This is literally what I g-chatted Joe several years ago when Twitter informed me that February 22 is National Margarita Day. Plans were immediately made to hit up our fave Mexican restaurant in SF. Margs and Mexican food are basically religion in our household, after all. Subsequently, every year I’ve forgotten about it until social media reminds me again, but this year, I managed to get it on my calendar. Which is lucky for you, because with Joe’s permission, I am sharing a very famous family recipe — Joe’s lethal margarita recipe. These are so good, I insisted we serve them at our wedding, and I worked with our venue to make sure they tasted exactly as they do at home. Don’t bother with gross mixes. These margaritas are made with fresh squeezed lime, tequila, triple sec, and NO additional sweetener. No agave nectar, no simple syrup, no way.
Now, in truth, we’ll sometimes mix up how much citrus we use (using lemon instead of orange, as in today’s recipe), but I tested the recipe below and it’s Joe approved, so roll with it. In our family, Joe always makes the margaritas while I do the cooking, so I was pretty proud when I managed to re-create these at home one afternoon with basic guidelines from him. And thus, the manatee has become the mento.
If you’re used to margaritas that are a lot sweeter, you can add additional orange, but I like how refreshingly limey these are — the true flavor of the citrus really comes through. National Margarita Day is this coming Saturday, so plan a fajita night and go for it. Oh, and also, I can’t stress enough that you should really only plan on drinking one of these. This is a one sip and, “Hello, I’m drunk” situation. Two makes a spontaneous dance party all but a sure thing. Here’s how to make ‘em and dance the night away:
The Best Margaritas Ever
Makes 2 generously sized margaritas
3/4 cup freshly squeezed lime juice (usually about 6-8 limes, depending on how much juice they yield)
1-2 tbsp of freshly squeezed orange juice (about 1/4 of a navel orange, juiced)
3/4 cup silver tequila (we like using Milagro; select something that is smooth, and whatever you do, don’t use gold tequila)
1/3 cup triple sec
— lime wedges
— kosher or sea salt
Mix the ingredients together in a non-reactive pitcher or serving container. Stir well.
Select two lowball cocktail glasses. Run the lime wedges around the rim of each glass. On a shallow salad plate, pour out a little salt, then dip and spin the rimmed glass into the salt so it sticks to the lime juice. If you don’t want salt, you can omit this step.
Add lots of ice to each glass. Pour the margarita over the top and serve. These will mellow out as the ice melts and the colder they get — you want LOTS of ice!
Enjoy with chips and guac, fajitas, tacos, enchiladas, chilaquiles, rellenos, tampiqueÃ±a…mmmm