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EL FAULK’S MARGARITA


I continue to experiment in this art-form (whatever), but this one seems to keep coming back as the most balanced. I recognize that this is a lot of brain damage as well as expensive, but it’s also a lot of fun. Remember that this takes time, something Mexicans often use in a different ways than we do. This is a true Mexican margarita, not the quick frozen American version.


4 tablespoons of fresh limon juice (Limons are the very small Mexican limes available in most produce specialty sections or at Hispanic groceries, also called key limes)
-or, if these simply aren’t available-
3 tablespoons fresh Persian lime juice plus
1 tablespoons fresh lemon juice

1 tablespoon plus one teaspoon of Hiram Walker Triple Sec
4 tablespoons Tequila (preferably Silver Patron or Hornitos)
1 tablespoon superfine sugar
2 to 3 ice cubes, crushed

A splash of Grand Marnier

Place all ingredients in a martini shaker (or use two cups or glasses that lock) and shake vigorously for two minutes. Add store bought ice since it’s much smaller and will melt faster. Let stand for a minute of so and shake once more. Then pour through strainer into empty salted frozen margarita glasses. If you like your margarita a little sweeter, a splash of Grand Marnier after pouring will help.
 

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