It’s Cinco de Mayo tomorrow, and we’ve had the forethought to provide you with a recipe in advance of the actual holiday! We also thought noon on a Friday was a good time for a cocktail...
Sure, you’ve made Margaritas before, but try it our way and you’ll get one of the best drinks you've ever tasted without the hassle of simple syrup, sour mix or prolific lime juicing.
What's the magic ingredient? It's a common can of frozen limeade from the freezer section of the grocery store. We always have a can in our freezer. For one drink, you'll use a shot of the slushy stuff, so measure it straight from the frozen can and it will melt and dilute slightly when you shake it over ice. This is Mike's recipe, but we also have to give credit to his dad, my awesome father-in-law, Brian, who introduced Mike to the limeade innovation.
If you feel the need to serve actual food for your Cinco de Mayo celebration, try our Chiles Rellenos or Mole Sauce, two specialties from Puebla where this holiday was born.
The Perfect Margarita on the Rocks
By Mike (adapted from Brian O'Hara)
One little tip: You're mixing it with a sweet, acidic juice, so there's no reason to use a premium tequila in a Margarita recipe. Restaurants do it so they can charge you more, even though you'd never be able to detect the difference between Patron and cheap Sauza. Save the good stuff for sipping straight up.
1 shot tequila (1.5 ounces)
1 shot limeade (Minute Maid Frozen Concentrate from the freezer section)
splash triple sec
1 fat lime wedge
Add a handful of ice to a cocktail shaker. Pour the tequila, limeade and triple sec over the ice. Shake well, then let it sit for two minutes to melt and dilute the limeade.
Meanwhile, spread some salt on a plate. Cut a diagonal sliver in the flesh of the lime wedge and run it around the rim of a Margarita glass. Dip the rim in the salt and shake off excess. Fill the glass with ice and garnish with the lime wedge.
Shake the drink again and strain into the prepared glass, discarding the ice in the shaker. Enjoy!
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