tequila the less the sugar should be used. I am one of those believers. So if you spent the big bucks, try using less simple syrup. If you don’t like it, you can always add more.
Margarita Quick Links