Mezcal margarita
Got this recipe on the net posted by Rick Bayless.
His fast food ads are crap but he knows what to do with tequila, mezcal and Mexican food.
2 cups fresh limejuice
1-cup water
1-cup sugar
1 Tbs. plus 1 tsp. bitters
9 oz. mezcal (It was a holiday so I used 12)
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* Use long stemmed margarita glasses, which helps keep the drink chilled
and away from warm hands.
* To chill glasses, rinse them and place them stem-side up in a freezer
for about 15 minutes. Remember to never place fine crystal in a
freezer.
* The key to a great margarita is not to over salt the rim of the glass.
Start by running a quartered lime around the rim of the glass. Pour
some coarse or kosher salt onto a napkin, and then lightly touch the
glass rim to the salt. Shake off any excess so that only a small
crust remains.
* When using fresh limes, roll the whole lime back and forth on a table
before cutting it. This releases more flavor from it.
* Make sure you don't use too much ice when blending your frozen
margaritas. It only needs to be enough to barely float in the liquid
(usually a large handful will do). Blend for only about one minute,
or until you no longer hear the ice churning. The mixture should
appear to be thick and slushy.
* To make thicker textured frozen margaritas, place the filled blender
canister in the freezer for about 10-15 minutes before serving.
It also helps to have a world-class margarita recipe, just like the one Keogh has developed for those home bartenders out there.
Ingredients:
* 1/2 cup fresh lemon juice (from 4 to 5 lemons)
* 1/2 cup fresh lime juice (from 2 to 3 limes)
* a splash of fresh orange juice (from half an orange)
* 1 cup sugar
* 1 1/2 cups tequila
* 3/4 cup triple sec
* 3 3/4 cups water
* ice
In a pitcher (or blender), combine the sugar and water, stirring until the sugar is dissolved. Add the lemon and lime juices, as well as the splash of orange juice. Mix in the tequila and the triple sec, stirring well. Keep it in the refrigerator until you're ready to serve.
