classic
I have so many margarita recipes on this blog. Margarita cocktails and margarita desserts, but I’ve yet to post the basic classic margarita recipe. You’ll find the full list of all the previous recipes at the bottom of the post. Be prepared, there are many!
I made the classic last night for Cinco de Mayo, sometimes you forget how great simple can be.
[Read more →]May 6, 2020 No Comments
margarita time
Tram & Steve invited me over for Taco Night, they are the sweetest! I asked Tram if I could contribute an exotic margarita for the night. She, of course, said yes.
I found a recipe on Epicurious.com. I made one cocktail as written and found it to be much too strong and not as special or exotic as I had hoped. It needed some lime juice and some sweetness to bring it up to the place I knew it could be.
This photo does not include the additions I made to the cocktail, lime juice, and a berry simple syrup, but those ingredients are there in the final version of the cocktail that I brought to dinner.
October 2, 2017 2 Comments
margaritaville in the fall
If you’re anything like me, when you think of margaritas, you think of a warm summer day. Last week I was introduced to a cold-weather margarita that will knock your socks off! Chef Jeff Smedstad was the visiting chef teaching at Barbara Fenzl’s Les Gourmettes Cooking School last Monday night and everyone in the class swooned when he served this luxurious (de lujo) concoction.
Chef Smedstad is the chef/owner of Elote Cafe in Sedona. Dave and I dined at Elote the first night we were up in Sedona, last month. I failed to mention it before because back then, it was all about my sprained ankle. And that’s a shame because it was one of the best meals we’ve had in a very long time. For a fantastic rundown (with drop-dead gorgeous pictures) on Elote go to my friend, Gwen Walter’s blog and check out her professional and spot-on review.
While you’re reading the review and drooling over the photos, enjoy this somehow “warming” cold margarita. Chef Smedstad calls for Añejo tequila. Añejo or “aged” tequila sits in oak barrels for at least one year and up to two years, eleven months, and thirty days. On the next day (3 years), it would be called Extra Añejo. Although the Añejo or Extra Añejo really make this drink shine (see Chef’s notes at the bottom of the recipe) you may use Blanco (white) tequila or Reposado (rested) tequila, just be sure to use a high-quality tequila and not anything along the lines of the dreaded José Cuervo!
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November 16, 2011 4 Comments