WHY THIS RECIPE WORKS: Too often, restaurant margaritas are cloyingly sweet or artifical-tasting. We wanted to develop the ideal version of this refreshing cocktail, with the perfect balance of sweet, sour, and tart flavors. Tests revealed that reposado or “rested” tequila, which is made from 100 percent blue agave and aged for 12 months or less, had a mellow flavor that blended perfectly with the other ingredients. Steeping lemon and lime zest in equal parts lemon and lime juice created a base with deep, citrus flavor. A little sugar mitigated any bitterness. Equal proportions of tequila, triple sec, and juice made for a well-balanced cocktail.
Makes about 4 cups; serves 4 to 6
CLASSIC MARGARITAS:
We recommend steeping for the full 24 hours, if possible. If you need to serve margaritas immediately, omit the zest and skip the steeping process altogether.
INGREDIENTS:
- 4 teaspoons finely grated lime zest plus ½ cup juice (4 limes)
- 4 teaspoons finely grated lemon zest plus ½ cup juice (3 lemons)
- ¼ cup superfine sugar
- Pinch salt
- 2 cups crushed ice
- 1 cup 100 percent agave tequila, preferably reposado
- 1 cup triple sec
INSTRUCTIONS:
- Combine lime zest and juice, lemon zest and juice, sugar, and salt in 2-cup liquid measuring cup; cover and refrigerate until flavors meld, at least 4 hours or up to 24 hours.
- Divide 1 cup crushed ice among 4 to 6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker; discard solids. Add tequila, triple sec, and remaining 1 cup crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses and serve immediately.
