Since my first weekend home as a married woman was also Cinco de Mayo, it was easy to decide to do a Mexican dinner for my new husband. I had just received an e-mail from Cooks Illustrated about the "best" margarita and the new issue of Everyday Food just happened to jump into my shopping cart during a recent grocery run, so I was set.
A feast of margaritas, chicken enchiladas and some black beans sounded like an easy start...and, well...this is Mrs. L we're talking about when it comes to tequila so margaritas sounded like a perfect beginning to my culinary adventure.
Warning: Do not start drinking really good margaritas before you actually start cooking the food. Mr. L wanted a snack about 4PM so I whipped up some guacamole, put out the chips and poured the margaritas...and we kept pouring...
and then we napped.
For several hours.
The making of the chicken enchiladas would have to wait for another day.
This recipe made some kick butt drinks. The "mix" needs to be prepared 24 hours before you make the margaritas. Much better tasting than using a prepared mix. It also would help to have a lemon and lime juicer. At least for messy me as doing it by hand sort of got juice all over the kitchen!
The Best Fresh Margaritas
4 tsps grated lime zest
1/2 cup lime juice from 2 to 3 medium limes
4 tsps grated lemon zest
1/2 cup lemon juice from 2 to 3 medium lemons
1/4 cup superfine sugar
pinch table salt
2 cups crushed ice
1 cup 100 percent agave tequila
1 cup triple sec
Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4 to 24 hours.
Divide 1 cup crushed ice between 4 or 6 margarita glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, triple sec and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately.