{"id":6981,"date":"2018-05-03T10:00:42","date_gmt":"2018-05-03T17:00:42","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=6981"},"modified":"2018-09-07T23:38:49","modified_gmt":"2018-09-08T06:38:49","slug":"margaritas-3","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=6981","title":{"rendered":"Margaritas"},"content":{"rendered":"

Everyone loves a great margarita! It\u2019s been popular in the U.S. since the early 50’s, and there are a lot of opinions on what makes a great margarita.<\/p>\n

A classic ‘rita is typically made with tequila, fresh lime, a touch of simple syrup or agave nectar, and triple sec or orange liqueur. Let\u2019s review our options.<\/p>\n

The Tequila choices are vast:
\n\u2022 Silver is ideal for a fresh, bright margarita or made with fresh fruits.
\n\u2022 Reposado is aged a minimum of 2 months – 12 months in wooden casks. This light aging process rounds out a few of the rough edges found in many unaged tequilas.
\n\u2022 A\u00f1ejo is aged more than 1 year and wonderfully smooth. It’s best for sipping on their own, but use it in a margarita if you like or add it as a float for depth of flavor.<\/p>\n

Margarita MUSTS include starting with a good tequila, using FRESH SQUEEZED lime juice, orange liqueur (triple sec, Grand Marnier, or Cointreau) or a squeeze of orange works great too. Now sweeten to taste with a touch simple syrup or agave nectar.<\/p>\n

Some like salt rims; some do not. I’m 50\/50 and like a half rim of salt (my preference being kosher). And of course, there are the \u201cadd-ins,\u201d a splash of cranberry juice, pomegranate, fresh berries \u2026 the possibilities are endless!<\/p>\n

Here is a basic margarita recipe you can get creative with:<\/p>\n

Basic Margarita Recipe<\/b>
\nMakes 1 cocktail<\/p>\n

1 1\/2 \u2013 2 oz tequila of your choice
\n3\/4 oz fresh squeezed lime juice
\n1\/2 \u2013 3\/4 oz simple syrup or agave nectar (thinned out a bit)
\n1\/4 oz orange liqueur (triple sec, Cointreau, or Grand Marnier)<\/p>\n

Build drink in a cocktail shaker. Fill with ice, cap and shake.
\nPour into a glass, garnish with a lime wheel, and enjoy!<\/p>\n

Looking to try something new? Shake up my recipe for Poppy\u2019s Margarita<\/b> \u2013 found in my Sips & Apps<\/a> cookbook. Spicy cocktails are hot! The counterbalance of sweet, sour, spice, and salt achieves a mouthwatering result.<\/p>\n

Cheers to a great margarita!
\n\u2013Kathy<\/p>\n

Poppy\u2019s Margarita<\/b>
\nMakes 1 drink<\/p>\n

Kosher salt for rimming glass (optional)
\nLime wedge
\n1 1\/2 ounces Sauza gold tequila
\n1 1\/2 ounces Spicy Chipotle-Lime Sour
\n1\/4 ounce triple sec or other orange-flavored liqueur (optional)<\/p>\n

For garnishing
\nLime wheel with a straw inserted through the middle<\/p>\n

If desired, rim an old-fashioned glass with kosher salt, and set aside.<\/p>\n

Squeeze the lime wedge into a cocktail shaker and drop in. Fill the shaker with ice. Measure in the tequila, sour, and triple sec, if using. Cap and shake vigorously. Pour into an old-fashioned or tall glass. Garnish as desired.<\/p>\n

Spicy Chipotle-Lime Sour<\/b><\/p>\n

Makes 3 cups, enough for about 16 drinks<\/p>\n

1\/4 teaspoon chipotle chile powder
\n1 cup sugar
\n1 cup water
\n1 1\/2 cups fresh lime juice<\/p>\n

In a small saucepan, combine the chile powder, sugar, and water and bring to a boil over high heat. Immediately remove from the heat and let cool to room temperature. Mix in the lime juice.<\/p>\n

Transfer to a pretty bottle. Chill before using. The sour will keep for up to 2 weeks, refrigerated.<\/p>\n

Recipe from Kathy Casey Sips & Apps<\/p>\n","protected":false},"excerpt":{"rendered":"

Everyone loves a great margarita! It\u2019s been popular in the U.S. since the early 50’s, and there are a lot of opinions on what makes a great margarita. A classic ‘rita is typically made with tequila, fresh lime, a touch of simple syrup or agave nectar, and triple sec or orange liqueur. Let\u2019s review our […]<\/p>\n","protected":false},"author":1,"featured_media":33033,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11842,11771,11760,11775,12071],"tags":[2018,11266,34,12101,7,6437,293,24,6270,86,7343,11263,8403,12092,12100,3010,3550,824,340,1333,11264,662,88,1168,1132],"class_list":["post-6981","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books-to-cook","category-cocktail-recipes","category-dishing-with-kathy-casey-blog","category-komo-news-radio","category-komo-radio","tag-agave-nectar","tag-anejo-tequila","tag-chipotle","tag-chipotle-chile-powder","tag-cocktails","tag-fresh-lime-juice","tag-kathy-casey","tag-komo-radio","tag-limes","tag-margaritas","tag-orange-liqueur","tag-poppys-margarita","tag-reposado-tequila","tag-salt-rim","tag-sauza-gold-tequila","tag-shake","tag-silver-tequila","tag-simple-syrup","tag-sips-apps","tag-spicy","tag-spicy-chipotle-lime-sour","tag-sugar","tag-tequila","tag-triple-sec","tag-water"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6981","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6981"}],"version-history":[{"count":2,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6981\/revisions"}],"predecessor-version":[{"id":33034,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6981\/revisions\/33034"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/media\/33033"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6981"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6981"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6981"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}