Cinco de Mayo is this weekend, and Jon and I have perfected our house-made margarita recipe in preparation. (It was a hard job, but someone had to do it.) Our inspiration for the recipe comes after an afternoon spent at Feugo, the new(ish) Mexican restaurant in the center of Clarendon. Their classic 'ritas were crazy good. Like, crazy-crazy good. Over the course of an afternoon we got friendly with our waiter and he let us know the cantina's basic 'rita recipe: equal parts water and agave mixed with fresh lime juice, silver tequila, and triple sec. Yum.
|^^Don't you love my cutting board?? A gift from my brother Kevin.^^|
- 2 oz. silver tequila (we used Patron, though Feugo uses Sauza)
- 1.5 oz. agave mixture (equal parts agave and water)
- 1.5 oz. fresh-squeezed lime juice (juice from one lime)
- .75 oz. triple sec.
Mix all ingredients in a shaker with ice. Shake vigorously. (Do a dance!) Strain over fresh ice in a glass rimmed with salt.
Really, these margaritas were delicious. Whip out your citrus squeeze and get to work, por favor. (Aren't you happy to hear ours is still put to good use following my pregnancy?) The zest of fresh lime combined with the sweetness of agave is irresistible. You'll never reach for a store-bought mix again. Cheers! ¡Viva México!