Since tomorrow is Cinco de Mayo, and the only thing Americans associate Cinco de Mayo with is margaritas, chips, and salsa...and partying, I thought I'd share my favorite margarita recipe, clipped years ago from the Washington Post. It marries tequila with agave nectar and lime juice. That's it. No salt, no simple syrup, no citrus liqueurs. And, god forbid, no neon-colored margarita mixes.
Please use the very best tequila you can afford. I like Patron Silver. Stay as far away from Jose Cuervo and other cheap tequila as is humanly possible. They are actually mixtos, made from only 51% blue agave rather than 100%.
For those who have never heard of agave nectar: Tequila, as you are probably aware, is pressed from blue agave. Agave nectar is pressed from wild agave. It's sweeter than sugar and runnier than honey; I get it at Whole Foods. What better way to complement agave than with agave?
The Perfect Margarita
Makes one drink
6 parts blue agave tequila
4 parts lime juice
1 part agave nectar
Pour ingredients into a cocktail shaker, shake like you mean it, serve over ice.
About Me
- Monika
- I'm a marketing communications consultant living in the 'burbs outside of Washington, DC who would love to write about food and wine for a living. While I figure out a way to do so, I'll share my opinions and some great recipes via this blog. So why am I qualified to write about food and wine? Fair question. I should have gone to culinary school, but for whatever reason, I didn't. (However, I do have some formal culinary training, which I gained during an ill-advised one year stint in a hospitality management program during college.) When I got sick of working in a cube, I quit my job for a start-up software company and became a personal chef in Boston. Did that for a couple of years, but when we moved to metro DC, I went back into marketing communications. And here I am.
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