Making a Margarita

MAKING A MARG

You wouldn’t know it, based on my social presence, but I absolutely love a Margarita. Shocking, I know! Whether it’s been a good day, a bad day, a celebration or just… Tuesday, I crave a Marg above any other cocktail. It’s the citrusy tang, the smooth depth of the perfect tequila and that icy cold first sip – nothing does a better job of hitting the spot.

The best thing, my favourite thing, about Margarita’s is that there are so many variations. Just, so many! There’s one for any mood, any weather, any place, any taste. Endless options, endless possibilities – how could you go wrong.

Before we get to the recipes, let’s start with the basics. The two most important ingredients.

TEQUILA

I love a good Reposado. The depth and the earthiness of the extra aging gives any Marg that something extra. Explore what you like, they say the crisp lightness of a Blanco is perfect for the citrus and agave flavours of the Marg but this just doesn’t do it for me. I recommend having a look at what’s available, researching the differences and starting with a small bottle of the best you can afford in the version you want to try. We’re all so different, what’s right for me may not be right for you!

The brands I love:

FRESH LIMES

A non-negotiable. Juice the limes directly into the shaker, and don’t accept any less. It makes all the difference. You can go in a different direction, but it just won’t be the same.

A GOOD TRIPLE SEC

I love Contrieau, or Grand Marnier only, if and when I add a triple sec (I don’t always, in fact, I don’t often). The quality of your triple sec, as with the quality and style of your tequila, will directly effect the taste of your drink drastically.