Spring means two things; Cinco de Mayo time and therefore margarita time! There might literally be nothing better that a ice cold margarita on a hot day (accompanied by tacos: so. many. tacos.). Being a traditionalist I have no time for slushy margaritas, salt (or worse sugar) rimmed glasses, or any of that nonsense. Margaritas are so simple to make it confuses me why so many places use pre-mix and slush. Here is my no fail, tried-tested-and-true margarita recipe (including the directions for homemade simple syrup, my magic ingredient), which I’ve perfected through sacrifice and taste-testing.
- 1 1/2 oz of tequila
- 1 oz triple sec
- 3/4 oz fresh squeezed lime juice
- 1/2 oz simple syrup
Add all of the ingredients to a shaker and mix vigourously. Pour entire contents into a glass (including ice) and enjoy.
- 1/2 cup white sugar
- 3 cups warm water
Bring sugar and water to a boil on high temperature until the sugar has completely dissolved. Cool at room temperature then refrigerate in a glass airtight container until cold. Keep cold until use. Stays fresh for one to two weeks.