COLORADOFLAVOR | Margarita time: Make yours the real thing
Yeah, yeah, we know; it’s Cinco de Mayo, not Drinko de Mayo. Still, we can’t resist the temptation to offer a refreshingly tart recipe for margaritas developed by Denver Post restaurant critic Tucker Shaw. Please note the absence of 7-Up, lemonade, limeade, sour mix or beer on the ingredient list. – Dana Coffield
Classic Margarita
Do yourself a favor and get the good kind of tequila, 100 percent agave. This recipe makes two drinks. Do not operate heavy machinery (i.e. your car) after consuming.
Ingredients
4 ounces tequila
2 ounces Cointreau, Triple Sec or another favorite orange-
flavored liqueur
2 ounces fresh lime juice (takes about two limes, depending on how fat and juicy they are)
1 teaspoon simple syrup, or 1/2 teaspoon of sugar, depending on how sour your limes are.
Lime rounds for garnish.
Directions
Fill a cocktail shaker with ice. Add all ingredients and shake for 30 seconds. Set aside. Place a lime round into the base of a salt-rimmed martini glass. Shake the margarita 15 seconds more, then strain into a glass. Serve immediately. If rocks are desired, place a garnish into the base of a highball glass, fill halfway with ice and pour margarita over the top.
Simple syrup: Easy to make: Take one part sugar and one part water, bring it to a boil, stir to dissolve and cool. Can be made as far in advance as you like; just store it in the fridge.
