Margarita Time!
Several years ago, we had the BEST Margarita we'd ever had: in the Baccarat Bar at the Bellagio Hotel in Las Vegas. The quest began for a perfect Margarita. We've been making this for a while, but now it's time to share.
Margarita Recipe!
From Mike and Trish, 4-19-07
Tequila: 3 parts
Cointreau: 1 part
Lime Juice (freshly squeezed): 2 parts
Simple Sugar Syrup: 1 part
ICE
Salt (coarse, sea salt)
Make Simple Sugar Syrup ahead, and store in a jar, refrigerated. To make, heat 1 part water (e.g. 1 cup) to boiling in a pot, add 1 part (e.g. 1 cup) granulated sugar, boil until all sugar is dissolved, cool before using. This makes enough for several margaritas.
The drink:
Margarita Recipe!
From Mike and Trish, 4-19-07
Tequila: 3 parts
Cointreau: 1 part
Lime Juice (freshly squeezed): 2 parts
Simple Sugar Syrup: 1 part
ICE
Salt (coarse, sea salt)
Make Simple Sugar Syrup ahead, and store in a jar, refrigerated. To make, heat 1 part water (e.g. 1 cup) to boiling in a pot, add 1 part (e.g. 1 cup) granulated sugar, boil until all sugar is dissolved, cool before using. This makes enough for several margaritas.
The drink:
Wet the perimeter of a glass with lime juice. Salt the rim with coarse sea salt. Add the four liquid ingredients. Mix, add ice, and garnish with a lime slice on the rim.
posted by Mike's Cooking | 12:52 PM
2 Comments:
this is cool, baccarat bar eh? you aren't a Bond fan by any chance? I'm going to vegas in November, I hope to blog the heck out of my trip.
Bond is great! Blogging and baccarat, a winning combination. Good luck!
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