Hand the cocktails off to your very grateful guests. And then be sure to create a margarita for yourself, the much-deserving margarita mixologist.Add this delicious Frozen Coconut Margarita to your summer R & R. Fill with ice almost to the top of the glass, and then squeeze another small lime wedge over the top of each drink for those who like a little extra pucker (again, pick me!). Then pour 1/2 cup of your chilled premix into each glass, followed by simple syrup (a little or a lot), and give a little stir. For those who prefer a salt-crusted rim (pick me!), simply run a lime wedge around the rim of each glass and then dip the rims in coarse salt. What I especially love about this recipe for big-batch margaritas is that it’s so easily customizable. When serving margaritas to a larger group (my recipe makes enough for about 12 drinks), I like to bring out my half-pint canning jars to use as glasses. They’re super sturdy and I think their smaller size is perfect for a margarita serving, allowing the drink to stay cold from first sip to last. It’s easy to please a crowd by keeping a bottle of simple syrup at hand. And others may want a calmer drink, more like a sweet limeade. Because some may want just a small splash, to revel in the margarita’s clean, puckery goodness. I prefer to add simple syrup to individual margaritas according to the sweetness preference of each guest. This makes for much quicker cocktail preparation.Ībout an hour before guests arrive, I simply measure out larger quantities of tequila, Cointreau, and lime juice, and stir them together in a pitcher. I pop the pitcher into the fridge to chill (right beside my bottle of simple syrup) while I slice lime wedges and prepare a small plate of coarse salt for rimming the glasses. Instead of measuring out ingredients for every single drink, I like to create a mix ahead of time and let it chill in the refrigerator until our guests arrive.
Tres agaves frozen margarita recipe full#
Use to sweeten any of your favorite beverages.įor those times when you have a table full of friends, mixing up single margaritas can be a full-time job. Store in a covered jar or container in the refrigerator for 3 to 4 weeks. Remove from heat and allow to cool to room temperature. Bring to a boil, stirring, until sugar has completely dissolved. Simple syrup is so easy to make, and takes only about 5 minutes! In a medium saucepan over medium-high heat, stir together water and sugar. Fill with ice almost to the top of each glass, and then squeeze another small lime wedge over the top of each drink for those who like a little extra pucker. Then pour 1/2 cup of your chilled premix into each glass, followed by simple syrup (a little or a lot, depending on each guest's preference), and give a little stir. Give it a stir and then place in the refrigerator to chill.Īs you are creating margaritas for individual guests, moisten the rim of each glass with a lime wedge and then dip rims in a small plate of coarse salt, for those who prefer a salt-crusted rim. Prepare simple syrup up to a day in advance and let it chill in the refrigerator.Ībout 1 hour before guests are to arrive, measure tequila, Cointreau, and lime juice into a small pitcher. Squeeze a wedge or two of fresh lime over the top and then add the wedges to the drink. Give the drink a quick stir and then fill glass with ice. I usually add about 1 teaspoon per drink.
Add simple syrup, according to your preference of sweetness. Pour tequila, Cointreau, and lime juice into glass. Then turn the glass over and dip into a small plate of coarse salt. If you like a salt-rimmed glass, moisten the rim of your glass with a lime wedge. Just be sure to stir well to fully dissolve sugar. Note: If making one drink, super fine sugar can work in a pinch in place of simple syrup.
0 kommentar(er)
