Margarita

Several stories exist as to the origin of the margarita recipe - none of which have been conclusively proven. It remains, by far, one of the most popular drinks in the US. As a result, the States is an even bigger consumer of tequila than Mexico.

• serves

  1

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• ice
• salt
• lemon or lime wedge
• 45 ml tequila
• 15 ml Cointreau
• 20 ml lemon juice
• 20 ml lime juice
• 10 ml sugar syrup (see Note)

Instructions

Fill glass with ice to chill. Place salt in a saucer. Discard ice from glass, rub the edge of the glass with the lemon wedge and press into salt to create a salted rim.

Add the tequila, Cointreau, lemon juice, lime juice and sugar syrup to a Boston glass or cocktail shaker over ice. Shake and strain into the glass.

Note• Simple syrup is made by heating equal parts sugar and water, until sugar is dissolved, then cooling to room temperature.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.