Posts Tagged With: Margarita

Branden’s Birthday Dinner a.k.a. Mexican Fiesta Part IV

  • Yellowfin Tuna & Coconut Poblano Ceviche
  • Roasted Red Pepper Guacamole
  • Enchiladas Suizas
  • Classic Margaritas on the Rocks

Well, we’ve made it to the end of my first series of recipes I put together for a meal and what better way to end it with a toast!  Cheers my friends, its Saturday, so enjoy yourself one of these simple, suprisingly delicious margaritas!

I was horribly skeptical of this recipe, especially when I got home from the grocery store and started looking at other recipes for margaritas.  I had no confidence in this mixture because of its simplicity- it was lacking sweet and sour mix which is a common ingredient for one thing.  Regardless, I had all the ingredients I needed for this recipe, so I decided to give it a try.  The result was suprising.  Was this the best margarita I’ve ever had?  No.  Would I make this recipe again.  You betcha!  I think I’ve made the point that they’re really easy and don’t require many ingredients, so I’ll let you be the judge from here.

Before you get started, I suggest using a nicer tequila here because its going to be prominent.  Branden and I used Herradura which is a Reposado and it worked nicely.

  • 1/4 cup salt
  • 9 lime wedges
  • 1 1/2 cups Triple Sec or other orange liqueur
  • 1 to 1 1/2 cups tequila
  • 1/4 cup freshly squeezed lime juice
  • Ice cubes
  • Lime wedges
  1. Place salt on a small plate.  Rub rims of glasses with lime wedges.  Dip rims in salt to coat.
  2. In a pitcher, combine Triple Sec, tequila, lime juice, and sugar.  Stir until sugar is dissolved.  Chill until ready to serve.
  3. Place ice cubes in salt-rimmed glasses.  Pour tequila mixture over ice cubes.  If desired, garnish with remaining line wedges.

Yields 8 servings

For those of you that are interested, here’s the nutritional info per serving: 242 cal., 0 g fat, 0 mg chol., 725 mg sodium, 31 g carb., 0 g fiber, 0 g prot.

Categories: Drinks, Mexican, Recipes | Tags: , , , , , , | Leave a comment

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