In honor of spring, I’m posting my hot-off-the-press margarita recipe. Day one of spring came and went and it was awesome. However for New Englanders, day two greeted us with snow like some kind of sick joke. We made it one day. ONE day. More reason to drink I suppose?
I don’t know what it is, but in the past 6 months I’ve been on a real tequila tear. I’ve been a whiskey guy my whole life but now I have a new outlook on the margarita. I swore by margarita mix for years until I tried using real lime juice and simple syrup instead (margaritas from scratch). The result is a “real” margarita that is less sweet, less artificial tasting and less acidic. I think I’m slowly forcing turning my friends and family into believers.
I’m also branching out to darker tequila for the first time since college (my Jose Cuervo gold days are a sad comparison, I know). I traditionally use blanco or silver, but I’m finding reposado and añejo tequila is growing on me. The flavor is slightly different because it is aged in oak barrels. It gives a unique oaky, burnt flavor you won’t find in blanco tequila (which isn’t barrel aged).
On the other hand, elderflower liqueur is becoming very popular. I’ve been experimenting with different ways to use it since I always have it in the liquor cabinet for my cucumber gin martini. Why not use elderflower in place of triple sec? It work’s the same but gives a different color and unique flavor compared to your typical margarita.
That’s how I arrived at the reposado elderflower margarita. Nothing crazy, but a combo of my two new go-to staples. I’m very curious to hear your thoughts on the “real” versus sour mix margarita.Print
- 2 ounces reposado tequila
- 3/4 ounce simple syrup
- 3/4 ounce lime juice
- 1/2 ounce elderflower liqueur
- Lime wedge for garnish
- For the salted rim, take a lime wedge and coat the rim of a rocks glass. Dip in margarita salt, rotating until coated.
- Combine all ingredients in a cocktail shaker with a cup of ice. Shake vigorously and pour straight into the salted glass with the (now crushed) ice from the shaker. Garnish with a lime wedge.