Easy margaritas! The hardest thing you will have to do for this recipe is squeeze the fresh citrus and chop fresh fruit. No blender necessary, but you most certainly could blend the fresh fruit.
Fresh is best when it comes to margaritas!
You may be tempted to use frozen fruit for this recipe, but don’t! Lol! The fresh fruit will be sweeter, in most cases. Same goes for fresh lime, lemon and orange juice. I use the peel from the citrus to prepare simple syrup. It’s easy!
Most of you that have been following me for a while know that my dad gave me the nickname piñita as a baby. Piñita is little pineapple in Spanish. I love everything pineapple!
Doesn’t watermelon remind you of a hot summer’s day? Ice and watermelon just belong together, lol!
I tend to color outside of the lines when it comes to cooking!
When I prepare margaritas, I like to mix my fresh citrus juice.Instead of all limes, I use half limes, half lemons and throw in one or two squeezed oranges just to add a little sweetness.
I actually prefer using chamoy to dip my glasses into instead of lime juice. Because it’s thicker, the salt and chile limon powder stick a lot better.
Try to pick the ripest fruits for better tasting margaritas.
Ice, Ice, Baby!!!
Keep it simple!
- 4 oz. silver tequila
- 2 oz orange liqueur Citronage, Cointreau or triple sec
- 2 oz. agave nectar or simple syrup
- 2 oz. lime juice fresh!!
- Salt to rim the glass
- Extra limes
- Add tequila, lime juice, agave nectar, orange liqueur and crushed ice to a cocktail shaker. Shake and pour into a salt rimmed glass that is filled with ice. Add extra lime wedges or wheels.
- If you want to give your classic margarita a fresh twist, try muddling in some fresh cucumber , pineapple, watermelon, mango or tamarindo to the bottom of shaker before adding the other ingredients. Shake and pour into a chamoy and chile lime rimmed glass with chamoy.