CLASSIC MEXICAN MARGARITA
This classic Mexican margarita is the perfect blend of fresh lime juice, blanco tequila, simple syrup and triple sec, all served over ice in a chilled, salted cocktail glass.
Provided by Andres Carnalla
Categories Beverage
Time 5m
Number Of Ingredients 10
Steps:
- On a dish or cutting board, pour and flatten a pile of coarse salt like sea salt or Kosher salt. Don't use table salt, as it will clump up and make your drink very salty.
- Cut a lime in half. Reserve one half for the margarita and cut the remaining half into two wedges. Run a lime wedge along the entire rim of the glass. Be sure it's wet enough so the salt can stick.
- Invert your glass and press into the salt so it sticks to the rim.
- Place the salted glass upright into the refrigerator to chill as you mix up your margarita.
- Pour the sugar into a deep sauce pan.
- Pour the water over the sugar.
- Place sugar mixture on the stove and set the heat to medium-high.
- Use a wooden spoon to stir the mixture constantly so the sugar dissolves faster.
- Once the sugar completely dissolves, remove from the heat.
- Pour the syrup into a container. You should end up with about one cup of natural syrup. Reserve 2 tablespoons of the syrup for the margarita. Cover and store the rest for another use. The syrup will keep for up to three days.
- Add ice cubes to a cocktail shaker. If you have big pieces, you can bang them on a hard surface to break them up a bit, but you do want to keep the pieces on the larger side. Ice that's too small will quickly melt and water down your drink.
- Squeeze the juice from 1 1/2 limes into a small cup or bowl and remove any seeds. Pour the fresh lime juice into the shaker.
- Next add the sweetener, tequila and triple sec.
- Place the top back on your shaker and shake vigorously for about 20 seconds to combine.
- Remove the chilled cocktail glass from the refrigerator.
- Carefully pour the contents of the shaker into the glass, including the ice.
- Garnish with a slice of lime.
MEXICAN MARGARITA RECIPE
The creation of the Margarita Recipe cocktail goes back to the year 1942 in a cantina (bar) in the state of Chihuahua, Mexico. It's considered the most popular cocktail in Mexico and you can find it at any bar or restaurant where it's offered as an aperitif. It's usually served in a unique glass.
Provided by Mely Martínez
Categories Drinks
Time 5m
Number Of Ingredients 9
Steps:
- Mix sugar and water in a small saucepan and place over a medium-high heat. Stir until sugar has dissolved and the syrup has formed. About 3 minutes. Cool before using to make the cocktail.
- Brush the rim of a cocktail glass with lime juice. Spread out the salt in a small plate and dip the rim of the glass into it to coat. Set aside in the refrigerator.
- Put some ice into a cocktail shaker and add the remaining ingredients.
- Margarita recipe original 3. Cover and shake vigorously until a mist forms on the outside of the shaker.
- Strain into the prepared cocktail glass and decorate with a slice of lime.
Nutrition Facts : ServingSize 1 Margarita, Calories 269 kcal, Carbohydrate 25 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2352 mg, Fiber 1 g, Sugar 22 g
MEXICAN MARGARITA TRIFLE
My friends decided to have a Mexican-themed potluck and assigned dessert to me. I love lime, but was sick of boring old key lime pie, so I decided to try something a little new....and it was a hit (and easy, too!)!
Provided by DinaB629
Categories Dessert
Time 45m
Yield 1 trifle dish, 12-15 serving(s)
Number Of Ingredients 7
Steps:
- In a large dry skillet, toast coconut over medium heat until browned and toasted. Cool completely.
- In a large bowl, whisk together sweetened condensed milk and key lime juice. Set aside.
- In a separate large bowl, whip heavy whipping cream with a hand mixer until it begins to thicken. Add confectioner's sugar and continue to whip until stiff peaks form.
- Cut cake into small chunks.
- Using a trifle dish (or any clear bowl), begin to layer the trifle. Start with a layer of cake (use 1/3 of the cake). Drizzle the cake with tequila, then pour 1/3 of the key lime mixture over it. Spread 1/3 of the whipped cream, and then sprinkle with toasted coconut.
- Repeat two more times.
- Chill in the refrigerator for two hours or until ready to serve.
Nutrition Facts : Calories 886.3, Fat 47.1, SaturatedFat 30.3, Cholesterol 115.2, Sodium 520.4, Carbohydrate 109, Fiber 2, Sugar 94.1, Protein 12.1
MEXICAN TRIFLE
I found this recipe in a back issue of Woman's Day and served it when I had friends over for a fajita dinner. It's an easy dessert to make and if I have to make a large quantity for a pot luck, I substitute vanilla instant pudding and just add the flavourings.
Provided by Irmgard
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Combine 3/4 cups of the sugar, flour and cinnamon; gradually stir in milk.
- Bring to a boil over medium heat, stirring constantly.
- Boil and stir 2 minutes.
- Beat egg yolks slightly.
- Blend a small amount of hot mixture into egg yolks; return all to the pan.
- Cook 1 minute (do not boil.) Remove from heat; add butter, vanilla and almond extract, blending well.
- Cover and chill.
- To assemble, spread cake with apricot jam.
- Dice fruit of choice; place in a bowl with Cointreau.
- Beat 2 egg whites with cream of tartar until frothy; gradually add the remaining 1/4 cup of sugar and beat until stiff but not dry.
- Fold into chilled custard a little at a time.
- Whip cream in a chilled bowl with chilled beaters until stiff peaks form.
- In a 2-quart serving bowl layer 1/3 of the custard, 1/2 of the cake, 1/3 of the fruit with a few teaspoons of Cointreau and 1/3 of the whipped cream; repeat once.
- Top with remaining custard, fruit and whipped cream.
- Garnish with chocolate curls.
Nutrition Facts : Calories 462.4, Fat 17.1, SaturatedFat 9.6, Cholesterol 180.1, Sodium 208, Carbohydrate 70, Fiber 1, Sugar 44.5, Protein 8.8
THE PERFECT MARGARITA
Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts triple sec, and 1 part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2.
Provided by Chef John
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
- Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 30.4 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 330.6 mg, Sugar 19.9 g
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