Author Notes
I love this margarita and its riffability so much that I included two different variations of it in my upcoming cookbook, Cooking with Scraps, but you don’t have to wait for it to come out (in October, so sweet of you to ask), to play around with the recipe for yourself. —Lindsay-Jean Hard
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Prep time
10 minutes
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Serves
2 (if you're nice and share)
Ingredients
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1 ounce
Cointreau
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2
limes, juiced
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3 ounces
gold tequila
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4 teaspoons
simple syrup
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coarse sea salt
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additional lime wedges for garnish
Directions
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Add first four ingredients to a shaker, add ice, and shake until chilled.
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Put the salt in a small dish, rub the rims of two glasses with the juiced lime halves, rim them with salt, add ice to each, pour in the shaken margaritas, garnish with limes, and enjoy.
I like esoteric facts about vegetables and think ambling through a farmers market is a great way to start the day. My first cookbook, available now, is called Cooking with Scraps.
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