chipotle | More bartending: Margarita

I’ve been making margaritas before using a mix from the El Paso Chile Company, because I haven’t actually liked the “from scratch” ones I’ve tried. But, being out of mix, I decided to keep trying, and on my third attempt, I came up with this:

1½	oz. tequila
1	oz. orange liqueur
1	oz. key lime juice
½	oz. lemon juice
1	tbsp. simple syrup

Combine all the ingredients with plenty of ice in a shaker, and shake vigorously. Strain over cracked ice into a margarita or highball glass.

“Simple Syrup” is just two parts sugar to one part water—bring the water to a boil while stirring the sugar in and then let it cool. I’ve been using Orange Curacao as the liqueur, although the classic one to use to use is Cointreau. I also used two tequilas in the margarita tonight: one ounce of “gold tequila” and a half-ounce of a good Reposado. Specifically, I used Cabo Wabo, which is the brand from—don’t laugh—Sammy Hagar’s club in Cabo San Lucas, Mexico. Yes, Sammy really does know his tequila. (The downside being that because it’s not cheap stuff, it’s, y’know, not cheap.)