Ingredients: |
Ingredients: Finely grated zest of 1 1/2 limes, about 1 tsp
1/2 cup fresh squeezed lime juice, about 2 large limes
1/4 cup plus 1 tsp sugar
Lime wedges
Coarse salt to rim the glass
3/4 cup Sauza Conmemorativo tequila or other good quality white tequila
2 tbsp. plus 2 tsp Gran Torres orange liqueur (1 1/4 oz in a jigger) or 2 tbsp. Grand Marnier
About 1 cup coarsely broken ice cubes
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Directions: |
Directions:1) Make limeade.
Mix lime zest, lime juice, sugar and 10 tbsp. of warm water in a tall glass or pitcher (Can scale the amounts up as needed). Cover and refrigerate for at least 2 hours but no longer than 24 hours (lime zest will get bitter). After steeping, strain into another pitcher.
2) To serve the margaritas:
Rub the rims of 4 martini glasses with a lime wedge and dip into a dish of coarse salt. Chill glasses. In a martini shaker, combine limeade, tequila and orange liqueur. Add ice and shake 10 to 15 seconds, then strain into the cold glasses. |
Personal
Notes: |
Personal
Notes: The famous shaken margarita from Frontera Grill in Chicago, thank you Rick Bayless. Cindy, Paul and Kathy and I had a memorable dinner there many years ago. After a tough day of sightseeing, we had arrived a few minutes early for our dinner reservation, to learn that we would have to wait about 20-30 minutes for our table to be ready. What to do? Wait in the bar and have margaritas! It's a Mexican restaurant, right. We were hot and tired, and perched ourselves on high bar stools in a corner of the crowded bar. Asked the waiter for a suggestion and he recommended the Topolo margaritas, brought the first round in cocktail shakers, and poured them out into martini glasses. Shaken margaritas, not frozen, no not on the rocks. These were a revelation to people used to margarita mix.
First round went, zwoop! Bottoms up! Sweet, tangy, flavorful, not strong at all. Second round, zwoop! As we were waiting for the waiter to come back around, we began to notice that it was a LONG way from the barstools where we sitting to the floor, and that getting down was going to be more of a challenge than getting up onto the stool had been. I think we did have a third round, but nothing else to drink that night, and we got off the barstools in one piece, but wow those things are sneaky! Always after, at the beach or cabin or anywhere there was a party, we tried to serve some of these margaritas. Finding good tequila and Gran Torres is important for this drink.
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This recipe for Topolo Margaritas is from