At team Salt & Wind, we see eye-to-eye on most things; really, there are very few things that divide us. And of those things, nothing divides us quite as much as how to best make a classic margarita cocktail. Even when you take out all the bells and whistles (sans Skinny! no picante! without fancy citrus!), we can't agree on the most basic of basics.
Take the tequila: some of us like it aged (aka aňejo) while I stand by 100% agave silver tequila. And, as for brands, well, we won't get started with that. A few want it super stripped down: just lime, tequila, and simple syrup; while the rest of us add in a pinch of salt and a dash of Cointreau.
But then there are the things we agree on: all of us prefer a margarita on the rocks, all of like those rocks to be cracked (not crushed!), and we only ever use freshly-squeezed lime juice. So, after much debate, here is our version of the classic margarita, well, a classic Cadillac margarita that is.
thinly sliced (saving the end piece to rub the glass)
Prep the serving glass by filling it with ice water. Right before you going to serve the drink, discard the ice water, rub the rim with the end of the lime then dip it in salt, pressing to adhere.
Wrap a few handfuls of ice cubes in a clean towel or ice crusher bag and, using a mallet, rolling pin, or muddler, tap until all the ice is broken up and crushed (you want a mix of ice sizes from pea sized to snowlike).
To make the margarita, place the tequila, lime juice, agave, and orange liqueur in a cocktail shaker and fill with ice. Shake well until chilled and frosty, about 15 to 20 seconds. Strain the margarita into a rocks glass filled with crushed ice (with a salted rim, if desired). Garnish with a few slices of the lime and serve.
To salt the rim, press half of a squeezed lime along the rim of a glass then roll the very edge of the rim in some kosher salt.
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