11/28/2023 0 Comments Classic margarita recipe rick baylessAdd the powdered sugar, 1 tablespoon at a time, stirring well between additions. In a pitcher, combine the lime juice, orange juice, water, salt, tequila and triple sec. It’s best to make them the day before you need them.ġ/2 cup fresh lime juice, about 5 to 6 large limesĢ to 4 tablespoons powdered sugar (to taste) Pour into molds and freeze per the manufacturer’s instructions.īecause of the alcohol in these pops, they are a bit slower to freeze than traditional recipes. If you want to make these pops without the alcohol at all, add the juice of 1 extra orange and an extra 1/4 cup of filtered water. If you want the “poptails” to be low-test instead of high-test, reduce the alcohol by half or double the other ingredients. This recipe makes a classic strong margarita. Just be sure to use two different-shaped molds so the pops don’t get mixed up. You even can leave out the booze for the kids. The recipe is easily customized to suit your taste. The orange and vanilla creamsicle just might be the next “poptail” I tackle since I saw that classic pop mold in a catalog the other day. Pick your favorite and even flavor your pops to match the mold. These days there are plenty of great frozen pop molds on the market. I like to use orange triple sec and a top-shelf aged (anejo) tequila to round out the flavor. I also add a bit of salt to echo the salted rim of the cocktail glass (and to balance the sweetness). Start with 2 tablespoons of powdered sugar and add more depending on how sweet or tart you like your drink. The powdery texture ensures the sugar dissolves, thereby eliminating the need to make simple syrup (the more common sweetener for cocktails). I use freshly squeezed juice – a blend of tart lime and sweet orange – and sweeten it with powdered sugar. You can embellish or not, depending on your level of craftiness. Why not different margaritas for different occasions? We have all kinds of grades of beer, wine, steaks, etc. I consider the frozen versions to live in their own separate (and fun) category. The frozen margarita has taken repeated hits from professional bartenders and cocktail connoisseurs. Summer also is the only time of year a frozen margarita takes the lead in the great shaken versus frozen debate. I know people drink them year-round but to me, a well-made margarita is a hot-weather cocktail. That first sip is always the best as the balance of ice-cold and tart freshly squeezed lime juice, sweet orange liqueur and robust tequila join to make a refreshing and relaxing libation. Catching a few icy sips before the crystals melt is my perfect prescription to unwind. When the bartender is perfectly on point, I can see tiny ice crystals in the shimmering liquid. I end up drenched in my drink instead of quenching my thirst! I can’t stand trying to drink out of stemmed glasses that are too big for my mouth. It is properly shaken and served in an appropriately small martini glass. My favorite classic margarita is the Topolo, which is served at Rick Bayless’ Topolobampo restaurant in Chicago.
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