Perfect Margarita Recipe
As the weather improves and we venture into our back yards to celebrate, the desire increases for a refreshing cocktail. Though it is easy to opt for ready made cocktail mixes, the reason you're here is to make your own and I want to help. We will elevate your bar-tending results to the next level by using real Vermont maple syrup as your primary sweetener. The recipe included in this blog is for Margaritas; however, any recipe that calls for sugar, simple syrup, or agave nectar can be substituted with maple syrup.
Best Grade of Maple Syrup
I recommend golden delicate or amber rich taste grades of syrup in these types of cocktails. Why you ask? Well, these lighter grades of syrup add a sophisticated sweetener that will not overpower the bouquet of flavors and smells, as well as change the nice light pigment you expect when crafting these drinks. Also, stirring in maple syrup is much easier than dissolving sugar into a chilled liquid.
I often receive side eyes glances when I explain my process of using maple syrup as a sweetener. Lo and behold, once they've had a taste they are hooked! I find it’s a double-edged sword as I become the party’s permanent bartender. In the end though, everyone’s enjoyment makes it all worth it.
- Flake Salt
- Lime Wedge (For Garnish)
- 2 Ounces of Tequila
- 1 Ounce of Triple Sec
- 2 Ounces of Fresh Lime Juice
- ½ to 1 Ounce of maple syrup (Personal Sweet Levels Vary)
- Add a handful of ice to your cocktail shaker (a pitcher and a spoon for mixing works in a pinch)
- Add tequila, triple sec, fresh lime juice and maple syrup
- Shake vigorously for about 30 seconds (stir for those making do with a pitcher or other vessel)
- Strain into awaiting margarita glass, directions below.
PREPARING THE MARGARITA GLASSES
- Using a lime wedge, coat the outer rim of the glass
- Roll the glass in flaked salt. Remember to tap the glass over the sink for excess salt to fall off there and not all over your house.
- Add ice to your preference in glass.