A Proper Margarita is so simple to make but so hard to find at restaurants in Southern California. The key is using fresh lime juice, agave nectar and mixing in the right proportions.
And don’t forget, if you don’t feel like making them at home, they’re available at Happy Hour prices from 3-6 every day.
The Proper Margarita
- Build in a cocktail shaker with ice.
- Shake it good and hard for about 30 seconds.
- Salt the Rim of a Double Old Fashioned Glass**
- Dump mixture with ice into the glass
- Garnish with lime wedge
*To make Agave Syrup mix 3 parts Agave Nectar (you can get at any grocery store) with 1 part water. If you’re just making one cocktail and don’t feel like making syrup, just use a bit less than half an ounce of nectar then shake a bit longer to make sure it dissolves and increase dilution. If you make a lot of margaritas, it’s good to have agave syrup around – helps it mix more easily.
**How to Salt a Cocktail Glass Rim
- Put some kosher salt in a shallow bowl or saucer
- Run a lime wedge halfway around the rim of your glass to coat with juice
- Roll the wet rim of the glass in the salt.
This works for a sugared rim as well, for a Sidecar for instance.
How to Get a Proper Margarita at an Improper Bar
The reason so many Margaritas are “IMproper” is most bars use Margarita Mix which is a mixture of corn syrup with artificial colors and flavors rather than fresh juice.
But there’s a trick to forcing them to make them properly: Order a Skinny Margarita.
Thanks to the low carb craze, many bars now offer a Skinny Margarita which is generally sweetened, like ours, with Agave Nectar instead of margarita mix because it has a lower glycemic index. Since they can’t use mix, they generally use fresh lime juice and often get you in the ballpark of respectable.