MARGARITA ON THE ROCKS
A successful and upscale Mexican cantina nearby makes the best margaritas I've ever tasted. They look, smell, and taste 'purer' than any others I've had. I always assumed they were using all top-shelf ingredients, until I found out their secret. . . lemon-lime soda! Now I'm able to re-create them at home.
Provided by UNCLEBEN1980
Categories World Cuisine Recipes Latin American Mexican
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- Rim 2 margarita glasses with salt if desired, and fill with ice. Pour the tequila, sweetened lime juice, triple sec, and lemon-lime soda into a shaker filled with ice, hold your hand firmly over over the top of the shaker so the top doesn't pop off from the carbonated soda, and shake vigorously. Pour into prepared margarita glasses, and serve.
Nutrition Facts : Calories 316.9 calories, Carbohydrate 29.5 g, Fat 0.1 g, Sodium 209.9 mg, Sugar 24.9 g
TOP SHELF MARGARITAS ON THE ROCKS
Top Shelf Margaritas sure to please the avid 'rita fanatic; as with anything, fresh ingredients are the key to a quality result, so we start with our own syrup and sour mix.
Provided by The Prothro's Kitchen
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 16
Number Of Ingredients 12
Steps:
- Make a simple syrup by stirring together and bringing 2/3 cup sugar and 1/3 cup water to a boil until the sugar dissolves; set aside to cool.
- Make the sour mix by briskly stirring together the 2 1/4 cups water, lemon juice, 1/4 cup sugar, and egg white; set aside.
- Combine the ice cubes, tequila, Cointreau, lime juice, 1 ounce of the simple syrup, and 1/2 cup of the sour mix in a pitcher; stir vigorously to infuse the ice, 8 to 15 seconds.
- Run a lime wedge along the rim of an 8-ounce glass. Spread the kosher salt onto a plate and dip the glass rims in the salt to coat; add ice if desired. Strain the mixture from the cocktail shaker into the glass to serve.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 20.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 3.6 mg, Sugar 18.1 g
JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA
This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.
Provided by blucoat
Categories Lunch/Snacks
Time 36m
Yield 3-4 10-inch pizzas
Number Of Ingredients 12
Steps:
- To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
- Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
- Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
- To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
- To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.
Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9
DADDY'S MARGARITAS ON THE ROCKS
Lime and salt perfection. These are not really sweet which the guys love! If you want it sweeter replace the lime juice with sweetened lime juice and/or rim the glass with sugar.
Provided by Mamas Kitchen Hope
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients, except salt, into a cocktail shaker half filled with ice.
- Shake ten times and strain into chilled glass with salted rim and ice, both optional.
- Garnish with lime wheel.
Nutrition Facts : Calories 14.2, Sodium 1.1, Carbohydrate 4.8, Fiber 0.2, Sugar 1, Protein 0.2
MARGARITAS ON THE ROCKS
This is the best batch of margaritas you'll ever make. Everybody wants the recipe after consuming one of these.
Provided by 93VETTE
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Salt the rims of 8 glasses. To do so, pour salt onto a small plate, rub the rims of the glasses with lime, and press them into the salt. Fill the glasses with ice.
- In a blender, combine sweet and sour mix, triple sec, tequila and Grand Marnier. Blend until smooth. Pour into glasses, squeeze a quarter lime into each glass, and serve.
Nutrition Facts : Calories 364.1 calories, Carbohydrate 42.2 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.1 mg, Sugar 40.6 g
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THE BEST CLASSIC MARGARITA ON THE ROCKS - MOM'S DINNER
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5/5 (8)Category DrinksCuisine MexicanCalories 215 per serving
- Rim The Glass - Rub a lime wedge around the rim of a 8-10 ounce glass. Dip the rim in the kosher salt on a flat plate. Fill the glass with ice. Set aside. Pro Tip: If you are having more than one margarita (duh!), instead of rimming the glass on the second or third drink simply sprinkle a pinch or two of salt straight into the drink!
- Make the Margarita - Place a few cubes of ice in a cocktail shaker. Add the fresh squeezed lime juice, Cointreau, agave, and tequila. Shake for about 20-30 seconds.
- Optional, but recommended- if you like a few bubbles in your Margarita you can top it off with 1-2 ounces of soda water.
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