I know it is only Wednesday, but I wanted to post this before I leave on a mini-vacation…
I took this recipe with me to Houston so that I could share the recipe with my mom and my sister. I decided to cook a Mexican-themed dinner (or Tex-Mex at the very least!) so, I ended up making these Shrimp Enchiladas, which are delicious! I’ve made them twice now in a month, and can’t seem to photograph them. (Try them, they are so easy and so delicious.)
These margaritas are so good! Not only are they pretty to look at, but sweet and potent too!
I love that the glass is rimmed with salt and sugar for a salty-sweet in each sip. The only change I would make is to chill the simple syrup before use. I didn’t and had to add a ton of crushed ice to chill the margaritas. Not a big deal, but you run the risk of diluting your drink – never a good thing! 🙂
Yield: 8 servings (1/2 cup each)
1 lime cut into wedges
1 1/2 Tbsp. granulated sugar
3/4 tsp. kosher salt
1 cup water
1/2-3/4 cup granulated sugar
1 cup 100% agave blanco tequila
3/4 cup Cointreau or triple sec (I used triple sec)
3/4 cup freshly squeezed lime juice
12 oz. (1 pint) fresh blackberries, plus more for garnish
1. In a shallow dish, combine the sugar and salt. Rub the rim of each glass with the cut edge of a lime wedge. Dip the rim of the glass into the sugar-salt mixture; set aside.
2. In a microwave-safe cup, combine the water and sugar. Microwave on high until the sugar completely dissolves, 1-2 minutes. Stir and set aside to cool. (Refrigeration recommended.)
3. In a blender combine the syrup, tequila, Cointreau/triple sec, lime juice, and blackberries; process until smooth.
4. Pour the mixture through a fine-mesh sieve set over a large pitcher, pressing on the solids to extract all the liquid. Discard the solids.
5. Serve immediately over crushed ice or refrigerate for several hours or overnight to allow the flavors to develop.